Título:	Optimization of nutrient retention in whole flours extruded from cowpea biofortified grain.
Autoria:	HASHIMOTO, J. M. SAMPAIO, J. P. M. FRANCO, L. J. D. NABESHIMA, E. H. SILVA, K. J. D. e
Afiliação:	JORGE MINORU HASHIMOTO, CPAMN; JÉSSICA PINHEIRO MENDES SAMPAIO, UFPI; LUIS JOSE DUARTE FRANCO, CPAMN; ELIZABETH HARUMI NABESHIMA, ITAL; KAESEL JACKSON DAMASCENO E SILVA, CPAMN.
Ano de publicação:	2021
Referência:	Brazilian Journal of Food Technology, Campinas, v. 24, e2020185, 2021.
Páginas:	13 p.
Conteúdo:	Whole flour of cowpea grains of the cultivar BRS Tumucumaque biofortified in iron and zinc were processed in a co-rotating twin-screw extruder Clextral HT 25. A central rotational composite design 23, combining temperature (from 86.4 to 153.6 °C), screw rotation speed (from 163.6 to 836.4 rpm) and moisture content (from 16.6% to 23.4%), was used to assess the effects on flour constituents. The three variables significantly affected (p < 0.05) the levels of protein and copper in the extrudates.
Thesagro:	Vigna Unguiculata Extrusão Composição Química
Palavras-chave:	Metodologia de superfície de resposta Elementos minerais Farinha instantânea
Digital Object Identifier:	https://doi.org/10.1590/1981-6723.18520
Tipo do material:	Artigo de periódico
Acesso:	openAccess
Aparece nas coleções:	Artigo em periódico indexado (CPAMN)