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| Natura: | Artículo científico |
| Lingua: | en |
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2010
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| Accesso online: | https://www.redalyc.org/articulo.oa?id=395940099022 |
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| _version_ | 1866814963192954880 |
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| author | Paula Fernanda Pinto DA COSTA |
| author_facet | Paula Fernanda Pinto DA COSTA |
| contents | Functional extruded snacks with lycopene and soy protein Paula Fernanda Pinto DA COSTA Mariano Bueno Marcondes FERRAZ Valquíria ROS-POLSKI Ernesto QUAST Fernanda Paula COLLARES QUEIROZ Caroline Joy STEEL Agrociencias Snacks lycopene extrusion functional foods soy protein isolate In this work, the effects of thermoplastic extrusion process parameters (raw material moisture content and temperature) and the addition of functional ingredients (lycopene and soy protein) on quality characteristics of a base-formulation for extruded corn snacks were studied, with the objective of developing an easy-to-eat functional product. A single-screw Labor PQ 30 model Inbramaq extruder was used for extrusion and a central composite rotational design (CCRD) was followed. The independent variables were: i) percentage of soy protein isolate (0-30%); ii) percentage of lycopene preparation (0-0.1%); iii) raw material moisture content (20-30%); and iv) 5 th zone temperature (100-150 °C). The expansion index reached maximum values with the lowest raw material moisture content (20%) and intermediate temperatures (approximately 125 °C). Instrumental hardness was higher with high moisture and low temperature; however, increasing the percentage of soy protein was beneficial for the texture of the product, reducing hardness. The red color intensity increased with the increase in lycopene content and moisture, and with the reduction of temperature. Sensory acceptance tests were carried out for two products, with maximum percentages of the functional ingredients, 20% moisture and temperatures of 125 and 137 °C, with greater acceptance for the product extruded at 125 °C. 2010 artículo científico 0101-2061 https://www.redalyc.org/articulo.oa?id=395940099022 en http://www.redalyc.org/revista.oa?id=3959 Ciência e Tecnologia de Alimentos application/pdf Sociedade Brasileira de Ciência e Tecnologia de Alimentos Ciência e Tecnologia de Alimentos (Brasil) Num.1 Vol.30 |
| format | Artículo científico |
| id | redalyc_395940099022 |
| language | en |
| publishDate | 2010 |
| publisher | Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
| spellingShingle | Functional extruded snacks with lycopene and soy protein Paula Fernanda Pinto DA COSTA Agrociencias Snacks lycopene extrusion functional foods soy protein isolate Functional extruded snacks with lycopene and soy protein Paula Fernanda Pinto DA COSTA Mariano Bueno Marcondes FERRAZ Valquíria ROS-POLSKI Ernesto QUAST Fernanda Paula COLLARES QUEIROZ Caroline Joy STEEL Agrociencias Snacks lycopene extrusion functional foods soy protein isolate In this work, the effects of thermoplastic extrusion process parameters (raw material moisture content and temperature) and the addition of functional ingredients (lycopene and soy protein) on quality characteristics of a base-formulation for extruded corn snacks were studied, with the objective of developing an easy-to-eat functional product. A single-screw Labor PQ 30 model Inbramaq extruder was used for extrusion and a central composite rotational design (CCRD) was followed. The independent variables were: i) percentage of soy protein isolate (0-30%); ii) percentage of lycopene preparation (0-0.1%); iii) raw material moisture content (20-30%); and iv) 5 th zone temperature (100-150 °C). The expansion index reached maximum values with the lowest raw material moisture content (20%) and intermediate temperatures (approximately 125 °C). Instrumental hardness was higher with high moisture and low temperature; however, increasing the percentage of soy protein was beneficial for the texture of the product, reducing hardness. The red color intensity increased with the increase in lycopene content and moisture, and with the reduction of temperature. Sensory acceptance tests were carried out for two products, with maximum percentages of the functional ingredients, 20% moisture and temperatures of 125 and 137 °C, with greater acceptance for the product extruded at 125 °C. 2010 artículo científico 0101-2061 https://www.redalyc.org/articulo.oa?id=395940099022 en http://www.redalyc.org/revista.oa?id=3959 Ciência e Tecnologia de Alimentos application/pdf Sociedade Brasileira de Ciência e Tecnologia de Alimentos Ciência e Tecnologia de Alimentos (Brasil) Num.1 Vol.30 |
| title | Functional extruded snacks with lycopene and soy protein |
| topic | Agrociencias Snacks lycopene extrusion functional foods soy protein isolate |
| url | https://www.redalyc.org/articulo.oa?id=395940099022 |