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Volatiles Retention as Influenced by Method of Addition during Extrusion Cooking
Author(s) -
KOLLENGODE ANANTHA N.R.,
HANNA MILFORD A.,
CUPPETT SUSAN
Publication year - 1996
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.1365-2621.1996.tb10917.x
Subject(s) - plastics extrusion , eugenol , extrusion , chemistry , barrel (horology) , food science , starch , mixing (physics) , moisture , cinnamaldehyde , chemical engineering , materials science , composite material , organic chemistry , physics , quantum mechanics , catalysis , engineering
Normal corn starch with 15 to 21% (db) moisture content was extrusion‐cooked in a twin‐screw extruder. Cinnamaldehyde, nonanoic acid, 3‐octanone and eugenol, at concentrations of 1 to 5% (w/w), were either premixed with the feed or injected into the barrel. Response surface methodology was used to predict percent initial amount retained. Radial expansion ratios were different when volatile components were premixed with the feed for all components except 3‐octanone. Only nonanoic acid influenced (P > F = 0.001) specific mechanical energy values due to the method of addition. Volatile component retention was enhanced when they were injected into the extruder barrel as compared to pre‐mixing with the feed.