44F-38 |
Effects of the extrusion variables and the incorporation of vital wheat gluten, corn flour and starch with high amylose content on the technological quality of extruded breading |
Y. K. CHANG1, R. Alcioli-Moura, and F. Martínez-Bustos. (1) Departamento de Tecnología de Alimentos/FEA, UNICAMP/SP, Zeferrino Vaz, Cidade Universitaria, Barao Geraldo, Campinas, SP, 13.081-970, Brazil The consumption of fresh and congealed breading products, such as fish, fillets and canes of fish, vegetables, seafood, chickens, among others, have quickly grown in the last years, due to their pleasant flavor, crunchy texture and practical preparation. The extrusion process offers ample advantages over the traditional process for the breading preparation. Between them: the possibility of using a great variety of raw materials, short and economic times of processing, fast answers, minor processing space and great flexibility of processes. The objectives of the present work were to optimize the variables barrel temperature, feed moisture content and the incorporation of corn flour, wheat vital gluten, and high amylose starch on the technological characteristics (pick up, adhesiveness, crispness, oil absorption and solid loss) on breading production. Extruded samples were prepared by using a Brabender single-screw extruder, following experimental design using Response Surface Methodology, and were applied over nuggets. The experimental design and its independent variables and variation levels vary from 135 to 165ºC barrel temperature, from 18.0 to 25.5% feed moisture; from 5 to 25% wheat vital gluten and from 5.0 to 23.8% starch with high amylose content. A comparative measuring of technological characteristics were carried out between the optimized extruded breading produced under 160ºC of barrel temperature, 27% of feed moisture, 15% of wheat vital gluten, and 8% of high amylose starch resulted in a 29.87% of pick up, a 100% of adhesiveness, a 166.1 g of crispness, an oil absorption rate of 2.97% and solid losses of 0.0885. Barrel temperature and feed moisture affected significantly the dependent variables. The addition of maize flour did not show significant effects on the technological characteristics of the products. The content of wheat vital gluten and starch with high content of amylose improved the technological characteristics of the nuggets.
Session 44F, Product Development
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