Production of extruded snacks of sour cassava starch added soybean, flaxseed and quinoa

• Grant number: 09/08125-1
• Support type: Regular Research Grants
• Duration: September 01, 2009 - August 31, 2011
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal researcher: Magali Leonel
• Grantee: Magali Leonel
• Home Institution: Centro de Raízes e Amidos Tropicais (CERAT). Universidade Estadual Paulista (UNESP). Campus de Botucatu. Botucatu , SP, Brazil

Abstract

Incorporating nutritious and functional food ingredients in the preparation of snacks for the sour cassava starch using extrusion technology for processing is a great opportunity for the manufacturing industry of starch, as would a significant increase in the market for biscuits. Therefore, the soybean, flaxseed and quinoa to have great potential for human nutrition, can be mixed the sour cassava starch for the production of extruded snacks. This study aims to evaluate the production of sour cassava starch in snacks with nutritional and functional demands by mixing with soybean, flaxseed and quinoa, aiming at offering alternatives to increase the cassava agribusiness in Brazil. (AU)

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

LEONEL, M.; GARCIA, E. L.; SANTOS, T. P. R.; FERNANDES, D. S.; MISCHAM, M. M. Cassava derivatives in the preparation of unconventional gluten-free snacks. INTERNATIONAL FOOD RESEARCH JOURNAL, v. 26, n. 3, p. 801-809, JUN 2019. Web of Science Citations: 0.