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|Research center of Embrapa/Collection:||Embrapa Arroz e Feijão - Artigo em anais de congresso (ALICE)|
|Type of Material:||Artigo em anais de congresso (ALICE)|
|Authors:||CARVALHO, A. V.|
BASSINELLO, P. Z.
RIOS, A. de O.
|Additional Information:||ANA VANIA CARVALHO, CPATU; PRISCILA ZACZUK BASSINELLO, CNPAF; ALESSANDRO de O. RIOS, UNIVERSIDADE FEDERAL DO RIO GRANDE DO SUL.|
|Title:||Processing and technological characterization of extruded breakfast cereal obtained with a mix of broken rice and common bean flour.|
|Publisher:||In: INTERNATIONAL CONGRESS ON ENGINEERING AND FOOD, 11., 2011, Athens. Food process engineering in a changing world: proceedings. Athens: International Association for Engineering and Food, 2011.|
|Description:||The aim of this work was to evaluate the functional technological properties of breakfast cereal obtained with a mix of broken rice and common bean flour, by the analyses of expansion index, water absorption index, water solubility index, apparent density, viscosity and instrumental texture. The product was elaborated with a rice and common bean mixed flour, using the proportion of 70% broken rice flour and 30% of broken common bean flour. The tested formulation was processed in a single-screw extruder. The extrusion parameters were set using three extrusion zones with temperatures of 40°C (1st zone), 60°C (2nd zone) e 80°C (3rd zone); mixture moisture during processing set at 14%; screw speed set at 177 rpm; feeding rate of 290g/minute and circular matrix of 3.85mm. The developed breakfast cereal was sprinkled with a sufficient quantity of a 70 ºBrix sucrose solution to make a final product with approximately 35% sugar. The processed formulation was manually collected, submitted to a forced air circulation oven drying and, afterwards, it was stored in polyethylene bags until analyses. The extruded obtained showed relatively low values for water absorption index (6.41g gel/g dry matter) and high values for water solubility index (44.50%). The expansion index of breakfast cereal was 8.89 indicating a good expansion of the final product. For apparent density it was observed the value of 0.25 and for instrumental texture evaluation, the value of 1,087.44g. The paste viscosity is an important attribute to study the functional properties of starchy food. Severe treatments destroy the starch granular structure, reducing the paste viscosity, what can be observed in this work through viscosity values below 130cP. It can be concluded that the use of broken common bean and rice mixed flour is an alternative to elaborate extruded breakfast cereal with good technological properties.|
|NAL Thesaurus:||Breakfast cereals|
|Appears in Collections:||Artigo em anais de congresso (CNPAF)|