Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1138616
Title: Optimization of nutrient retention in whole flours extruded from cowpea biofortified grain.
Authors: HASHIMOTO, J. M.
SAMPAIO, J. P. M.
FRANCO, L. J. D.
NABESHIMA, E. H.
SILVA, K. J. D. e
Affiliation: JORGE MINORU HASHIMOTO, CPAMN; JÉSSICA PINHEIRO MENDES SAMPAIO, UFPI; LUIS JOSE DUARTE FRANCO, CPAMN; ELIZABETH HARUMI NABESHIMA, ITAL; KAESEL JACKSON DAMASCENO E SILVA, CPAMN.
Date Issued: 2021
Citation: Brazilian Journal of Food Technology, Campinas, v. 24, e2020185, 2021.
Pages: 13 p.
Description: 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
Keywords: Metodologia de superfície de resposta
Elementos minerais
Farinha instantânea
Language: Ingles
DOI: https://doi.org/10.1590/1981-6723.18520
Type of Material: Artigo de periódico
Access: openAccess
Appears in Collections:Artigo em periódico indexado (CPAMN)

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