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DETERMINATION OF FLAVOR RETENTION IN PRE‐EXTRUSION FLAVORED TEXTURED SOY PROTEIN
Author(s) -
PALKERT PHILIP E.,
FAGERSON IRVING S.
Publication year - 1980
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1980.tb04093.x
Subject(s) - extrusion , flavor , soy protein , food science , chemistry , tenax , chromatography , materials science , gas chromatography , composite material
The effect of extrusion processing upon the retention of pre‐extrusion added flavor compounds in textured soy protein was determined using a Tenax trapping system. The Tenax trapping system was found to allow rapid analysis and yield reproducible results. Extrusion processing was found by this method to result in a large reduction in the levels of pre‐extrusion added flavor compounds. Recovery of the ten compounds studied was found to range from 4–22% with an average recovery of 9.36. Absorption of the flavor compounds by textured soy protein was found to contribute significantly to reductions in flavor compound recovery and the degree of absorption was found to vary widely for different compounds. Drying of flavored textured soy protein after extrusion was found to have little effect upon flavor levels.