Produção de farinha de empanamento extrusada com uso de farelo de arroz e bagaço de mandioca
The food industries produce waste that it worked and processed can be used for human consumption adding value such as: social importance for the generation of jobs, corporate profits, lower environmental impact and contributing to sustainable development. The objective of this study was to develop a...
| Principais autores: | Feix, Élcio José, Brandão, José Nilson Pereira, Santos, Leandro Romão dos |
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| Formato: | Trabalho de Conclusão de Curso (Graduação) |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná
2020
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| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/13364 |
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| Resumo: |
The food industries produce waste that it worked and processed can be used for human consumption adding value such as: social importance for the generation of jobs, corporate profits, lower environmental impact and contributing to sustainable development. The objective of this study was to develop an extrusion process using raw material with competitive price and in special the use of food industry byproducts such as rice bran and cassava bagasse. In a first step we evaluated the effect of the variables: temperature (50, 60 and 70 °C) and extrusion speed (90, 100 and 110 rpm) on the technological properties of the flour obtained: WAI (water absorption index), WSI (water solubility index) and OAI (oil absorption index), using a full factorial design 22 with three replicates in the central point, totaling seven experiments. In a second step, we studied the effects of changing of the mixtures used in the extrusion on the WAI, WSI and OAI. For this study was set at a temperature of 50 °C, whereas the temperature had no significant effect on the OAI and it had a significant negative effect on the WAI. And the speed was set at 110 rpm, since it had no significant effect for the studied indexes, so we chose to use the higher level to increase the process speed. Five different proportions (%) corn flour, cassava bagasse and rice bran, respectively, were extruded (A (100:0:0), B (70:15:15), C (50:0:50), D (50:50:0) and E (50:25:25)). The mixture E, without extrusion, and also a commercial breading (G) were evaluated for compared with their properties. Regarding the extrusion process, it was found that all the extruded breading, regardless of the mixture, showed WAI higher and OAI lower than commercial breading (G), 34.4% lower on average. Regarding the WSI can be seen that the different extruded mixtures had greater solubility (p ≤0.05) than sample G. It is concluded, therefore, that the rice bran and cassava bagasse are by-products that can be an alternative to be used as raw material in the production of extruded breading obtained by combination with corn flour. Considering the water solubility index presented in extruded samples, it emphasizes the need of future studies of the application in nuggets and assessment of technological and sensory properties of the product after frying. |
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