Extrusion of mixtures of starch and d-limonene encapsulated with β-cyclodextrin: Flavour retention and physical properties

d-Limonene was encapsulated with beta-cyclodextrin to improve its retention during pre-added flavour starch extrusion. The objective of this work was to determine the effect of processing condition on the flavour retention and extrudate properties. Corn starch containing five levels of beta-cyclodextrin-d-limonene capsules (0-5%) were extruded at five different maximum barrel temperatures (133-167 degrees C) and screw speeds (158-242 rpm) using a twin screw extruder. The effect of these parameters on the flavour retention, expansion, texture, colour difference (Delta E), Water Absorption Index, Water Solubility Index, and residence time distribution (RTD) were investigated. Barrel temperature and capsule level predominantly influenced flavour retention and extrudate properties, while screw speed primarily affected extruder performances such as torque, die pressure, specific mechanical energy and RTD. (c) 2005 Elsevier Ltd. All rights reserved.

[1]  An-I Yeh,et al.  Starch Transitions and their Influence on Flow Pattern During Single-Screw Extrusion Cooking of Rice Flour , 1999 .

[2]  A. Voilley,et al.  Release and Perception of Isoamyl Acetate from a Starch-Based Food Matrix , 1998 .

[3]  S. Bhattacharya,et al.  Changes in CIELab colour parameters due to extrusion of rice-greengram blend: a response surface approach , 1997 .

[4]  O. Levenspiel.  Chemical Reaction Engineering , 1972 .

[5]  G. Arvisenet,et al.  INFLUENCE OF AROMA COMPOUNDS ON THE MECHANICAL PROPERTIES OF STARCH‐BASED FOOD SYSTEMS , 2000 .

[6]  M. Hanna,et al.  Cross‐Linking of Starch with Reactive Extrusion and Expansion of Extrudates , 2003 .

[7]  L. Szente,et al.  Stabilization of Flavors by Cyclodextrins , 1988 .

[8]  F. Meuser,et al.  Expansion and Functional Properties of Corn Starch Extrudates Related to their Molecular Degradation, Product Temperature and Water Content , 2002 .

[9]  John R. Mitchell,et al.  A computer simulation of the dynamics of bubble growth and shrinkage during extrudate expansion , 1994 .

[10]  David Sartori,et al.  Experimental Design Techniquesin Statistical Practice: A Practical Software-Based Approach , 2000, Technometrics.

[11]  G. D. Valle,et al.  Relations between rheological properties of molten starches and their expansion behaviour in extrusion , 1997 .

[12]  G. D. Valle,et al.  The extrusion behaviour of potato starch , 1995 .

[13]  A. Feigenbaum,et al.  Influence of the nature and treatment of starch on aroma retention , 2002 .

[14]  B. D’Arcy,et al.  Encapsulation of lemon oil by paste method using beta-cyclodextrin: encapsulation efficiency and profile of oil volatiles. , 1999, Journal of agricultural and food chemistry.

[15]  R. Altomare,et al.  An Analysis of Residence Time Distribution Patterns in A Twin Screw Cooking Extruder , 1986, Biotechnology progress.

[16]  A. Hedges,et al.  Use of Cyclodextrins for Encapsulation in the Use and Treatment of Food Products , 1995 .

[17]  P. Ng,et al.  Effects of Selected Process Parameters on Expansion and Mechanical Properties of Wheat Flour and Whole Cornmeal Extrudates , 2001 .

[18]  J. Solms,et al.  Flavor and sweetener interactions with starch , 1992 .

[19]  K. Muthukumarappan,et al.  CHANGES IN FUNCTIONALITY OF SOY-BASED EXTRUDATES DURING SINGLE-SCREW EXTRUSION PROCESSING , 2002 .

[20]  Chi-Tang Ho,et al.  Food Extrusion Science and Technology , 1991 .

[21]  Bruno Vergnes,et al.  A study of residence time distribution in co‐rotating twin‐screw extruders. Part I: Theoretical modeling , 2003 .

[22]  G. D. Valle,et al.  Rheological properties of biopolymers and applications to cereal processing. , 2003 .

[23]  Y. Jaluria,et al.  Residence time and conversion in the extrusion of chemically reactive materials , 2001 .

[24]  Bhesh Bhandari,et al.  Flavour retention during high temperature short time extrusion cooking process: a review , 2001 .

[25]  R. Anderson,et al.  Roll and extrusion-cooking of grain sorghum grits , 1969 .

[26]  Milford A. Hanna,et al.  Cyclodextrin Complexed Flavors Retention in Extruded Starches , 1997 .

[27]  E. Berghofer,et al.  Kinetics of colour changes during extrusion cooking of maize grits , 1999 .

[28]  W. Mendenhall,et al.  A Second Course in Statistics: Regression Analysis , 1996 .

[29]  Martin R. Okos,et al.  The Role of Rheology in Extrusion , 2002 .

[30]  R. J. Hutchinson,et al.  Influence of processing variables on the mechanical properties of extruded maize , 1987 .

[31]  J. Solms,et al.  Formation of inclusion complexes of starch with different organic compounds. III, Study of ligand binding in binary model systems with (-)limonene , 1990 .

[32]  A. Voilley,et al.  Retention of aroma compounds in starch matrices: competitions between aroma compounds toward amylose and amylopectin. , 2002, Journal of agricultural and food chemistry.

[33]  F. Hsieh,et al.  Twin-screw extrusion of rice flour with salt and sugar , 1993 .

[34]  Gustavo V. Barbosa-Cánovas,et al.  Engineering and food for the 21st century , 2002 .