Changes in physical properties of extruded sour cassava starch and quinoa flour blend snacks Mudanças nas propriedades físicas de snacks extrusados de misturas de polvilho azedo e farinha de quinoa
نویسندگان
چکیده
Received 12/3/2012 Accepted 5/8/2012 (005629) 1 Centro de Raízes e Amidos Tropicais – CERAT, Universidade Estadual Paulista – UNESP, Rua José Barbosa de Barros, 1780, CEP 18610-307, Botucatu, SP, Brazil, e-mail: [email protected] 2 Instituto de Biociências, Universidade Estadual Paulista – UNESP, Distrito de Rubião Júnior, s/n, Rubião Júnior, CEP 18618-970, Botucatu, SP, Brazil *Corresponding author Changes in physical properties of extruded sour cassava starch and quinoa flour blend snacks
منابع مشابه
Selection of starter cultures for the production of sour cassava starch in a pilot-scale fermentation process.
Sour cassava starch (Polvilho azedo) is obtained from a spontaneous fermentation conducted by microorganisms from raw materials and fermentation tanks. This product is traditionally used in the baking industry for the manufacture of biscuits and Brazilian cheese breads. However, the end of fermentation is evaluated empirically, and the process occurs without standardization, which results in pr...
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