Produ??o e caracteriza??o f?sico-qu?mica de flocos por extrus?o ? base de arroz e farinha integral de banana

Detalhes bibliográficos
Ano de defesa: 2020
Autor(a) principal: Bazan Colque, Ronel Joel lattes
Orientador(a): Ascheri, Jos? Lu?s Ram?rez lattes
Banca de defesa: Ascheri, Jos? Lu?s Ram?rez, Barbosa J?nior, Jos? Lucena, Torrezan, Renata
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:
Cereal matinal
flocos
tecnologia de extrus?o
fibra alimentar
banana
Palavras-chave em Inglês:
Breakfast cereal
flakes
extrusion technology
dietary fibre
Área do conhecimento CNPq:
Ci?ncia e Tecnologia de Alimentos
Link de acesso: https://tede.ufrrj.br/jspui/handle/jspui/6351
Resumo: The inclusion of whole green banana flour in new extrusion food formulations contributes as a vehicle to promote consumer well-being and health. Thus, the present work aimed to obtain and evaluate the physical-chemical and sensory characteristics of the flakes from mixtures of whole green banana flour and extruded rice flour. The banana is a crop widely consumed worldwide, but because it is a highly perishable food, about 40 to 50% of production is lost during the stages of the production chain of this fruit. Flour processing can be part of the solution to these post-harvest losses. The banana flour industry in Brazil generates a quantity of peel residues for the environment, the full use of bananas in flour processing can reduce contamination today. Banana and rice are an excellent source of food for the production of products by extrusion, with the possibility of obtaining a nutritious, functional and gluten-free breakfast cereal for people who are gluten intolerant. The effect of extrusion conditions on the physicochemical properties of flakes of mixtures of green banana with peel and rice was evaluated. The banana and rice mixtures were processed in a laboratory extruder with a single screw, varying the proportion of whole green banana flour (FBVi, 50 - 70%), process moisture (UP, 27 - 33%) and temperature of the extruder barrel (TB, 80 - 100 ?C). Specific mechanical energy (EME), hardness, chemical composition, water solubility index (ISA), water absorption index (IAA) and paste viscosity were evaluated. The EME ranged from 171.60 to 344.98 kJ/ kg. The extrudates were laminated, cut manually and dried with 6% moisture. The hardness ranged from 97.02 to 292.21 N, the most suitable being the lowest hardness for breakfast cereals. A portion of the flakes was ground, for the proximate composition and dietary fiber. The flakes represent healthy foods, with high fiber content (6.25 - 7.51%) and minerals (1.89 - 2.69%). The ISA varied from 4.81 - 8.62%, the IAA varied from 2.9 - 5.4 g of water. g-1. The paste viscosity showed partial conversion of the starch. The proportion of FBVi and UP were the conditions that most significantly affected (p < 0.05) the process. For the second experiment, the impact of extrusion and roasting on the physical and technological properties of flakes from different sources of starch was evaluated. Corn grits, white rice and green bananas of the fig, silver and earth varieties were used. A single screw extruder was used. The extrudates were laminated, cut manually, dried at 15% humidity and baked at different times (3, 4, 5 and 6 minutes), evaluating the physical (moisture, color, texture, thickness and density) and technological properties (ISA, IAA and paste viscosity). The desirable humidity ranged from 5.24 to 3.33% at 5 and 6 minutes of roasting. Low hardness and greater crispness occurred in samples cooked between 5 and 6 minutes. Higher thicknesses and lower densities of the flakes occurred at 5 minutes of roasting. In the case of technological properties, the extrusion process showed a significant effect (p < 0.05), in comparison with the roasting process. Green banana flakes (with and without peel) and white rice were processed in the best processing conditions, with evaluated minerals (potassium was more relevant in the flakes), survey of attributes, which allows us to know the product characteristics and life useful in the bowl showing little loss of hardness and little weight gain during immersion in milk.
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spelling Ascheri, Jos? Lu?s Ram?rez105.290.788-13http://lattes.cnpq.br/1891994321882753Ascheri, Jos? Lu?s Ram?rezBarbosa J?nior, Jos? LucenaTorrezan, Renata064.803.367-80https://orcid.org/0000-0003-4374-9911http://lattes.cnpq.br/4606489620975633Bazan Colque, Ronel Joel2023-02-19T00:36:49Z2020-02-06BAZ?N COLQUE, Ronel Joel. Produ??o e caracteriza??o f?sico-qu?mica de flocos por extrus?o ? base de arroz e farinha integral de banana. 2020. 90 f. Disserta??o (Mestrado em Ci?ncia e Tecnologia de Alimentos) - Instituto de Tecnologia, Departamento de Tecnologia de Alimentos, Universidade Federal Rural do Rio de Janeiro, Serop?dica, RJ. 2020.https://tede.ufrrj.br/jspui/handle/jspui/6351The inclusion of whole green banana flour in new extrusion food formulations contributes as a vehicle to promote consumer well-being and health. Thus, the present work aimed to obtain and evaluate the physical-chemical and sensory characteristics of the flakes from mixtures of whole green banana flour and extruded rice flour. The banana is a crop widely consumed worldwide, but because it is a highly perishable food, about 40 to 50% of production is lost during the stages of the production chain of this fruit. Flour processing can be part of the solution to these post-harvest losses. The banana flour industry in Brazil generates a quantity of peel residues for the environment, the full use of bananas in flour processing can reduce contamination today. Banana and rice are an excellent source of food for the production of products by extrusion, with the possibility of obtaining a nutritious, functional and gluten-free breakfast cereal for people who are gluten intolerant. The effect of extrusion conditions on the physicochemical properties of flakes of mixtures of green banana with peel and rice was evaluated. The banana and rice mixtures were processed in a laboratory extruder with a single screw, varying the proportion of whole green banana flour (FBVi, 50 - 70%), process moisture (UP, 27 - 33%) and temperature of the extruder barrel (TB, 80 - 100 ?C). Specific mechanical energy (EME), hardness, chemical composition, water solubility index (ISA), water absorption index (IAA) and paste viscosity were evaluated. The EME ranged from 171.60 to 344.98 kJ/ kg. The extrudates were laminated, cut manually and dried with 6% moisture. The hardness ranged from 97.02 to 292.21 N, the most suitable being the lowest hardness for breakfast cereals. A portion of the flakes was ground, for the proximate composition and dietary fiber. The flakes represent healthy foods, with high fiber content (6.25 - 7.51%) and minerals (1.89 - 2.69%). The ISA varied from 4.81 - 8.62%, the IAA varied from 2.9 - 5.4 g of water. g-1. The paste viscosity showed partial conversion of the starch. The proportion of FBVi and UP were the conditions that most significantly affected (p < 0.05) the process. For the second experiment, the impact of extrusion and roasting on the physical and technological properties of flakes from different sources of starch was evaluated. Corn grits, white rice and green bananas of the fig, silver and earth varieties were used. A single screw extruder was used. The extrudates were laminated, cut manually, dried at 15% humidity and baked at different times (3, 4, 5 and 6 minutes), evaluating the physical (moisture, color, texture, thickness and density) and technological properties (ISA, IAA and paste viscosity). The desirable humidity ranged from 5.24 to 3.33% at 5 and 6 minutes of roasting. Low hardness and greater crispness occurred in samples cooked between 5 and 6 minutes. Higher thicknesses and lower densities of the flakes occurred at 5 minutes of roasting. In the case of technological properties, the extrusion process showed a significant effect (p < 0.05), in comparison with the roasting process. Green banana flakes (with and without peel) and white rice were processed in the best processing conditions, with evaluated minerals (potassium was more relevant in the flakes), survey of attributes, which allows us to know the product characteristics and life useful in the bowl showing little loss of hardness and little weight gain during immersion in milk.A inclus?o de farinha de banana verde inteira nas novas formula??es de alimentos por extrus?o contribui como ve?culo para promover o bem-estar e sa?de do consumidor. Assim, o presente trabalho teve como objetivo obter e avaliar as caracter?sticas f?sico-qu?micas e sensoriais dos flocos a partir de misturas de farinha de banana verde inteira e farinha de arroz por extrus?o. A banana ? uma cultura amplamente consumida em todo o mundo, mas, por ser um alimento altamente perec?vel, cerca de 40 a 50% da produ??o ? perdida durante as etapas da cadeia de produ??o dessa fruta. O processamento da farinha pode ser parte da solu??o para essas perdas p?s-colheita. A ind?stria de farinha de banana no Brasil gera uma quantidade de res?duos de casca para o ambiente, o uso integral de bananas no processamento de farinha pode reduzir a contamina??o atualmente. Banana e arroz s?o uma excelente fonte de alimento para a produ??o de produtos por extrus?o, com a possibilidade de obter um cereal matinal nutritivo, funcional e sem gl?ten para pessoas que s?o intolerantes ao gl?ten. Foi avaliado o efeito das condi??es de extrus?o nas propriedades f?sico-qu?micas de flocos de misturas de banana verde com casca e arroz. As misturas de banana e arroz foram processadas em um extrusor de laborat?rio com um ?nico parafuso, variando a propor??o de farinha de banana verde inteira (FBVi, 50 ? 70%), umidade do processo (UP, 27 ? 33%) e temperatura do barril da extrusora (TB, 80 ? 100 ?C). Foram avaliadas a energia mec?nica espec?fica (EME), dureza, composi??o centesimal, ?ndice de solubilidade em ?gua (ISA), ?ndice de absor??o de ?gua (IAA) e viscosidade de pasta. O EME variou de 171,60 a 344,98 kJ/ kg. Os extrudados foram laminados, cortados manualmente e secos com 6% de umidade. A dureza variou de 97,02 a 292,21 N, sendo a mais adequada a menor dureza para cereais matinais. Uma por??o dos flocos foi mo?da, para a composi??o centesimal e fibra alimentar. Os flocos representam alimentos saud?veis, com alto teor de fibras (6,25 ? 7,51%) e minerais (1,89 ? 2.69%). O ISA variou de 4,81 ? 8,62%, o IAA variou de 2,9 ? 5,4 g de ?gua. g-1. A viscosidade de pasta mostrou convers?o parcial do amido. A propor??o de FBVi e UP foram as condi??es que mais afetaram significativamente (p < 0,05) o processo. Para o segundo experimento, foi avaliado o impacto da extrus?o e assadura nas propriedades f?sicas e tecnol?gicas de flocos de diferentes fontes de amido. Foram utilizadas farinhas de grits de milho, arroz branco e banana verde das variedades figo, prata e da terra. Foi usada uma extrusora de parafuso ?nico. Os extrudados foram laminados, cortados manualmente, secos a 15% de umidade e assados a diferentes tempos (3, 4, 5 e 6 minutos), avaliando-se as propriedades f?sicas (umidade, cor, textura, espessura e densidade) e tecnol?gicas (ISA, IAA e viscosidade de pasta). A umidade desej?vel variou de 5,24 a 3,33% nos tempos de 5 e 6 minutos de assadura. Baixa dureza e maior crocancia ocorreram nas amostras cozidas entre 5 e 6 minutos. Maiores espessuras e densidades mais baixas dos flocos ocorreram aos 5 minutos de assadura. No caso das propriedades tecnol?gicas, o processo de extrus?o mostrou efeito significativo (p < 0,05), em compara??o como o processo de assadura. Flocos de banana verde (com e sem casca) e arroz branco foram processados nas melhores condi??es de processamento, com minerais avaliados (o pot?ssio foi mais relevante nos flocos), levantamento de atributos, o que nos permite conhecer as caracter?sticas do produto e a vida ?til na tigela mostrando pouca perda de dureza e pouco ganho de peso durante a imers?o no leite.Submitted by Jorge Silva (jorgelmsilva@ufrrj.br) on 2023-02-19T00:36:49Z No. of bitstreams: 1 2020 - Ronel Joel Baz?n Colque.pdf: 2037725 bytes, checksum: 744179cde528f7c0a87360bcfb66ccda (MD5)Made available in DSpace on 2023-02-19T00:36:49Z (GMT). No. of bitstreams: 1 2020 - Ronel Joel Baz?n Colque.pdf: 2037725 bytes, checksum: 744179cde528f7c0a87360bcfb66ccda (MD5) Previous issue date: 2020-02-06CAPES - Coordena??o de Aperfei?oamento de Pessoal de N?vel Superiorapplication/pdfhttps://tede.ufrrj.br/retrieve/72252/2020%20-%20Ronel%20Joel%20Baz%c3%a1n%20Colque.pdf.jpgporUniversidade Federal Rural do Rio de JaneiroPrograma de P?s-Gradua??o em Ci?ncia e Tecnologia de AlimentosUFRRJBrasilInstituto de Tecnologia*** CAP?TULO I **** AGAMA-ACEVEDO, E.; ISLAS-HERN?NDEZ, J. J.; PACHECO-VARGAS, G.; OSORIO-D?AZ, P.; BELLO-P?REZ, L. A. Starch digestibility and glycemic index of cookies partially substituted with unripe banana flour. LWT - Food Science and Technology, 46, n. 1, p. 177-182, 2012. AGAMA-ACEVEDO, E.; NU?EZ-SANTIAGO, M. C.; ALVAREZ-RAMIREZ, J.; BELLO-P?REZ, L. A. Physicochemical, digestibility and structural characteristics of starch isolated from banana cultivars. Carbohydrate Polymers, 124, p. 17-24, 2015. 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C.; MINIM, L. A. J. S. C. A. An?lise descritiva por ordena??o na caracteriza??o sensorial de iogurte diet sabor morango enriquecido com concentrado prot?ico do soro. Semina: Ci?ncias Agr?rias, 31, n. 3, p. 661-667, 2010. OCHOA-MART?NEZ, C. I.; AYALA-APONTE, A. Mathematical models of mass transfer in osmotic dehydration. Ciencia y Tecnologia Alimentaria, 4, n. 5, p. 330-342, 2005. OLIVEIRA, L. C.; ALENCAR, N. M. M.; STEEL, C. J. Improvement of sensorial and technological characteristics of extruded breakfast cereals enriched with whole grain wheat flour and jabuticaba (Myrciaria cauliflora) peel. LWT, 90, p. 207-214, 2018. OLIVEIRA, L. C.; ROSELL, C. M.; STEEL, C. J. J. I. Effect of the addition of whole?grain wheat flour and of extrusion process parameters on dietary fibre content, starch transformation and mechanical properties of a ready?to?eat breakfast cereal. International journal of food science & technology, 50, n. 6, p. 1504-1514, 2015. OLIVEIRA, L. C.; SCHMIELE, M.; STEEL, C. 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An?lise das propriedades mec?nicas de cereais matinais com diferentes fontes de amido durante o processo de absor??o de leite. Ci?ncia e Tecnologia de Alimentos, 25, p. 78-85, 2005. WILLIAMS, A. A.; LANGRON, S. P. J. J. The use of free?choice profiling for the evaluation of commercial ports. Journal of the Science of Food and Agriculture, 35, n. 5, p. 558-568, 1984. WU, G.; ASHTON, J.; SIMIC, A.; FANG, Z.; JOHNSON, S. K. Mineral availability is modified by tannin and phytate content in sorghum flaked breakfast cereals. 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dc.title.por.fl_str_mv Produ??o e caracteriza??o f?sico-qu?mica de flocos por extrus?o ? base de arroz e farinha integral de banana
dc.title.alternative.eng.fl_str_mv Production and physicochemical characterization of flakes by extrusion based on rice and whole banana flour
title Produ??o e caracteriza??o f?sico-qu?mica de flocos por extrus?o ? base de arroz e farinha integral de banana
spellingShingle Produ??o e caracteriza??o f?sico-qu?mica de flocos por extrus?o ? base de arroz e farinha integral de banana
Bazan Colque, Ronel Joel
Cereal matinal
flocos
tecnologia de extrus?o
fibra alimentar
banana
Breakfast cereal
flakes
extrusion technology
dietary fibre
Ci?ncia e Tecnologia de Alimentos
title_short Produ??o e caracteriza??o f?sico-qu?mica de flocos por extrus?o ? base de arroz e farinha integral de banana
title_full Produ??o e caracteriza??o f?sico-qu?mica de flocos por extrus?o ? base de arroz e farinha integral de banana
title_fullStr Produ??o e caracteriza??o f?sico-qu?mica de flocos por extrus?o ? base de arroz e farinha integral de banana
title_full_unstemmed Produ??o e caracteriza??o f?sico-qu?mica de flocos por extrus?o ? base de arroz e farinha integral de banana
title_sort Produ??o e caracteriza??o f?sico-qu?mica de flocos por extrus?o ? base de arroz e farinha integral de banana
author Bazan Colque, Ronel Joel
author_facet Bazan Colque, Ronel Joel
author_role author
dc.contributor.advisor1.fl_str_mv Ascheri, Jos? Lu?s Ram?rez
dc.contributor.advisor1ID.fl_str_mv 105.290.788-13
dc.contributor.advisor1Lattes.fl_str_mv http://lattes.cnpq.br/1891994321882753
dc.contributor.referee1.fl_str_mv Ascheri, Jos? Lu?s Ram?rez
dc.contributor.referee2.fl_str_mv Barbosa J?nior, Jos? Lucena
dc.contributor.referee3.fl_str_mv Torrezan, Renata
dc.contributor.authorID.fl_str_mv 064.803.367-80
https://orcid.org/0000-0003-4374-9911
dc.contributor.authorLattes.fl_str_mv http://lattes.cnpq.br/4606489620975633
dc.contributor.author.fl_str_mv Bazan Colque, Ronel Joel
contributor_str_mv Ascheri, Jos? Lu?s Ram?rez
Ascheri, Jos? Lu?s Ram?rez
Barbosa J?nior, Jos? Lucena
Torrezan, Renata
dc.subject.por.fl_str_mv Cereal matinal
flocos
tecnologia de extrus?o
fibra alimentar
banana
topic Cereal matinal
flocos
tecnologia de extrus?o
fibra alimentar
banana
Breakfast cereal
flakes
extrusion technology
dietary fibre
Ci?ncia e Tecnologia de Alimentos
dc.subject.eng.fl_str_mv Breakfast cereal
flakes
extrusion technology
dietary fibre
dc.subject.cnpq.fl_str_mv Ci?ncia e Tecnologia de Alimentos
description The inclusion of whole green banana flour in new extrusion food formulations contributes as a vehicle to promote consumer well-being and health. Thus, the present work aimed to obtain and evaluate the physical-chemical and sensory characteristics of the flakes from mixtures of whole green banana flour and extruded rice flour. The banana is a crop widely consumed worldwide, but because it is a highly perishable food, about 40 to 50% of production is lost during the stages of the production chain of this fruit. Flour processing can be part of the solution to these post-harvest losses. The banana flour industry in Brazil generates a quantity of peel residues for the environment, the full use of bananas in flour processing can reduce contamination today. Banana and rice are an excellent source of food for the production of products by extrusion, with the possibility of obtaining a nutritious, functional and gluten-free breakfast cereal for people who are gluten intolerant. The effect of extrusion conditions on the physicochemical properties of flakes of mixtures of green banana with peel and rice was evaluated. The banana and rice mixtures were processed in a laboratory extruder with a single screw, varying the proportion of whole green banana flour (FBVi, 50 - 70%), process moisture (UP, 27 - 33%) and temperature of the extruder barrel (TB, 80 - 100 ?C). Specific mechanical energy (EME), hardness, chemical composition, water solubility index (ISA), water absorption index (IAA) and paste viscosity were evaluated. The EME ranged from 171.60 to 344.98 kJ/ kg. The extrudates were laminated, cut manually and dried with 6% moisture. The hardness ranged from 97.02 to 292.21 N, the most suitable being the lowest hardness for breakfast cereals. A portion of the flakes was ground, for the proximate composition and dietary fiber. The flakes represent healthy foods, with high fiber content (6.25 - 7.51%) and minerals (1.89 - 2.69%). The ISA varied from 4.81 - 8.62%, the IAA varied from 2.9 - 5.4 g of water. g-1. The paste viscosity showed partial conversion of the starch. The proportion of FBVi and UP were the conditions that most significantly affected (p < 0.05) the process. For the second experiment, the impact of extrusion and roasting on the physical and technological properties of flakes from different sources of starch was evaluated. Corn grits, white rice and green bananas of the fig, silver and earth varieties were used. A single screw extruder was used. The extrudates were laminated, cut manually, dried at 15% humidity and baked at different times (3, 4, 5 and 6 minutes), evaluating the physical (moisture, color, texture, thickness and density) and technological properties (ISA, IAA and paste viscosity). The desirable humidity ranged from 5.24 to 3.33% at 5 and 6 minutes of roasting. Low hardness and greater crispness occurred in samples cooked between 5 and 6 minutes. Higher thicknesses and lower densities of the flakes occurred at 5 minutes of roasting. In the case of technological properties, the extrusion process showed a significant effect (p < 0.05), in comparison with the roasting process. Green banana flakes (with and without peel) and white rice were processed in the best processing conditions, with evaluated minerals (potassium was more relevant in the flakes), survey of attributes, which allows us to know the product characteristics and life useful in the bowl showing little loss of hardness and little weight gain during immersion in milk.
publishDate 2020
dc.date.issued.fl_str_mv 2020-02-06
dc.date.accessioned.fl_str_mv 2023-02-19T00:36:49Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/masterThesis
format masterThesis
status_str publishedVersion
dc.identifier.citation.fl_str_mv BAZ?N COLQUE, Ronel Joel. Produ??o e caracteriza??o f?sico-qu?mica de flocos por extrus?o ? base de arroz e farinha integral de banana. 2020. 90 f. Disserta??o (Mestrado em Ci?ncia e Tecnologia de Alimentos) - Instituto de Tecnologia, Departamento de Tecnologia de Alimentos, Universidade Federal Rural do Rio de Janeiro, Serop?dica, RJ. 2020.
dc.identifier.uri.fl_str_mv https://tede.ufrrj.br/jspui/handle/jspui/6351
identifier_str_mv BAZ?N COLQUE, Ronel Joel. Produ??o e caracteriza??o f?sico-qu?mica de flocos por extrus?o ? base de arroz e farinha integral de banana. 2020. 90 f. Disserta??o (Mestrado em Ci?ncia e Tecnologia de Alimentos) - Instituto de Tecnologia, Departamento de Tecnologia de Alimentos, Universidade Federal Rural do Rio de Janeiro, Serop?dica, RJ. 2020.
url https://tede.ufrrj.br/jspui/handle/jspui/6351
dc.language.iso.fl_str_mv por
language por
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Food Research Internat
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