The objective of this work was to study the technological functional properties of third generation extruded products obtained from cassava (Manihot esculenta Crantz) and pupunha (Bactris gasipaes Kunth.) flour mixtures, in terms of apparent density, water absorption index (WAI), water solubility index (WSI) and paste viscosity. The extruded products were formulated by adding 15%, 20% or 25% pupunha flour to cassava flour, and processing the mixtures in a pilot scale single screw extruder. The extrusion parameters were fixed by using five extrusion zones (at 30ºC, 40ºC, 60ºC, 65ºC, and 70ºC); screw speed, 177 rpm; feed rate, 292g/min; laminar matrix with 1 mm. The formed third generation extruded presented relatively low or intermediate values of WAI and WSI. After being fried, the extruded elements were expanded and thus their apparent density were reduced. Development or application of technologies such as extrusion, which allow utilization of regional raw food materials such as cassava and pupunha, is a way of aggregating value to the natural resources, at the same time allowing development of new food products ready for consumption.
Bactris gasipaes; Manihot esculenta; third generation extruded; paste viscosity; water absorption index
