Food oral processing: effects of extrusion conditions and post-extrusion oil addition on the food bolus properties and sensory profile of extruded products

Food Oral Processing (FOP) is an interdisciplinary approach that contributes to understanding the interaction between food and oral cavity, standing out as an emerging research topic. This dataset is related to the study of the effects of extrusion conditions and post-extrusion oil addition on the characteristics of extruded products (corn snacks and textured soy proteins in the form of meat analogues). Corn grits and soy protein concentrate were added with cheese and meat aroma precursors, respectively. Two rotational central composite designs were employed, one for each raw material (17 assays each), for three independent variables with five levels each: raw-material moisture content, extrusion temperature, and the percentage of post-extrusion sunflower oil addition. Dependent variables included chemical and physical properties of the products, aspects related to oral processing such as chewing time and cycles, moisture, texture, and particle distribution of the food boluses, as well as the sensory profile in the case of meat analogues, using the Temporal Dominance of Sensations (TDS) method.

Palavras-chave

thermoplastic extrusion pre-extrusion flavoring physical properties food oral processing food bolus temporal dominance of sensations

Idioma

Inglês

Citação

CONTI, Ana Carolina; MARCHESIN, Juliana de Carvalho; Salles, Christian. Food oral processing: effects of extrusion conditions and post-extrusion oil addition on the food bolus properties and sensory profile of extruded products. São José do Rio Preto, 2026. Dados de Pesquisa.