efeito da concentração de fibra e parâmetros operacionais de extrusão sobre as propriedades de pasta de misturas de fécula de mandioca e polpa cítrica effect of the fiber content and operational extrusion parameters on the pasting characteristics of cassava starch and orange pulp mixture

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ID: 216683
2010
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Abstract
Para preencher as várias demandas para funcionalidades em produtos alimentícios, a fécula de mandioca misturada à polpa de laranja desidratada foi extrusada sob diferentes condições (0 a 20% de fibras na mistura); (14,6 a 21,4% de umidade) e (60,8 a 129 ºC) de temperatura de extrusão, objetivando o uso em produtos instantâneos ricos em fibras. A rotação da rosca foi mantida constante em 272 rpm, a abertura da matriz foi 3 mm, a taxa de compressão da rosca foi 3:1 e a taxa de alimentação foi de 150 g/minuto. Os produtos extrusados moídos foram analisados para as propriedades de pasta: viscosidade inicial, pico de viscosidade, quebra de viscosidade, viscosidade final e tendência à retrogradação no Rapid Visco Analyser (RVA), tendo em vista a importância destes parâmetros para este tipo de utilização. Os resultados obtidos mostraram que a porcentagem de fibras foi o parâmetro de maior influência nas propriedades de pasta, e que nas condições de baixo teor de fibras, elevada temperatura e baixa umidade pode ter ocorrido degradação acentuada do amido e solubilização das fibras, levando à redução dos parâmetros de viscosidade.
Due the various demands for processed foods with functional ingredients, a mixture of cassava starch and dried orange pulp was extruded under different conditions (0 to 20% of fibers in the mixture); (14.6 to 21.4% moisture); and (60.8 to 129 ºC temperature of extrusion) aiming at the use in high fiber instant products. The screw speed was kept constant (272 rpm), the diameter of die was 3 mm, the compression ratio was 3:1, and the feed rate was 150 g/minute. The following pasting properties of the extruded products were analyzed: initial viscosity, peak of viscosity, breakdown, final viscosity, and retrogradation tendency using a Rapid Visco Analyser (RVA) in view of the importance of these parameters for such use. The results showed that the percentage of fibers was the greatest variable of influence on the pasting characteristics. The conditions of low-fibre, high temperature, and low humidity may have promoted sharp degradation of starch and fiber solubilization leading to the reduction in the viscosity parameters values.
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souza2010foodefeito Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors ;Luciana Bronzi de Souza;Magali Leonel
Journal software - practice and experience
Year 2010
DOI
10.1590/S0101-20612010000300019
URL
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000300019
Keywords
meat cassava rabbit irradiation extrusion orange viscosidade foods and food supplytechnology (general) ironnutrition

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