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Sensory evaluation of corn grits snacks with different proportions of cheese flavor, salt and monosodium glutamate

Grant number: 18/09847-0
Support type:Scholarships in Brazil - Scientific Initiation
Effective date (Start): September 01, 2018
Effective date (End): August 31, 2019
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Technology
Principal researcher:Ana Carolina Conti
Grantee:Aline Catharina Panzarini
Home 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

Thermoplastic extrusion is a process used in the food industry to produce several products, such as snacks. Despite the popularity of extruded snacks, these products are criticized for their high salt content. Considering that there is a need to reduce the amount of salt present in food, a healthier version of this product would be an important option for consumers. However, reducing sodium in food is not a simple task, as it affects the sensory acceptance by the consumer. Thus, this project aims to manipulate the amounts of cheese flavor, salt and monosodium glutamate to understand the effects of each of these ingredients and their possible interactions on the sensory characteristics of snacks. Corn grits will be extruded, and then an experiment design will be used for flavoring the snacks, defined through the Response Surface Methodology. The amounts of cheese flavor, salt and monosodium glutamate will be varied, resulting in 17 assays. For each assay, the ingredients will be mixed with sunflower oil and sprayed onto the snacks. The snacks of the 17 assays will be submitted to sensory analysis in relation to: 1) intensity of cheese flavor and salty taste, using a multisample difference test; 2) acceptance through the nine-point hedonic scale to odor, salty taste, flavor and overall acceptance, and through the just-about-right scale to cheese flavor intensity and salty taste. The most and less accepted snacks will be analyzed through the methodology Temporal Dominance of Sensations (TDS), methodology that will be used to monitor the intensities of cheese flavor, salty taste and umami taste over time.

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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)
PANZARINI, ALINE CATHARINA; MENIS-HENRIQUE, MICHELE ELIZA CORTAZZO; CONTI-SILVA, ANA CAROLINA. Effect of salt and monosodium glutamate on the sensory characteristics of low-sodium cheese-flavored corn grits expanded snacks. JOURNAL OF FOOD PROCESSING AND PRESERVATION, v. 44, n. 12 DEC 2020. Web of Science Citations: 1.

Please report errors in scientific publications list by writing to: cdi@fapesp.br.