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Effect of glutamate and inosinate on sensory and instrumental texture of extruded products

Renata Cassar Fátima Aparecida Arantes Sardinha; José Alfredo Gomes Areas

International Journal of Food Science & Technology Oxford v. 43, n. 9, p. 1528 - 1533, 2008

Localização: FSP - Faculdade de Saúde Pública (HNT-11/2008 )(Acessar)

Título:
Effect of glutamate and inosinate on sensory and instrumental texture of extruded products
Autor: Renata Cassar
Fátima Aparecida Arantes Sardinha; José Alfredo Gomes Areas
Assuntos: GLUTAMATOS (USO); NUCLEOSÍDEOS (USO); EXTRUSÃO; FABACEAE; GIMNOSPERMAS; ANÁLISE SENSORIAL DE ALIMENTOS; TEXTURA
É parte de: International Journal of Food Science & Technology Oxford v. 43, n. 9, p. 1528 - 1533, 2008
Descrição: Expanded products have been developed by extrusion of non-conventional highly nutritious raw materials such as amaranth and chickpea blended with bovine lung. As sensory acceptance of these snacks is restricted, this study aimed at improving their texture, through the addition of monosodium glutamate (MSG) and disodium inosinate (IMP) flavor enhancers to the feeding material, or to the flavor added after the extrusion. Sensory and mechanical analyses showed that both enhancers affected texture, assessed by sensory and instrumental methods. Addition of IMP together with MSG to the chickpea-based snacks presented the best results. This beneficial effect was not observed in the amaranth-based snack, suggesting that IMP and MSG can favorably impact texture of extruded products depending on the amount and type of protein present
Editor: Oxford
Data de criação/publicação: 2008
Formato: 1528-1533.
Idioma: Inglês

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