Instant blend from cassava derivatives produced by extrusion

Ciência Rural

Fernanda Rossi Moretti Trombini¹  Martha Maria Mischan¹  Magali Leonel¹ 

关键词: leaves;    starch;    color;    water absorption;    viscosity;    folhas;    amido;    cor;    absorção de água;    viscosidade;   

DOI  :  10.1590/0103-8478cr20141209

来源: SciELO

【 摘 要 】

ABSTRACT: The current research aimed to evaluate the effects of extrusion parameters on the physical characteristics of extruded blends of cassava leaf flour and starch. A factorial central composite design with four independent variables and the response surface methodology were used to evaluate the results of color parameters (L*, a*, b*), water absorption index, water solubility index and paste properties, according to the variations in the leaf flour percentage (1.5 to 7.5%), extrusion temperature (60 to 100ºC), screw speed (175 to 231rpm) and moisture (20 to 30%). Extrusion conditions affect color, water absorption and water solubility indexes and paste properties of blends. The intermediate tested conditions of variable parameters lead to obtain extruded products with higher cold viscosity and water absorption index and light color, desirable qualities for rapid preparation products.

【 授权许可】

CC BY   
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