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  • 标题:Technological properties of precooked flour containing coffee powder and rice by thermoplastic extrusion
  • 本地全文:下载
  • 作者:Silva, Reginaldo Ferreira da ; Pereira, Rosemary Gualberto Fonseca Alvarenga ; Ascheri, José Luis 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:2013
  • 卷号:33
  • 期号:1
  • 页码:7-13
  • DOI:10.1590/S0101-20612013005000014
  • 语种:English
  • 出版社:Sociedade Brasileira de Ciência e Tecnologia de Alimentos
  • 摘要:

    Although Brazil is a country of tradition in both the production and consumption of coffee, the most of the coffee is consumed as a beverage, which reduces greatly the competitiveness on international market, for reducing the chances of supplying the product under other forms of consumption. Owing to that, the aim of this study was developing a precooked mixed flour containing coffee powder and rice for use in coffee flavored products. Mixtures of rice and coffee in the proportions of 900:100, 850:150 and 800:200 g, respectively, were processed in a single screw extruder (Brabender DS-20, Duisburg, German) and the effect of the extrusion process on the variables moisture content (16%, 18% and 20%) and temperature in the third extruding zone (140 °C, 160 °C and 180 °C) was studied. The results for expansion index ranged from 2.91 to 11.11 mm in diameter; the water absorption index from 4.59 to 6.33 g gel/g sample and the water solubility index varied from 4.05% to 8.57%. These results showed that, despite coffee powder influenced the variables studied, the expanded product after milling resulted in a extruded mixture with good absorption and water solubility indices, which favors the use of the precooked mixed flour for human consumption.

  • 关键词:extrusão;arroz;café;mistura;propriedades tecnológicas
  • 其他关键词:extrusion;rice;coffee;mixtures;technological properties
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