Você está no menu de acessibilidade

Utilize este identificador para citar ou criar um link para este item: http://acervodigital.unesp.br/handle/11449/37645
Registro de metadados completo
Campo DCValorIdioma
dc.contributor.authorBatistuti, J. P.-
dc.contributor.authorBarros, RMC-
dc.contributor.authorAreas, JAG-
dc.date.accessioned2014-05-20T15:27:42Z-
dc.date.accessioned2016-10-25T18:02:36Z-
dc.date.available2014-05-20T15:27:42Z-
dc.date.available2016-10-25T18:02:36Z-
dc.date.issued1991-11-01-
dc.identifierhttp://dx.doi.org/10.1111/j.1365-2621.1991.tb08673.x-
dc.identifier.citationJournal of Food Science. Chicago: Inst Food Technologists, v. 56, n. 6, p. 1695-&, 1991.-
dc.identifier.issn0022-1147-
dc.identifier.urihttp://hdl.handle.net/11449/37645-
dc.identifier.urihttp://acervodigital.unesp.br/handle/11449/37645-
dc.description.abstractResponse surface methodology was employed to optimize the production of a snack food from chickpea. The independent variables, process temperature (123-137-degrees-C) and feed moisture (13-27% d.s.b.) were selected at five levels (rotatable five level composite design: - square-root 2, -1, 0, 1, + square-root 2) in the extrusion of defatted chickpea flour. Response variables were expansion ratio, shear strength of the extrudate and sensory preference assessed by an untrained panel. Expansion ratio increased steadily with decrease in feed moisture similar to cereal extrusion. Regions of maxima were observed for sensory preference and shear strength, and these two product attributes were linearly related. The most acceptable chickpea snack was rated higher than a commercial corn snack.en
dc.format.extent1695-&-
dc.language.isoeng-
dc.publisherInst Food Technologists-
dc.sourceWeb of Science-
dc.titleOPTIMIZATION OF EXTRUSION COOKING PROCESS FOR CHICKPEA (CICER-ARIETINUM, L) DEFATTED FLOUR BY RESPONSE-SURFACE METHODOLOGYen
dc.typeoutro-
dc.contributor.institutionUniversidade de São Paulo (USP)-
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)-
dc.description.affiliationUNIV SAO PAULO,FAC CIENCIAS FARMACEUT,DEPT ALIMENTOS & NUTR EXPTL,SAO PAULO,BRAZIL-
dc.identifier.doi10.1111/j.1365-2621.1991.tb08673.x-
dc.identifier.wosWOS:A1991GV36100059-
dc.rights.accessRightsAcesso restrito-
dc.relation.ispartofJournal of Food Science-
Aparece nas coleções:Artigos, TCCs, Teses e Dissertações da Unesp

Não há nenhum arquivo associado com este item.
 

Itens do Acervo digital da UNESP são protegidos por direitos autorais reservados a menos que seja expresso o contrário.