Effect of sugar and water contents on non-expanded cassava flour extrudates

Food Science and Technology (Campinas)

Juan Antonio Ruano Ortiz²  Carlos Wanderlei Piler De Carvalho¹  Diego Palmiro Ramirez Ascheri¹  José Luis Ramirez Ascheri¹  Cristina Tristão De Andrade¹ 

[1] ,Universidade Federal Rural do Rio de Janeiro Programa Ciência e Tecnologia de Alimentos Departamento de Tecnologia de AlimentosSeropédica RJ ,Brazil

关键词: RVA paste viscosity;    specific mechanical energy;    water absorption index;    water solubility index;    response surface methodology;    physicochemical properties;    viscosidade de pasta;    energia mecânica específica;    índice de absorção de água;    índice de solubilidade em água;    propriedades físico-químicas;   

DOI  :  10.1590/S0101-20612010000100030

来源: SciELO

【 摘 要 】

The effects of sucrose and water contents on cassava flour processed by extrusion at varied concentrations of sucrose (0-20% w/w) and water (28-42% w/w) were studied by applying response surface methodology. The extrusion of the mixtures was performed in a twin screw extruder fitted to a torque rheometer. The specific mechanical energy (SME) dissipated inside a conical twin-screw extruder was measured. Water absorption index (WAI), water solubility index (WSI) and paste viscosity readings (cold viscosity (CV), peak viscosity (PV), breakdown (BD) and set back (SB)) during a gelatinization-retrogradation cycle measured in a Rapid Visco Analyzer were determined on non-directly extruded products. The results indicated that SME and WSI decreased as a function of water and sucrose contents. WAI and pasting properties were influenced by water content. A non antiplasticizing effect of the sucrose content was observed on pasting properties, suggesting that sucrose did not reduce the availability of water available for gelatinizing cassava flour during the extrusion process. The nature of the optimum point was characterized as a saddle point for WAI, WSI, PV and BD, whereas SME showed a maximum and CV and SB a minimum. The results indicated to be valuable for the production of non-expanded cassava flour extrudates with desirable functional properties for specific end users.

【 授权许可】

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