02108naa a2200361 a 450000100080000000500110000800800410001902400490006010000250010924501270013426000090026152010200027065000120129065000140130265000200131665000310133665000110136765000130137865000140139165000120140565000330141765000270145065300310147765300230150865300140153165300170154565300170156270000240157970000290160370000270163270000220165977300650168121603652024-01-16       2023    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1590/1981-6723.029232DOI1 aBAZÁN-COLQUE, R. J.  aPhysicochemical properties of extrudate-based flakes from whole banana flour and rice flour blends.h[electronic resource]  c2023  aThis study aimed to understand how adding whole-banana flour (WBF) affected the physicochemical properties of extrudates intended for the development of breakfast flakes. The parameters: WBF addition (50% to 70%, dry basis),feed moisture (27% to 33%, wet basis), and barrel temperature in the last zone of the extruder (80 ºC to 100 °C) were varied according to a 23 factorial design with augmented center points. The addition of WBF linearly affected all the physical and chemical properties evaluated and showed a synergistic effect with barrel temperature for changes in hardness and carbohydrate content. WBF additions above 64.9%, adjusted to feed moisture between 29.6% to 32.6%, and thermomechanically cooked at barrel temperatures above 87 °C, consumed 216 to 257 kJ/kg of mechanical energy, which produced flakes with a hardness between 160 and 180 N. This work could contribute to the incorporation of WBF for developing more nutritious breakfast cereals, with a fiber content greater than 7.2 g/100 g.  aCooking  aExtrusion  aFood technology  aPhysicochemical properties  aBanana  aCocção  aExtrusão  aFarinha  aPropriedade Físico-Química  aTecnologia de Alimento  aFarinha de banana integral  aFiber-rich product  aFlour mix  aOptimization  aWhole-banana1 aRUIZ-BARRETO, F. I.1 aVARGAS-SOLÓRZANO, J. W.1 aMELÉNDEZ-ARÉVALO, A.1 aASCHERI, J. L. R.  tBrazilian Journal of Food Technologygv. 26, e2023029. 2023.