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dc.contributor.authorVargas Solórzano, Jhony Willian
dc.date.accessioned2023-12-21T18:37:18Z-
dc.date.available2023-12-21T18:37:18Z-
dc.date.issued2019-12-18
dc.identifier.citationVARGAS SOLÓRZANO, Jhony Willian. Desenvolvimento de extrudados expandidos à base de cereais integrais. 2019. 143 f. Tese (Doutorado em Ciência e Tecnologia de Alimentos) - Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, Seropédica, 2019.por
dc.identifier.urihttps://rima.ufrrj.br/jspui/handle/20.500.14407/9307-
dc.description.abstractO consumo de grãos integrais está associado com uma alimentação saudável e incentiva a redução do impacto ambiental, economizando energia da indústria do refino de cereais. Os consumidores optam cada vez mais por produtos processados à base de grãos integrais e preservados por métodos físicos. Neste sentido, o cozimento por extrusão é uma técnica útil para produzir alimentos sem conservantes e para aumentar a gama de produtos à base de grãos integrais. Snacks extrudados prontos para consumo produzidos a partir de grãos integrais têm texturas duras e são mais escuros, o que afeta a aceitação sensorial do consumidor. O principal componente que afeta esses atributos é a fibra insolúvel depositada nas camadas de farelo. As partículas de farelo são difíceis de fundir e causam ruptura física do material fundido à saída da matriz do extrusor. A redução do tamanho de partículas do farelo melhora a expansão elástica dos extrudados. Neste trabalho, o efeito negativo das fibras naturais na expansão e nas propriedades de textura de snacks extrudados de grãos integrais foi abordado pela redução do tamanho das partículas de farelo, usando dois tipos de moinho (disco e rolo), operados em uma única etapa e sem uma placa de peneiramento, para evitar o entupimento da peneira do moinho. Durante a moagem, os tecidos do farelo e germe são desintegrados e tornam-se parte das superfícies das partículas. Para melhorar o fraccionamento das partículas e a heterogeneidade do tamanho das partículas no material de alimentação, os grãos foram secos antes do processo de moagem. Este passo favoreceu a propagação de tecidos de farelo e germe no material de alimentação. O processo de secagem afetou a fração de amido dos grãos. Os processos de secagem e moagem influenciaram na porosidade interpartícula do material de alimentação. Farinhas integrais mais porosas foram obtidas com o moinho de rolos e, durante sua extrusão, geraram menor resistência ao trabalho realizado pelo parafuso, que foi monitorado por mudanças no torque do motor. Considerando o efeito lubrificante dos lipídios e fibras presentes nas matérias-primas à base de grãos integrais, o teor de água na ração foi fixado em níveis abaixo de 14% (base úmida) para produzir snacks extrudados com boas características de expansão e texturapor
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superiorpor
dc.formatapplication/pdf*
dc.languageporpor
dc.publisherUniversidade Federal Rural do Rio de Janeiropor
dc.rightsAcesso Abertopor
dc.subjectSecagem de alimentospor
dc.subjectMoagem de grãospor
dc.subjectProcessamento agrícolapor
dc.subjectProcesso de extrusãopor
dc.subjectProdutos de cereaispor
dc.subjectFood dryingeng
dc.subjectGrain millingeng
dc.subjectAgricultural processingeng
dc.subjectExtrusion processeng
dc.subjectCereal productseng
dc.titleDesenvolvimento de extrudados expandidos à base de cereais integraispor
dc.title.alternativeDevelopment of whole-grain cereals expanded extrudateseng
dc.typeTesepor
dc.description.abstractOtherThe consumption of whole grains is associated with healthy eating and encourages to reduce the environmental impact by saving energy from the grain refining industry. People increasingly opt for processed products based on whole grains and preserved by physical methods. In that regard, extrusion cooking is a useful technique to produce preservative-free foods and to increase the range of whole-grain based products. Ready-to-eat extruded snacks produced from whole grains have hard textures and are darker, which affects consumer sensory acceptance. The main component that affects these attributes is the insoluble fiber deposited in the bran layers. Bran particles are hard to melt and cause physical rupture of the melt at the die exit. A reduction in the size of the bran particles improves the elastic expansion of the extrudates. In this work, the effect of natural fibers on the expansion and textural properties of whole-grain extruded snacks was addressed by size reducing of the bran particles. This was performed using two types of mill (disc and roller), operated in a one-step and without a screening plate, to prevent clogging of the mill sieve. During grinding, the bran and germ tissues are disintegrated and become part of particle surfaces. To improve the fractionation of particles and the particle-size heterogeneity in the feeding material, the grains were dried before the grinding process. This step favored the spread of bran and germ tissues in the feed material. The drying process affected the starch fraction of the grains. The drying and grinding processes influenced on interparticle porosity of feeding material. More porous wholemeal flours were obtained with the roller mill and during its extrusion, generated lower resistance to the work performed by the screw, which was monitored by changes in the motor torque. Considering the lubricating effect of the lipids and fibers present in the whole-grain based feed materials, the water content in the feed was set to levels below 14% (wet basis) to produce extruded snacks with good expansion and texture characteristicseng
dc.contributor.advisor1Ascheri, José Luís Ramírez
dc.contributor.advisor1ID105.290.788-13por
dc.contributor.advisor1IDhttps://orcid.org/0000-0001-7449-8815por
dc.contributor.advisor1Latteshttp://lattes.cnpq.br/8413338175252648por
dc.contributor.advisor-co1Carvalho, Carlos Wanderlei Piler de
dc.contributor.advisor-co1ID009.412.587-26por
dc.contributor.advisor-co1IDhttps://orcid.org/0000-0002-7602-264Xpor
dc.contributor.advisor-co1Latteshttp://lattes.cnpq.br/3532473530387852por
dc.contributor.referee1Ascheri, Jose Luis Ramírez
dc.contributor.referee1ID105.290.788-13por
dc.contributor.referee1IDhttps://orcid.org/0000-0001-7449-8815por
dc.contributor.referee1Latteshttp://lattes.cnpq.br/1891994321882753por
dc.contributor.referee2Barbosa Junior, Jose Lucena
dc.contributor.referee2IDhttps://orcid.org/0000-0001-8496-1404por
dc.contributor.referee2Latteshttp://lattes.cnpq.br/5228796959263366por
dc.contributor.referee3Vicente, Juarez
dc.contributor.referee3Latteshttp://lattes.cnpq.br/8391566916334257por
dc.contributor.referee4Torrezan, Renata
dc.contributor.referee4Latteshttp://lattes.cnpq.br/3177558052830172por
dc.contributor.referee5Pacheco, Sidney
dc.contributor.referee5Latteshttp://lattes.cnpq.br/1148865776679739por
dc.creator.ID061.438.477-03por
dc.creator.IDhttps://orcid.org/0000-0002-8254-396Xpor
dc.creator.Latteshttp://lattes.cnpq.br/8413338175252648por
dc.publisher.countryBrasilpor
dc.publisher.departmentInstituto de Tecnologiapor
dc.publisher.initialsUFRRJpor
dc.publisher.programPrograma de Pós-Graduação em Ciência e Tecnologia de Alimentospor
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