Physical and sensory characteristics of cheese-flavored expanded snacks obtained using butyric acid and cysteine as aroma precursors: Effects of extrusion temperature and sunflower oil content
2020
Menis-Henrique, Michele Eliza Cortazzo | Janzantti, Natália Soares | Monteiro, Magali | Conti-Silva, Ana Carolina
Pre-extrusion flavoring with butyric acid and cysteine, as aroma precursors, was used for production of cheese-flavored expanded corn-based snacks. The effects of extrusion temperature and sunflower oil sprinkled over the snacks on the physical and sensory characteristics of the products were evaluated. Both variables had influence on the expansion ratio, density, luminosity, yellow chromaticity and chroma, as well as on oil flavor, cheese odor, cheese flavor, salty taste, and umami taste (descriptive). Cheese flavor intensity (consumers) and oil odor and cereal flavor (descriptive) were influenced by sunflower oil, while yellow color, crispness and hardness (descriptive) were influenced by extrusion temperature. In terms of overall acceptability, all snacks, excepting that obtained at low extrusion temperature (91.8 °C) or that with no oil addition, showed similar acceptability. In this way, snacks with low oil content (i.e. 3.5%) may be considered as so preferred as snacks with 20.5% of sunflower oil. Therefore, the pre-extrusion flavoring with aroma precursors is feasible and a promising technology, because it allows the production of snacks with desirable physical and sensory characteristics, as well as better nutritive value, due to the low incorporation of lipids into the snacks sprinkled with the sunflower oil.
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