Resumo

HERNANDEZ-SANTOS, Betsabé et al. Physicochemical properties of extruded ready-to-eat snack from unripe plantain blends, pineapple by-products and stevia. Nova scientia [online]. 2021, vol.13, n.27, 00004.  Epub 21-Fev-2022. ISSN 2007-0705.  https://doi.org/10.21640/ns.v13i27.2842.

The aim of this research was to evaluate the effect of extrusion temperature (ET 120 - 180 °C), feed moisture content (FMC 16 - 25 g/100 g), pineapple by-products proportion (PBP) (0 - 30 g/100 g) in the unripe plantain flour, and the stevia content (STC 0 - 5 g/100 g) on the physicochemical properties and sensory acceptance of ready-to-eat extruded snacks, through a central compound design, using a single-screw extruder with a compression screw ratio of 3:1. The results were analyzed by response surface. The increase in FMC, PBP and STC decreased (p < 0.05) the expansion index (EI). The increase in ET decreased (p < 0.05) the apparent density (AD), water absorption index (WAI), water solubility index (WSI) and total color difference (ΔE). The increase in FMC decreases EI, WAI, and increase AD and WSI (p < 0.05). The Increase in PBP decreased EI, WSI, and increase AD, hardness (H) and ΔE (p < 0.05). The increase in STC decreased (p < 0.05) EI, and increase AD and H. The treatments with greater general acceptability were those that contained 15 and 30 g/100 g of PBP and STC 2.5 g/100 g, and they were obtained at ET 150ºC and 20.5 g/100 g of FMC, without affecting the physicochemical properties.

Palavras-chave : Ananas comosus; snack; extrusion; expansion index; Musa paradisiaca; unripe banana; functional properties; stevia; by-products; texture.

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