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Produção de snacks de terceira geração por extrusão de misturas de farinhas de pupunha e mandioca

2010; INSTITUTO DE TECNOLOGIA DE ALIMENTOS; Volume: 12; Issue: 04 Linguagem: Inglês

10.4260/bjft2009800900022

1981-6723

Ana Vãnia CARVALHO, Marcus Arthur Marçal de Vasconcelos, Priscilla Andrade Silva, J. L. R. Ascheri,

Consumer Attitudes and Food Labeling

Summary The objective of this study was to develop new third generation formulations for snacks by extrusion-cooking using mixtures of pupunha (Bactris gasipaes sp.) and cassava flours, and to verify the potential for this new product. The pupunha flour was incorporated into the cassava flour in proportions of 15, 20 and 25%. The snacks were produced in a single-screw extruder on a pilot scale, dried at 60 °C for 3 h, and then expanded by frying in oil at 180 °C for 5-8 s. The extruded samples were submitted to a physicochemical and sensory characterization. The pupunha flour increased the total lipid, fibre and carotenoid contents of the snacks obtained. All the formulations were well accepted, with average overall acceptance scores of 7.50, 7.15 and 6.73 (on a 9-point hedonic scale) for the formulations with 15, 20 and 25% of pupunha flour, respectively. It was concluded that third generation extruded snacks could be produced by incorporating 15, 20 or 25% pupunha flour into the cassava flour matrix, resulting in products accepted by the consumers and with better nutritive value.