Artigo de periodico

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

• Authors:
  • Cassar, Renata
  • Sardinha, Fátima Aparecida Arantes
  • Arêas, José Alfredo Gomes
• 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: 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)
• Este periódico é de assinatura
• Este artigo é de acesso aberto
• URL de acesso aberto
• Cor do Acesso Aberto: green

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• 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: 03 jan. 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 jan. 03 ] 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 jan. 03 ] Available from: https://doi.org/10.1111/j.1365-2621.2007.01548.x

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