Abstract
the effect of partially replacing wheat flour by 10%, 20% or 30% of native breadfruit starch (Artocarpus altilis) on the cooking parameters in short Fusilli type pastes, obtained by extrusion, was evaluated. Optimum cooking time, percentage of swelling and weight loss by cooking were evaluated. The results indicate that the cooking time of the pastes of 0% substitution (10.66 ± 0.31 minutes), 10% (8.08 ± 0.05 minutes), 20% (8.10 ± 0.10) minutes), 30% (7.87 ± 0.27 minutes) decreases with the percentage of substitution, as well as the weight losses by cooking that were 2.39; 2.46; 3.16 and 4.05% for 0, 10, 20 and 30% substitution, respectively. In relation to the percentage of swelling, the values were 69.09 ± 0.21; 62.93 ± 0.26; 84.19 ± 0.53 and 82.06 ± 0.63% for 0, 10, 20 and 30% substitution, respectively.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
