Extruded Flour
Mostrando 1-12 de 27 artigos, teses e dissertações.
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1. Evaluation of extruded corn breakfast cereal enriched with whole peach palm (Bactris gasipaes, Kunth) Flour
Abstract The present study aimed to develop extruded corn breakfast cereal enriched with whole peach palm flour. A 22 central composite rotatable design was used, and the cereal was processed in a ZKS-30 co-rotational twin-screw extruder (Werner and Pfleiderer), followed by its physicochemical, technological and microbiological characterization. The technolo
Food Sci. Technol. Publicado em: 2020-06
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2. Evaluation of extruded corn breakfast cereal enriched with whole peach palm (Bactris gasipaes, Kunth) Flour
Abstract The present study aimed to develop extruded corn breakfast cereal enriched with whole peach palm flour. A 22 central composite rotatable design was used, and the cereal was processed in a ZKS-30 co-rotational twin-screw extruder (Werner and Pfleiderer), followed by its physicochemical, technological and microbiological characterization. The technolo
Food Sci. Technol. Publicado em: 28/10/2019
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3. Biodegradation in Soil of the PHB/Wood Flour (80/20) and PHB/Sisal Fiber (80/20) Tubes
This paper presents the results of a study that aimed to monitor and evaluate biodegradation in soil, by the mass loss and the mechanical properties of plastic tubes. For this work, there were extruded and injected plastic tubes made of biodegradable polymer poly(hydroxybutyrate) - (PHB) and composite PHB/Wood Flour and PHB/Sisal Fiber, both with 20% fiber.
Mat. Res.. Publicado em: 11/05/2017
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4. Optimization and functionality of millet supplemented pasta
Abstract Millets are having superior nutritional qualities and health benefits; hence they can be used for supplementation of pasta. Pasta was prepared using composite flour (CF) of durum wheat semolina (96%) and carrot pomace (4%) supplemented with finger millet flour (FMF, 0-20g), pearl millet flour (PMF, 0-30g) and carboxy methyl cellulose (CMC, 2-4g). Se
Food Sci. Technol. Publicado em: 03/10/2015
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5. Application of extruded broken bean flour for formulation of gluten-free cake blends
The aim of this study was to determine the physical and microbiological characteristics of extruded broken beans flour, in addition to developing mixtures for gluten-free cake with these flours, evaluating their technological and sensory quality. Gluten-free formulations were prepared with 45%, 60% and 75% of extruded broken beans. All analyzes of the flours
Food Sci. Technol. Publicado em: 2015-04
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6. 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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7. Effects of processing on physical properties of extruded snacks with blends of sour cassava starch and flaxseed flour
The opportunity to supplement common cassava biscuits with a product of higher nutritional value meets consumer expectations. In this work it was studied the effects of process parameters and flaxseed addition on physical properties of expanded snacks. Extrusion process was carried out using a single screw extruder in a factorial central composite rotatable
Food Sci. Technol. Publicado em: 13/09/2013
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8. Water sorption behaviour of extruded cassava bioplastics with co-product addition from biodiesel industry.
2010
INTERNATIONAL DRYING SYMPOSIUM. Publicado em: 2011
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9. 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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10. Farinhas de trigo e soja pré-cozidas por extrusão para massas de pizza.
A mistura de trigo e soja representa uma importante fonte calórico-protéica com proteínas de boa qualidade. O objetivo do presente trabalho foi avaliar as propriedades de pasta e absorção de água das farinhas de trigo e soja (90:10), pré-cozidas por extrusão em diferentes umidades (23%, 26% e 29%) e temperaturas de barril (60°C, 70°C, 80°C, 90°C)
Pesquisa Agropecuária Brasileira. Publicado em: 2011
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11. Caracterização tecnológica de extrusados de terceira geração à base de farinhas de mandioca e pupunha.
Conduziu-se este trabalho,com o objetivo de estudar as propriedades funcionais tecnológicas de extrusados de terceira geração obtidos de misturas de farinhas de pupunha (Bactris gasipaes Kunth.) e mandioca (Manihot esculenta Crantz), por meio das análises de densidade aparente, índice de absorção de água, índice de solubilidade em água e viscosidad
Ciência e Agrotecnologia. Publicado em: 2011
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12. Extrusão de farinha de feijao hard-to-cook: caracteristicas bioquimicas e propriedades funcionais / Extruded bean flour hard-to-cook: biochemical characteristics and functional properties
Os feijões são uma fonte importante de proteínas, amido, vitaminas e minerais. Entretanto, a presença de fatores antinutricionais e o desenvolvimento de endurecimento do grão (hard-tocook) em função de armazenamento com umidade (>75%) e temperatura elevadas (30-40 C), reduzem o valor nutricional e a aceitação desses grãos, causando importantes perd
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 26/02/2010