Introduction. The addition of aroma before extrusion has as main disadvantage the loss of volatile compounds during process. Among processing conditions, residence time and pressure difference are able to influence the retention of compounds, and can be manipulated through other conditions, as moisture and temperature. Flavor enhancers added prior to extrusion modify significantly the texture of extrudates and can influence the final retention of aroma through encapsulation by the solid matrix. Objective. Effect of the addition of volatile compounds, monosodium glutamate and disodium inosinate before extrusion and extrusion conditions on aroma retention and texture parameters of isolated soy protein. Methodology. Volatile compounds and flavor enhancers will be added to isolated soy protein before extrusion and this raw material will be extruded at different processing conditions. The texture of extrudates will be analyzed through expansion ratio, density and instrumental analysis. The retention of volatile compounds will be verified through isolation by dynamic headspace technique and analysis by gas chromatography and mass spectrometry. The extrudates will be submitted to sensory analysis, through multisample difference test to aroma intensity and acceptance test.
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