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Bassinello P.Z.,EMBRAPA - Empresa Brasileira de Pesquisa Agropecuaria | Carvalho A.V.,Embrapa Eastern Amazon Research Center | Rios A.D.O.,Federal University of Rio Grande do Sul | Maciel R.D.A.,Federal University of Para | Berrios J.D.J.,U.S. Department of Agriculture
Journal of Food Processing and Preservation | Year: 2015

The effect of extrusion operating conditions on main quality properties of gluten-free expanded snack-type products, developed from rice grits and bandinha flour formulations, was studied. The protein content in the extrudate varied from 9.44 to 14.74g/100g for formulations containing 13 and 47% bandinha flour, respectively, processed at 85C and 15% feed moisture. Apparent density and the radial expansion index of the extrudate were significantly (P<0.05) affected by bean flour content, moisture content, temperature and the interaction between moisture content×temperature. The most suitable extrusion conditions were 30g/100g bean flour content, 14g/100g moisture content and 80C die temperature, which resulted in a product with a high radial expansion index and crude protein of 9.5 and 13g/100g, respectively, and a low apparent density of 0.20g/cm3. Practical Applications: There is a dynamic growth trends taking place in the gluten-free market due to its relationship to celiac disease, wheat allergy, gluten intolerance and gluten sensitivity. To date, most gluten-free products in the market are in the form of pasta and bakery products. However, there is an open niche for gluten-free foods in the form of expanded snack-type products. The flours of underutilized broken rice and beans ("bandinha"), processed under the selected range of extrusion conditions in this study, have great potential for the development of value-added, protein-rich, gluten-free foods in the form of expanded, low-density, snack-type products. The factorial design used to determine the relationship between the independent and the response variables aided to determine the most suitable processing conditions to generate a quality end product. © 2015 Wiley Periodicals, Inc. Source


Carvalho A.V.,Embrapa Eastern Amazon Research Center | Bassinello P.Z.,Embrapa Rice and Beans Research Center | Mattietto R.de.A.,Embrapa Eastern Amazon Research Center | Rios A.de.O.,Federal University of Rio Grande do Sul | And 3 more authors.
International Journal of Food Science and Technology | Year: 2013

The aim of this work was to prepare and evaluate an instant soup formulated with broken rice and beans processed by thermoplastic extrusion using a pilot-scale, single-screw extruder. The final product was characterised regarding its physicochemical composition, amino acid profile, functional-technological properties and sensory performance. The extrusion parameters were set using three extrusion zone temperatures (30, 40 and 70 °C), a screw speed of 177 rpm, feed rate of 260 g min-1. and circular matrix of 3.85 mm. The final product contained considerable levels of protein (12.91 g per 100 g) and dietary fibre (8.07 g per 100 g). Amino acid profile analysis showed that only sulphur-containing amino acids and tryptophan were limiting with the remaining present in adequate concentrations to meet children's requirements. Regarding functional and technological properties, the instant soup powder showed appropriate water solubility and water absorption indexes as expected. The soup sensory analysis indicated good acceptability, with a purchase intent index of 71%. International Journal of Food Science and Technology © 2013 Institute of Food Science and Technology. Source


Carvalho A.V.,Embrapa Eastern Amazon Research Center | Bassinello P.Z.,Embrapa Rice and Beans Research Center | Rios A.O.,Federal University of Rio Grande do Sul | Ferreira T.F.,Federal University of Para | And 2 more authors.
Ciencia e Tecnologia de Alimentos | Year: 2013

The objective of this study was to develop a pre-gelatinized flour using a mixture of broken rice and split beans by thermoplastic extrusion, and to evaluate the physicochemical, nutritional, and technological quality of the final product. The extrusion parameters were maintained using three heating zones with temperatures of 30 °C, 40 °C, and 70 °C; screw speed of 177 rpm; feed rate of 257 g/m, and circular matrix of 3.85 mm. The following characterization analyses were performed: physicochemical, nutritional, water absorption index (WAI), water solubility index (WSI), and paste viscosity. The pre-gelatinized rice and bean flour had an intermediate value of WAI, 7.51 g/g, and high WSI value, 24.61%. Regarding proteins, it was verified an average content of 12.9% in the final product. The amino acid contents found in the pre-gelatinized flour indicate that the mixture has the essential amino acids. It was also found that the pre-gelatinized flour supplies more than 60% of the essential amino acids recommended for children aged one to three years old. The gelatinized flour composed of broken rice and split beans is an alternative to the use of these by-products of the manufacture process of rice and beans to obtain a product with viable technological characteristics and high nutritional value. Source


Carvalho A.V.,Embrapa Eastern Amazon Research Center | Mattietto R.A.,Embrapa Eastern Amazon Research Center | Bassinello P.Z.,Embrapa Rice and Beans Research Center | Koakuzu S.N.,Embrapa Rice and Beans Research Center | And 3 more authors.
Ciencia e Tecnologia de Alimentos | Year: 2012

The objective of this work was to develop an extruded breakfast product containing broken rice and split old beans and to verify the influence of the extrusion process on their physicochemical, technological, and sensory characteristic. The final product had a protein content of 9.9 g.100 g-1, and therefore it can be considered a good source of proteins for children and teenagers. The dietary fiber content of the final edible product was 3.71 g.100 g-1. Therefore, the breakfast meal may be considered as a source of dietary fiber according to Brazilian law. As for the technological properties, the extruded product presented an expansion index of 8.89 and apparent density of 0.25 g.cm-3. With regard to the sensory analysis, the acceptance average was ranked between 6.8 and 7.7, corresponding to the categories "liked slightly" and "liked very much". With regard to purchase intention, 79% of the panelists said they would certainly or possibly purchase the product. Broken rice and split old beans are interesting alternatives for the elaboration of extruded breakfast products presenting good nutritional, technological, and sensory qualities. Source


Carvalho A.V.,Embrapa Eastern Amazon Research Center | de Andrade Mattietto R.,Embrapa Eastern Amazon Research Center | de Oliveira Rios A.,Federal University of Rio Grande do Sul | de Almeida Maciel R.,Federal University of Para | And 2 more authors.
Journal of Food Science and Technology | Year: 2015

Eight pepper genotypes (Capsicum sp., Capsicum annun L., C. chinense Jacq, and C. baccatum L. var. umbilicatum) were assayed for total phenolics, anthocyanins, carotenoids, vitamin C, and total antioxidant activity in order to determine their bioactive compound profile and to establish the correlations between these compounds and their antioxidant activity. The genotype IAN 186311 (C. chinense Jacq.) showed the highest total antioxidant activity and the highest concentrations of phenolic compounds. As for the content of carotenoids, the genotype with the highest concentration was IAN 186324 (Capsicum sp.), and the genotype IAN 186305 (C. baccatum L. var. umbilicatum) showed the highest content of vitamin C and anthocyanins. Terefore, it can be concluded that the Capsicum sp. genotypes analyzed demonstrated a rather high diversity of bioactive compounds that should be further explored given the benefits they can provide to consumer health. © 2015 Association of Food Scientists & Technologists (India) Source

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