Effect of operational conditions on snacks production from cassava flour and casein

• Grant number: 07/03540-5
• Support Opportunities: Regular Research Grants
• Start date: September 01, 2007
• End date: August 31, 2009
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Magali Leonel
• Grantee: Magali Leonel
• Host Institution: Centro de Raízes e Amidos Tropicais (CERAT). Universidade Estadual Paulista (UNESP). Campus de Botucatu. Botucatu , SP, Brazil

Abstract

With the advance of technologies, the possibility of introduction of differentiated cassava products appears as an alternative of great interest for the processing industries. The control of the extrusion conditions such as temperature, humidity and raw material components is essential to obtain the good product quality. This work has for objective the evaluation of the effect of the operational conditions of the extrusion process in the production of snacks and instant flour from mixes of cassava flour and casein, aiming to supply information to the sector of cassava processing, that could be increment of the productive chain of the cassava in Brazil. (AU)