Extrusion-cooking of cassava starch with different fiber sources: effect of fibers on expansion, physicochemical properties and nutritional and biological studies.

• Grant number: 98/00889-6
• Support Opportunities: Scholarships in Brazil - Post-Doctoral
• Start date: August 01, 1998
• End date: March 31, 2000
• Field of knowledge: Agronomical Sciences - Food Science and Technology
• Principal Investigator: Hector Eduardo Martinez Flores
• Grantee: Hector Eduardo Martinez Flores
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil

Abstract

Cassava starch will be combinated with different sources of fibers, a resistant starch (Novelose) and a traditional source of fiber (oat fiber) will be processed in a single-screw extruder to produce an expanded snack product. The variables of the extruder conditions to be evaluated will be barrel temperature of the third heating zone (130, 150 and 170ºC), initial moisture content of the materials (16, 18 and 20%) and levels of fibers added (5.0, 7.5 and 10%). The response variables of the products to be studied will be some physicochemical parameters and nutritional and biological studies with rats. (AU)