Physicochemical and sensory characteristics of third-generation extrudates exposed to deep-frying and microwave cooking

Abstract

The objective of the project was to evaluate the physical, chemical and sensory characteristics of third generation (3G) extrudates exposed to cooking in hot oil and microwaves. Initially, frying was carried out by immersion in hot oil and by microwave exposure, the physical characteristics (structure, expansion index (EI), degree of expansion (DE), chemical (% humidity, % ash, % fat) and the sensory analysis (sensory profile) of the obtained extrudates were compared. When comparing the physicochemical and sensory characteristics of the extruded product with the treatments, it was obtained as a result that the product subjected to frying by immersion in oil presented a better structure (wider holes), higher fat content, lost moisture, better sensory characteristics; on the other hand, in the product extruded by microwave its more compact structure, smaller holes, it maintained its humidity, lower fat content and its sensory characteristics were different. Regarding EI and DE, they were higher in the product that was exposed to hot oil than in the one exposed to microwaves. The sensory characteristics that presented significant differences between the two extrudate expansion treatments were hardness, oiliness and crunchiness. Due to the above, it is concluded that the extruded product expanded by immersion in hot oil acquires better characteristics with the exception of the amount of oil it absorbs.