Extrusion of blends of cassava leaves and cassava flour: physical characteristics of extrudates
AUTOR(ES)
Salata, Cristiane da Cunha, Leonel, Magali, Trombini, Fernanda Rossi Moretti, Mischan, Martha Maria
FONTE
Food Sci. Technol
DATA DE PUBLICAÇÃO
2014-09
RESUMO
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 30 treatments, was used with the following as dependent variables: expansion index, specific volume, water solubility index, water absorption index, color (L*, a*, b*), and hardness. Under conditions of low moisture content (12 to 14%), low percentage of cassava leaf flour (2 to 4%), and intermediate conditions of extrusion temperature (100°C) and screw speed (230rpm), it was possible to obtain puffed snack products with desirable characteristics.
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