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Produção de sucedâneos de cereais de pequeno-almoço ricos em compostos bioactivos
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Autores
Orientador(es)
Resumo(s)
The main goal of this paper was to produce breakfast cereal substitutes from
undervalued materials (dwells on tomato and chestnut flour), full of extrusion-cooking
bioactive compounds. In the first phase, there was a physicochemical characterization
of raw materials to use, in order to verify the presence of bioactive compounds and to
define the processing conditions. In the second phase, it was the production and
characterization of the substitutes. The parameters of the process that were studied
were mixture composition, temperature and extrusion spin speed of extrusion process.
So, it was established na array of experimental design with the following limits of
variation: temperature T2 T3 = 110-150ºC, 10-50% of the sample composition of
dwells on tomato, with the remainder of chestnut flour, and spin speed of 100-204 rpm.
The products obtained were evaluated for color, texture absorption capacity,
microstructure and antioxidant activity.
The results indicated that the characteristics of extruded depend on the processing
temperature and composition of the mixture. Thus, the extruded with highest quantity of
dwells were those who absorbed more milk, with low hardness and a lower rate of
expansion. The antioxidant activity of the products obtained was maximized
for intermediate concentrations (40/50%) of dwells on tomato and processing
temperature (120 º to 140 º C).
It can be concluded that it is possible to obtain extruded products,
alternative to breakfast cereals from dwells on tomato and chestnut
flour with antioxidant activity.
Descrição
Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia
Palavras-chave
breakfast cereals extrusion cooking dwells on tomato chestnut flour bioactive compounds
Contexto Educativo
Citação
Fonseca, Margarida Cruz - Produção de cereais de pequeno-almoço ricos em compostos bioactivos. Lisboa: ISA, 2011