Premium
Flavor Retention in Pregelatinized and Internally Flavored Starch Extrudates
Author(s) -
Kollengode Anantha N. R.,
Hanna Milford A.
Publication year - 1997
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem.1997.74.4.396
Subject(s) - chemistry , flavor , food science , plastics extrusion , extrusion , starch , amylose , die swell , eugenol , sugar , moisture , water content , organic chemistry , composite material , materials science , geotechnical engineering , engineering
Corn starch (25% amylose content) was pregelatinized in a twin‐screw extruder. The extrudate was ground and reextruded after adjusting moisture content to 9, 13, or 17% (db) and blending with 5% (w/w) of flavor compounds cinnamaldehyde, eugenol, nonanoic acid, or 3‐octanone. Initial moisture content significantly influenced radial expansion, specific mechanical energy, and flavor retention. Significantly higher flavor retention was obtained when flavor was injected into the extruder barrel as compared to preblending of flavors in pregelatinized starch. Flavor retention upon extrusion was lower with pregelatinized starch than with raw starch.