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dc.contributor.authorSalata, Cristiane Da Cunha-
dc.contributor.authorLeonel, Magali-
dc.contributor.authorTrombini, Fernanda Rossi Moretti-
dc.contributor.authorMischan, Martha Maria-
dc.identifier.citationFood Science and Technology (Campinas). Sociedade Brasileira de Ciência e Tecnologia de Alimentos, v. 34, n. 3, p. 501-506, 2014.-
dc.description.abstractA cassava-based puffed snack was produced using a single screw extruder to determine the effect of the raw material composition (cassava leaf flour and moisture) and the process parameters (extrusion temperature and screw speed) on the physical characteristics of an extruded-expanded snack. A central composite rotational design, including four factors with 30 treatments, was used with the following as dependent variables: expansion index, specific volume, water solubility index, water absorption index, color (L*, a*, b*), and hardness. Under conditions of low moisture content (12 to 14%), low percentage of cassava leaf flour (2 to 4%), and intermediate conditions of extrusion temperature (100°C) and screw speed (230rpm), it was possible to obtain puffed snack products with desirable characteristics.en
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)-
dc.description.sponsorshipConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)-
dc.description.sponsorshipCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)-
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentos-
dc.subjectpuffed snacksen
dc.titleExtrusion of blends of cassava leaves and cassava flour: physical characteristics of extrudatesen
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)-
dc.description.affiliationUniversidade Estadual Paulista Centro de Raízes e Amidos Tropicais-
dc.description.affiliationUniversidade Estadual Paulista Instituto de Biociências-
dc.description.affiliationUnespUniversidade Estadual Paulista Centro de Raízes e Amidos Tropicais-
dc.description.affiliationUnespUniversidade Estadual Paulista Instituto de Biociências-
dc.rights.accessRightsAcesso aberto-
dc.relation.ispartofFood Science and Technology (Campinas)-
Appears in Collections:Artigos, TCCs, Teses e Dissertações da Unesp

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