Ana Carolina Conti

• I Symposium on Engineering, Food Science and Nutrition (I SECAN), AO.R

• Abstract

  The thermoplastic extrusion is one the process used to produce breakfast cereals, products that are related to convenience, health and well-being. However, breakfast cereals are generally produced from raw materials that are rich in starch, as wheat, oat, corn and rice, which contribute to a high glycemic response of the products, property that is related to occurrence of diabetes, insuli…

  Development of breakfast cereal obtained through extrusion of corn grits with inulin addition: chemical, physical, technological, and sensory characterization and glycemic response determination, AP.R

• Abstract

  The thermoplastic extrusion processing is largely used to restructuration of food made of starch and/or protein, and the snacks are the main product obtained through extrusion. The aromatization method more used by industry is post-extrusion aromatization, that uses oil or fat as aromatization vehicle and that enhances lipid content in the final product. The pre-extrusion aromatization is…

  Pre-extrusion aromatization to production of flavored corn snacks with reduced lipid content, AP.R

(Only some records are available in English at this moment)

• 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 sodi…

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

• Abstract

  The texture is a complex attribute, which involves various sensory characteristics and it is considered a critical attribute to the quality of some products such as breakfast cereals. The breakfast cereal may be obtained by two major technological processes, lamination and thermoplastic extrusion, both of which result in crunchy products with reduced water activity. Due to the few studies…

  Correlation between sensory and instrumental texture analysis of lamined and expanded breakfast cereals, BP.DR

• 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 aro…

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

(Only some records are available in English at this moment)

• Abstract

  Changes in texture and flavor perception during food eating are due to food oral processing, leading to food breakdown and flavor release in the mouth. To study these phenomena, the use of a chewing simulator will allow controlling the oral parameters and to follow flavor release profiles and the state of the bolus. Therefore, the main aim of this project is to establish correlations betw…

  Correlation between sensory analysis, texture analyzer and chewing simulator: a study about the effect of the food matrix, extrusion conditions, and fat content on physical and sensory properties, and in vitro release of volatile and non-volatile compounds from products of flavored extrudates, BE.PQ

• Abstract

  Food texture is an attribute that involves the perception by any touch receptor of the whole body, especially in the mouth. Moreover, food texture may also be perceived by hearing. The texture is perceived by humans when a force is applied to the food, and so, if food has low moisture content, its structure produces a sound when it is broken because the rupture of the food cells causes vi…

  Evaluation of acoustic properties of food products with different crispness intensity, BE.EP.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 in…

  Effect of sunflower oil content on aroma release and intensity in cheese-flavored expanded corn-based snacks, BE.EP.DR