Effect of sunflower oil content on aroma release and intensity in cheese-flavored expanded corn-based snacks

• Grant number: 16/08519-3
• Support Opportunities: Scholarships abroad - Research Internship - Doctorate
• Effective date (Start): August 20, 2016
• Effective date (End): January 19, 2017
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Ana Carolina Conti
• Grantee: Michele Eliza Cortazzo Menis Henrique
• Supervisor: Olivier Berdeaux
• 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
• Research place: Centre des Sciences du Goût et de l’Alimentation (CSGA), France
• Associated to the scholarship: 13/00944-9 - Adding pre-extrusion flavor precursors for obtaining snacks corn grits with reduced lipid content and potential for industrial production, BP.DR

Abstract

The pre-extrusion flavoring of snacks using aroma and flavor precursors is a healthier alternative in snacks production, since it does not require the use of oil or shortening as a flavoring carrier. However, there is greater consumer preference for high-fat foods, since the lipid increases the feeling of pleasure at the time of consumption. Therefore, the objective of this study is to investigate the effect of sunflower oil content on aroma release and intensity in cheese-flavored expanded corn-based snacks. Expanded corn-based snacks will be flavored using butyric acid (0.4%, m/m) and cysteine (0.2%, m/m) as aroma/flavor precursors and will be produced in a single screw extruder. Salt will then be added (1.4%, m/m), as will the flavor enhancer monosodium glutamate (0.6%, m/m). Next, the snacks will be sprinkled with different sunflower oil content (0, 6, 12, 18 and 24%, m/m). A control snack will also be produced without the addition of any other ingredients. All of the snacks will be evaluated in vitro and in vivo aroma release and also in terms of their sensory attributes using the Temporal Dominance of Sensations (TDS). (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)