| Grant number: | 14/24119-0 |
| Support Opportunities: | Regular Research Grants |
| Start date: | July 01, 2015 |
| End date: | December 31, 2017 |
| Field of knowledge: | Agronomical Sciences - Food Science and Technology - Food Technology |
| Principal Investigator: | Ana Carolina Conti |
| Grantee: | Ana Carolina Conti |
| Host Institution: | Instituto de Biociências, Letras e Ciências Exatas (IBILCE). Universidade Estadual Paulista (UNESP). Campus de São José do Rio Preto. São José do Rio Preto , SP, Brazil |
| City of the host institution: | São José do Rio Preto |
| Associated researchers: | Natália Soares Janzantti |
Abstract
The thermoplastic extrusion processing is largely used to restructuration of food made of starch and/or protein, and the snacks are the main product obtained through extrusion. The aromatization method more used by industry is post-extrusion aromatization, that uses oil or fat as aromatization vehicle and that enhances lipid content in the final product. The pre-extrusion aromatization is a way to decrease lipid use in aromatization of snacks, improving the nutritive value of these products. Therefore, we aim to study the pre-extrusion aromatization of corn grits to obtain an aromatized snack, decreasing, at maximum, the use of lipid in aromatization, producing, in this way, snacks with lesser caloric value, with better nutritive value and sensory acceptability. Tests of pre-extrusion aromatization will be performed aiming to produce aromatized snacks of corn grits, and then the pre-extrusion aromatization method and the aroma to be studied will be defined. The Response Surface Methodology will be used to verify the effect of the independent variables moisture, temperature and percentage of oil added in the final product on the sensory acceptability (appearance, color, aroma, texture, flavor and overall acceptance) and physical properties (expansion ratio, density, instrumental texture and color) on aromatized snacks. The more and lesser accepted snacks will be submitted to dynamic headspace technique for isolation of volatile compounds, that will be separate and identified using the gas chromatography coupled to mass spectrometry. And, finally, the snacks will be analyzed regarding to sensory aspects, as descriptive analysis and olfactometry technique. (AU)
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