Flavor retention in pregelantinized and internally flavored starch extrudates
1997
Kollengode, A.N.R. | Hanna, M.A.
Corn starch (25% amylose content) was pregelatinized in a twin-screw extruder. The extrudate was ground and reextruded after adjusting moisture content to 9, 13, or 17% (db) and blending with 5% (w/w) of flavor compounds cinnamaldehyde, eugenol, nonanoic acid, or 3-octanone. Initial moisture content significantly influenced radial expansion, specific mechanical energy, and flavor retention. Significantly higher flavor retention was obtained when flavor was injected into the extruder barrel as compared to preblending of flavors in pregelatinized starch. Flavor retention upon extrusion was lower with pregelatinized starch than with raw starch.
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