Adição pré-extrusão de precursores de aroma para obtenção de snacks de grits de milho com reduzido teor lipídico e com potencial para produção industrial
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Data
2017-09-04
Autores
Menis Henrique, Michele Eliza Cortazzo [UNESP]
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Editor
Universidade Estadual Paulista (Unesp)
Resumo
O processo de extrusão termoplástica é amplamente utilizado para reestruturar alimentos à base de amido e/ou proteína, sendo os snacks um dos principais produtos fabricados por extrusão. O método de aromatização de snacks mais utilizado industrialmente é a aromatização pós-extrusão utilizando óleo ou gordura vegetal hidrogenada como veículo aromatizante, mas este método eleva o teor lipídico e o valor calórico do produto final. Dessa forma, a aromatização pré-extrusão pode ser realizada pela adição de precursores de aroma à matéria-prima sem a necessidade de um veículo lipídico, melhorando o valor nutritivo dos snacks. Assim, o objetivo deste trabalho foi investigar a adição pré-extrusão de precursores de aroma em grits de milho a fim de obter snacks com reduzido teor lipídico e com potencial para produção industrial. A partir de pesquisa de mercado e teste de preferência, queijo foi o sabor preferido para snacks expandidos de milho. Cisteína e ácido butírico (0,2 e 0,4%, m/m, respectivamente) foram definidos como os precursores para obtenção de odor e sabor de queijo nos snacks sabor queijo. A Metodologia de Superfície de Resposta foi utilizada para estudo dos efeitos da temperatura de extrusão e da porcentagem de óleo de girassol sobre as características físicas e sensoriais dos snacks. A temperatura de extrusão e o teor de óleo de girassol apresentaram efeito sobre as características de estrutura e textura dos snacks (razão de expansão, densidade e cor instrumental), além de efeito sobre o odor de queijo, sabor de óleo e de queijo e gostos salgado e umami. A temperatura de extrusão ainda apresentou efeito sobre a cor avaliada sensorialmente, a crocância e a dureza dos snacks, e o teor de óleo de girassol apresentou efeito também sobre o odor de óleo e o sabor de cereal dos snacks. Ainda, o aumento no teor de óleo, de forma geral, reduziu a taxa de liberação in vitro do ácido butírico via aroma e aumentou via odor, podendo-se inferir que o aumento no teor de óleo prolongou a percepção do ácido butírico via aroma, visto que diminuiu sua taxa de liberação na boca. Concluindo, snacks expandidos de milho sabor queijo, com reduzido teor lipídico quando comparado aos snacks comerciais, podem ser obtidos via aromatização pré-extrusão com precursores de aroma, sendo uma opção mais saudável para os consumidores e potenciais consumidores deste tipo de produto.
The thermoplastic extrusion process is widely used to restructure starchy and protein-based food, and the expanded snacks are the major products manufactured by extrusion. The method flavoring snacks most used industrially is the post-extrusion flavoring using vegetable fat or oil as the flavoring vehicle, but this method raises the lipid content and the caloric value of the final product. The pre-extrusion flavoring may be carried out by adding the flavor precursors feedstock without the need for a lipid carrier, improving the nutritional value of the snack. Therefore, the aim of this study is to investigate the pre-extrusion adding flavor precursors in corn grits in order to obtain snacks with reduced fat content and the potential for industrial production. From market research and preference testing, cheese was the preferred flavor for expanded corn snacks. Cysteine and butyric acid (0.2 and 0.4, w/w, respectively) were defined as the precursors for obtaining corn expanded snack with cheese aroma/flavor. The Response Surface Methodology was used to study the effects of extrusion temperature and sunflower oil percentage sprinkled on physical and sensory characteristics of cheese-flavored snacks. The extrusion temperature and the sunflower oil content had an effect on the characteristics of structure and texture of the snacks (expansion ratio, density and instrumental color), as well as effect on chesse odor, oil and cheese flavor, and salty and umami tastes. The extrusion temperature still had an effect on the color sensorially evaluated, the crunchiness and the hardness of the snacks, and the sunflower oil content also had an effect on the odor of oil and the cereal flavor of the snacks. Moreover, the increase in oil content, generally, reduced the rate of in vitro release of butyric acid via aroma and increased via odor, and it can be inferred that the increase in oil content prolonged the perception of butyric acid via aroma, since it has decreased its rate of release in the mouth. In conclusion, cheese-flavored expanded corn-based snacks with reduced lipid content when compared to commercial snacks, can be obtained via pre-extrusion flavoring with flavor precursors, which is a healthier option for consumers and potential consumers of this type of product.
The thermoplastic extrusion process is widely used to restructure starchy and protein-based food, and the expanded snacks are the major products manufactured by extrusion. The method flavoring snacks most used industrially is the post-extrusion flavoring using vegetable fat or oil as the flavoring vehicle, but this method raises the lipid content and the caloric value of the final product. The pre-extrusion flavoring may be carried out by adding the flavor precursors feedstock without the need for a lipid carrier, improving the nutritional value of the snack. Therefore, the aim of this study is to investigate the pre-extrusion adding flavor precursors in corn grits in order to obtain snacks with reduced fat content and the potential for industrial production. From market research and preference testing, cheese was the preferred flavor for expanded corn snacks. Cysteine and butyric acid (0.2 and 0.4, w/w, respectively) were defined as the precursors for obtaining corn expanded snack with cheese aroma/flavor. The Response Surface Methodology was used to study the effects of extrusion temperature and sunflower oil percentage sprinkled on physical and sensory characteristics of cheese-flavored snacks. The extrusion temperature and the sunflower oil content had an effect on the characteristics of structure and texture of the snacks (expansion ratio, density and instrumental color), as well as effect on chesse odor, oil and cheese flavor, and salty and umami tastes. The extrusion temperature still had an effect on the color sensorially evaluated, the crunchiness and the hardness of the snacks, and the sunflower oil content also had an effect on the odor of oil and the cereal flavor of the snacks. Moreover, the increase in oil content, generally, reduced the rate of in vitro release of butyric acid via aroma and increased via odor, and it can be inferred that the increase in oil content prolonged the perception of butyric acid via aroma, since it has decreased its rate of release in the mouth. In conclusion, cheese-flavored expanded corn-based snacks with reduced lipid content when compared to commercial snacks, can be obtained via pre-extrusion flavoring with flavor precursors, which is a healthier option for consumers and potential consumers of this type of product.
Descrição
Palavras-chave
Extrusão termoplástica, Aceitação sensorial, Propriedades físicas, Perfil descritivo otimizado, Liberação in vitro de aroma, Thermoplastic extrusion, Sensory acceptance, Physical properties, Optimized descriptive profile, In vitro aroma release