Efeito das variaveis de extrução nas caracteristicas fisicas e quimicas de produtos intermediarios (half-products)

AUTOR(ES)
DATA DE PUBLICAÇÃO

1994

RESUMO

Physical and chemical characteristics on extrusion variables of half- products (3rd. generation snacks) were studied from blends of cassava starch, corn flour and com starch. Surface methodology was used to verify the interaction between variables. The experimental design was made to verify the effect of the 4 formulations (FI, FII, FIII and FIV), 4 levels of feed moisture (20, 25, 30 e 35%) and 3 temperature levals in the extruder zones (60-105-115-125-65-65°C; 60-115-125-135-65-65°C and 60-125-135-145-65-65°C). The randomized scheme split-split plot was used for the combination of the independent variables, including a replicate resulting in 96 runs. The bulk density was dependent on the formula and temperature variables. However, the water absorption index (WAI) was dependent on the feed moisture variable. Indicating that the feed moisture was directly proportional to the WAI value. For water solubility index (WSI) the variables formula and temperature where the most important. It was shown that higher temperatures resulted in higher values of WSL Texture-Instron, was dependent 00 the formula variable, indicating that the break point energy increased when the formulas had higher percentages of com starch. Note: the complete abstract is available with the full eletronic digital theses or dissertations.

ASSUNTO(S)

processo de extrusão farinha de milho amido fecula

ACESSO AO ARTIGO

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