Open AccessEffects of micronized-roasted coffee concentration and temperature process on technological properties of rice-based extruded
Author(s) -
Ulliana Marques Sampaio,
Pedro Henrique Campelo,
Yoon Kil Chang,
Maria Teresa Pedrosa Silva Clerici
Publication year - 2021
Publication title -
research, society and development
Language(s) - English
Resource type - Journals
ISSN - 2525-3409
DOI - 10.33448/rsd-v10i4.14529
Subject(s) - plastics extrusion , absorption of water , expansion ratio , materials science , food science , porosity , chemistry , composite material
New ingredients have been used in extruded products to increase the healthiness and regionalization of these products. However, the process variables that can interfere with the technological quality of the product should be studied, aimed at good acceptance by consumers. This study aimed to evaluate the effects of the concentration of micronized roasted coffee (MRC) and the barrel temperature on the technological properties of rice-based extrudates. The extrudates were made with 3 and 8% MRC to replace rice flour and processed in a mono-extruder at 140 and 180 oC. They were characterized for color, expansion index, hardness, bowl-life, porosity, water absorption index, and solubility index, and paste properties. To assess the effects of the process variables, analysis of variance, and Scott-Knott test (p <0.05) were applied to compare the means. The increase in MRC concentration reduced the color parameters and hardness, while the increase in temperature affected the expansion index. A joint effect of the variables concentration and temperature was observed for the other properties evaluated. The study showed that MRC is a potential source of fibers and natural pigments, with a direct effect on the main technological properties of the final product.