Estudo da aromatização pré-extrusão e das condições de extrusão sobre as características físicas e retenção de aroma em proteína isolada de soja

• Ano de defesa: 2013
• Autor(a) principal: Milani, Talita Maira Goss [UNESP]
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Estadual Paulista (Unesp)
• Palavras-chave em Português: Tecnologia de alimentos; Soja - Processamento; Proteinas de soja texturizada; Compostos orgânicos voláteis; Processo de extrusão; Alimentos - Avaliação sensorial; Food technology
• Link de acesso: http://hdl.handle.net/11449/108931

The intense structural rupture of protein that occurs during the extrusion processing promotes the texturing and improvement of the nutritional properties of food by inhibiting antinutritional factors and increasing digestibility. In contrast, the post-extrusion flavouring, widely used by the food industry, is the main reason of the risk of nutritional imbalance in the consumption of extruded products, as it generates a high percentage of lipids in the final product. The pre-extrusion flavouring has as main drawback the loss of volatile compounds during the process of food, and adding flavour enhancers prior to extrusion can modify the structure and texture of extruded and influence the final flavour retention. The aim of this work was to study the effect of adding pre-extrusion of volatile compounds, monosodium glutamate and disodium inosinate and extrusion conditions on physical characteristics and aroma retention in extrudate soy protein isolate. The soy protein isolate was flavoured with isovaleraldehyde, ethyl butyrate and butyric acid with and without flavour enhancers and extruded under different conditions of moisture content and temperature in a single screw extruder. The residence time, torque and physical characteristics (expansion ratio, density, instrumental texture and rehydration capacity) of the extrudates were measured. The retention of volatile compounds was analyzed using gas chromatography coupled to a mass spectrometer. The aroma intensity and aroma acceptance were sensory analyzed. The addition of volatile and flavour enhancers increased the residence time and the torque under the less severe extrusion condition (40% moisture and 130 ° C), reduced the expansion ratio and cutting force in some conditions and increased the density in all extrusion conditions. The extrudates were firm, with greater expansion ratio, lower density, cutting force, compression force and compression ...