Expanded gluten-free extrudates made from rice grits and bandinha (bean) flour mixes: main quality properties
| Autor: | BASSINELLO, P. Z., CARVALHO, A. V., RIOS, A. de O., MACIEL, R. de A., BERRIOS, J. de J. |
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| Přispěvatelé: | PRISCILA ZACZUK BASSINELLO, CNPAF, ANA VANIA CARVALHO, CPATU, ALESSANDRO DE OLIVEIRA RIOS, UNIVERSIDADE FEDERAL DO RIO GRANDE DO SUL, RENAN DE ALMEIDA MACIEL, UNIVERSIDADE FEDEAL DO PARÁ, JOSE DE J. BERRIOS, USDA-ARS. |
| Jazyk: | angličtina |
| Rok vydání: | 2015 |
| Předmět: | |
| Zdroj: | Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice) Empresa Brasileira de Pesquisa Agropecuária (Embrapa) instacron:EMBRAPA |
| Popis: | The effect of extrusion operating conditions on main quality properties of gluten-free expanded snack-type products, developed from rice grits and bandinha flour formulations, was studied. The protein content in the extrudate varied from 9.44 to 14.74 g/100 g for formulations containing 13 and 47% bandinha flour, respectively, processed at 85C and 15% feed moisture. Apparent density and the radial expansion index of the extrudate were significantly (P < 0.05) affected by bean flour content, moisture content, temperature and the interaction between moisture content × temperature. The most suitable extrusion conditions were 30 g/100 g bean flour content, 14 g/100 g moisture content and 80C die temperature, which resulted in a product with a high radial expansion index and crude protein of 9.5 and 13 g/100 g, respectively, and a low apparent density of 0.20 g/cm3. |
| Databáze: | OpenAIRE |
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