After addition of water, the samples

were packed in polyethylene bags and refrigerated for 24 h for homogenization. To adjust the moisture content of the samples to 10 and 12 g/100 g on a dry basis, drying was performed at 70 °C for approximately 60 and 30 min, respectively. The moisture content of the corn grits after adjustment to the desired values was then determined by drying at 105 °C (AOAC, 1997). Each volatile compound was added at proportion of 1.5 g/100 g to the corn grits, as described by Conti-Silva et al. (2012). The volatiles were added by volume, based on the density of the compounds. Therefore, 7.53, 6.83 and 6.26 mL of isovaleraldehyde, ethyl butyrate and butyric

acid, respectively, were added to 400 g of corn grits to each extrusion conditions. Sample homogenization was performed manually in the packaging and then the packages were sealed and kept at room temperature GPCR Compound Library for 2 h before extrusion. The flavored corn grits were extruded in a single screw extruder (LAB 20, AX Plásticos, Diadema, Brazil) with four independent heating zones. The first and second zones were maintained at 50 and 90 °C, respectively; the third zone was adjusted according to the experimental design (Table 1); and the fourth zone was adjusted to 10 °C below the temperature of zone 3. The length/diameter ratio of the barrel was 26:1, and the screw used had a compression ratio of 4.6:1. The die diameter was 3.3 mm Selleckchem MK1775 and feed rate was kept constant at

46 g min−1. The expansion ratio was determined from 15 random measurements on the diameter of the extrudates using digital calipers (Digimess IP54), in accordance with the following equation: expansion ratio = mean diameter of the extrudates/die diameter. The density was determined from 15 random measurements on the diameter (D, cm) and length (L, cm) of the extrudates using digital calipers (Digimess IP54), and the weight Farnesyltransferase (W, g) was determined on an analytical balance. The density (g cm−3) was obtained from the following equation: ρ = 4W/πD2L ( Chávez-Jáuregui, Silva, & Arêas, 2000). The force required to completely break the extrudates was determined using the TAXT2i equipment (Stable Micro Systems, Godalming, Inglaterra) and the “Texture Expert” software (Stable Micro Systems, Godalming, Inglaterra), using a probe with a knife blade set. Ten samples of approximately 5 cm in length were cut perpendicularly by the probe and the peak maximum force required was taken to be the cutting force of the extrudate. Two grams of milled extrudate were added to vials (duplicates for each extrusion condition), and the volatile compounds present in the extrudates were captured using an automated headspace sampler (40 HStrap, Perkin Elmer, Shelton, USA).