Work

The effects of extrusion conditions and the addition of volatile compounds and flavour enhancers to corn grits on the retention of the volatile compounds and texture of the extrudates

Year: 2012

Type: article

Abstract: Summary Corn grits that were supplemented with isovaleraldehyde, ethyl butyrate, butyric acid and flavour enhancers were extruded under different processing conditions. Volatile compounds retained in the extrudates were isolated by dynamic headspace and analysed using gas chromatography–mass spectrometry. The expansion ratio, density and cut force to break down the extrudates were evaluated and aroma intensity was assessed using a multisample difference test. Butyric acid showed the greatest retention (96.4%), regardless of the extrusion conditions. All compounds were better retained when samples were extruded at 20% feed moisture and 90 °C processing temperature (2.9–81.0%), conditions that also resulted in greater aromatic intensity (moderate to moderate‐strong intensity). The addition of volatile compounds reduced the expansion ratio and cut force, whereas the addition of flavour enhancers increased the expansion ratio but reduced ethyl butyrate and butyric acid retention.

Source: International Journal of Food Science & Technology

DOI: 10.1111/j.1365-2621.2012.03047.x

Authors: Ana C. Conti‐Silva, Deborah H. M. Bastos, José A. G. Arêas

Institutions: Instituto de Biociências, Letras e Ciências Exatas, câmpus de São José do Rio Preto, Universidade Estadual Paulista (Unesp), Universidade de São Paulo

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: green

Funder: Fundação de Amparo à Pesquisa do Estado de São Paulo