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

dc.contributorUniversidade Estadual Paulista (UNESP)
dc.creatorMenis, Michele Eliza Cortazzo
dc.creatorMilani, Talita Maira Goss
dc.creatorJordano, Amanda
dc.creatorBoscolo, Maurício
dc.creatorConti-Silva, Ana Carolina
dc.date2014-05-27T11:30:53Z
dc.date2016-10-25T18:55:07Z
dc.date2014-05-27T11:30:53Z
dc.date2016-10-25T18:55:07Z
dc.date2013-12-01
dc.date.accessioned2017-04-06T02:42:24Z
dc.date.available2017-04-06T02:42:24Z
dc.identifierLWT - Food Science and Technology, v. 54, n. 2, p. 434-439, 2013.
dc.identifier0023-6438
dc.identifierhttp://hdl.handle.net/11449/76916
dc.identifierhttp://acervodigital.unesp.br/handle/11449/76916
dc.identifier10.1016/j.lwt.2013.06.021
dc.identifierWOS:000323594100018
dc.identifier2-s2.0-84881543316.pdf
dc.identifier2-s2.0-84881543316
dc.identifierhttp://dx.doi.org/10.1016/j.lwt.2013.06.021
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/897597
dc.descriptionThe 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. © 2013 Elsevier Ltd.
dc.languageeng
dc.relationLWT: Food Science and Technology
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectCorn grits
dc.subjectFlavor
dc.subjectPre-flavored
dc.subjectResponse surface methodology
dc.subjectThermoplastic extrusion
dc.subjectCorn grit
dc.subjectExtrusion temperatures
dc.subjectSensory acceptabilities
dc.subjectStructural characteristics
dc.subjectVolatile compounds
dc.subjectFlavors
dc.subjectMoisture determination
dc.subjectScrews
dc.subjectVolatile fatty acids
dc.subjectVolatile organic compounds
dc.subjectExtrusion
dc.subjectZea mays
dc.titleExtrusion of flavored corn grits: Structural characteristics, volatile compounds retention and sensory acceptability
dc.typeOtro


Este ítem pertenece a la siguiente institución