Title:	Effect of different processing conditions to obtain expanded extruded based on cowpea.
Authors:	SILVA, I. C. V. SILVA, K. J. D. e HASHIMOTO, J. M. CARVALHO, C. W. P. de ASCHERI, J. L. R. GALDEANO, M. C. ROCHA, M. de M.
Affiliation:	IZABEL CRISTINA VERAS SILVA, UNIVERSIDADE FEDERAL DO PIAUÍ; KAESEL JACKSON DAMASCENO E SILVA, CPAMN; JORGE MINORU HASHIMOTO, CPAMN; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; JOSE LUIS RAMIREZ ASCHERI, CTAA; MELICIA CINTIA GALDEANO, CTAA; MAURISRAEL DE MOURA ROCHA, CPAMN.
Date Issued:	2023
Citation:	Brazilian Journal of Food Technology, v. 26, e2022052, 2023.
Description:	Cowpea is grown mainly in regions with a hot semi-arid climate, where other pulses do not develop satisfactorily. It is the 4th most produced pulse in the world, thus supplying the domestic and export markets. Following the trends of the food products market, a study was carried out to identify the best condition of the extrusion process, to transform these nutritious grains into quality expanded products and ready for consumption. The grains were decorticated and transformed into cotyledon flour.
Thesagro:	Vigna Unguiculata Solubilidade Absorção
Keywords:	Extrusão termoplástica Expansão Dureza
DOI:	https://doi.org/10.1590/1981-6723.05222
Type of Material:	Artigo de periódico
Access:	openAccess
Appears in Collections:	Artigo em periódico indexado (CPAMN)