Efeitos da concentração do café torrado micronizado e temperatura de processo nas propriedades tecnológicas de extrusados à base de arroz
| Autor: | Yoon Kil Chang, Ulliana Marques Sampaio, Pedro Henrique Campelo, Maria Teresa Pedrosa Silva Clerici |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
Extrusion cooking
Absorption of water Materials science 030309 nutrition & dietetics Rice flour Coffee Extrusión termoplástica 03 medical and health sciences 0404 agricultural biotechnology Propriedades tecnológicas Potential source Food science Solubility Porosity Extrusão termoplástica General Environmental Science 0303 health sciences Proceso físico Final product 04 agricultural and veterinary sciences Propiedades tecnológicas 040401 food science Technological properties Scientific method Processo físico General Earth and Planetary Sciences Café Physical process |
| Zdroj: | Research, Society and Development; Vol. 10 No. 4; e54510414529 Research, Society and Development; Vol. 10 Núm. 4; e54510414529 Research, Society and Development; v. 10 n. 4; e54510414529 Research, Society and Development Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
| ISSN: | 2525-3409 |
| DOI: | 10.33448/rsd-v10i4.14529 |
| Popis: | New ingredients have been used in extruded products to increase the healthiness and regionalization of these products. However, the process variables that can interfere with the technological quality of the product should be studied, aimed at good acceptance by consumers. This study aimed to evaluate the effects of the concentration of micronized roasted coffee (MRC) and the barrel temperature on the technological properties of rice-based extrudates. The extrudates were made with 3 and 8% MRC to replace rice flour and processed in a mono-extruder at 140 and 180 oC. They were characterized for color, expansion index, hardness, bowl-life, porosity, water absorption index, and solubility index, and paste properties. To assess the effects of the process variables, analysis of variance, and Scott-Knott test (p |
| Databáze: | OpenAIRE |
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