<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0871-018X</journal-id>
<journal-title><![CDATA[Revista de Ciências Agrárias]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. de Ciências Agrárias]]></abbrev-journal-title>
<issn>0871-018X</issn>
<publisher>
<publisher-name><![CDATA[Sociedade de Ciências Agrárias de Portugal]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0871-018X2020000100278</article-id>
<article-id pub-id-type="doi">10.19084/rca.18554</article-id>
<title-group>
<article-title xml:lang="pt"><![CDATA[Capacidade da farinha de castanha para produção de extrudidos]]></article-title>
<article-title xml:lang="en"><![CDATA[Capacity of the chestnut flour for extruded production]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Choupina]]></surname>
<given-names><![CDATA[Altino]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Lopes-da-Silva]]></surname>
<given-names><![CDATA[Fátima]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Santos]]></surname>
<given-names><![CDATA[Luís]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Beirão-da-Costa]]></surname>
<given-names><![CDATA[Luísa]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Instituto Politécnico de Bragança Centro de Investigação de Montanha e Dep.to de Biologia e Biotecnologia da Escola Superior Agrária]]></institution>
<addr-line><![CDATA[Bragança ]]></addr-line>
<country>Portugal</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Instituto Politécnico de Bragança Centro de Investigação de Montanha Dep.to de Produção e Tecnologia Vegetal da Escola Superior Agrária]]></institution>
<addr-line><![CDATA[Bragança ]]></addr-line>
<country>Portugal</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Instituto Politécnico de Bragança Dep.to de Produção e Tecnologia Vegetal da Escola Superior Agrária ]]></institution>
<addr-line><![CDATA[Bragança ]]></addr-line>
<country>Portugal</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Instituto Superior de Agronomia Dep.to de Agro Indústria e Agronomia Tropical Secção de Ciência e Tecnologia de Alimentos]]></institution>
<addr-line><![CDATA[Lisboa ]]></addr-line>
<country>Portugal</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>03</month>
<year>2020</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>03</month>
<year>2020</year>
</pub-date>
<volume>43</volume>
<numero>1</numero>
<fpage>278</fpage>
<lpage>297</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.pt/scielo.php?script=sci_arttext&amp;pid=S0871-018X2020000100278&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.pt/scielo.php?script=sci_abstract&amp;pid=S0871-018X2020000100278&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.pt/scielo.php?script=sci_pdf&amp;pid=S0871-018X2020000100278&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="pt"><p><![CDATA[Resumo O objetivo deste trabalho foi estudar as possibilidades tecnológicas de produção de extrudidos à base de farinha de castanha. Usou-se uma extrusora de parafuso único. Numa primeira etapa (teste A), testaram-se diferentes proporções de mistura de farinha de castanha e de milho, e, nas diferentes misturas foram ensaiados o teor de humidade e a temperatura de processamento. Avaliaram-se os produtos extrudidos quanto à taxa de expansão, quanto ao perfil de viscosidades obtido com o amilógrafo e quanto à textura estimada pelos parâmetros força e energia de rutura recorrendo a um texturómetro. Numa segunda etapa (teste B), fixou-se a composição de 100% de farinha de castanha, e testou-se a velocidade do parafuso. Os extrudidos obtidos foram avaliados como foi referido anteriormente. O delineamento experimental considerou assim três fatores (X1- humidade inicial das misturas, X2- temperatura de processamento e X3- incorporação de farinha de castanha no teste A ou velocidade do parafuso no teste B), com cinco níveis por fator e seis repetições para o ponto central. A farinha de castanha crua apresentou uma temperatura de gelatinização relativamente baixa (59 °C) e originou pastas de viscosidade elevada. O seu amido apresentou uma concentração de amilose de 43%, caracterizando-se por uma relação amilose/amilopectina de 0,75, a qual é superior à da maioria dos amidos dos cereais. O comportamento amilográfico das misturas e as características de textura dos extrudidos mostraram que a farinha de castanha tem potencial para ser utilizada como ingrediente na formulação de alimentos cozidos extrudidos. A análise sensorial revelou significativa aceitabilidade pelos elementos do painel para produtos processados a baixa humidade e temperatura intermédia.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract The objective of this work was to study the technological possibilities of producing extrudates based on chestnut flour. A single screw extruder was used. In a first step (test A), different mix ratios of chestnut and corn flours were analysed. The moisture content and the processing temperature were tested in the different mixtures. The extruded products were evaluated for the expansion rate, the viscosity profile obtained with amilograph and the texture estimated by the parameters breaking strength and energy using a texturometer. In a second step (test B), the composition of 100% chestnut flour was fixed and the screw speed was tested. The obtained extrudates were evaluated as previously mentioned. The experimental design thus considered three factors (X1- moisture content of the mixtures, X2- processing temperature and X3 - incorporation of chestnut flour in test A or screw speed in test B), with five levels per factor and six repetitions for the central point. Raw chestnut flour had a relatively low gelatinization temperature (59 °C) and gave pastes with high viscosity. Its starch had an amylose content of 43%, characterized by an amylose / amylopectin ratio of 0.75, which is higher than most of the cereal starches. The amylographic behavior of the mixtures and the texture characteristics of the extrudates showed that chestnut flour has potential to be used as an ingredient in the formulation of extruded cooked foods. Sensory analysis revealed significant acceptability by the panel elements for products processed at low moisture content and intermediate temperature.]]></p></abstract>
<kwd-group>
<kwd lng="pt"><![CDATA[Extrusão]]></kwd>
<kwd lng="pt"><![CDATA[castanha]]></kwd>
<kwd lng="pt"><![CDATA[amido]]></kwd>
<kwd lng="pt"><![CDATA[análise sensorial]]></kwd>
<kwd lng="en"><![CDATA[Extrusion]]></kwd>
<kwd lng="en"><![CDATA[chestnut]]></kwd>
<kwd lng="en"><![CDATA[starch]]></kwd>
<kwd lng="en"><![CDATA[sensory analysis]]></kwd>
</kwd-group>
</article-meta>
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