Pre-extrusion aromatization to production of flavored corn snacks with reduced lipid content

• Grant number: 14/24119-0
• Support Opportunities: Regular Research Grants
• Duration: July 01, 2015 - 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
• 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)

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

CORTAZZO MENIS-HENRIQUE, MICHELE ELIZA; JANZANTTI, NATALIA SOARES; MONTEIRO, MAGALI; CONTI-SILVA, ANA CAROLINA. 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. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 122, MAR 2020. (13/00944-9, 14/24119-0)

CORTAZZO MENIS-HENRIQUE, MICHELE ELIZA; JANZANTTI, NATALIA SOARES; CONTI-SILVA, ANA CAROLINA. Identification of sensory and non-sensory factors involved in food consumption: A study with extruded corn-based snacks. JOURNAL OF SENSORY STUDIES, v. 32, n. 6, DEC 2017. (14/24119-0)