Propriedades físicas de snacks de farinha de folhas de mandioca

摘要: The food industry is continually growing with new products becoming available every year. Extrusion combines a number of unit operations in one energy efficient rapid continuous process and can be used to produce wide variety snacks foods. objective this study was evaluate the effect extrusion temperature, screw speed, amount cassava leaf flour mixed starch on physical properties extruded processed using single extruder. A central composite rotational design, including three factors 20 treatments, experimental design. Dependent variables included expansion index, specific volume, color, water absorption solubility index. Among parameters examined, temperature showed significant effects snack characteristics . Mixtures containing 10% at 100°C 255 rpm shows favorable levels expansion,