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Please use this identifier to cite or link to this item: http://hdl.handle.net/10400.5/4081

Title: Produção de sucedâneos de cereais de pequeno-almoço ricos em compostos bioactivos
Authors: Fonseca, Margarida Cruz
Advisor: Barros, Sara Beirão da Costa Teixeira de
Martins, Margarida Moldão
Keywords: breakfast cereals
extrusion cooking
dwells on tomato
chestnut flour
bioactive compounds
Issue Date: 2011
Publisher: ISA/UTL
Citation: Fonseca, Margarida Cruz - Produção de cereais de pequeno-almoço ricos em compostos bioactivos. Lisboa: ISA, 2011
Abstract: The main goal of this paper was to produce breakfast cereal substitutes from undervalued materials (dwells on tomato and chestnut flour), full of extrusion-cooking bioactive compounds. In the first phase, there was a physicochemical characterization of raw materials to use, in order to verify the presence of bioactive compounds and to define the processing conditions. In the second phase, it was the production and characterization of the substitutes. The parameters of the process that were studied were mixture composition, temperature and extrusion spin speed of extrusion process. So, it was established na array of experimental design with the following limits of variation: temperature T2 T3 = 110-150ºC, 10-50% of the sample composition of dwells on tomato, with the remainder of chestnut flour, and spin speed of 100-204 rpm. The products obtained were evaluated for color, texture absorption capacity, microstructure and antioxidant activity. The results indicated that the characteristics of extruded depend on the processing temperature and composition of the mixture. Thus, the extruded with highest quantity of dwells were those who absorbed more milk, with low hardness and a lower rate of expansion. The antioxidant activity of the products obtained was maximized for intermediate concentrations (40/50%) of dwells on tomato and processing temperature (120 º to 140 º C). It can be concluded that it is possible to obtain extruded products, alternative to breakfast cereals from dwells on tomato and chestnut flour with antioxidant activity.
Description: Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia
URI: http://hdl.handle.net/10400.5/4081
Appears in Collections:BISA - Dissertações de Mestrado / Master Thesis

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