Use este identificador para citar ou linkar para este item: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/146
Registro completo de metadados
Campo DCValorIdioma
dc.contributor.authorHashimoto, Jorge Minoru-
dc.contributor.authorSchmiele, Marcio-
dc.contributor.authorNabeshima, Elizabeth Harumi-
dc.contributor.otherPT_Br
dc.date.accessioned-
dc.date.accessioned2021-07-14T17:46:21Z-
dc.date.availablePT_Br
dc.date.available2021-07-14T17:46:21Z-
dc.date.copyright-
dc.date.issued2020-
dc.identifierPT_Br
dc.identifier.citationHashimoto, 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.pt_BR
dc.identifier.urihttp://repositorio.ital.sp.gov.br/jspui/handle/123456789/146-
dc.description.abstractThere 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.pt_BR
dc.description.sponsorshipEmbrapapt_BR
dc.formatPT_Br
dc.languagePT_Br
dc.language.isoenpt_BR
dc.rightsPT_Br
dc.sourcePT_Br
dc.subjectVigna unguiculatapt_BR
dc.subjectExtrusionpt_BR
dc.subjectViscositypt_BR
dc.subjectInstant flourpt_BR
dc.subjectRapid Visco Analyzerpt_BR
dc.subjectRetrogradationpt_BR
dc.titlePasting properties of raw and extruded cowpea cotyledons flourspt_BR
dc.title.alternativePropriedade da pasta de farinha de cotilédones de feijão-caupi crua e extrusadapt_BR
dc.typeArticlept_BR
dc.date.updated-
dc.subject.cnpqPT_Br
dc.contributor.CRUESPPT_Br
dc.subjec.otherlanguage
dc.subject.wosPT_Br
dc.identifier.italrecordnumber-
dc.creator.idPT_Br
dc.contributor.authoremailPT_Br
dc.contributor.authoritalPT_Br
dc.contributor.authorexternalPT_Br
dc.contributor.nameofprogramPT_Br
dc.contributor.institutionPT_Br
dc.contributor.eventPT_Br
dc.publisher.cityPT_Br
dc.publisher.countryPT_Br
dc.date.monthofcirculation-
dc.description.areaofknowledgePT_Br
dc.description.referencesPT_Br
dc.description.referencePT_Br
dc.description.sponsorPT_Br
dc.description.sponsor-standardPT_Br
dc.description.sponsorremissivePT_Br
dc.description.sponsordocumentnumberPT_Br
dc.description.volumePT_Br
dc.description.volumesupplementPT_Br
dc.description.issuenumber-
dc.description.issuesupplementPT_Br
dc.description.issuespecialPT_Br
dc.description.firstpagePT_Br
dc.description.lastpagePT_Br
dc.rights.accessrightsPT_Br
dc.identifie.eissnPT_Br
dc.identifie.wosPT_Br
dc.identifie.doiPT_Br
dc.identifie.doiPT_Br
dc.identifie.urlPT_Br
dc.identifie.localPT_Br
dc.format.supportPT_Br
dc.creator.orcidPT_Br
Aparece nas coleções:Artigos cientificos

Arquivos associados a este item:
Arquivo Descrição TamanhoFormato 
Pasting properties of raw.pdf983.09 kBAdobe PDFVisualizar/Abrir


Os itens no repositório estão protegidos por copyright, com todos os direitos reservados, salvo quando é indicado o contrário.