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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.)

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

Texto completo
Autor(es):
Goss Milani, Talita Maira [1] ; Cortazzo Menis, Michele Eliza [1] ; Jordano, Amanda [2] ; Boscolo, Mauricio [2] ; Conti-Silva, Ana Carolina [1]
Número total de Autores: 5
Afiliação do(s) autor(es):
[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
Número total de Afiliações: 2
Tipo de documento: Artigo Científico
Fonte: Food Research International; v. 62, p. 375-381, AUG 2014.
Citações Web of Science: 2
Resumo

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)

Processo FAPESP: 11/04007-4 - Estudo da aromatização pré-extrusão e das condições de extrusão sobre parâmetros de textura e retenção de aroma em proteína isolada de soja
Beneficiário:Talita Maira Goss Milani
Linha de fomento: Bolsas no Brasil - Mestrado
Processo FAPESP: 10/09998-6 - Estudo da ação de enzimas exógenas ao processo fermentativo da aguardente de cana com foco na produção de agliconas terpênicas
Beneficiário:Mauricio Boscolo
Linha de fomento: Auxílio à Pesquisa - Regular