Processamento e caracterização de snack extrudado a partir de farinhas de quirera de arroz e de bandinha de feijão

Abstract

The objective of this work was to develop a new formulation for a snack made by thermoplastic extrusion from a mixture of broken rice flour and broken common bean flour, and assess the nutritional, sensory and technological potential of the new product. The broken common bean flour was added to the broken rice flour at a rate of 30%, and the snack was produced in a pilot scale single screw extruder. The extrusion parameters were fixed using three extrusion zones (at 40, 60 and 85 °C); screw speed of 177 rpm; feed rate of 292 g.min-1; and a circular matrix with a diameter of 3.85 mm. The snack sample was submitted to physicochemical, technological and sensory analyses. A significant effect of adding the broken common bean flour was observed in increasing the levels of protein and fiber in the snack, when compared with only broken rice flour. With respect to the technological characteristics, a bulk density of 0.17 g.cm-3 was obtained, expansion rate of 7.75 and instrumental hardness of 435.98 g.f. The formulation was well accepted, with an acceptance rate of 76% for overall impression. It was concluded that it was possible to produce extruded snacks by incorporating 30% of broken common bean flour into broken rice flour, resulting in gluten free products with good sensory acceptance and adequate nutritional value.