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Effect of extrusion parameters on flavour retention, functional and physical properties of mixtures of starch and d ‐limonene encapsulated in milk protein
Author(s) -
Yuliani Sri,
Torley Peter J.,
D'Arcy Bruce,
Nicholson Timothy,
Bhandari Bhesh
Publication year - 2006
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/j.1365-2621.2006.01409.x
Subject(s) - extrusion , die swell , plastics extrusion , expansion ratio , flavour , absorption of water , capsule , chemistry , water retention , solubility , materials science , composite material , chemical engineering , chromatography , food science , organic chemistry , botany , environmental science , soil water , soil science , engineering , biology
Summary The purpose of this research was to investigate the retention of flavour volatiles encapsulated in water‐insoluble systems during high temperature–short time extrusion process. A protein precipitation method was used to produce water‐insoluble capsules encapsulating limonene, and the capsules were added to the extruder feed material (cornstarch). A twin‐screw extruder was used to evaluate the effect of capsule level of addition (0–5%), barrel temperature (125–145 °C) and screw speed (145–175 r.p.m.) on extruder parameters (torque, die pressure, specific mechanical energy, residence time distribution) and extrudate properties [flavour retention, texture, colour, density, expansion, water absorption index, water solubility index (WSI)]. Capsule level had a significant effect on extrusion conditions, flavour retention and extrudate physical properties. Flavour retention increased with the increase in capsule level from 0% to 2.5%, reached a maximum value at capsule level of 2.5% and decreased when the capsule level increased from 2.5% to 5%. The die pressure, torque, expansion ratio, hardness and WSI exhibited the opposite effect with the presence of capsules.