Cyclodextrin Complexed Flavors Retention in Extruded Starches
Anantha N.R. Kollengode, Milford A. Hanna
Journal of Food Science
Abstract
ABSTRACT 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.
Extracted Claims
6 claims extracted from this paper into the knowledge graph
extrusion affected specific mechanical energy (SME)
“Radial expansion ratio and SME were affected by method of flavor addition.”
cyclodextrin-complexed cinnamaldehyde retained extruded starch
“Recoveries of 70 to 100% were obtained in extradates using cyclodextrin‐complexed flavors.”
cyclodextrin-complexed 3-octanone retained extruded starch
“Recoveries of 70 to 100% were obtained in extradates using cyclodextrin‐complexed flavors.”