Autoria: PAES, M. C. D.; MAGA, J.

Resumo: Whole-grain flours of Quality Protein Maize (QPM) and normal maize were extruded under controlled conditions in order to evaluate the effect of extrusion on the essential amino acids profile and color of the raw material used in the production of maize based extrudates. Flours were conditioned to 150g/kg moisture and processed in a single screw extruder at a screw compression ratio of 3: I, screw speed of 80 rpm, and die head temperature of 13Ooc, using two different die nozzle diameters (3 and 5 mm). Extrusion caused a diminishment in the contents of the essential amino acids isoleucine, leucine, lysine, threonine and valine when compared to their original flours (P<0.05). But, the contents ofhistidine, methionine, phenylalanine and tryptophan were not different for flours and extrudates of the same source (P>0.05). QPM samples, either raw ar extruded, were significantly higher in lysine, methionine and tryptophan compared to samples of normal maize (P<0.05). Extrudates produced with yellow QPM flours were lighter than their correspondent raw material (P<0.05), different from that of yellow normal maize. This trend was also observed for redness (a values) in extrudates. On the other hand, white and yellow extrudates presented higher b values (yellowness) than their correspond raw flour. Despite the adverse effect of extrusion in the amino acid retention, the use of QPM flours in replacement of normal maize fIours can provide maize extrudates with superior protein quality.

Ano de publicação: 2004

Tipo de publicação: Artigo de periódico

Unidade: Embrapa Milho e Sorgo

Palavras-chave: Alta qualidade proteica, Aminoacidos essenciais, Cor, Extrusão, Milho, QPM