Development of texturized soy protein with aroma and flavor of meat by pre-extrusion addition of aroma precursors

• Grant number: 13/24590-1
• Support Opportunities: Scholarships in Brazil - Doctorate
• Effective date (Start): July 01, 2014
• Effective date (End): February 28, 2018
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Acordo de Cooperação: Coordination of Improvement of Higher Education Personnel (CAPES)
• Principal Investigator: Ana Carolina Conti
• Grantee: Talita Maira Goss Milani
• 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

Abstract

The texturized soy protein is obtained by thermoplastic extrusion process, and due its texture characteristics similar to that of meat fibers, it is commonly used as a substitute for animal protein. The flavoring of texturized soy protein may be a way to become the product more sensory attractive, both as ready-to-eat product, as in the application as a food ingredient, and the use of aroma precursors as a flavoring pre-extrusion method an innovative alternative, which can avoid an increase in the fat content of the final product. Therefore, the aim of this project is to add aroma precursors prior to extrusion to obtain texturized soy protein with aroma and flavor of meat. Prior to extrusion, the defatted soy flour is added to aroma precursors and then extruded under different processing conditions, using Response Surface Methodology, for development of aroma and flavor of meat. The extrudates will be evaluated for physical and functional characteristics and sensory as intensity and acceptance for meat aroma and flavor. Some extrudates will be selected in function of their characteristics and subjeted to analysis of volatile compounds by gas chromatography coupled with mass spectrometry and gas chromatography coupled with olfactometer using OSME technique. The same samples of texturized soy protein will be applied as a ready-to-eat product and in the hamburger of soy, and these products will be evaluated for appropriate physical characteristics and sensory by the acceptance and descritive method Check-all-that-apply (CATA). (AU)