Alimento tipo snack expandido a base de quinoa (Chenopodium quinoa Willdenow)
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Data
2013-09-09
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Universidade Federal de Viçosa
Resumo
No presente trabalho, foram desenvolvidos snacks expandidos à base de quinoa, pelo processo de extrusão termoplástica. A quinoa (Chenopodium quinoa) é um pseudocereal de importante potencial agronômico e alto valor nutricional, apresentando elevado teor de proteína. As matérias-primas foram caracterizadas quanto a sua composição centesimal e cor. Para verificar quais variáveis influenciariam as propriedades dos snacks expandidos, foi realizado um delineamento composto central rotacional (DCCR) cujas variáveis independentes foram (X1) teor de quinoa; (X2) umidade inicial de mistura e (X3) temperatura da 3a zona de extrusão. As variáveis dependentes avaliadas foram: índice de expansão radial (IER); densidade aparente (DA); dureza; índice se solubilidade em água (ISA); índice de absorção de água (IAA); e as propriedades de pasta, viscosidade máxima (VM) e tendência à retrogradarão (TR). Os resultados foram analisados por metodologia de superfície de resposta. Não se encontraram efeitos significativos para a variável temperatura da 3a zona de extrusão. O baixo conteúdo de umidade, em combinação com baixos teores de quinoa resultaram em produtos de alta expansão e baixa densidade aparente. A diminuição no teor de quinoa e umidade inicial de mistura ocasionaram aumento da dureza do snack. Os valores de ISA estão inversamente relacionados com o teor de quinoa e umidade da mistura, e o maior valor de IAA foi obtido com níveis médios para as variáveis avaliadas, correspondente ao ponto central do delineamento. A VM aumenta quanto maior a umidade inicial da mistura, e os maiores valores para TR foram observados com mais baixo teor de quinoa (36 %) e alta umidade de mistura (16 %). Com base nestes resultados, seis tratamentos foram selecionados e caracterizados quanto a sua composição centesimal e cor e depois submetidos a teste de aceitação sensorial para os atributos sabor, textura e impressão global. Os tratamentos escolhidos contem um alto teor de proteína e lipídeos principalmente, já na composição da cor presentaram tom amarelo e sub-tom vermelho, e a farinha de quinoa se mostrou mais escura que a de milho mas isto não influiu diretamente na luminosidade dos snacks, obtendo-se valores no intervalo de 79,80 a 81,30. Na análise se aceitação sensorial, os tratamentos selecionados receberam notas medias de 5 a 7 na escala hedônica de 9 pontos, localizando-se na categoria indiferente a gostei moderadamente , sendo o snack de maior aceitação processado com 60% de quinoa, 13% de umidade inicial de mistura e temperatura de 140° na 3a zona de C extrusão.
In the present work, were developed by thermoplastic extrusion process expanded snacks made from quinoa. A Quinoa, (Chenopodium quinoa Willd), is a pseudocereal with important agronomic potential and a high nutritional value, with high protein content. The raw materials were characterized for their chemistry composition and color. To check which parameters influence the properties of snacks expanded, there was a central composite rotational design (DCCR) whose independent variables (X1) content of quinoa ; (X2) initial moisture mixing and (X3) Temperature of the 3 th extruder zone. The dependent variables evaluated were: (i) the radial expansion index (IER) , (ii) the apparent density (DA) ( iii ) hardness (iv) water solubility index (ISA) (v) water absorption index (IAA), and properties of fluids (vi) maximum viscosity (VM) and (vii) set back (TR) . The results were analyzed by response surface methodology. No significant effects were found for the variable Temperature of the 3th extruder zone. The low moisture content, in combination with low levels of quinoa resulted in high-growth and low density. While a decrement in the content of quinoa and initial moisture mixing caused increasing hardness. ISA values are inversely related to the content of quinoa and initial moisture mix, and the highest value of IAA was obtained with average levels for the variables evaluated , corresponding to the central point of the design. The answer VM increases when the initial moisture mixing increase too, and the highest values for TR were obtained under conditions of low content of quinoa (36 %), and high humidity mixing (16 %). Based on these results, six treatments were selected and analyzed for their chemical composition, color and testing sensory of acceptance for this attributes, flavor, texture and overall impression. The treatments chosen contains a high content of protein and lipids. In your color composition they were tone yellow and sub - tone red, a quinoa flour was more dark than corn but this did not affect directly the luminosity of snacks, getting values were in the range 79,80 to 81,30 . In the analyzing for sensory acceptance, the treatments selected obtained scores 5-7 on a hedonic 9 point scale, locating the category "indifferent " to " like moderately " , and the greater acceptance of snack processed with 60 % of quinoa, 13 % of initial moisture of the mixture and 140 ° C in the 3th extrusion zone.
In the present work, were developed by thermoplastic extrusion process expanded snacks made from quinoa. A Quinoa, (Chenopodium quinoa Willd), is a pseudocereal with important agronomic potential and a high nutritional value, with high protein content. The raw materials were characterized for their chemistry composition and color. To check which parameters influence the properties of snacks expanded, there was a central composite rotational design (DCCR) whose independent variables (X1) content of quinoa ; (X2) initial moisture mixing and (X3) Temperature of the 3 th extruder zone. The dependent variables evaluated were: (i) the radial expansion index (IER) , (ii) the apparent density (DA) ( iii ) hardness (iv) water solubility index (ISA) (v) water absorption index (IAA), and properties of fluids (vi) maximum viscosity (VM) and (vii) set back (TR) . The results were analyzed by response surface methodology. No significant effects were found for the variable Temperature of the 3th extruder zone. The low moisture content, in combination with low levels of quinoa resulted in high-growth and low density. While a decrement in the content of quinoa and initial moisture mixing caused increasing hardness. ISA values are inversely related to the content of quinoa and initial moisture mix, and the highest value of IAA was obtained with average levels for the variables evaluated , corresponding to the central point of the design. The answer VM increases when the initial moisture mixing increase too, and the highest values for TR were obtained under conditions of low content of quinoa (36 %), and high humidity mixing (16 %). Based on these results, six treatments were selected and analyzed for their chemical composition, color and testing sensory of acceptance for this attributes, flavor, texture and overall impression. The treatments chosen contains a high content of protein and lipids. In your color composition they were tone yellow and sub - tone red, a quinoa flour was more dark than corn but this did not affect directly the luminosity of snacks, getting values were in the range 79,80 to 81,30 . In the analyzing for sensory acceptance, the treatments selected obtained scores 5-7 on a hedonic 9 point scale, locating the category "indifferent " to " like moderately " , and the greater acceptance of snack processed with 60 % of quinoa, 13 % of initial moisture of the mixture and 140 ° C in the 3th extrusion zone.
Descrição
Palavras-chave
Quinoa, Extrusão Termoplástica, Análise sensorial, Quinoa, Thermoplastic extrusion, Sensory analysis
Citação
MORA, David Marcelo Peralbo. Food type "snack" expanded based in (Chenopodium quinoa Willdenow). 2013. 106 f. Dissertação (Mestrado em Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos) - Universidade Federal de Viçosa, Viçosa, 2013.