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Campo DCValorIdioma
dc.creatorMartins, Luiza Helena da Silva-
dc.creatorMoreira Neto, João-
dc.creatorGomes, Paulo Weslem Portal-
dc.creatorCarvalho, Ana Vânia-
dc.creatorRodrigues, Antônio Manoel da Cruz-
dc.creatorLopes, Alessandra Santos-
dc.date.accessioned2020-04-28T18:02:48Z-
dc.date.available2020-04-28T18:02:48Z-
dc.date.issued2019-
dc.identifier.citationMARTINS, L. H. da S. et al. Effects of extrusion on the properties of shrimp and cassava-based snacks. British Food Journal, [S.I.], v. 121, n. 4, p. 991-1008, 2019.pt_BR
dc.identifier.urihttps://www.emerald.com/insight/content/doi/10.1108/BFJ-10-2018-0682/full/htmlpt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/40403-
dc.description.abstractPurpose: The purpose of this paper is to use Amazon River shrimp meal and cassava flour as the raw materials for the production of an extruded product. Both these raw materials are highly consumed foods in the northern region of Brazil, but are not processed industrially, only being used for local consumption and there is little in the literature concerning their use. Design/methodology/approach: The study was carried out using a full 23 factorial central composite rotational experimental design with three independent variables, which were shrimp meal; feed moisture content and temperature, with four replicates at the central point and six axial points. The dependent variables were: expansion index (EI), bulk density (BD) and specific length (SL). The principal component analysis (PCA) was applied for the sensory analysis. Findings: Almost all the parameters studied had a significant influence (p<0.10) on the responses analysed. The product was well accepted by 78.11 per cent of the volunteers. Increases in the shrimp meal and feed moisture contents strongly influenced the physical analyses (EI, BD and SL) of the extruded product. In the application of the PCA for the sensory analysis, the influence of the variables aroma, appearance and purchase intention corresponded to PC1, and that of the variables flavour, texture, global acceptance and colour to PC2. Social implications: The development of a product based on animal protein which is more available than common snacks, as a way of reducing the negative environmental impact caused by the disposal of Macrobrachium amazonicum, which is considered as accompanying fauna to artisan fishery. Originality/value: The originality of this paper lies in the quest for the development and/or application of technologies that allow for the use of raw materials from the Amazon as a way of aggregating value to the existing wealth of this region.pt_BR
dc.languageenpt_BR
dc.publisherEmerald Publishing Limitedpt_BR
dc.rightsrestrictAccesspt_BR
dc.sourceBritish Food Journalpt_BR
dc.subjectExperimental designpt_BR
dc.subjectSensory analysispt_BR
dc.subjectFood extrusionpt_BR
dc.subjectMacrobrachium amazonicumpt_BR
dc.subjectDesign experimentalpt_BR
dc.subjectAnálise sensorialpt_BR
dc.subjectExtrusão de alimentospt_BR
dc.titleEffects of extrusion on the properties of shrimp and cassava-based snackspt_BR
dc.typeArtigopt_BR
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