Development of extruded snacks using jatobá (Hymenaea stigonocarpaMart) flour and cassava starch blends

Development of extruded snacks using jatobá (Hymenaea stigonocarpaMart) flour and cassava starch blends

The use of the jatobá trees (Hymenaea stigonocarpa Mart) by the timber industry poses an ecological problem in Brazil. The objective of this research was to investigate the use of jatobá flour for the production of snacks by the thermoplastic extrusion of a composite flour consisting of jatobá and c...

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Bibliographic Details
Published in:Journal of the science of food and agriculture Vol. 78; no. 1; pp. 59 - 66
Main Authors: Chang, Yoon K, Silva, Mara R, Gutkoski, Luiz C, Sebio, Leonard, Da Silva, Maria A A P
Format: Journal Article
Language:English
Published: London John Wiley & Sons, Ltd 01-09-1998
Wiley
Published for the Society of Chemical Industry by Elsevier Applied Science
Subjects:
Biological and medical sciences
cassava starch
extrusion cooking
fibre
Food industries
Fundamental and applied biological sciences. Psychology
jatobá flour
snack
Starch and starchy product industries
Leguminous meal
Starch
Organoleptic properties
Starchy product
Optimization
Mixed flour
Leguminosae
Snack(food)
Dicotyledones
Formulation
Quality
Angiospermae
Extrusion
Spermatophyta
Cassava meal
Physicochemical properties
Extruded product
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Summary:The use of the jatobá trees (Hymenaea stigonocarpa Mart) by the timber industry poses an ecological problem in Brazil. The objective of this research was to investigate the use of jatobá flour for the production of snacks by the thermoplastic extrusion of a composite flour consisting of jatobá and cassava starch. Chemical analysis showed that the jatobá fruit provides high‐fibre flour (486 g kg−1) with 66 g kg−1 protein, and 398 and 88 g kg−1 of insoluble and soluble fibre, respectively. Such flour is of potential use for the production of high‐fibre snacks, allowing for the economical exploitation of the jatobá while preserving the tree. Composite flours with jatobá flour and cassava starch mixtures (150: 850, 300: 700, 450: 550), conditioned to moisture levels of 170, 200 and 230 g kg−1 were processed in a Brabender single‐screw extruder. The extrusion conditions were 150 rpm screw speed, 4 mm die diameter and 125, 150 and 175°C of barrel temperatures. The snacks produced were evaluated as to their sensory characteristics and response surface methodology was used to optimise the extrusion process. Response surface and contour diagrams revealed that all mixtures conditioned to 170 g kg−1 moisture and extruded at 150°C produced snacks of acceptable quality, higher levels of jatobá flour leading to significant quality losses with respect to sensory characteristics. © 1998 Society of Chemical Industry.
Bibliography:istex:18E92FE9A258F575CA43485DB0C7247B10A3B004
ArticleID:JSFA87
ark:/67375/WNG-5JVKG0N4-W
ISSN:0022-5142
1097-0010
DOI:10.1002/(SICI)1097-0010(199809)78:1<59::AID-JSFA87>3.0.CO;2-#