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:
- Source:
- Título: International Journal of Food Science & Technology
- ISSN: 0950-5423
- Volume/Número/Paginação/Ano: v. 43, n. 9, p. 1528 - 1533, 2008
- Este periódico é de acesso aberto
- Este artigo NÃO é de acesso aberto
-
ABNT
CASSAR, Renata e SARDINHA, Fátima Aparecida Arantes e ARÊAS, 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: 28 fev. 2026. -
APA
Cassar, R., Sardinha, F. A. A., & Arêas, 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, Arêas 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 2026 fev. 28 ] Available from: https://doi.org/10.1111/j.1365-2621.2007.01548.x -
Vancouver
Cassar R, Sardinha FAA, Arêas 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 2026 fev. 28 ] Available from: https://doi.org/10.1111/j.1365-2621.2007.01548.x - Effect of lipid-protein interactions on hydration characteristics of defatted offal protein isolates
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- Caracterização do óleo de amaranto (Amaranthus caudatus L.); [resumo]
- Study of bovine B-casein at water/lipid interface by molecular modeling
- Nutritional evaluation of snacks obtained from chickpea and bovine lung blends
- Aproveitamento do rúmen bovino na alimentaçäo humana através de sua extrusäo termoplástica
- A mistura grão-de-bico (Cicer arietinum, L) e pulmão bovino na criação de alimentos de alto valor nutritivo; [resumo]
- Efeito da tetrametiluréia na estrutura terciária de Lisozima em água
- Use of solid-state ²H NMR for studying protein-lipid interactions at emulsion interfaces
- Produção de snacks de milho enriquecidos com pulmão bovino
Informações sobre o DOI: 10.1111/j.1365-2621.2007.01548.x (Fonte: oaDOI API)
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