Cheese-flavored expanded snacks with low lipid content: Oil effects on the in vitro release of butyric acid and on the duration of the dominant sensations of the products
2019
Menis-Henrique, Michele Eliza Cortazzo | Janzantti, Natália Soares | Andriot, Isabelle | Semon, Etienne | Berdeaux, Olivier | Schlich, Pascal | Conti-Silva, Ana Carolina | Universidade Estadual Paulista Júlio de Mesquita Filho = São Paulo State University (UNESP) | Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA) ; Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique (CNRS) | Université Bourgogne Franche-Comté [COMUE] (UBFC) | Support from the São Paulo Research Foundation (FAPESP, grant numbers 2013/00944-9 and 2016/08519-3).
International audience
Mostrar más [+] Menos [-]Inglés. With the aim of producing snacks with reduced lipid content, the effect of lipids on the in vitro release of butyric acid and on the duration of the dominant sensations of cheese-flavored expanded snacks were investigated. For that, snacks were obtained through pre-extrusion addition of aroma precursors of cheese to corn grits (butyric acid and cysteine) and sprinkled with sunflower oil in different proportions (6, 12, 18 and 24 g/100 g). The snack sprinkled with 6 g/100 g of sunflower oil showed higher release of butyric acid, compared to the other snacks with oil, when a chewing simulator was employed (simulation of aroma perception), and practically the same release in relation to the other snacks when the dynamic headspace of products was obtained (i.e. simulation of odor perception). All snacks with sunflower oil were described by the duration of salty taste, crunchy/crisp, cheese flavor, umami taste and oil flavor, indicating that the low use of sunflower oil (6 g/100 g) did not alter or prejudice the dominant sensations of the snacks. Therefore, the production of snacks with low addition of lipids is feasible, improving the nutritive value of these products that are so criticized because of the high lipid content.
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