Produção de biscoitos extrusados de polvilho azedo com fibras: efeito de parâmetros operacionais sobre as propriedades físicas

Abstract

The purpose of this work was to evaluate the effect of operational extrusion parameters on the production of cassava fiber snacks from sour cassava starch and cassava bagasse. Processing was carried out in a single-screw extruder, with temperature in the third extrusion zone, moisture and fiber percentage as independent variables. In order to evaluate the effect of the independent variables on technological characteristics of the snacks, a central composite design with three factors was used. The results showed significant effects of moisture and fiber percentage on specific volume, and extrusion temperature had effects on Water Solubility Index (WSI) and Water Absorption Index (WAI). Products with good technological characteristics can be produced at low temperature (65 °C), low fiber (<4%) and low moisture (12%) conditions.