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

• Processo: 98/00889-6
• Modalidade de apoio: Bolsas no Brasil - Pós-Doutorado
• Data de Início da vigência: 01 de agosto de 1998
• Data de Término da vigência: 31 de março de 2000
• Área de conhecimento: Ciências Agrárias - Ciência e Tecnologia de Alimentos
• Pesquisador responsável: Hector Eduardo Martinez Flores
• Beneficiário: Hector Eduardo Martinez Flores
• Instituição Sede: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brasil
• Assunto(s): Snacks
• Palavra(s)-Chave do Pesquisador: Extrusion-Cooking | Fiber | Novelose | Oat Fiber | Snack

Resumo

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)