Flavour retention during high temperature short time extrusion cooking process: a review

Research on the stability of flavours during high temperature extrusion cooking is reviewed. The important factors that affect flavour and aroma retention during the process of extrusion are illustrated. A substantial number of flavour volatiles which are incorporated prior to extrusion are normally lost during expansion, this is because of steam distillation. Therefore, a general practice has been to introduce a flavour mix after the extrusion process. This extra operation requires a binding agent (normally oil), and may also result in a non-uniform distribution of the flavour and low oxidative stability of the flavours exposed on the surface. Therefore, the importance of encapsulated flavours, particularly the beta -cyclodextrin-flavour complex, is highlighted in this paper.

[1]  Tony Howes,et al.  Implication of glass transition for the drying and stability of dried foods , 1999 .

[2]  A. Voilley,et al.  Interactions between volatile and non-volatile compounds in the presence of water , 1992 .

[3]  M. Hanna,et al.  Volatiles Retention as Influenced by Method of Addition during Extrusion Cooking , 1996 .

[4]  M. Hanna,et al.  Flavor retention in pregelatinized and internally flavored starch extrudates , 1997 .

[5]  Chi-Tang Ho,et al.  Formation of flavors during extrusion cooking , 1996 .

[6]  A. Voilley,et al.  Physicochemical Interactions Between Aroma Compounds and Milk Proteins: Effect of Water and Protein Modification , 1998 .

[7]  D. Richon,et al.  Infinite dilution activity coefficients of n-alcohols as a function of dextrin concentration in water-dextrin systems , 1984 .

[8]  W. Bredie,et al.  Aroma Volatiles Generated during Extrusion Cooking of Maize Flour , 1998 .

[9]  A. Voilley,et al.  Transfer of aroma compounds in water-lipid systems: binding tendency of beta-lactoglobulin. , 1999, Journal of agricultural and food chemistry.

[10]  A. Voilley,et al.  Retention of Aroma Compounds by Carbohydrates: Influence of Their Physicochemical Characteristics and of Their Physical State. A Review , 1998 .

[11]  B. Bhandari,et al.  Microencapsulation of flavour compounds , 1996 .

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

[13]  F. R. Voort,et al.  Production of Maillard reaction flavour precursors by extrusion processing , 1992 .

[14]  B. D’Arcy,et al.  Lemon oil to β-cyclodextrin ratio effect on the inclusion efficiency of β-cyclodextrin and the retention of oil volatiles in the complex , 1998 .

[15]  John R. Mitchell,et al.  Effect of sugar on the extrusion of maize grits and wheat flour , 2000 .

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