Extrusion of flavored corn grits: Structural characteristics, volatile compounds retention and sensory acceptability
Autor(a) principal: | |
---|---|
Data de Publicação: | 2013 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.1016/j.lwt.2013.06.021 http://hdl.handle.net/11449/76916 |
Resumo: | The 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. |
id |
UNSP_a5aa31f9be82da75ce4df6309fbd1e5c |
---|---|
oai_identifier_str |
oai:repositorio.unesp.br:11449/76916 |
network_acronym_str |
UNSP |
network_name_str |
Repositório Institucional da UNESP |
repository_id_str |
2946 |
spelling |
Extrusion of flavored corn grits: Structural characteristics, volatile compounds retention and sensory acceptabilityCorn gritsFlavorPre-flavoredResponse surface methodologyThermoplastic extrusionCorn gritExtrusion temperaturesSensory acceptabilitiesStructural characteristicsVolatile compoundsFlavorsMoisture determinationScrewsVolatile fatty acidsVolatile organic compoundsExtrusionZea maysThe 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.Departamento 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, SPDepartamento 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, SPUniversidade Estadual Paulista (Unesp)Menis, Michele Eliza Cortazzo [UNESP]Milani, Talita Maira Goss [UNESP]Jordano, Amanda [UNESP]Boscolo, Maurício [UNESP]Conti-Silva, Ana Carolina [UNESP]2014-05-27T11:30:53Z2014-05-27T11:30:53Z2013-12-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article434-439application/pdfhttp://dx.doi.org/10.1016/j.lwt.2013.06.021LWT - Food Science and Technology, v. 54, n. 2, p. 434-439, 2013.0023-6438http://hdl.handle.net/11449/7691610.1016/j.lwt.2013.06.021WOS:0003235941000182-s2.0-848815433162-s2.0-84881543316.pdf8880074921989984Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengLWT: Food Science and Technology3.1291,339info:eu-repo/semantics/openAccess2023-11-24T06:13:23Zoai:repositorio.unesp.br:11449/76916Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T18:34:49.917095Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Extrusion of flavored corn grits: Structural characteristics, volatile compounds retention and sensory acceptability |
title |
Extrusion of flavored corn grits: Structural characteristics, volatile compounds retention and sensory acceptability |
spellingShingle |
Extrusion of flavored corn grits: Structural characteristics, volatile compounds retention and sensory acceptability Menis, Michele Eliza Cortazzo [UNESP] Corn grits Flavor Pre-flavored Response surface methodology Thermoplastic extrusion Corn grit Extrusion temperatures Sensory acceptabilities Structural characteristics Volatile compounds Flavors Moisture determination Screws Volatile fatty acids Volatile organic compounds Extrusion Zea mays |
title_short |
Extrusion of flavored corn grits: Structural characteristics, volatile compounds retention and sensory acceptability |
title_full |
Extrusion of flavored corn grits: Structural characteristics, volatile compounds retention and sensory acceptability |
title_fullStr |
Extrusion of flavored corn grits: Structural characteristics, volatile compounds retention and sensory acceptability |
title_full_unstemmed |
Extrusion of flavored corn grits: Structural characteristics, volatile compounds retention and sensory acceptability |
title_sort |
Extrusion of flavored corn grits: Structural characteristics, volatile compounds retention and sensory acceptability |
author |
Menis, Michele Eliza Cortazzo [UNESP] |
author_facet |
Menis, Michele Eliza Cortazzo [UNESP] Milani, Talita Maira Goss [UNESP] Jordano, Amanda [UNESP] Boscolo, Maurício [UNESP] Conti-Silva, Ana Carolina [UNESP] |
author_role |
author |
author2 |
Milani, Talita Maira Goss [UNESP] Jordano, Amanda [UNESP] Boscolo, Maurício [UNESP] Conti-Silva, Ana Carolina [UNESP] |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (Unesp) |
dc.contributor.author.fl_str_mv |
Menis, Michele Eliza Cortazzo [UNESP] Milani, Talita Maira Goss [UNESP] Jordano, Amanda [UNESP] Boscolo, Maurício [UNESP] Conti-Silva, Ana Carolina [UNESP] |
dc.subject.por.fl_str_mv |
Corn grits Flavor Pre-flavored Response surface methodology Thermoplastic extrusion Corn grit Extrusion temperatures Sensory acceptabilities Structural characteristics Volatile compounds Flavors Moisture determination Screws Volatile fatty acids Volatile organic compounds Extrusion Zea mays |
topic |
Corn grits Flavor Pre-flavored Response surface methodology Thermoplastic extrusion Corn grit Extrusion temperatures Sensory acceptabilities Structural characteristics Volatile compounds Flavors Moisture determination Screws Volatile fatty acids Volatile organic compounds Extrusion Zea mays |
description |
The 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. |
publishDate |
2013 |
dc.date.none.fl_str_mv |
2013-12-01 2014-05-27T11:30:53Z 2014-05-27T11:30:53Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.1016/j.lwt.2013.06.021 LWT - Food Science and Technology, v. 54, n. 2, p. 434-439, 2013. 0023-6438 http://hdl.handle.net/11449/76916 10.1016/j.lwt.2013.06.021 WOS:000323594100018 2-s2.0-84881543316 2-s2.0-84881543316.pdf 8880074921989984 |
url |
http://dx.doi.org/10.1016/j.lwt.2013.06.021 http://hdl.handle.net/11449/76916 |
identifier_str_mv |
LWT - Food Science and Technology, v. 54, n. 2, p. 434-439, 2013. 0023-6438 10.1016/j.lwt.2013.06.021 WOS:000323594100018 2-s2.0-84881543316 2-s2.0-84881543316.pdf 8880074921989984 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
LWT: Food Science and Technology 3.129 1,339 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
434-439 application/pdf |
dc.source.none.fl_str_mv |
Scopus reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
_version_ |
1808128952165728256 |