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  • 标题:Effect of sugar and water contents on non-expanded cassava flour extrudates
  • 本地全文:下载
  • 作者:Ortiz, Juan Antonio Ruano ; Carvalho, Carlos Wanderlei Piler de ; Ascheri, Diego Palmiro Ramirez
  • 期刊名称:Food Science and Technology (Campinas)
  • 印刷版ISSN:0101-2061
  • 电子版ISSN:1678-457X
  • 出版年度:2010
  • 卷号:30
  • 期号:1
  • 页码:205-212
  • DOI:10.1590/S0101-20612010000100030
  • 语种:English
  • 出版社:Sociedade Brasileira de Ciência e Tecnologia de Alimentos
  • 摘要:

    The effects of sucrose and water contents on cassava flour processed by extrusion at varied concentrations of sucrose (0-20% w/w) and water (28-42% w/w) were studied by applying response surface methodology. The extrusion of the mixtures was performed in a twin screw extruder fitted to a torque rheometer. The specific mechanical energy (SME) dissipated inside a conical twin-screw extruder was measured. Water absorption index (WAI), water solubility index (WSI) and paste viscosity readings (cold viscosity (CV), peak viscosity (PV), breakdown (BD) and set back (SB)) during a gelatinization-retrogradation cycle measured in a Rapid Visco Analyzer were determined on non-directly extruded products. The results indicated that SME and WSI decreased as a function of water and sucrose contents. WAI and pasting properties were influenced by water content. A non antiplasticizing effect of the sucrose content was observed on pasting properties, suggesting that sucrose did not reduce the availability of water available for gelatinizing cassava flour during the extrusion process. The nature of the optimum point was characterized as a saddle point for WAI, WSI, PV and BD, whereas SME showed a maximum and CV and SB a minimum. The results indicated to be valuable for the production of non-expanded cassava flour extrudates with desirable functional properties for specific end users.

  • 关键词:viscosidade de pasta;energia mecânica específica;índice de absorção de água;índice de solubilidade em água;propriedades físico-químicas
  • 其他关键词:RVA paste viscosity;specific mechanical energy;water absorption index;water solubility index;response surface methodology;physicochemical properties
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