Szymandera-Buszka, Krystyna published the artcileQuality assessment of corn snacks enriched with soybean ferritin among young healthy people and patient with Crohn’s disease: the effect of extrusion conditions, Name: 2,3,5-Trimethylpyrazine, the main research area is corn snack soybean ferritin quality extrusion Chrohns disease.
Fortified extruded snacks are convenient products to supplement malnourished patients’ diet, e.g. suffering from Crohn’s disease. The snacks were extruded with different additions of iron-biofortified sprouts under varying process conditions (temperature and humidity). The sensory profiling showed the correlation between extrusion temperature and snack stickiness (R = 0.835), crispiness (R = 0.727), hardness (R=-0.485), as well as the intensity of corn (R = 0.888), powder (R=-0.795), metallic (R=-0.606) and bitter (R=-0.901) tastes. The sprouts addition affected metallic taste (R = 0.606) and aroma (R = 0.666) intensity. The product desirability was compared between healthy people (HP) and Crohn’s patients (CP). Overall desirability pos. correlated with taste desirability in both groups. In the HP group, taste desirability was associated with metallic taste (R=-0.857) and Fe(III) content (R=-0.717). Also, aroma desirability (connected with pyrazines) was more significant to HP. Higher tolerance of CP to metallic and bitter flavours was observed This confirms that the taste and aroma preferences of CP and HP are different.
International Journal of Food Science and Technology published new progress about Aldehydes Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Name: 2,3,5-Trimethylpyrazine.