Effect of thermoplastic extrusion on technological characteristics of amaranth flour (Amaranthus cruentus L. BRS-Alegria) / Efeito da extrusão nas características tecnológicas da farinha de amaranto (Amaranthus cruentus L BRS-Alegria)

AUTOR(ES)
DATA DE PUBLICAÇÃO

2009

RESUMO

Introduction. Amaranth presents great potential as a functional food due to its cholesterol-lowering effect and its high nutritive value. The use of amaranth can be increased through its use as an instant flour produced by the thermoplastic extrusion process. Amaranth consumption can benefit public health by preventing cardiovascular disease and by improving the nutritional status of the population. Objective. The aim of this work was to evaluate the effect of thermoplastic extrusion on the technological characteristics of amaranth flour. Methodology. Amaranth was milled, prepared and extruded in a single-screw laboratory extruder following a fractionated factorial design. The independent variables were: type of flour (whole and defatted), moisture (15 per cent and 25 per cent ), third zone barrel temperature (120°C and 180°C) and screw speed (60 per cent and 90 per cent ). Results. The variable type of flour presented a greater effect than classic extrusion variables such as temperature, moisture and screw speed. Extruded flour with high solubility in water, high degree of gelatinization, low viscosity and low retrogradation tendency was obtained by extrusion and could be used as an instant food product. The nutritive quality of the flour was not affected by extrusion. The factorial experiment conducted in this work can be employed as a way for optimization of the dependent variables studied

ASSUNTO(S)

farinha factorial designs amaranth thermoplastic extrusion extrusão termoplástica planejamentos fatoriais amaranto flour

ACESSO AO ARTIGO

Documentos Relacionados