Title:	Expanded gluten-free extrudates made from rice grits and bandinha (bean) flour mixes: main quality properties.
Authors:	BASSINELLO, P. Z. CARVALHO, A. V. RIOS, A. de O. MACIEL, R. de A. BERRIOS, J. de J.
Affiliation:	PRISCILA ZACZUK BASSINELLO, CNPAF; ANA VANIA CARVALHO, CPATU; ALESSANDRO DE OLIVEIRA RIOS, UNIVERSIDADE FEDERAL DO RIO GRANDE DO SUL; RENAN DE ALMEIDA MACIEL, UNIVERSIDADE FEDEAL DO PARÁ; JOSE DE J. BERRIOS, USDA-ARS.
Date Issued:	2015
Citation:	Journal of Food Processing and Preservation, Westport, v. 39, n. 6, p. 2267-2275, Dec. 2015.
Description:	The effect of extrusion operating conditions on main quality properties of gluten-free expanded snack-type products, developed from rice grits and bandinha flour formulations, was studied. The protein content in the extrudate varied from 9.44 to 14.74 g/100 g for formulations containing 13 and 47% bandinha flour, respectively, processed at 85C and 15% feed moisture. Apparent density and the radial expansion index of the extrudate were significantly (P < 0.05) affected by bean flour content, moisture content, temperature and the interaction between moisture content × temperature. The most suitable extrusion conditions were 30 g/100 g bean flour content, 14 g/100 g moisture content and 80C die temperature, which resulted in a product with a high radial expansion index and crude protein of 9.5 and 13 g/100 g, respectively, and a low apparent density of 0.20 g/cm3.
Thesagro:	Arroz Extrusão Glutén Feijão Valor nutritivo
NAL Thesaurus:	Nutritive value Extrusion Grits (particle size) Flour Gluten-free foods
Keywords:	Bandinha de feijão
ISSN:	1745-4549
DOI:	10.1111/jfpp.12472
Type of Material:	Artigo de periódico
Access:	openAccess
Appears in Collections:	Artigo em periódico indexado (CNPAF)