Uso de farinhas de trigo e soja (80:20) pr?-cozidas por extrus?o para requeij?o cremoso contendo trigo-soja e donut

• Ano de defesa: 2008
• Autor(a) principal: Nascimento, Maria Rosa Figueiredo
• Orientador(a): Wang, Sin Huei
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal Rural do Rio de Janeiro
• Programa de Pós-Graduação: Programa de P?s-Gradua??o em Ci?ncia e Tecnologia de Alimentos
• Departamento: Instituto de Tecnologia
• País: Brasil
• Palavras-chave em Português: mistura de trigo e soja; extrus?o; farinha pr?-cozida; caracter?sticas sensoriais; requeij?o cremoso contendo trigo-soja; donut
• Palavras-chave em Inglês: mixture of wheat and soybean; extrusion; pre-cooked flour; sensory characteristics; cream cheese with wheat-soybean
• Área do conhecimento CNPq: Ci?ncia e Tecnologia de Alimentos
• Link de acesso: https://tede.ufrrj.br/jspui/handle/tede/405

Mixture of wheat and soybean (80:20) represents an important calorie-protein source with good protein quality, and extrusion-cooking process improves their technological and sensory characteristics. With the objective of optimizing the extrusion-cooking process to obtain two precooked wheat-soybean (80:20) flours with good water absorption (WA) and good fat absorption (FA), and that they can be formulated one in cream cheese with wheat-soybean and the other in donut, both semiready with good sensory characteristics, the present work was carried out using a Brabender single screw extruder with a constant feeding rates of 2.4kg.hr??, screw n? 3 and circular shape die with diameter of 1 mm for extruding raw mixed wheat-soybean flour (80:20) in two moistures (26 and 29%), five barrel temperatures (BT, 110 to 150?C) and four screw speeds (SS, 120 to 210 rpm). The extruded products were dried, ground and their flours were analyzed for WA and FA. These demonstrated that, increasing SS and BT increased WA and FA up to a certain point in two studied moistures, except for SS or BT higher. An increase of moisture caused an increase of WA, but did not affect FA. The extruded flours showed greater values of WA and FA than the raw flour, indicating the possibility of their uses in cream cheese with wheat-soybean and donut. Therefore, the extruded wheat-soybean (80:20) flours were formulated in two mentioned products, being evaluated sensorily. The results indicate that, the cream cheese with wheat-soybean prepared with the mixed flour containing 29% moisture and extruded at 150 rpm and 130?C showed the same appearance and the same flavor, but better texture than that with 26% moisture and extruded at 150 rpm and 140?C, being the first one more preferred by the untrained consumer-type panelists. This cream cheese with wheat-soybean more preferred (8.34% of fat) was equally preferred when it was compared with the product of commercial brand A (with starch, 19.07% of fat), and more preferred as for that of commercial brand B (traditional, 20.92% of fat). On the other hand, the donut prepared with the mixed flour containing 29% moisture and extruded at 150 rpm and 120?C showed better appearance and flavor, but texture similar to that with 26% moisture and extruded at 180 rpm and 120?C, being the first one more preferred by the untrained consumer-type panelists, besides the raw mixed flour and the raw wheat flour.