Physical and sensory characteristics of cheese-flavored expanded snacks obtained using butyric acid and cysteine as aroma precursors: Effects of extrusion temperature and sunflower oil content

Página do item simplificado
dc.contributor.authorMenis-Henrique, Michele Eliza Cortazzo [UNESP]
dc.contributor.authorJanzantti, Natália Soares [UNESP]
dc.contributor.authorMonteiro, Magali [UNESP]
dc.contributor.authorConti-Silva, Ana Carolina [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2020-12-12T01:55:29Z
dc.date.available2020-12-12T01:55:29Z
dc.date.issued2020-03-01
dc.description.abstractPre-extrusion flavoring with butyric acid and cysteine, as aroma precursors, was used for production of cheese-flavored expanded corn-based snacks. The effects of extrusion temperature and sunflower oil sprinkled over the snacks on the physical and sensory characteristics of the products were evaluated. Both variables had influence on the expansion ratio, density, luminosity, yellow chromaticity and chroma, as well as on oil flavor, cheese odor, cheese flavor, salty taste, and umami taste (descriptive). Cheese flavor intensity (consumers) and oil odor and cereal flavor (descriptive) were influenced by sunflower oil, while yellow color, crispness and hardness (descriptive) were influenced by extrusion temperature. In terms of overall acceptability, all snacks, excepting that obtained at low extrusion temperature (91.8 °C) or that with no oil addition, showed similar acceptability. In this way, snacks with low oil content (i.e. 3.5%) may be considered as so preferred as snacks with 20.5% of sunflower oil. Therefore, the pre-extrusion flavoring with aroma precursors is feasible and a promising technology, because it allows the production of snacks with desirable physical and sensory characteristics, as well as better nutritive value, due to the low incorporation of lipids into the snacks sprinkled with the sunflower oil.en
dc.description.affiliationSão Paulo State University (Unesp) Institute of Biosciences Humanities and Exact Sciences (Ibilce) Department of Food Engineering and Technology, Campus São José do Rio Preto, Rua Cristóvão Colombo, 2265
dc.description.affiliationSão Paulo State University (Unesp) School of Pharmaceutical Sciences Campus Araraquara Department of Food and Nutrition, Rodovia Araraquara Jaú, Km 01, S/n
dc.description.affiliationUnespSão Paulo State University (Unesp) Institute of Biosciences Humanities and Exact Sciences (Ibilce) Department of Food Engineering and Technology, Campus São José do Rio Preto, Rua Cristóvão Colombo, 2265
dc.description.affiliationUnespSão Paulo State University (Unesp) School of Pharmaceutical Sciences Campus Araraquara Department of Food and Nutrition, Rodovia Araraquara Jaú, Km 01, S/n
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.description.sponsorshipIdFAPESP: 2013/00944-9
dc.description.sponsorshipIdFAPESP: 2014/24119-0
dc.identifierhttp://dx.doi.org/10.1016/j.lwt.2019.109001
dc.identifier.citationLWT, v. 122.
dc.identifier.doi10.1016/j.lwt.2019.109001
dc.identifier.issn0023-6438
dc.identifier.lattes0628518324010655
dc.identifier.scopus2-s2.0-85078810783
dc.identifier.urihttp://hdl.handle.net/11449/200022
dc.language.isoeng
dc.relation.ispartofLWT
dc.sourceScopus
dc.subjectAroma precursor
dc.subjectOil effect
dc.subjectOptimized descriptive profile (ODP)
dc.subjectPre-extrusion flavoring
dc.subjectThermoplastic extrusion
dc.titlePhysical and sensory characteristics of cheese-flavored expanded snacks obtained using butyric acid and cysteine as aroma precursors: Effects of extrusion temperature and sunflower oil contenten
dc.typeArtigo
unesp.author.lattes0628518324010655
unesp.author.orcid0000-0002-7365-9389[1]
unesp.author.orcid0000-0002-8139-9687[4]

Arquivos

Coleções

Artigos - Engenharia e Tecnologia de Alimentos - IBILCE
Artigos - Alimentos e Nutrição - FCFAR