Optimization of extrusion variables for the production of snacks from by-products of rice and soybean
2013
Coutinho, Lairy Silva(Universidade Federal de Goiás School of Agronomy Department of Food Engineering) | Batista, Jaqueline Eduarda Rodrigues(Universidade Federal de Goiás School of Agronomy Department of Food Engineering) | Caliari, Márcio(Universidade Federal de Goiás School of Agronomy Department of Food Engineering) | Soares Júnior, Manoel Soares(Universidade Federal de Goiás School of Agronomy Department of Food Engineering)
This study aimed to define the process conditions to obtain snacks from the by-products of rice and soybean with physical characteristics suitable for marketing. Therefore, the effects of moisture and extrusion temperature on the expansion and color of the products obtained experimentally obtained were evaluated, and the proximate composition of the by-products and that of the snack with greater desirability were determined. Response surface methodology and rotational central composite design were used, and desirability test based on the regression models adjusted was applied. The most desirable snack, with the highest expansion index (3.39), specific volume (13.5 mL.g-1), and the chromaticity coordinate a* (2.79), was obtained under 12 g.100 g-1 moisture and 85ºC of temperature in the third zone of the extruder. The snack produced under these conditions attained content of protein and lipid content 41 and 64% higher than that of the traditional corn snack. It can be concluded that producing extruded snack made form a mixture of broken grains, rice bran, and soybean okara (81:9:10) is technologically feasible, enabling the development of a new product with good nutritional value that can improve the diet of children, the main consumers of this type of food.
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