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Efecto de la temperatura y velocidad de rotación del tornillo en el proceso de extrusión de maíz, quinua y avena para la elaboración de harina pregelatinizada
| Content Provider | Semantic Scholar |
|---|---|
| Author | Fuentes, O. Blanco Heber, Anita |
| Copyright Year | 2016 |
| Abstract | There is a need to add value to raw materials, such as cereals, for flours that can help in the development of functional products. The objective was to obtain an ingredient through thermoplastic extrusion from the mixture of 65% corn, 20% quinoa, and 15% oats. The processing temperature was evaluated (100 180 °C) and screw rpm (120 160 rpm). An experiment was established based on the surface response methodology central rotational type of second order composite. The experimental units were: four factorial points, four axial points and three replications of the center point. The dependent variables were: WSI, WAI, REI, color, viscosity, force bankruptcy, visual characterization. It was shown that a higher temperature results in increased WSI, reaching values of 2.82%. The WAI showed an increase as the temperature increases to 170 °C and decreased with increasing temperature (>170 °C), the maximum value of IAA was 5.76 g jelly/g dry matter. A higher REI is obtained at a lower temperature, reaching values of 1.94, rpm did not influence the variables mentioned. The pregelatinized flour offers technological conditions for use in the preparation of biscuits. The best processing profile was 130.7 °C and 155.8 rpm. Biscuits were obtained with processed flour in the best profile and inulin was added in the formula, it is considered a food source of fiber. |
| File Format | PDF HTM / HTML |
| Alternate Webpage(s) | https://bdigital.zamorano.edu/bitstream/11036/5765/1/AGI-2016-T020.pdf |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
