Effect of salt and sugar in the properties of snacks with fiber.

Elizabeth Harumi Nabeshima, Martha Zavariz de Miranda, Maria Victória Eiras Grossmann

Abstract


The influence of salt (2 and 3%) and sugar (6 and 8%) on physicochemical characteristics of snacks produced with cassava starch (70%) and brewer's spent grain (30%) was studied. The blends were conditioned to 20% moisture and processed in a single screw extruder (Cerealtec International), with 3:1 compression ratio, screw speed of 150 rpm and 4 mm die diameter. The feed rate was maintained constant and the temperatures were 80°C in the first zone and 170°C in the heating zone and in the die. The expansion of snacks containing salt or sugar differed significantly from the control, occuring a proportional increase with concentration. The specific volumes decreased with sugar or salt concentration increase. The water absorption index and water solubility index did not present a significant difference.

 


Keywords


Extrusion; Snacks; Fiber; Ingredients.



DOI: http://dx.doi.org/10.5433/1679-0359.1995v16n1p43

Semina: Ciênc. Agrár.
Londrina - PR
E-ISSN 1679-0359
DOI: 10.5433/1679-0359
E-mail: semina.agrarias@uel.br
Este obra está licenciado com uma Licença Creative Commons Atribuição-NãoComercial 4.0 Internacional