Produção Nacional
Revisado por pares
Massa semipronta de croquete de cenoura obtida a partir de farinha de trigo e soja extrusada
2007; UNIVERSIDADE EST.PAULISTA JÚLIO DE MESQUITA FILHO; Volume: 18; Issue: 2 Linguagem: Inglês
ISSN
0103-4235
AutoresSin Huei Wang, Talita Pimenta do Nascimento, Geisa Oliveira Rocha, J. L. R. Ascheri,
Tópico(s)Food, Nutrition, and Cultural Practices
ResumoThe objective of this study was the obtaition a precooked wheat-soybean flour (90:10) with good technological characteristics for use in carrot croquette dough with pleasing sensory qualities, the effects of extrusion parameters on the water absorption (WA) and fat absorption (FA) of the flours produced, and on the sensory qualities of the end product were investigated. The mixture was extruded with various moisture contents (23, 26 and 29%), barrel temperatures (BT: 100, 110, 120 and 130oC) and screw speeds (SS; no 4: 120, 150, 180 and 210 rpm). Results indicate that increasing SS and BT increased WA and FA up to a certain point, beyond which WA and FA decreased. Carrot croquettes prepared with the mixed flour with 26% moisture and extruded at 180rpm and 120oC, showed the best sensory properties, being the most preferred by the untrained consumer-type panelists in comparative tests with raw wheat flour and raw mixed flour. Sensory qualities of carrot croquettes were related to the WA and FA of the precooked wheat-soybean flour, as an increase in WA and FA led to improved evaluation
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