Technological properties of precooked flour containing coffee powder and rice by thermoplastic extrusion

Food Science and Technology (Campinas)

Reginaldo Ferreira Da Silva²  Rosemary Gualberto Fonseca Alvarenga Pereira¹  José Luis Ramirez Ascheri¹  Diego Palmiro Ramirez Ascheri¹ 

[1] ,Universidade Federal do Acre Centro de Ciências da Saúde e do Desporto Rio Branco AC ,Brasil

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

DOI  :  10.1590/S0101-20612013005000014

来源: SciELO

【 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.

【 授权许可】

CC BY   
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