Volume 7 - Volume 7
PROSPECTIVE STUDY OF THE USE OF EXTRUSED FOODS ENRICHED WITH MICROALGAS: A CONTRIBUTION TO THE POTENTIALITY OF THIS TECHNOLOGY
The worldwide trend of emphasis on health and the benefits that nutritious food ingredients can bring to quality of life advises the use of mixed flours to promote the formulation of healthier, fiber-rich foods and other components that characterize it as functional This prospective study aimed to collect information about extrusion techniques to obtain enriched snacks, relating to deposited patent documents, as well as to establish which countries hold this technology. The research was carried out from the association of codes of the International Classification of Patents with keywords on the subject, in the database Espacenet, resulting in 70 patents. The information found was compiled in graphs and discussed. The use of this technology was evidenced mainly in China, since Brazil has no tradition in the consumption of "snacks" and still looks for resources regarding innovation. Brazil does not have patents associated with the production of "snacks". The raw material most used was wheat flour, following the sprinkle. The patent deposit began in the 1980s and has been growing. Considering the scenario analyzed, one can observe the growing world trend of this technology and its promising association with food enrichment using the extrusion process and microalgae.
PaperID: p 4112-4122
Author's Name: Ícaro Ribeiro Cazumbá da Silva, Ryzia de Cassia Vieira Cardoso, Dalva Maria da Nóbrega Furtunato, José Ângelo Wenceslau Góes, Áthila Ribeiro Cazumbá da Silva and Isaac Oliveira dos Santos
Volume: Volume 7
Issues: Volume 7
Keywords: Extrusion; Spirulina sp; innovation.