Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1052055
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dc.contributor.authorLOURENÇO, L. F. H.pt_BR
dc.contributor.authorTAVARES, T. S.pt_BR
dc.contributor.authorARAUJO, E. A. F.pt_BR
dc.contributor.authorPENA, R. S.pt_BR
dc.contributor.authorJOELE, M. R. S. P.pt_BR
dc.contributor.authorCARVALHO, A. V.pt_BR
dc.date.accessioned2016-08-30T11:11:11Zpt_BR
dc.date.available2016-08-30T11:11:11Zpt_BR
dc.date.created2016-08-30pt_BR
dc.date.issued2016pt_BR
dc.identifier.citationCyTA: Journal of Food, v. 14, n. 2, p. 340-348, 2016.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1052055pt_BR
dc.descriptionThis research studied the effect of thermoplastic extrusion on the expansion index (EI), water absorption index (WAI), water solubility index (WSI), and sensory acceptance (SA) of a snack from rice grits, polished rice grains, and shrimp. A 23 factorial design was used with independent variables, temperature in the third extruder zone (63.2?96.8°C), initial moisture (106.4?173.6 g/kg), and shrimp content (16?184 g/kg), whereas EI, WAI, WSI, and SA were the responses. Through the surface-response methodology, the formulation with 80 g/kg shrimp and 130 g/kg initial moisture processed at 85°C in the third extruder zone was considered optimal. The product had good EI, WAI, and SA, 65.6 g/kg moisture, 24.0 g/kg lipids, 89.5 g/kg proteins, 34.2 kg/kg ashes, 72.4 g/kg fibers, and 714.3 g/kg carbohydrates. The product is an alternative for using rice grit, which has low commercial value, while also fully using the regional shrimp.pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectThermoplastic extrusionpt_BR
dc.subjectRice gritpt_BR
dc.subjectShrimp snackpt_BR
dc.subjectPolished rice grainspt_BR
dc.titleOptimization of extrusion process to obtain shrimp snacks with rice grits and polished rice grains.pt_BR
dc.typeArtigo de periódicopt_BR
dc.date.updated2016-08-30T11:11:11Zpt_BR
dc.subject.thesagroArrozpt_BR
dc.subject.thesagroCamarãopt_BR
dc.subject.thesagroExtrusãopt_BR
riaa.ainfo.id1052055pt_BR
riaa.ainfo.lastupdate2016-08-30pt_BR
dc.identifier.doihttp://dx.doi.org/10.1080/19476337.2015.1114025pt_BR
dc.contributor.institutionLúcia F. H. Lourenço, UFPA; Tiago S. Tavares, UFPA; Eder A. F. Araujo, UFPA; Rosinelson S. Pena, UFPA; Maria Regina S. Peixoto Joele, IFPA-CAMPUS CASTANHAL; ANA VANIA CARVALHO, CPATU.pt_BR
Aparece nas coleções:Artigo em periódico indexado (CPATU)

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