Extrudates
Mostrando 1-12 de 13 artigos, teses e dissertações.
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1. Addition of powdered shrimp in the formulation of snacks
RESUMO O objetivo desse estudo foi avaliar a aceitabilidade de snacks de milho, contendo diferentes concentrações de camarão em pó. Foram elaboradas cinco formulações de snacks sendo: controle (sem camarão em pó), F1, F2, F3 e F4, adicionadas de camarão em pó a 2%, 4%, 8% e 16%, respectivamente. As matérias-primas foram submetidas ao processo de e
Rev. Ciênc. Agron.. Publicado em: 04/07/2019
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2. Effect of extrusion cooking on physicochemical properties of tuna meat-based extrudates
Abstract Effect of extrusion cooking using different corn starch contents on the physicochemical properties (expansion ratio, bulk density, color, hardness, protein in vitro digestibility, crude protein content, thermal properties and microstructure) of tuna meat-based extrudates was investigated. The results showed that the increased corn starch content led
Food Sci. Technol. Publicado em: 27/05/2019
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3. Ascorbic acid encapsulation in a glassy carbohydrate matrix via hot melt extrusion: Preparation and characterization
Abstract Hot melt extrusion technology using a twin-screw extruder was employed to obtain maltodextrin, maltodextrin-gum arabic and maltodextrin-trehalose based glassy extrudates containing ascorbic acid (dispersed phase). Ascorbic acid payload of all three formulations was more than 15.67 g/100 g extrudates while the ascorbic acid yield was above 97%. The g
Food Sci. Technol. Publicado em: 16/05/2019
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4. Extrusion of blends of cassava leaves and cassava flour: physical characteristics of extrudates
A cassava-based puffed snack was produced using a single screw extruder to determine the effect of the raw material composition (cassava leaf flour and moisture) and the process parameters (extrusion temperature and screw speed) on the physical characteristics of an extruded-expanded snack. A central composite rotational design, including four factors with 3
Food Sci. Technol. Publicado em: 2014-09
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5. Desenvolvimento de salgadinhos expandidos à base de farinhas de milho e quinoa pelo processo de extrusão termoplástica / Development of expanded snacks made from corn and quinoa flours by a thermoplastic extrusion process
Neste trabalho, foram desenvolvidos, pelo processo de extrusão termoplástica, salgadinhos expandidos à base de farinha de milho enriquecidos com a incorporação de farinha de quinoa, visando o aumento do valor nutricional. O milho é muito utilizado na fabricação de salgadinhos pelo fato de expandir com facilidade. A quinoa (Chenopodium quinoa) é um p
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 18/07/2011
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6. Relative effect of particle size on the physical properties of corn meal extrudates: effect of particle size on the extrusion of corn meal.
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 microstructur
Journal of Food Engineering. Publicado em: 2011
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7. Effect of extrusion on essential amino acids profile and color of whole-grain flours of quality protein maize (QPM) and normal maize cultivars.
Whole-grain flours of Quality Protein Maize (QPM) and normal maize were extruded under controlled conditions in order to evaluate the effect of extrusion on the essential amino acids profile and color of the raw material used in the production of maize based extrudates. Flours were conditioned to 150g/kg moisture and processed in a single screw extruder at a
Revista Brasileira de Milho e Sorgo. Publicado em: 2011
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8. Effect of sugar and water contents on non-expanded cassava flour extrudates.
Foram estudados os efeitos da sacarose e da água de mistura no processamento de farinha de mandioca por extrusão. As variações de sacarose (0-20% p/p) e água (28-42% p/p) foram estudadas empregando-se metodologia de superfície de resposta. O processo de extrusão foi conduzido em uma extrusora de dupla rosca acoplado a um reômetro de torque. A energia
Ciência e Tecnologia de Alimentos. Publicado em: 2011
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9. Characterization of the dent and flint corn fractions with different particle sizes and evaluation on the quality expanded extrudes / Caracterização das frações com diferentes granulometrias de milho dentado e duro e avaliação na qualidade de extrusados expandidos
The endosperm of a corn grain is made up of a vitreous region and a farinaceous region, which present different chemical and physical composition. Corn fractions obtained by dry milling, presenting different particle sizes distributions and variations in chemical composition, are used in the production of expanded extrudates (snacks). The objective of the pr
Publicado em: 2009
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10. Production of expanded and non-expanded extrudates of soybean hull and maize. / Obtenção de produtos extrusados expandidos e não-expandidos de casca de soja e milho.
O processo de extrusão termoplástica devido à sua versatilidade e flexibilidade vem sendo progressivamente usado no desenvolvimento de novos produtos alimentícios pela indústria de alimentos. Atualmente muitos produtos alimentícios, tais como cereais matinais, snacks, pellets, massas, mingaus, sopas instantâneas, entre outros, são produzidos por este
Publicado em: 2007
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11. Avaliação de parametros do processo de extrusão e do teor de farelo de trigo adicionado em caracteristicas de "snacks" expandidos de milho. / Evaluation of extrusion process parameters and of wheat bran content added on features of corn expanded snacks.
Expanded extruded snacks present great acceptance, especially among children and adolescents. Therefore, the development of fiber enriched snacks represents a mean for the introduction of dietary fiber into the diet. The ingestion of fibers has functional benefits; the reduction of the risk of several diseases, highlighting: colon cancer, diabetes and cardio
Publicado em: 2006
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12. Efeito de alguns parâmetros operacionais nas características físicas, físico-químicas e funcionais de extrusados da farinha de batata-doce (Ipomoea batatas) / Effect of some extrusion parameters on physical, physicochemical and functional properties of sweet potato flour extruded products
The sweet potato is a vegetable of great energetic potential with high starch content. It can to be processed through extrusion which is efficient on the processing of starchy foods. In this work the effects of extrusion parameters on sweet potato extrudates and flours characteristics were studied. The properties evaluated in extrudates were expansion index
Publicado em: 2005