Extrusion-cooking, employed in the production of breakfast cereals, consists of high-temperature cooking and forced passage through a die, with the aim to obtain products with new physical and structural characteristics. Sensorial properties of these products result greatly influenced by the lipid degradation extent, in spite of low lipid contents. The aim of this work was to evaluate the effectiveness of employing tocopherols in the production of corn flakes, in order to increase their shelf-life. The obtained results showed a considerable reduction of off-flavours in samples obtained employing tocopherols and a concurrence of results from both volatile compounds analysis and polar compounds analysis.
Tentativi sperimentali per incrementare la shelf-life di prodotti estrusi per prima colazione
CAPONIO, Francesco;PARADISO, VITO MICHELE;TRANI, ANTONIO;SUMMO, CARMINE;FACCIA, Michele;GOMES, Tommaso Francesco
2007-01-01
Abstract
Extrusion-cooking, employed in the production of breakfast cereals, consists of high-temperature cooking and forced passage through a die, with the aim to obtain products with new physical and structural characteristics. Sensorial properties of these products result greatly influenced by the lipid degradation extent, in spite of low lipid contents. The aim of this work was to evaluate the effectiveness of employing tocopherols in the production of corn flakes, in order to increase their shelf-life. The obtained results showed a considerable reduction of off-flavours in samples obtained employing tocopherols and a concurrence of results from both volatile compounds analysis and polar compounds analysis.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
