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| Registros recuperados : 9 | |
| 8. |  | ORTIZ, J. A. R.; CARVALHO, C. W. P.; ASCHERI, J. L. R.; ONWULATA, C. I.; PORDESIMO, L. O. Effect of particle size on the expansion and specific mechanical energy of puffed maize extrudates. In: CONGRESSO BRASILEIRO DE CIÊNCIA E TECNOLOGIA DE ALIMENTOS, 21.; SEMINÁRIO LATINO AMERICANO E DO CARIBE DE CIÊNCIA E TECNOLOGIA DE ALIMENTOS, 15., 2008, Belo Horizonte. Ciência e inovação para o desenvolvimento sustentável. Belo Horizonte: SBCTA, 2008. 1 CD-ROM.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 9. | | ONWULATA, C. I.; THOMAS, A. E.; COOKE, P. H.; PHILLIPS, J. G.; CARVALHO, C. W. P.; ASCHERI, J. L. R.; TOMASULA, P. M. Glycemic potential of extruded barley, cassava, corn, and quinoa enriched with whey proteins and cashew pulp. International Journal of Food Properties, v. 13, n. 2, p. 338-359, 2010.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| Registros recuperados : 9 | |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
14/01/2011 |
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Data da última atualização: |
30/11/2012 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 1 |
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Autoria: |
CARVALHO, C. W. P.; TAKEITI, C. Y.; ONWULATA, C. I.; PORDESIMO, L. O. |
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Afiliação: |
CARLOS WANDERLEI PILER DE CARVALHO, CTAA; CRISTINA YOSHIE TAKEITI, CTAA; CHARLES I. ONWULATA, USDA-ARS-NAA-EERC; LESTER O. PORDESIMO, ADM ALLIANCE NUTRITION. |
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Título: |
Relative effect of particle size on the physical properties of corn meal extrudates: effect of particle size on the extrusion of corn meal. |
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Ano de publicação: |
2010 |
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Fonte/Imprenta: |
Journal of Food Engineering, v. 98, n. 1, p. 103-109, may 2010. |
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DOI: |
10.1016/j.jfoodeng.2009.12.015 |
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Idioma: |
Inglês |
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Conteúdo: |
Corn meal of various particle sizes ranging from 180 to 710 [mu]m were processed in a twin-screw extruder to produce directly expanded extrudates. The extrusion process effects on the specific mechanical energy (SME), expansion indexes (radial, longitudinal and volumetric), pasting viscosity, water absorption index (WAI) texture properties, and microstructure were determined. Increasing the particle size decreased the SME input. Extrudates produced with corn meal of higher particle sizes expanded more than extrudates produced with smaller particle sizes. For all treatments there was no peak viscosity at 95 °C. But expanded corn meal extrudate from the 180 [mu]m fraction showed a discontinuous gel matrix phase. Increasing corn meal particle size decreased WAI values. The mechanical resistance of the extrudates from the smallest particle size was significantly higher (p < 0.05) than that of the largest particle size. The microstructure of raw corn meal revealed large fractured particles with small rounded particles adhering to the surface. |
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Palavras-Chave: |
Extrusão termoplástica; Farinha de milho. |
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Thesagro: |
Textura. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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Marc: |
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001 1873061
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008 2010 bl uuuu u00u1 u #d
024 7 $a10.1016/j.jfoodeng.2009.12.015$2DOI
100 1 $aCARVALHO, C. W. P.
245 $aRelative effect of particle size on the physical properties of corn meal extrudates$beffect of particle size on the extrusion of corn meal.
260 $c2010
520 $aCorn meal of various particle sizes ranging from 180 to 710 [mu]m were processed in a twin-screw extruder to produce directly expanded extrudates. The extrusion process effects on the specific mechanical energy (SME), expansion indexes (radial, longitudinal and volumetric), pasting viscosity, water absorption index (WAI) texture properties, and microstructure were determined. Increasing the particle size decreased the SME input. Extrudates produced with corn meal of higher particle sizes expanded more than extrudates produced with smaller particle sizes. For all treatments there was no peak viscosity at 95 °C. But expanded corn meal extrudate from the 180 [mu]m fraction showed a discontinuous gel matrix phase. Increasing corn meal particle size decreased WAI values. The mechanical resistance of the extrudates from the smallest particle size was significantly higher (p < 0.05) than that of the largest particle size. The microstructure of raw corn meal revealed large fractured particles with small rounded particles adhering to the surface.
650 $aTextura
653 $aExtrusão termoplástica
653 $aFarinha de milho
700 1 $aTAKEITI, C. Y.
700 1 $aONWULATA, C. I.
700 1 $aPORDESIMO, L. O.
773 $tJournal of Food Engineering$gv. 98, n. 1, p. 103-109, may 2010.
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Embrapa Agroindústria de Alimentos (CTAA) |
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