Desenvolvimento de salgadinhos extrusados a partir de fragmentos de arroz e de feijão

In this work physical, sensorial and nutritional characteristics of extruded snacks, obtained from different formulations with flour of broken rice (BRF) and broken bean (BBF) were analysed aiming at extending the use of these byproducts in human feeding. For snacks formulation, completely randomized design (CRD), with five treatments (0% BRF/ 100% BBF; 25% BRF/ 75% BBF; 50% BRF/ 50% BBF; 75% BRF/ 25% BBF and 100% BRF/ 0% BBF) and three...