Changes in physical properties of extruded sour cassava starch and quinoa flour blend snacks;Mudanças nas propriedades físicas de snacks extrusados de misturas de polvilho azedo e farinha de quinoa

Ciencia e Tecnologia de Alimentos

Volumn 32, Issue 4, 2012, Pages 826-834

  Taverna, Lívia Giolo ^a   Leonel, Magali ^a   Mischan, Martha Maria ^a  

^a SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

Author keywords

Extrusion; Manihot esculenta; Pseudo cereal

Indexed keywords

CHENOPODIUM QUINOA; MANIHOT ESCULENTA;

EID: 84871707901     PISSN: 01012061     EISSN: 1678457X     Source Type: Journal    
DOI: 10.1590/S0101-20612012005000113     Document Type: Article

References (25)

1. ANDERSON, R. A. et al. Gelatinization of corn grits by roll and extrusion cooking. Cereal Science Today, v. 14, n. 1, p. 4-11, 1969.
2. ANTON, A. A. et al. Influence of added bean flour (Phaseolus vulgaris L.) on some physical and nutritional properties of wheat flour tortillas. Food Chemistry, v. 109, n. 1, p. 33-41, 2008. http://dx.doi.org/10.1016/j.foodchem.2007.12.005
3. BERTOLINI, A. C. et al. Relationship between thermomechanical properties and baking expansion of sour cassava starch (Polvilho azedo). Journal of the Science of Food and Agriculture, v. 81, n. 4, p. 429-435, 2001. http://dx.doi.org/10.1002/1097-0010(200103)81:4429::AID-JSFA8333.0.CO;2-2
4. BERRIOS, J. J. et al. Sodium bicarbonate and the microstructure, expansion and color of extruded black beans. Journal of Food Processing and Preservation, v. 28, n. 5, p. 321-335, 2004. http://dx.doi.org/10.1111/j.1745-4549.2004.24008.x
5. BHATNAGAR, S.; HANA, M. A. Amylose-lipid complex formation during single-screw extrusion of various corn starches. Cereal Chemistry, v. 71, n. 6, p. 582-587, 1994. Disponível em: .
6. BORGES, J. T. et al. Características físico-químicas, nutricionais e formas de consumo da quinoa (Chenopodium quinoa Willd.). Temas agrários, v. 15, n. 1, p. 9-23, 2010. Disponível em: .
7. BRADY, K. et al. Effects of processing on the nutraceutical profile of quinoa. Food Chemistry, v. 100, n. 3, p. 1209-1216, 2007. http://dx.doi.org/10.1016/j.foodchem.2005.12.001
8. CAMIRE, M. E.; CAMIRE, A.; KRUMHAR, K. Chemical and nutritional changes in foods during extrusion. Critical Reviews in Food Science and Nutrition, v. 29, n. 1, p. 35-57, 1990. http://dx.doi.org/10.1080/10408399009527513
9. CHANG, Y. K. et al. Influence of extrusion condition on cassava starch and soybean protein concentrate blends. Acta Alimentaria, v. 30, n. 2, p. 189-203, 2001. Disponível em: .
10. DE PILLI, T. et al. Study of starch-lipid complexes in model system and real food produced using extrusing-cooking technology. Innovative Food Science and Emerging Technologies, v. 12, n. 4, p. 610-616, 2011. http://dx.doi.org/10.1016/j.ifset.2011.07.011
11. DING, Q. et al. The effect of extrusion conditions on the physicochemical properties and sensory characteristics of rice-based expanded snacks. Journal of Food Engineering, v. 66, n. 3, p. 283-289, 2005. http://dx.doi.org/10.1016/j.jfoodeng.2004.03.019
12. DOGAN, H.; KARWE, M. V. Physicochemical properties of quinoa extrudates. Food Science and Technology International, v. 9, n. 2, p. 101-114, 2003. http://dx.doi.org/10.1177/1082013203009002006
13. FAUBION, J. M.; HOSENEY, R. C. High temperature and short time; extrusion-cooking of wheat starch and flour. I. Effect of moisture and flour type on extrudate properties. Cereal Chemistry, v. 59, n. 6, p. 529-533, 1982. Disponível em: .
14. GUY, R. Extrusion cooking: Technologies and applications. Cambridge: Woodhead Publishing, 2001. 288 p.
15. GUY, R. C. E.; HORNE, A. Extrusion and co-extrusion of cereals. In: BLANSHARD, J. M. V.; MITCHELL, J. R. (Eds.). Food Structure-Its Creation and Evaluation. London: Butterworths, 1988. p. 331-349.
16. HARPER, J. M. Extrusion of foods. Boca Raton: CRC Press, 1981. 212 p.
17. JAMES, L. E. A. Quinoa (Chenopodium quinoa Willd): composition, chemistry, nutritional and functional properties. Advances in Food and Nutrition Research, v. 58, n. 1, p. 1-31, 2009. PMid:19878856.
18. LEONEL, M.; FREITAS, T. S.; MISCHAN, M. M. Physical characteristics of extruded cassava starch. Scientia Agricola, v. 66, n. 4, p. 486-493, 2009. http://dx.doi.org/10.1590/S0103-90162009000400009
19. LEONEL, M.; MARTINS, J. C.; MISCHAN, M. M. Produção de snacks funcionais à base de farinha de soja e polvilho azedo. Ciência Rural, v. 40, n. 6, p. 1418-1423, 2010. http://dx.doi.org/10.1590/S0103-84782010000600027
20. LI, S. et al. Textural modification of soya bean/corn extrudates as affected by moisture content, screw speed and soya bean concentration. International Journal of Food Science and Technology, v. 40, n. 8, p. 731-741, 2005. http://dx.doi.org/10.1111/j.1365-2621.2005.00993.x
21. MARZEC, A.; LEWICKI, P. P. Antiplasticization of cereal-based products by water. Part I: extruded flat bread. Journal of Food Engineering, v. 73, n. 1, p. 1-8, 2006. http://dx.doi.org/10.1016/j.jfoodeng.2004.12.002
22. OGUNGBENLE, H. Nutritional evaluation and functional properties of quinoa (Chenopodium quinoa) flour. International Journal of Food Science and Nutrition, v. 54, n. 2, p. 153-158, 2003. PMid:12701372.
23. Pérez-Navarrete, C. et al. Effect of extrusion on nutritional quality of maize and lima bean flour blends. Journal of the Science of Food and Agriculture, v. 86, n. 14, p. 2477-2484, 2008. http://dx.doi.org/10.1002/jsfa.2661
24. Wlodarczyk-Stasiak, M.; JAMROZ, J. Analysis of sorption properties of starch-protein extrudates with the use of water vapour. Journal of Food Engineering, v. 85, n. 4, p. 580-589, 2008. http://dx.doi.org/10.1016/j.jfoodeng.2007.08.019
25. YANG, S. H. et al. Effects of adlay species and rice flour ratio on the physicochemical properties and texture characteristic of adlay-based extrudates. Journal of Food Enginering, v. 84, n. 3, p. 489-494, 2008. http://dx.doi.org/10.1016/j.jfoodeng.2007.06.010