Expanded gluten-free extrudates made from rice grits and bandinha (bean) flour mixes: main quality properties.
2015
BASSINELLO, P. Z. | CARVALHO, A. V. | RIOS, A. de O. | MACIEL, R. de A. | BERRIOS, J. de J. | PRISCILA ZACZUK BASSINELLO, CNPAF; ANA VANIA CARVALHO, CPATU; ALESSANDRO DE OLIVEIRA RIOS, UNIVERSIDADE FEDERAL DO RIO GRANDE DO SUL; RENAN DE ALMEIDA MACIEL, UNIVERSIDADE FEDEAL DO PARÁ; JOSE DE J. BERRIOS, USDA-ARS.
The effect of extrusion operating conditions on main quality properties of gluten-free expanded snack-type products, developed from rice grits and bandinha flour formulations, was studied. The protein content in the extrudate varied from 9.44 to 14.74 g/100 g for formulations containing 13 and 47% bandinha flour, respectively, processed at 85C and 15% feed moisture. Apparent density and the radial expansion index of the extrudate were significantly (P < 0.05) affected by bean flour content, moisture content, temperature and the interaction between moisture content × temperature. The most suitable extrusion conditions were 30 g/100 g bean flour content, 14 g/100 g moisture content and 80C die temperature, which resulted in a product with a high radial expansion index and crude protein of 9.5 and 13 g/100 g, respectively, and a low apparent density of 0.20 g/cm3.
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