Use este identificador para citar ou linkar para este item: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/146
Título: Pasting properties of raw and extruded cowpea cotyledons flours
Título(s) alternativo(s): Propriedade da pasta de farinha de cotilédones de feijão-caupi crua e extrusada
Autor(es): Hashimoto, Jorge Minoru
Schmiele, Marcio
Nabeshima, Elizabeth Harumi







Palavras-chave: Vigna unguiculata
Extrusion
Viscosity
Instant flour
Rapid Visco Analyzer
Retrogradation
Data do documento: 2020
Citação: Hashimoto, J. M., Schmiele, M., & Nabeshima, E. H. (2020). Pasting properties of raw and extruded cowpea cotyledons flours. Brazilian Journal of Food Technology, 23, e2019303. https://doi.org/10.1590/1981- 6723.30319.
Resumo: There is little research on the viscosity profile analysis of cowpea cotyledon flour (CCF). Due to the new ways of using pulses grains in the diet, it is important to evaluate the viscoamylographic behavior of raw and processed CCF. The CCF was obtained from the cultivars BRS Guariba and BRS Novaera and evaluated in the Rapid Visco Analyzer (RVA). For raw CCF it was used the “Standard 1” program. The extruded CCF was obtained from the cultivar BRS Guariba, which was processed following a central rotational composite design, combining thermoplastic extrusion temperatures (124; 130; 145; 160; 166 °C) and conditioning moisture (16.2%; 17%; 19%; 21%, 21.8%). The obtained extrusions were ground (Ø > 0.5 mm) and evaluated in the RVA using the program “Extrusion 2”. The raw CCF from BRS Guariba presented higher protein, lipid and mineral content and lower carbohydrate content than BRS Novaera. The raw CCF from BRS Guariba showed lower values of pasting temperature (79.35 °C), viscosity breakdown (103.00 cP) and seatback (1447.33 cP) compared to raw CCF from BRS Novaera. The extrusion process drastically changed all viscosity parameters, increasing the initial viscosity value and decreasing the value of other parameters. The extruded CCF had different pasting properties. CCF extruded at 166 °C and 19% moisture resulted in flours with higher initial viscosity and lower retrogradation values, which can be used as a thickener in food products, in addition to increase nutritional value.
URI: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/146
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