Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/64242
Type: Artigo de periódico
Title: Effect of processing conditions on some functional characteristics of extrusion-cooked cassava starch/wheat gluten blends
Author: Hashimoto, JM
Nabeshima, EH
Cintra, HS
Dias, ARG
Bustos, FM
Chang, YK
Abstract: Extrusion-cooked blends of cassava starch (CS) and wheat gluten (WG) were studied. The data were analysed using response surface methodology. The results showed the formation of new structures characterised by lower radial expansion (RE) and specific volume (SV) when gluten was added to CS. WG content was the most important variable affecting RE, water absorption index (WAI), water solubility index (WSI), SV and difference in colour (DeltaE) of the extruded products, but feed moisture content and barrel temperature also influenced RE. WAI was affected by a significant interaction between WG content and barrel temperature. The extruded products had lower WAI values and higher WSI values than WG-free products. Heat, high shear rate and high pressure during extrusion cooking caused mechanical destruction or denaturation of the WG and gelatinisation and dextrinisation of the starch components. The extruded blends could have diverse applications. (C) 2002 Society of Chemical Industry.
Subject: moisture
temperature
extrusion
blends
cassava starch
wheat gluten
Country: Inglaterra
Editor: John Wiley & Sons Ltd
Rights: fechado
Identifier DOI: 10.1002/jsfa.1123
Date Issue: 2002
Appears in Collections:Unicamp - Artigos e Outros Documentos

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