Premium
Effect of glutamate and inosinate on sensory and instrumental texture of extruded products
Author(s) -
Cassar Renata,
Sardinha Fátima A.,
Arêas José A. G.
Publication year - 2008
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2007.01548.x
Subject(s) - monosodium glutamate , flavor , food science , sensory system , extrusion , texture (cosmology) , amaranth , chemistry , materials science , biology , computer science , metallurgy , artificial intelligence , neuroscience , image (mathematics)
Summary 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.