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Extrusion of flavored corn grits: Structural characteristics, volatile compounds retention and sensory acceptability

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dc.contributor.authorMenis, Michele Eliza Cortazzo [UNESP]
dc.contributor.authorMilani, Talita Maira Goss [UNESP]
dc.contributor.authorJordano, Amanda [UNESP]
dc.contributor.authorBoscolo, Maurício [UNESP]
dc.contributor.authorConti-Silva, Ana Carolina [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-05-27T11:30:53Z
dc.date.available2014-05-27T11:30:53Z
dc.date.issued2013-12-01
dc.description.abstractThe effects of the moisture content of the raw material, extrusion temperature and screw speed on flavor retention, sensory acceptability and structure of corn grits extrudates flavored with isovaleraldehyde, ethyl butyrate and butyric acid were investigated. Higher temperature resulted in more expanded extrudates with lower density and cutting force, while higher moisture content increased ethyl butyrate retention. The most acceptable extrudates were those obtained with low moisture content, under conditions of high extrusion temperature and high screw speed, or low screw speed and low extrusion temperature, whereas the aroma intensity closest to the ideal was observed under conditions of low extrusion temperature and low moisture content of the raw material. © 2013 Elsevier Ltd.en
dc.description.affiliationDepartamento de Engenharia e Tecnologia de Alimentos Instituto de Biociências Letras e Ciências Exatas, Universidade Estadual Paulista, Rua Cristóvão Colombo, 2265, CEP 15054-000, São José do Rio Preto, SP
dc.description.affiliationUnespDepartamento de Engenharia e Tecnologia de Alimentos Instituto de Biociências Letras e Ciências Exatas, Universidade Estadual Paulista, Rua Cristóvão Colombo, 2265, CEP 15054-000, São José do Rio Preto, SP
dc.format.extent434-439
dc.identifierhttp://dx.doi.org/10.1016/j.lwt.2013.06.021
dc.identifier.citationLWT - Food Science and Technology, v. 54, n. 2, p. 434-439, 2013.
dc.identifier.doi10.1016/j.lwt.2013.06.021
dc.identifier.file2-s2.0-84881543316.pdf
dc.identifier.issn0023-6438
dc.identifier.lattes8880074921989984
dc.identifier.scopus2-s2.0-84881543316
dc.identifier.urihttp://hdl.handle.net/11449/76916
dc.identifier.wosWOS:000323594100018
dc.language.isoeng
dc.relation.ispartofLWT: Food Science and Technology
dc.relation.ispartofjcr3.129
dc.relation.ispartofsjr1,339
dc.rights.accessRightsAcesso aberto
dc.sourceScopus
dc.subjectCorn grits
dc.subjectFlavor
dc.subjectPre-flavored
dc.subjectResponse surface methodology
dc.subjectThermoplastic extrusion
dc.subjectCorn grit
dc.subjectExtrusion temperatures
dc.subjectSensory acceptabilities
dc.subjectStructural characteristics
dc.subjectVolatile compounds
dc.subjectFlavors
dc.subjectMoisture determination
dc.subjectScrews
dc.subjectVolatile fatty acids
dc.subjectVolatile organic compounds
dc.subjectExtrusion
dc.subjectZea mays
dc.titleExtrusion of flavored corn grits: Structural characteristics, volatile compounds retention and sensory acceptabilityen
dc.typeArtigo
dcterms.licensehttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dspace.entity.typePublication
unesp.author.lattes8880074921989984
unesp.author.lattes2772138602066866[5]
unesp.author.orcid0000-0002-7365-9389[1]
unesp.author.orcid0000-0002-8139-9687[5]
unesp.campusUniversidade Estadual Paulista (UNESP), Instituto de Biociências Letras e Ciências Exatas, São José do Rio Pretopt
unesp.departmentEngenharia e Tecnologia de Alimentos - IBILCEpt

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São José do Rio Preto - IBILCE - Instituto de Biociências, Letras e Ciências Exatas