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Cyclodextrin Complexed Flavors Retention in Extruded Starches
Author(s) -
KOLLENGODE ANANTHA N.R.,
HANNA MILFORD A.
Publication year - 1997
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.1365-2621.1997.tb15037.x
Subject(s) - flavor , cyclodextrin , eugenol , extrusion , cinnamaldehyde , plastics extrusion , chemistry , food science , amylose , corn starch , starch , chromatography , materials science , organic chemistry , composite material , catalysis
Corn starch (25% amylose) was blended with cyclodextrin‐complexed cinnamaldehyde, eugenol, nonanoic acid or 3‐octanone and extruded in a C. W. Brabender twin screw extruder. Radial expansion ratios, specific mechanical energy (SME) and flavor retained compound were influenced by flavor type. Comparisons of blending flavors prior to extrusion and injection of flavors during extrusion were made with cyclodextrin‐complexed flavors. Radial expansion ratio and SME were affected by method of flavor addition. Recoveries of 70 to 100% were obtained in extradates using cyclodextrin‐complexed flavors.