Desenvolvimento e caracterização de snacks extrusados de farinha de milho (Zea mays) com a incorporação da farinha de açaí (Euterpe oleracea Mart)

Abstract

Busy lifestyles and the growing consumer demand for meals and snacks that are quick sources of nutrients has led the food industry to develop ready to eat snacks that combine practicality and nutrition foods. The aim of this study was to develop extruded snacks corn flour with the incorporation of the acai flour and characterize the final product as the technological, physical-chemical, microbiological and sensory characteristics of expanded extrudates. For the extrusion process was varied moisture conditioning, percentage concentration of acai flour and the temperature of the matrix, according to Central Composite Rotational Delineation - CCRD, with full factorial 23, 6 trials in the axial condition, 8 trials in factorial conditions and 4 repetitions at the central point, totaling 18 trials. In the final product, or optimum, were characterized for physical and chemical composition (moisture, ash, protein, lipids, carbohydrates, vitamins and minerals), total anthocyanins, physical (hardness and color) and rheological (indices of absorption and solubility viscoamylographic properties and water). The results were analyzed by Response Surface Methodology and responses were evaluated expansion index, compressive strength (texture), rates of absorption and solubility in water and viscographic properties. It was found that the incorporation of the acai flour in the production of expanded snacks has enough technological and nutritional response and would be a good alternative in order to improve the nutritional quality of this type of product.