Pre-extrusion aromatization of a soy protein isolate using volatile compounds and flavor enhancers: Effects on physical characteristics, volatile retention and sensory characteristics of extrudates

Author(s)

Goss Milani, Talita Maira ^[1] ; Cortazzo Menis, Michele Eliza ^[1] ; Jordano, Amanda ^[2] ; Boscolo, Mauricio ^[2] ; Conti-Silva, Ana Carolina ^[1]

Affiliation

^[1] UNFSP Univ Estadual Paulista, Inst Biociencias Letras & Ciencias Exatas, Dept Food Engn & Technol, BR-15054000 Sao Jose Do Rio Preto, SP - Brazil

^[2] UNFSP Univ Estadual Paulista, Inst Biociencias Letras & Ciencias Exatas, Dept Chem & Environm Sci, BR-15054000 Sao Jose Do Rio Preto, SP - Brazil

• Document type: Journal article
• Source: Food Research International; v. 62, p. 375-381, AUG 2014.
• Web of Science Citations: 2

Abstract

The effect of aromatization of a soy protein isolate, using volatile compounds (isovaleraidehyde, ethyl butyrate and butyric acid) and flavor enhancers, with extrusion under different conditions, on the physical characteristics, volatile retention and sensory characteristics of extrudates was investigated. With 30% feed moisture and 170 degrees C processing temperature, the extrudates had greater expansion ratio and lower density, cutting force and compression force when rehydrated. Under the same extrusion conditions, addition of flavor enhancers to the soy protein isolate resulted in greater retention of isovaleraldehyde and ethyl butyrate. The aroma intensity significantly decreased and sensory acceptability significantly increased as the feed moisture reduced and processing temperature increased. Based on principal component analysis, the soy protein isolate with added volatile compounds and flavor enhancers, which was extruded under 30% feed moisture and 170 degrees C temperature, resulted in extrudates with desirable physical characteristics, improved volatile retention and greater sensory acceptability. (C) 2014 Elsevier Ltd. All rights reserved. (AU)

• FAPESP's process: 11/04007-4 - Study of pre-extrusion application of flavour and extrusion conditions on the parameters of texture and flavour retention in isolated soy protein
• Grantee: Talita Maira Goss Milani
• Support type: Scholarships in Brazil - Master
• 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