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Influence of Flour and Processing Factors on Flavor Attributes of Extruded Corn Puffs
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| 자료유형 | 학위논문 |
|---|---|
| 서명/저자사항 | Influence of Flour and Processing Factors on Flavor Attributes of Extruded Corn Puffs. |
| 개인저자 | Smith, Kenneth E. |
| 단체저자명 | University of Minnesota. Food Science. |
| 발행사항 | [S.l.]: University of Minnesota., 2018. |
| 발행사항 | Ann Arbor: ProQuest Dissertations & Theses, 2018. |
| 형태사항 | 116 p. |
| 기본자료 저록 | Dissertation Abstracts International 79-12B(E). Dissertation Abstract International |
| ISBN | 9780438168732 |
| 학위논문주기 | Thesis (Ph.D.)--University of Minnesota, 2018. |
| 일반주기 |
Source: Dissertation Abstracts International, Volume: 79-12(E), Section: B.
Advisers: Devin G. Peterson |
| 요약 | Consumer awareness regarding the impact of nutrition on health and wellness has been steadily growing, along with interest in fresh, natural and wholesome foods and ingredients. Despite the growing demand for healthy food, and the increasing inf |
| 요약 | Understanding how whole grains differ from more widely accepted refined grain flours, and the mechanisms of whole grain flavor development is a vital step in improving the food production system to meet consumer flavor expectations. To address f |
| 요약 | Key aroma compounds that drive the differences in the refined and whole grain extruded corn puffs were characterized to better understand the flavor performance of whole grain formulated corn puffs and related mechanistic pathways of flavor gene |
| 요약 | GC-O/MS and AEDA analysis identified 13 odor active compounds with different aroma intensity and quantitative concentrations between the whole grain and refined corn puffs. Of the identified aroma compounds 9 were significantly higher in concent |
| 요약 | Descriptive Analysis (DA) was employed to investigate the sensory impact of the identified odorants important for aroma attribute differences. In general, the results indicated that the perceived puffed aroma intensities of the RFP and WGP profi |
| 요약 | In addition to changes in the aroma attribute intensities, other flavors characteristics like taste are important. One bitter compound chaenorpine, a major contributor of bitterness in extruded WGP, was also examined. The impact of processing tr |
| 요약 | The influence of heat treatment on bitterness generation was examined using both a bench scale thermal processing protocol, as well as pilot scale extrusion. Chaenorpine concentration was monitored via LC/MS/MS and was determined in solvent extr |
| 요약 | Sensory studies agreed with analytical findings and confirmed that the overall perception of bitterness was reduced in puffs, when TSP was included in the formulation and the concentration of chaenorpine was reduced. Thus, providing a potential |
| 일반주제명 | Food science. |
| 언어 | 영어 |
| 바로가기 | 
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