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(Referência obtida automaticamente do Web of Science, por meio da informação sobre o financiamento pela FAPESP e o número do processo correspondente, incluída na publicação pelos autores.)

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

Texto completo
Autor(es):
Cortazzo Menis-Henrique, Michele Eliza [1] ; Janzantti, Natalia Soares [1] ; Andriot, Isabelle [2] ; Semon, Etienne [2] ; Berdeaux, Olivier [2] ; Schlich, Pascal [2] ; Conti-Silva, Ana Carolina [1]
Número total de Autores: 7
Afiliação do(s) autor(es):
[1] Sao Paulo State Univ Unesp, Inst Biosci Human & Exact Sci Ibilce, Dept Food Engn & Technol, Rua Cristovao Colombo 2265, BR-15054000 Sao Jose Do Rio Preto, SP - Brazil
[2] INRA, UMR 1324, CSGA, 17 Rue Sully, F-21065 Dijon - France
Número total de Afiliações: 2
Tipo de documento: Artigo Científico
Fonte: LWT-FOOD SCIENCE AND TECHNOLOGY; v. 105, p. 30-36, MAY 2019.
Citações Web of Science: 0
Resumo

With the aim of producing snacks with reduced lipid content, the effect of lipids on the in vitro release of butyric acid and on the duration of the dominant sensations of cheese-flavored expanded snacks were investigated. For that, snacks were obtained through pre-extrusion addition of aroma precursors of cheese to corn grits (butyric acid and cysteine) and sprinkled with sunflower oil in different proportions (6, 12, 18 and 24 g/100 g). The snack sprinkled with 6 g/100 g of sunflower oil showed higher release of butyric acid, compared to the other snacks with oil, when a chewing simulator was employed (simulation of aroma perception), and practically the same release in relation to the other snacks when the dynamic headspace of products was obtained (i.e. simulation of odor perception). All snacks with sunflower oil were described by the duration of salty taste, crunchy/crisp, cheese flavor, umami taste and oil flavor, indicating that the low use of sunflower oil (6 g/100 g) did not alter or prejudice the dominant sensations of the snacks. Therefore, the production of snacks with low addition of lipids is feasible, improving the nutritive value of these products that are so criticized because of the high lipid content. (AU)

Processo FAPESP: 13/00944-9 - Adição pré-extrusão de precursores de aroma para obtenção de snacks de grits de milho com reduzido teor lipídico e com potencial para produção industrial
Beneficiário:Michele Eliza Cortazzo Menis Henrique
Linha de fomento: Bolsas no Brasil - Doutorado
Processo FAPESP: 16/08519-3 - Efeito do teor de óleo de girassol na liberação e intensidade de aroma de queijo em snacks de grits de milho
Beneficiário:Michele Eliza Cortazzo Menis Henrique
Linha de fomento: Bolsas no Exterior - Estágio de Pesquisa - Doutorado