Extrusion of flavored corn grits: Structural characteristics, volatile compounds retention and sensory acceptability

Detalhes bibliográficos
Autor(a) principal: Menis, Michele Eliza Cortazzo [UNESP]
Data de Publicação: 2013
Outros Autores: Milani, Talita Maira Goss [UNESP], Jordano, Amanda [UNESP], Boscolo, Maurício [UNESP], Conti-Silva, Ana Carolina [UNESP]
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.
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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
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