An exploratory study of pre-extrusion flavouring: investigation with vitamins, amino acids, essential oils, natural aromas and seasonings

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dc.contributor.authorMilk, Leonardo Heleno [UNESP]
dc.contributor.authorGoss Milani, Talita Maira [UNESP]
dc.contributor.authorConti-Silva, Ana Carolina [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2021-06-25T15:03:31Z
dc.date.available2021-06-25T15:03:31Z
dc.date.issued2021-01-01
dc.description.abstractExpanded corn snacks are obtained through thermoplastic extrusion and then a lipid vehicle (oil or hydrogenated vegetable fat) is sprinkled on the product, giving the desired flavour. However, this second step called post-extrusion flavouring increases the lipid content and the caloric value of the snack, reasons why these products are highly criticized. Thus, the study of pre-extrusion flavourings is an interesting way of finding corn snacks with better nutritive value. Therefore, we aimed to explore pre-extrusion flavouring using different substances, investigating the odour and flavour on the extrudates and the impact of such substances on their expansion ratio, density, and colour. To do this, vitamins, amino acids, essential oils, natural aromas and seasonings were added to corn grits and extruded. The addition of different substances, especially the essential oils, natural aromas and seasonings, produced odour and flavour in the extrudates, as well as having little negative impact on their physical properties of the extrudates, no impact or even a small positive impact. Therefore, this study provides a range of possibilities to be explored, using pre-extrusion flavouring as a way of reducing the use of lipids and improving the nutritive value of expanded snacks.en
dc.description.affiliationUniv Estadual Paulista, Dept Engn & Tecnol Alimentos, Inst Biociencias Letras & Ciencias Exatas, Rua Cristovao Colombo 2265, BR-15054000 Sao Jose Do Rio Preto, SP, Brazil
dc.description.affiliationUnespUniv Estadual Paulista, Dept Engn & Tecnol Alimentos, Inst Biociencias Letras & Ciencias Exatas, Rua Cristovao Colombo 2265, BR-15054000 Sao Jose Do Rio Preto, SP, Brazil
dc.format.extent9
dc.identifierhttp://dx.doi.org/10.4025/actascitechnol.v43i1.49956
dc.identifier.citationActa Scientiarum-technology. Maringa: Univ Estadual Maringa, Pro-reitoria Pesquisa Pos-graduacao, v. 43, 9 p., 2021.
dc.identifier.doi10.4025/actascitechnol.v43i1.49956
dc.identifier.issn1806-2563
dc.identifier.urihttp://hdl.handle.net/11449/210279
dc.identifier.wosWOS:000644860300016
dc.language.isoeng
dc.publisherUniv Estadual Maringa, Pro-reitoria Pesquisa Pos-graduacao
dc.relation.ispartofActa Scientiarum-technology
dc.sourceWeb of Science
dc.subjectaroma precursor
dc.subjectexpansion ratio
dc.subjectdensity
dc.subjectcolour
dc.titleAn exploratory study of pre-extrusion flavouring: investigation with vitamins, amino acids, essential oils, natural aromas and seasoningsen
dc.typeArtigo
dcterms.rightsHolderUniv Estadual Maringa, Pro-reitoria Pesquisa Pos-graduacao

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Artigos - Engenharia e Tecnologia de Alimentos - IBILCE