Cyclodextrin complexed flavors retention in extruded starches

被引：25

作者：

Kollengode, ANR

Hanna, MA

机构：

[1] UNIV NEBRASKA,DEPT BIOL SYST ENGN,LINCOLN,NE 68583

[2] UNIV NEBRASKA,DEPT FOOD SCI & TECHNOL,LINCOLN,NE 68583

[3] UNIV NEBRASKA,IND AGR PROD CTR,LINCOLN,NE 68583

来源：

JOURNAL OF FOOD SCIENCE | 1997年 / 62卷 / 05期

关键词：

volatiles; cyclodextrin; retention; extrusion; starch;

D O I：

10.1111/j.1365-2621.1997.tb15037.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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 extrudates using cyclodextrin-complexed flavors.

引用

页码：1057 / 1060

页数：4

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