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Type: Artigo de periódico
Title: Effects of calcium hydroxide and processing conditions on corn meal extrudates
Author: Martinez-Bustos, F
Chang, YK
Bannwart, AC
Rodriguez, ME
Guedes, PA
Gaiotti, ER
Abstract: The effects of added calcium hydroxide (0.0, 0.15, 0.25, and 0.35%) and processing conditions, feed moisture content (mc) (16, 18, and 20%) and barrel temperature (130 and 150 degrees C) on characteristics of corn meal extrudates were studied. Extruder screw speed was maintained at 130 rpm. Corn meal was extruded with a single-screw extruder (Brabender model GNF 1014/2) with a screw compression ratio of 3:1. The highest values (P < 0.05) for radial expansion and the lowest values for density and breaking force of extrudates were found for the treatment with 0.00% calcium hydroxide extruded at 16% feed me and 130 degrees C barrel temperature. This treatment was statistically different from the other treatments. Best values for radial expansion of samples extruded with added calcium hydroxide were for the samples with 0.15% calcium hydroxide at 18% feed me and 130 degrees C barrel temperature, followed by the sample with 0.35% calcium hydroxide at 16% feed me and 130 degrees C barrel temperature. Water absorption index and water solubility index were affected by calcium hydroxide and extrusion conditions evaluated. Extrudates had large numbers of flattened and sheared granules. Increases in calcium hydroxide increased extrudate yellowness. The combined action of calcium hydroxide and extrusion conditions completely modified the organized structure of the starch and suggest the formation of a starch-calcium complex (crystalline region). The texture of the extruded products was crispy after puffing.
Country: EUA
Editor: Amer Assoc Cereal Chemists
Citation: Cereal Chemistry. Amer Assoc Cereal Chemists, v. 75, n. 6, n. 796, n. 801, 1998.
Rights: fechado
Identifier DOI: 10.1094/CCHEM.1998.75.6.796
Date Issue: 1998
Appears in Collections:Unicamp - Artigos e Outros Documentos

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