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DOI:	https://hdl.handle.net/11449/325069
Título:	Food oral processing: effects of extrusion conditions and post-extrusion oil addition on the food bolus properties and sensory profile of extruded products Processamento oral dos alimentos: efeitos das condições de extrusão e da adição pós-extrusão de óleo nas propriedades do bolo alimentar e perfil sensorial de produtos extrusados
Assunto:	thermoplastic extrusion;pre-extrusion flavoring;physical properties;food oral processing;food bolus;temporal dominance of sensations
Descrição:	Food Oral Processing (FOP) is an interdisciplinary approach that contributes to understanding the interaction between food and oral cavity, standing out as an emerging research topic. This dataset is related to the study of the effects of extrusion conditions and post-extrusion oil addition on the characteristics of extruded products (corn snacks and textured soy proteins in the form of meat analogues). Corn grits and soy protein concentrate were added with cheese and meat aroma precursors, respectively. Two rotational central composite designs were employed, one for each raw material (17 assays each), for three independent variables with five levels each: raw-material moisture content, extrusion temperature, and the percentage of post-extrusion sunflower oil addition. Dependent variables included chemical and physical properties of the products, aspects related to oral processing such as chewing time and cycles, moisture, texture, and particle distribution of the food boluses, as well as the sensory profile in the case of meat analogues, using the Temporal Dominance of Sensations (TDS) method. Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) FAPESP: 2023/11286-4 CNPq: 303602/2022-8 CAPES: 001
Autor(es):
URI:	https://metabuscador.uspdigital.usp.br/xmlui/handle/doc/18907
Outros identificadores:	CONTI, Ana Carolina; MARCHESIN, Juliana de Carvalho; Salles, Christian. Food oral processing: effects of extrusion conditions and post-extrusion oil addition on the food bolus properties and sensory profile of extruded products. São José do Rio Preto, 2026. Dados de Pesquisa. https://hdl.handle.net/11449/325069 2772138602066866 6155885398195580 0000-0002-8139-9687 0000-0002-9496-557X 0000-0002-0407-9778
Fomento:
Número do Projeto:
Termo de uso:	info:eu-repo/semantics/restrictedAccess
Data:	2-Jun-2026 2-Jun-2026
Data de Disponibilização:	4-Jun-2026
Formato:	.xlsx application/vnd.openxmlformats-officedocument.spreadsheetml.sheet application/vnd.openxmlformats-officedocument.spreadsheetml.sheet application/vnd.openxmlformats-officedocument.spreadsheetml.sheet application/vnd.openxmlformats-officedocument.spreadsheetml.sheet application/vnd.openxmlformats-officedocument.spreadsheetml.sheet application/vnd.openxmlformats-officedocument.spreadsheetml.sheet application/vnd.openxmlformats-officedocument.spreadsheetml.sheet application/vnd.openxmlformats-officedocument.spreadsheetml.sheet application/pdf
Tipo:	info:eu-repo/semantics/dataset
Editora / Evento / Instituição:	Universidade Estadual Paulista (UNESP)
Idioma :	eng
Aparece nas coleções:	Repositório Institucional UNESP

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