Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1012324
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dc.contributor.authorBASSINELLO, P. Z.pt_BR
dc.contributor.authorCARVALHO, A. V.pt_BR
dc.contributor.authorRIOS, A. de O.pt_BR
dc.contributor.authorMACIEL, R. de A.pt_BR
dc.contributor.authorBERRIOS, J. de J.pt_BR
dc.date.accessioned2015-03-30T11:11:11Zpt_BR
dc.date.available2015-03-30T11:11:11Zpt_BR
dc.date.created2015-03-30pt_BR
dc.date.issued2015pt_BR
dc.identifier.citationJournal of Food Processing and Preservation, Westport, v. 39, n. 6, p. 2267-2275, Dec. 2015.pt_BR
dc.identifier.issn1745-4549pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1012324pt_BR
dc.descriptionThe 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.pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectBandinha de feijãopt_BR
dc.titleExpanded gluten-free extrudates made from rice grits and bandinha (bean) flour mixes: main quality properties.pt_BR
dc.typeArtigo de periódicopt_BR
dc.date.updated2016-03-11T11:11:11Zpt_BR
dc.subject.thesagroArrozpt_BR
dc.subject.thesagroExtrusãopt_BR
dc.subject.thesagroGluténpt_BR
dc.subject.thesagroFeijãopt_BR
dc.subject.thesagroValor nutritivopt_BR
dc.subject.nalthesaurusNutritive valuept_BR
dc.subject.nalthesaurusExtrusionpt_BR
dc.subject.nalthesaurusGrits (particle size)pt_BR
dc.subject.nalthesaurusFlourpt_BR
dc.subject.nalthesaurusGluten-free foodspt_BR
riaa.ainfo.id1012324pt_BR
riaa.ainfo.lastupdate2016-03-11pt_BR
dc.identifier.doi10.1111/jfpp.12472pt_BR
dc.contributor.institutionPRISCILA 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.pt_BR
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