Extrusiion
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1. Efeito de alguns parâmetros operacionais nas características físicas, físico-químicas e funcionais de extrusados da farinha de batata-doce (Ipomoea batatas) / Effect of some extrusion parameters on physical, physicochemical and functional properties of sweet potato flour extruded products
The sweet potato is a vegetable of great energetic potential with high starch content. It can to be processed through extrusion which is efficient on the processing of starchy foods. In this work the effects of extrusion parameters on sweet potato extrudates and flours characteristics were studied. The properties evaluated in extrudates were expansion index
Publicado em: 2005