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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. |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
26/01/2021 |
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Data da última atualização: |
15/06/2021 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 2 |
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Autoria: |
RODRÍGUEZ, J. A. R.; ASCHERI, J. L. R.; LOPES, A. J. da S.; VARGAS-SOLÓRZANO, J. W.; PACHECO, S.; JESUS, M. S. C. de. |
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Afiliação: |
JOSÉ ARTURO ROMERO RODRÍGUEZ, Universidade Federal Rural do Rio de Janeiro (UFRRJ); JOSE LUIS RAMIREZ ASCHERI, CTAA; ARTUR JORGE DA SILVA LOPES, Universidade Federal Rural do Rio de Janeiro (UFRRJ); JHONY WILLIAN VARGAS-SOLÓRZANO, Universidade Federal Rural do Rio de Janeiro (UFRRJ); SIDNEY PACHECO, CTAA; MONALISA SANTANA COELHO DE JESUS, CTAA. |
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Título: |
Physical Characterization of Maize Grits Expanded Snacks and Changes in the Carotenoid Profile. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
Plant Foods For Human Nutrition, v. 76, p. 68-76, 2021. |
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DOI: |
https://doi.org/10.1007/s11130-020-00876-2 |
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Idioma: |
Inglês |
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Notas: |
Online ahead of print. |
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Conteúdo: |
The objective of this work was to evaluate the effects of feed moisture (13?17%, wb) and barrel temperature (120?160 °C) on physicochemical properties, and changes in the carotenoid profile of maize grits extruded snacks. The extrudates were obtained in a single-screw extruder, according to a 32 factorial design with two replicates. The linear coefficients of feed moisture and barrel temperature mainly affected the physicochemical properties. On the other hand, the interaction coefficient ?112 dominated the change in total carotenoids, lutein, zeaxanthin, and ?-carotene. The quadratic coefficients were also important for changes in total color (regarding feed moisture), and for ?-cryptoxanthin, specific mechanical energy, and volumetric expansion index (regarding barrel temperature). ?-cryptoxanthin and ?-carotene increased, whereas lutein and zeaxanthin decreased. The mathematical models developed from responses revealed two feasible operating regions under the domain explored. For a satisfactory process, from a technological and nutritional point of view, it is suggested to extrude at the operating conditions ranging between 13.2?13.7% feed moisture and 120?132 °C barrel temperature. Under these conditions, the specific mechanical energy input required was 410?450 kJ/kg, and extrudates with a volumetric expansion index greater than 12, a crispness work less than 0.4 N.mm, and with moderate increments in the levels of ?-carotene and ?-cryptoxanthin were produced. The use of richer cultivars in carotenoids could contribute to the production of healthier snacks. MenosThe objective of this work was to evaluate the effects of feed moisture (13?17%, wb) and barrel temperature (120?160 °C) on physicochemical properties, and changes in the carotenoid profile of maize grits extruded snacks. The extrudates were obtained in a single-screw extruder, according to a 32 factorial design with two replicates. The linear coefficients of feed moisture and barrel temperature mainly affected the physicochemical properties. On the other hand, the interaction coefficient ?112 dominated the change in total carotenoids, lutein, zeaxanthin, and ?-carotene. The quadratic coefficients were also important for changes in total color (regarding feed moisture), and for ?-cryptoxanthin, specific mechanical energy, and volumetric expansion index (regarding barrel temperature). ?-cryptoxanthin and ?-carotene increased, whereas lutein and zeaxanthin decreased. The mathematical models developed from responses revealed two feasible operating regions under the domain explored. For a satisfactory process, from a technological and nutritional point of view, it is suggested to extrude at the operating conditions ranging between 13.2?13.7% feed moisture and 120?132 °C barrel temperature. Under these conditions, the specific mechanical energy input required was 410?450 kJ/kg, and extrudates with a volumetric expansion index greater than 12, a crispness work less than 0.4 N.mm, and with moderate increments in the levels of ?-carotene and ?-cryptoxanthin were produced. The use of... Mostrar Tudo |
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Thesaurus NAL: |
Food technology. |
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Categoria do assunto: |
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Marc: |
LEADER 02301naa a2200217 a 4500
001 2129546
005 2021-06-15
008 2021 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1007/s11130-020-00876-2$2DOI
100 1 $aRODRÍGUEZ, J. A. R.
245 $aPhysical Characterization of Maize Grits Expanded Snacks and Changes in the Carotenoid Profile.$h[electronic resource]
260 $c2021
500 $aOnline ahead of print.
520 $aThe objective of this work was to evaluate the effects of feed moisture (13?17%, wb) and barrel temperature (120?160 °C) on physicochemical properties, and changes in the carotenoid profile of maize grits extruded snacks. The extrudates were obtained in a single-screw extruder, according to a 32 factorial design with two replicates. The linear coefficients of feed moisture and barrel temperature mainly affected the physicochemical properties. On the other hand, the interaction coefficient ?112 dominated the change in total carotenoids, lutein, zeaxanthin, and ?-carotene. The quadratic coefficients were also important for changes in total color (regarding feed moisture), and for ?-cryptoxanthin, specific mechanical energy, and volumetric expansion index (regarding barrel temperature). ?-cryptoxanthin and ?-carotene increased, whereas lutein and zeaxanthin decreased. The mathematical models developed from responses revealed two feasible operating regions under the domain explored. For a satisfactory process, from a technological and nutritional point of view, it is suggested to extrude at the operating conditions ranging between 13.2?13.7% feed moisture and 120?132 °C barrel temperature. Under these conditions, the specific mechanical energy input required was 410?450 kJ/kg, and extrudates with a volumetric expansion index greater than 12, a crispness work less than 0.4 N.mm, and with moderate increments in the levels of ?-carotene and ?-cryptoxanthin were produced. The use of richer cultivars in carotenoids could contribute to the production of healthier snacks.
650 $aFood technology
700 1 $aASCHERI, J. L. R.
700 1 $aLOPES, A. J. da S.
700 1 $aVARGAS-SOLÓRZANO, J. W.
700 1 $aPACHECO, S.
700 1 $aJESUS, M. S. C. de
773 $tPlant Foods For Human Nutrition$gv. 76, p. 68-76, 2021.
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