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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Extrusion of flavored corn grits: Structural characteristics, volatile compounds retention and sensory acceptability

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Cortazzo Menis, Michele Eliza [1] ; Goss Milani, Talita Maira [1] ; Jordano, Amanda [1] ; Boscolo, Mauricio [1] ; Conti-Silva, Ana Carolina [1]
Total Authors: 5
[1] Univ Estadual Paulista, Dept Engn & Tecnol Alimentos, Inst Biociencias Letras & Ciencias Exatas, BR-15054000 Sao Jose Do Rio Preto, SP - Brazil
Total Affiliations: 1
Document type: Journal article
Source: LWT-FOOD SCIENCE AND TECHNOLOGY; v. 54, n. 2, p. 434-439, DEC 2013.
Web of Science Citations: 10

The effects of the moisture content of the raw material, extrusion temperature and screw speed on flavor retention, sensory acceptability and structure of corn grits extrudates flavored with isovaleraldehyde, ethyl butyrate and butyric acid were investigated. Higher temperature resulted in more expanded extrudates with lower density and cutting force, while higher moisture content increased ethyl butyrate retention. The most acceptable extrudates were those obtained with low moisture content, under conditions of high extrusion temperature and high screw speed, or low screw speed and low extrusion temperature, whereas the aroma intensity closest to the ideal was observed under conditions of low extrusion temperature and low moisture content of the raw material. (C) 2013 Elsevier Ltd. All rights reserved. (AU)

FAPESP's process: 10/09998-6 - Study of exogenous enzymes on the sugar cane spirit fermentative process focusing on the terpenic aglycones production
Grantee:Mauricio Boscolo
Support type: Regular Research Grants