Effects of the extrusion conditions, the addition of oil and the food matrix on the physical and sensory characteristics of pre-extrusion flavored products

Thermoplastic extrusion is important in processing a wide variety of food products. In this paper, the effects of different extrusion conditions, addition of vegetable oil and the food matrix itself on the physical and sensory characteristics of corn snacks and meat analogs were evaluated. Cysteine...

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Detalles Bibliográficos
Autores: Flôres, Isadora Giacomini [UNESP], Salles, Christian, Conti, Ana Carolina [UNESP]
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2024
País:Brasil
Institución:Universidade Estadual Paulista (UNESP)
Repositorio:Repositório Institucional da UNESP
Idioma:inglés
OAI Identifier:oai:repositorio.unesp.br:11449/299079
Acceso en línea:http://dx.doi.org/10.1007/s13197-024-05985-3
https://hdl.handle.net/11449/299079
Access Level:acceso abierto
Palabra clave:Aroma precursor
Meat analogs
Snacks
Thermoplastic extrusion
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spelling Effects of the extrusion conditions, the addition of oil and the food matrix on the physical and sensory characteristics of pre-extrusion flavored productsAroma precursorMeat analogsSnacksThermoplastic extrusionThermoplastic extrusion is important in processing a wide variety of food products. In this paper, the effects of different extrusion conditions, addition of vegetable oil and the food matrix itself on the physical and sensory characteristics of corn snacks and meat analogs were evaluated. Cysteine and butyric acid (cheese aroma precursors) and thiamine (a meat aroma precursor) were added to corn grits and soy protein concentrate, respectively, before extrusion. For each matrix, three combinations of moistures of the raw material and extrusion temperatures were used and, after extrusion, vegetable oil was added to one portion of each product and not to another one. The extrusion conditions and the addition of oil affected the physical properties and sensory characteristics of corn snacks more while they had less influence on the properties of the meat analogs. There were similar correlations between the physical and sensory variables, independent of the food matrix used. The sensory acceptance stood out for samples from intermediate and less severe extrusion conditions and with added oil, showing that these factors have an impact on the physical properties and sensory characteristics, with little effect from the food matrix.Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Department of Food Engineering and Technology Institute of Biosciences Humanities and Exact Sciences (Ibilce) São Paulo State University (Unesp), Campus São José Do Rio Preto, Rua Cristóvão Colombo, 2265, SP, São José Do Rio PretoCentre Des Sciences du Goût et de l’Alimentation CNRS INRAE Institut Agro Université de BourgogneDepartment of Food Engineering and Technology Institute of Biosciences Humanities and Exact Sciences (Ibilce) São Paulo State University (Unesp), Campus São José Do Rio Preto, Rua Cristóvão Colombo, 2265, SP, São José Do Rio PretoFAPESP: 2019/20911-4Universidade Estadual Paulista (UNESP)Université de Bourgogne2025-04-29T18:41:20Z2024-11-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article2145-2156http://dx.doi.org/10.1007/s13197-024-05985-3Journal of Food Science and Technology, v. 61, n. 11, p. 2145-2156, 2024.0975-84020022-1155https://hdl.handle.net/11449/29907910.1007/s13197-024-05985-32-s2.0-85191309471Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengJournal of Food Science and Technologyinfo:eu-repo/semantics/openAccessFlôres, Isadora Giacomini [UNESP]Salles, ChristianConti, Ana Carolina [UNESP]2025-04-30T13:33:01Zoai:repositorio.unesp.br:11449/299079Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestrepositoriounesp@unesp.bropendoar:29462025-04-30T13:33:01Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv Effects of the extrusion conditions, the addition of oil and the food matrix on the physical and sensory characteristics of pre-extrusion flavored products
title Effects of the extrusion conditions, the addition of oil and the food matrix on the physical and sensory characteristics of pre-extrusion flavored products
spellingShingle Effects of the extrusion conditions, the addition of oil and the food matrix on the physical and sensory characteristics of pre-extrusion flavored products
Flôres, Isadora Giacomini [UNESP]
Aroma precursor
Meat analogs
Snacks
Thermoplastic extrusion
title_short Effects of the extrusion conditions, the addition of oil and the food matrix on the physical and sensory characteristics of pre-extrusion flavored products
title_full Effects of the extrusion conditions, the addition of oil and the food matrix on the physical and sensory characteristics of pre-extrusion flavored products
title_fullStr Effects of the extrusion conditions, the addition of oil and the food matrix on the physical and sensory characteristics of pre-extrusion flavored products
title_full_unstemmed Effects of the extrusion conditions, the addition of oil and the food matrix on the physical and sensory characteristics of pre-extrusion flavored products
title_sort Effects of the extrusion conditions, the addition of oil and the food matrix on the physical and sensory characteristics of pre-extrusion flavored products
dc.creator.none.fl_str_mv Flôres, Isadora Giacomini [UNESP]
Salles, Christian
Conti, Ana Carolina [UNESP]
author Flôres, Isadora Giacomini [UNESP]
author_facet Flôres, Isadora Giacomini [UNESP]
Salles, Christian
Conti, Ana Carolina [UNESP]
author_role author
author2 Salles, Christian
Conti, Ana Carolina [UNESP]
author2_role author
author
dc.contributor.none.fl_str_mv Universidade Estadual Paulista (UNESP)
Université de Bourgogne
dc.subject.por.fl_str_mv Aroma precursor
Meat analogs
Snacks
Thermoplastic extrusion
topic Aroma precursor
Meat analogs
Snacks
Thermoplastic extrusion
description Thermoplastic extrusion is important in processing a wide variety of food products. In this paper, the effects of different extrusion conditions, addition of vegetable oil and the food matrix itself on the physical and sensory characteristics of corn snacks and meat analogs were evaluated. Cysteine and butyric acid (cheese aroma precursors) and thiamine (a meat aroma precursor) were added to corn grits and soy protein concentrate, respectively, before extrusion. For each matrix, three combinations of moistures of the raw material and extrusion temperatures were used and, after extrusion, vegetable oil was added to one portion of each product and not to another one. The extrusion conditions and the addition of oil affected the physical properties and sensory characteristics of corn snacks more while they had less influence on the properties of the meat analogs. There were similar correlations between the physical and sensory variables, independent of the food matrix used. The sensory acceptance stood out for samples from intermediate and less severe extrusion conditions and with added oil, showing that these factors have an impact on the physical properties and sensory characteristics, with little effect from the food matrix.
publishDate 2024
dc.date.none.fl_str_mv 2024-11-01
2025-04-29T18:41:20Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://dx.doi.org/10.1007/s13197-024-05985-3
Journal of Food Science and Technology, v. 61, n. 11, p. 2145-2156, 2024.
0975-8402
0022-1155
https://hdl.handle.net/11449/299079
10.1007/s13197-024-05985-3
2-s2.0-85191309471
url http://dx.doi.org/10.1007/s13197-024-05985-3
https://hdl.handle.net/11449/299079
identifier_str_mv Journal of Food Science and Technology, v. 61, n. 11, p. 2145-2156, 2024.
0975-8402
0022-1155
10.1007/s13197-024-05985-3
2-s2.0-85191309471
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Journal of Food Science and Technology
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 2145-2156
dc.source.none.fl_str_mv Scopus
reponame:Repositório Institucional da UNESP
instname:Universidade Estadual Paulista (UNESP)
instacron:UNESP
instname_str Universidade Estadual Paulista (UNESP)
instacron_str UNESP
institution UNESP
reponame_str Repositório Institucional da UNESP
collection Repositório Institucional da UNESP
repository.name.fl_str_mv Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)
repository.mail.fl_str_mv repositoriounesp@unesp.br
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score 15.301603

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