Physical, rheological and sensory characteristics of extruded products from mixtures of passion fruit flour and cassava starch/ Caracteristicas fisicas, reologicas e sensorial de produtos extrusados de misturas de farinha de maracuja e fecula de mandioca

This research had as objective to evaluate the effect of extrusion temperature and screw speed on physical and rheological properties, as well as, the sensory acceptance of cassava and passion fruit snacks produced in single-screw extruder. A central composite design with 11 treatments was used, con...

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Bibliographic Details
Published in:Ciência rural 2013-10, Vol.43 (10), p.1885
Main Authors: Trombini, Fernanda Rossi Moretti, Leonel, Magali, Mischan, Martha Maria
Format: Article
Language:Spanish
Subjects:
Snack foods
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Summary:This research had as objective to evaluate the effect of extrusion temperature and screw speed on physical and rheological properties, as well as, the sensory acceptance of cassava and passion fruit snacks produced in single-screw extruder. A central composite design with 11 treatments was used, considering as dependent variables: expansion index (EI), specific volume (SV), water solubility index (WSI), water absorption index (WAI), color (L*, a*, b*) and pasting properties (RVA). The products were flavored and analyzed for global acceptance. The results showed significant effects of temperature and screw speed on the dependent variables. The chocolate flavored snacks obtained good acceptance. Key words: starch, fiber, viscosity, expansion, acceptance. Este trabalho teve por objetivo avaliar o efeito da temperatura de extrusao e da rotacao da rosca sobre as propriedades fisicas, reologicas e sensoriais de snacks de mandioca e maracuja produzidos em extrusor mono-rosca. Foi utilizado o delineamento central composto rotacional, com 11 tratamentos, considerando como variaveis dependentes: indice de expansao (IE), volume especifico (VE), indice de solubilidade em agua (ISA), indice de absorcao em agua (IAA), cor (L*, a*, b*) e propriedades de pasta (RVA). Os produtos foram aromatizados e analisados para a aceitacao global. Os resultados obtidos demonstraram efeitos significativos da temperatura e da rotacao sobre as propriedades estudadas e boa aceitacao dos produtos sabor chocolate. Palavras-chave: amido, fibra, viscosidade, expansao, aceitabilidade.
ISSN:0103-8478