Adding pre-extrusion flavor precursors for obtaining snacks corn grits with reduced lipid content and potential for industrial production

• Grant number: 13/00944-9
• Support Opportunities: Scholarships in Brazil - Doctorate
• Start date: May 01, 2013
• End date: September 30, 2017
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Ana Carolina Conti
• Grantee: Michele Eliza Cortazzo Menis Henrique
• 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 scholarship(s): 16/08519-3 - Effect of sunflower oil content on aroma release and intensity in cheese-flavored expanded corn-based snacks, BE.EP.DR

Abstract

The thermoplastic extrusion process is widely used to restructure food containing starch and/or protein, being the snacks the main product manufactured by extrusion. The method of flavoring snacks most used industrially is the aromatization after extrusion using fat or oil as a vehicle flavor, but this method increases the fat content of the final product. The flavoring pre-extrusion may be performed by adding the flavor precursors in feedstock without the need for a lipid carrier, improving the nutritional value of snacks. Therefore, the aim of this work is to investigate the addition pre-extrusion of flavor precursors in corn grits snacks in order to get a product with reduced fat content and with potential for industrial production. First there will be a market research about the types of flavor more consumed in snacks and a preference test using snacks with flavors more consumed. From this it will be defined and the flavor and the flavor precursors for obtaining snacks corn grits with the flavor selected. The Response Surface Methodology is used to optimize the sensory acceptance of flavored snacks, as independent variables moisture, temperature and oil percentage added to the final product. Snacks more and less acceptable regarding the structure are evaluated by means of the expansion ratio, density and cut force, and as to color. The volatile compounds present in these snacks will be isolated by dynamic headspace technique and separated and identified using gas chromatography coupled to mass spectrometry. Snacks will also be analyzed using sensory descriptive analysis and olfactometry. (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; ANDRIOT, ISABELLE; SEMON, ETIENNE; BERDEAUX, OLIVIER; SCHLICH, PASCAL; CONTI-SILVA, ANA CAROLINA. Cheese-flavored expanded snacks with low lipid content: Oil effects on the in vitro release of butyric acid and on the duration of the dominant sensations of the products. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 105, p. 30-36, MAY 2019. (13/00944-9, 16/08519-3)

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)