Functional extruded snacks with lycopene and soy protein

Food Science and Technology (Campinas)

Paula Fernanda Pinto Da Costa¹  Mariano Bueno Marcondes Ferraz¹  Valquíria Ros-polski¹  Ernesto Quast²  Fernanda Paula Collares Queiroz¹  Caroline Joy Steel¹ 

[1] ,Agência Paulista de Tecnologia dos Agronegócios PRDTA Sudoeste Paulista Departamento de Descentralização do DesenvolvimentoCapão Bonito SP ,Brasil

关键词: snacks;    extrusion;    functional foods;    lycopene;    soy protein isolate;    snacks;    extrusão;    alimentos funcionais;    licopeno;    isolado proteico de soja;   

DOI  :  10.1590/S0101-20612010005000017

来源: SciELO

【 摘 要 】

In this work, the effects of thermoplastic extrusion process parameters (raw material moisture content and temperature) and the addition of functional ingredients (lycopene and soy protein) on quality characteristics of a base-formulation for extruded corn snacks were studied, with the objective of developing an easy-to-eat functional product. A single-screw Labor PQ 30 model Inbramaq extruder was used for extrusion and a central composite rotational design (CCRD) was followed. The independent variables were: i) percentage of soy protein isolate (0-30%); ii) percentage of lycopene preparation (0-0.1%); iii) raw material moisture content (20-30%); and iv) 5th zone temperature (100-150 °C). The expansion index reached maximum values with the lowest raw material moisture content (20%) and intermediate temperatures (approximately 125 °C). Instrumental hardness was higher with high moisture and low temperature; however, increasing the percentage of soy protein was beneficial for the texture of the product, reducing hardness. The red color intensity increased with the increase in lycopene content and moisture, and with the reduction of temperature. Sensory acceptance tests were carried out for two products, with maximum percentages of the functional ingredients, 20% moisture and temperatures of 125 and 137 °C, with greater acceptance for the product extruded at 125 °C.

【 授权许可】

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