An exploratory study of pre-extrusion flavouring: investigation with vitamins, amino acids, essential oils, natural aromas and seasonings
Fuente:
Redalyc
Saved in:
| Main Author: | |
|---|---|
| Format: | Artículo científico |
| Language: | en |
| Published: |
Universidade Estadual de Maringá
2021
|
| Subjects: | |
| Online Access: | |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1876433900759154688 |
|---|---|
| author | Leonardo Heleno Milk |
| author_facet | Leonardo Heleno Milk |
| contents | An exploratory study of pre-extrusion flavouring: investigation with vitamins, amino acids, essential oils, natural aromas and seasonings Leonardo Heleno Milk Talita Maira Goss Milani Ana Carolina Conti-Silva Ingeniería colour density Aroma precursor expansion ratio Expanded corn snacks are obtained through thermoplastic extrusion and then a lipid vehicle (oil or hydrogenated vegetable fat) is sprinkled on the product, giving the desired flavour. However, this second step called post-extrusion flavouring increases the lipid content and the caloric value of the snack, reasons why these products are highly criticized. Thus, the study of pre-extrusion flavourings is an interesting way of finding corn snacks with better nutritive value. Therefore, we aimed to explore pre-extrusion flavouring using different substances, investigating the odour and flavour on the extrudates and the impact of such substances on their expansion ratio, density, and colour. To do this, vitamins, amino acids, essential oils, natural aromas and seasonings were added to corn grits and extruded. The addition of different substances, especially the essential oils, natural aromas and seasonings, produced odour and flavour in the extrudates, as well as having little negative impact on their physical properties of the extrudates, no impact or even a small positive impact. Therefore, this study provides a range of possibilities to be explored, using pre-extrusion flavouring as a way of reducing the use of lipids and improving the nutritive value of expanded snacks. 2021 artículo científico 1806-2563 https://www.redalyc.org/articulo.oa?id=303271763005 https://www.redalyc.org/journal/3032/303271763005/ https://www.redalyc.org/journal/3032/303271763005/html/ https://www.redalyc.org/journal/3032/303271763005/303271763005.epub https://www.redalyc.org/journal/3032/303271763005/movil https://doi.org/10.4025/actascitechnol.v43i1.49956 en http://www.redalyc.org/revista.oa?id=3032 Acta Scientiarum. Technology application/pdf Universidade Estadual de Maringá Acta Scientiarum. Technology (Brasil) Vol.43 |
| format | Artículo científico |
| id | redalyc_303271763005 |
| institution | Redalyc |
| language | en |
| publishDate | 2021 |
| publisher | Universidade Estadual de Maringá |
| spellingShingle | An exploratory study of pre-extrusion flavouring: investigation with vitamins, amino acids, essential oils, natural aromas and seasonings Leonardo Heleno Milk Ingeniería colour density Aroma precursor expansion ratio An exploratory study of pre-extrusion flavouring: investigation with vitamins, amino acids, essential oils, natural aromas and seasonings Leonardo Heleno Milk Talita Maira Goss Milani Ana Carolina Conti-Silva Ingeniería colour density Aroma precursor expansion ratio Expanded corn snacks are obtained through thermoplastic extrusion and then a lipid vehicle (oil or hydrogenated vegetable fat) is sprinkled on the product, giving the desired flavour. However, this second step called post-extrusion flavouring increases the lipid content and the caloric value of the snack, reasons why these products are highly criticized. Thus, the study of pre-extrusion flavourings is an interesting way of finding corn snacks with better nutritive value. Therefore, we aimed to explore pre-extrusion flavouring using different substances, investigating the odour and flavour on the extrudates and the impact of such substances on their expansion ratio, density, and colour. To do this, vitamins, amino acids, essential oils, natural aromas and seasonings were added to corn grits and extruded. The addition of different substances, especially the essential oils, natural aromas and seasonings, produced odour and flavour in the extrudates, as well as having little negative impact on their physical properties of the extrudates, no impact or even a small positive impact. Therefore, this study provides a range of possibilities to be explored, using pre-extrusion flavouring as a way of reducing the use of lipids and improving the nutritive value of expanded snacks. 2021 artículo científico 1806-2563 https://www.redalyc.org/articulo.oa?id=303271763005 https://www.redalyc.org/journal/3032/303271763005/ https://www.redalyc.org/journal/3032/303271763005/html/ https://www.redalyc.org/journal/3032/303271763005/303271763005.epub https://www.redalyc.org/journal/3032/303271763005/movil https://doi.org/10.4025/actascitechnol.v43i1.49956 en http://www.redalyc.org/revista.oa?id=3032 Acta Scientiarum. Technology application/pdf Universidade Estadual de Maringá Acta Scientiarum. Technology (Brasil) Vol.43 |
| title | An exploratory study of pre-extrusion flavouring: investigation with vitamins, amino acids, essential oils, natural aromas and seasonings |
| topic | Ingeniería colour density Aroma precursor expansion ratio |
| url | https://www.redalyc.org/articulo.oa?id=303271763005 https://www.redalyc.org/journal/3032/303271763005/ https://www.redalyc.org/journal/3032/303271763005/html/ https://www.redalyc.org/journal/3032/303271763005/303271763005.epub https://www.redalyc.org/journal/3032/303271763005/movil https://doi.org/10.4025/actascitechnol.v43i1.49956 |