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dc.contributor.CRUESPUniversidade Estadual de Campinaspt_BR
dc.typeArtigo de periódicopt_BR
dc.titleEffects of corn meal, vital wheat gluten, high amylose starch and extrusion parameters on technological properties of wheat-based extruded breadingpt_BR
dc.contributor.authorAcioli-Moura, Rpt_BR
dc.contributor.authorChang, YKpt_BR
unicamp.author.emailramoura@ksu.edupt_BR
unicamp.authorUniv Estadual Campinas, Dept Tecnol Alimentos, BR-13008197 Campinas, SP, Brazilpt_BR
dc.subject.wosYieldspt_BR
dc.subject.wosFlourpt_BR
dc.description.abstractA wheat-based extruded breading was produced using a Brabender single-screw laboratory scale extruder (model GNF 1014/2) and applied to chicken nuggets. Response surface methodology was applied to study and optimize the effects of formulation and extrusion parameters on pick up, texture, solid loss, oil absorption and adhesiveness of fried coated nuggets. An optimized extruded breading was produced at 160C, 27% moisture content, 15% vital wheat gluten, 8% high amylose starch and 30% corn meal. The product showed pick up of 29.87%, adhesiveness of 100%, texture of 166.1 g, oil absorption of 2.97% and solid losses of 0.0885 absolute. The product presented similar values of pick up and adhesiveness, better texture, lower oil absorption and higher solid loss during deep-frying, compared with commercial breadings. Acceptance test showed that the product had better overall appearance and fairly similar texture, compared with the commercial ones.pt
dc.relation.ispartofJournal Of Food Qualitypt_BR
dc.relation.ispartofabbreviationJ. Food Qual.pt_BR
dc.publisher.cityOxfordpt_BR
dc.publisher.countryInglaterrapt_BR
dc.publisherBlackwell Publishingpt_BR
dc.date.issued2006pt_BR
dc.date.monthofcirculationJUNpt_BR
dc.identifier.citationJournal Of Food Quality. Blackwell Publishing, v. 29, n. 3, n. 229, n. 251, 2006.pt_BR
dc.language.isoenpt_BR
dc.description.volume29pt_BR
dc.description.issuenumber3pt_BR
dc.description.initialpage229pt_BR
dc.description.lastpage251pt_BR
dc.rightsfechadopt_BR
dc.sourceWeb of Sciencept_BR
dc.identifier.issn0146-9428pt_BR
dc.identifier.wosidWOS:000237694400003pt_BR
dc.identifier.doi10.1111/j.1745-4557.2006.00070.xpt_BR
dc.date.available2014-11-18T08:21:37Z
dc.date.available2015-11-26T17:48:10Z-
dc.date.accessioned2014-11-18T08:21:37Z
dc.date.accessioned2015-11-26T17:48:10Z-
dc.description.provenanceMade available in DSpace on 2014-11-18T08:21:37Z (GMT). No. of bitstreams: 1 WOS000237694400003.pdf: 776189 bytes, checksum: 52b396c3cab7b8ad20aa02a14aed1279 (MD5) Previous issue date: 2006en
dc.description.provenanceMade available in DSpace on 2015-11-26T17:48:10Z (GMT). No. of bitstreams: 2 WOS000237694400003.pdf: 776189 bytes, checksum: 52b396c3cab7b8ad20aa02a14aed1279 (MD5) WOS000237694400003.pdf.txt: 42249 bytes, checksum: fbcc552d8879f3106dc301fa3063315e (MD5) Previous issue date: 2006en
dc.identifier.urihttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/64121pt_BR
dc.identifier.urihttp://www.repositorio.unicamp.br/handle/REPOSIP/64121
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/64121-
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