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

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 glutamat...

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Bibliographic Details
Published in:International journal of food science & technology Vol. 43; no. 9; pp. 1528 - 1533
Main Authors: Cassar, Renata, Sardinha, Fátima A, Arêas, José A.G
Format: Journal Article
Language:English
Published: Oxford, UK Oxford, UK : Blackwell Publishing Ltd 01-09-2008
Blackwell Publishing Ltd
Blackwell Science
Subjects:
Amaranthus
Biological and medical sciences
chickpea
chickpeas
extrusion
Food industries
Fundamental and applied biological sciences. Psychology
ribonucleotides
snack-foods
sodium glutamate
ribonucleotides
Amaranthaceae
Glutamate
Texture
chickpea
Snack(food)
Sodium
snack-foods
Dicotyledones
Angiospermae
Amaranthus
Extrusion
Spermatophyta
Ribonucleotide
sodium glutamate
Extruded product
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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.
Bibliography:http://dx.doi.org/10.1111/j.1365-2621.2007.01548.x
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ArticleID:IJFS1548
ObjectType-Article-2
SourceType-Scholarly Journals-1
ObjectType-Feature-1
content type line 23
ISSN:0950-5423
1365-2621
DOI:10.1111/j.1365-2621.2007.01548.x