Effects of processing on physical properties of extruded snacks with blends of sour cassava starch and flaxseed flour

The opportunity to supplement common cassava biscuits with a product of higher nutritional value meets consumer expectations. In this work it was studied the effects of process parameters and flaxseed addition on physical properties of expanded snacks. Extrusion process was carried out using a single screw extruder in a factorial central composite rotatable design with four factors: flaxseed flour percentage (0-20%), moisture (12-20%), extrusion temperature (90-130 °C) and screw speed (190-270). The effect of extrusion variables was investigated in terms of expansion index, specific volume, water absorption index, water solubility index, color parameters (L*, a* ,b*) and hardness. The data analysis showed that variable parameters of the extrusion process and flaxseed flour affected physical properties of puffed snacks. Among the experimental conditions used in the present study, expanded snack products with good physical properties can be obtained under the conditions of 10% flaxseed flour, 230 rpm screw speed, temperature of 90 °C and moisture of 12%.

Cassava and turmeric flour blends as new raw materials to extruded snacks

Short cooking time and ability to blend varieties of food ingredients have made extrusion cooking a medium for low-cost and nutritionally improved food products. The effect of moisture, extrusion temperature and amount of turmeric flour mixed with cassava flour on physical characteristic of puffed snacks was evaluated in this work. Extrusion process was carried out using a single-screw extruder in a factorial central composite design with four factors. Results showed effect of extrusion parameters on dependents variables. High expansion, low browning, low water solubility index, intermediate water absorption index and high crispness desirable characteristics to puffed snacks are obtained in conditions of 12% moisture, 5% turmeric flour, 105º C of temperature and 250 rpm of screw speed. These paper point to the potential still unexplored of the use of flours of cassava and turmeric as raw materials in the development of extruded puffed snacks.

Efeito do potencial de óxido-redução na biolixiviação da calcopirita

Pós-graduação em Biotecnologia - IQ

Lipases produzidas por fungos derivados de ambiente marinho: otimização, purificação e caracterização bioquímica

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

β- glucanas de Lasiodiplodia theobromae MMBJ: avaliação da atividade imunomoduladora e como filme transportador de fármaco

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Otimização do cultivo de Lasiodiplodia theobromae para obtenção de EPS e caracterização física e química dos polissacarídeos

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Hidrólise ácida de bagaço de cana-de-açúcar para produção de etanol por fermentação pelo consórcio Zymomonas mobilis CCT4494 e Pachysolen tannophilus CCT1891

Pós-graduação em Engenharia e Ciência de Alimentos - IBILCE

Evaluation of the Radiopacity of Esthetic Root Canal Posts

The radiopacity of esthetic root canal posts may impair the assessment of their fit to the root canal when using radiographic images. This study determined in vitro the radiographic density of esthetic root canal posts using digital images. Thirty-six roots of human maxillary canines were assigned to six groups (N = 6 per group): Reforpost (RP); Aestheti-Plus (AP); Reforpost MIX (RPM); D.T. Light Post (LP); Reforpost Radiopaque (RPR); and White Post DC (WP). Standardized digital images of the posts were obtained in different conditions: outside the root canal, inside the canal before and after cementation using luting material, and with a tissue simulator. Analysis of variance was used to compare the radiopacity mean values among the posts outside the root canal and among the posts under the other conditions, and the t unpaired test to compare the radiopacity between the posts and the dentin, and between the posts and the root canal space. There was no statistically significant difference in radiopacity between RP and RPM, and LP and WP. AP posts showed radiopacity values significantly lower than those for dentin. No statistically significant difference was found between posts (RP and AP) and the root canal space. A statistically significant difference was observed between the luted and non-luted posts; additionally, luted posts with and without tissue simulator showed no significant differences. Most of the cement-luted posts analyzed in this study were distinguishable from the density of adjacent dentin surfaces, allowing radiographic confirmation of the fit of the post in the canal.Clinical SignificanceThe success of using esthetic root canal posts depends mainly on the fit of the post within the canal.[1] The radiopacity of a post allows for radiographic imaging to be used to determine the fit, an important factor in a clinical perspective.

Acid Lipase from Candida viswanathii: Production, Biochemical Properties, and Potential Application

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Production and Characterization of a Milk-clotting Protease Produced in Submerged Fermentation by the Thermophilic Fungus Thermomucor indicae-seudaticae N31

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Montagem de uma bancada dinamométrica e avaliação preliminar do desempenho de um motor operando com misturas diesel-biodiesel

Pós-graduação em Engenharia Mecânica - FEIS

Avaliação da temperatura gerada e do tempo gasto durante o preparo do tecido ósseo com a utilização de brocas de diferentes sistemas de implantes

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Ocorrência de poluentes orgânicos persistentes em ovos de Caiman yacare (jacaré-do-Pantanal)

Pós-graduação em Química - IQ

Aspectos da furação do titânio 6Al4V com broca de aço rápido sinterizado e broca de metal duro

Pós-graduação em Engenharia Mecânica - FEG

Propriedades físicas de snacks de farinha de folhas de mandioca

The food industry is continually growing with new products becoming available every year. Extrusion combines a number of unit operations in one energy efficient rapid continuous process and can be used to produce a wide variety of snacks foods. The objective of this study was to evaluate the effect of extrusion temperature, screw speed, and amount of cassava leaf flour mixed with cassava starch on the physical properties of extruded snacks processed using a single screw extruder. A central composite rotational design, including three factors with 20 treatments, was used in the experimental design. Dependent variables included the expansion index, specific volume, color, water absorption index, and water solubility index. Among the parameters examined, the amount of cassava leaf flour and extrusion temperature showed significant effects on extruded snack characteristics. Mixtures containing 10% of cassava leaf flour extruded at 100 degrees C and 255 rpm shows favorable levels of expansion, color, water absorption index, and water solubility index.