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Properties of encapsulated wasabi flavour and its application in canned food
Author(s) -
Ratanasiriwat Phuthiya,
Worawattanamateekul Wanchai,
Klaypradit Wanwimol
Publication year - 2013
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12023
Subject(s) - flavour , maltodextrin , food science , chemistry , chromatography , spray drying
Summary The encapsulated wasabi flavour prepared from 100% modified starch ( HICAP ™ 100), HICAP ™ 100: maltodextrin (1:1), HICAP ™ 100: CAPSUL (1:1) at various flavouring agent concentrations (10, 15 or 20% w/w) was determined for physicochemical properties. All encapsulated treatments were stored at various relative humidity ( RH ) levels (11%, 33% and 52% RH ) and intervally evaluated for encapsulation efficiency ( EE ) during 60 days of storage. Microcapsules of 20% wasabi flavour derived from the mixture of HICAP ™ 100 with maltodextrin and HICAP ™ 100 with CAPSUL demonstrated excellent properties including low moisture content, acceptable flowing properties, surface appearance and EE . The release rate of encapsulated flavour increased as the RH increased for most encapsulated treatments. A difference‐from‐control test was conducted to evaluate the magnitude of wasabi‐flavour retention added in the canned tuna spread. The intensity of wasabi‐flavour retention in the canned tuna spread with encapsulated flavour agents added was higher than that of the samples without flavour encapsulation.