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

Effect of glutamate and inosinate on sensory and instrumental texture of extruded products (2008)

Authors:
Autor USP: AREAS, JOSE ALFREDO GOMES - FSP
Unidade: FSP
DOI: 10.1111/j.1365-2621.2007.01548.x
Subjects: GLUTAMATOS (USO); NUCLEOSÍDEOS (USO); EXTRUSÃO; FABACEAE; GIMNOSPERMAS; ANÁLISE SENSORIAL DE ALIMENTOS; TEXTURA
Language: Inglês
Abstract: 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
Imprenta:
- Publisher place: Oxford
- Date published: 2008
Source:
- Título do periódico: International Journal of Food Science & Technology
- ISSN: 0950-5423
- Volume/Número/Paginação/Ano: v. 43, n. 9, p. 1528 - 1533, 2008

Informações sobre o DOI: 10.1111/j.1365-2621.2007.01548.x (Fonte: oaDOI API)

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ABNT

CASSAR, Renata e SARDINHA, Fátima Aparecida Arantes e AREAS, José Alfredo Gomes. Effect of glutamate and inosinate on sensory and instrumental texture of extruded products. International Journal of Food Science & Technology, v. 43, n. 9, p. 1528 - 1533, 2008Tradução . . Disponível em: https://doi.org/10.1111/j.1365-2621.2007.01548.x. Acesso em: 20 abr. 2024.
APA

Cassar, R., Sardinha, F. A. A., & Areas, J. A. G. (2008). Effect of glutamate and inosinate on sensory and instrumental texture of extruded products. International Journal of Food Science & Technology, 43( 9), 1528 - 1533. doi:10.1111/j.1365-2621.2007.01548.x
NLM

Cassar R, Sardinha FAA, Areas JAG. Effect of glutamate and inosinate on sensory and instrumental texture of extruded products [Internet]. International Journal of Food Science & Technology. 2008 ; 43( 9): 1528 - 1533.[citado 2024 abr. 20 ] Available from: https://doi.org/10.1111/j.1365-2621.2007.01548.x
Vancouver

Cassar R, Sardinha FAA, Areas JAG. Effect of glutamate and inosinate on sensory and instrumental texture of extruded products [Internet]. International Journal of Food Science & Technology. 2008 ; 43( 9): 1528 - 1533.[citado 2024 abr. 20 ] Available from: https://doi.org/10.1111/j.1365-2621.2007.01548.x