Extrusion of flavored corn grits: Structural characteristics, volatile compounds retention and sensory acceptability

LWT

Volumn 54, Issue 2, 2013, Pages 434-439

  Menis, Michele Eliza Cortazzo ^a   Milani, Talita Maira Goss ^a   Jordano, Amanda ^a   Boscolo, Maurício ^a   Conti Silva, Ana Carolina ^a  

^a SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

Author keywords

Corn grits; Flavor; Pre flavored; Response surface methodology; Thermoplastic extrusion

Indexed keywords

BUTYRIC ACID; EXTRUSION; MOISTURE DETERMINATION; SCREWS; VOLATILE FATTY ACIDS; VOLATILE ORGANIC COMPOUNDS;

CONDITION; CORN GRIT; ETHYL BUTYRATE; EXTRUDATES; EXTRUSION TEMPERATURES; PRE-FLAVORED; RESPONSE-SURFACE METHODOLOGY; SCREW SPEED; SENSORY ACCEPTABILITIES; THERMOPLASTIC EXTRUSION;

MOISTURE;

ZEA MAYS;

EID: 84881543316     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2013.06.021     Document Type: Article

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