Effect of thermal processing and storage condition on the flavour stability of spray-dried durian powder

LWT

Volumn 43, Issue 6, 2010, Pages 856-861

  Chin, Sung Tong ^a   Hamid Nazimah, Sheikh Abdul ^a   Quek, Siew Young ^b   Che Man, Yaakob Bin ^a   Rahman, Russly Abdul ^a   Hashim, Dzulkifly Mat ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

^b UNIVERSITY OF AUCKLAND   (New Zealand)

Author keywords

Accelerated storage; Drying aids; Durian; Spray drying; Volatiles retention

Indexed keywords

FOOD STORAGE; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; SULFUR COMPOUNDS;

ACCELERATED STORAGES; DRYING AID; DURIAN; FLAVOR STABILITIES; POWDER PRODUCTS; SPRAY DRIED; SPRAY-DRYING; STORAGE CONDITION; THERMAL PROCESSING CONDITIONS; VOLATILE RETENTION;

SPRAY DRYING;

ACACIA SENEGAL; DURIO ZIBETHINUS;

EID: 77949569354     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2010.01.001     Document Type: Article

References (32)

1. Arnoldi A. The Maillard reaction as a source of off-flavours. In: Baigrie B. (Ed). Taints and off-flavours in food (2003), Woodhead Publishing Limited, Cambridge, UK 162-175
2. Baldry J., Dougan J., and Howard G.E. Volatile flavouring constituents of durian. Phytochemistry 11 (1972) 2081-2084
3. Bangs W.E., and Reineccius G.A. Prediction of flavor retention during spray drying: an empirical approach. Journal of Food Science 6 (1990) 1683-1685
4. Bauchau P.C. Utilization of local Malaysia fruits (1972), Food Technology Research and Development Centre, Selangor, Malaysia 1-3
5. Buffo R., and Reineccius G.A. Optimization of gum acacia/modified starch/maltodextrin blends for the spray drying of flavors. Perfumer & Flavorist 25 (2000) 45-54
6. Che Man Y.B., Irwandi J., and Abdullah W.J.W. Effect of different types of maltodextrin and drying methods on physico-chemical and sensory properties of encapsulated durian flavour. Journal of the Science of Food and Agriculture 79 (1999) 1075-1080
7. Chin S.T., Nazimah S.A.H., Quek S.Y., Che Man Y.B., Abdul Rahman R., and Mat Hashim D. Changes of volatiles' attribute in durian pulp during freeze- and spray-drying process. LWT - Food Science and Technology 41 10 (2008) 1899-1905
8. Clarke R.J. Drying. In: Clarke R.J., and Macrae R. (Eds). Coffee. Technology Vol. 2 (1987), Elsevier Science Publisher, New York, USA 147-199
9. Finney J., Buffo R., and Reineccius G.A. Effects of type of atomization and processing temperatures on the physical properties and stability of spray-dried flavors. Journal of Food Science 67 3 (2002) 1108-1114
10. Flament I. Coffee flavor chemistry (2001), Wiley, New York
11. Hassan H.M., and Mumford C.J. Mechanism of drying of skin-forming materials; the significance of skin formation and a comparison between three types of material. Drying Technology 14 7 & 8 (1996) 1763-1777
12. Jonsdottir R., Olafsdottir G., Martinsdottir E., and Stefansson G. Flavor characterization of ripened cod roe by gas chromatography, sensory analysis, and electronic nose. Journal of Agricultural and Food Chemistry 52 (2004) 6250-6256
13. Komes D., Lovric T., and Ganic K.K. Aroma of dehydrated pear products. LWT 40 (2007) 1578-1586
14. Komes D., Lovric T., Ganic K.K., Kljusuric J.G., and Banovic M. TRehalose improves flavour retention in dehydrated apricot puree. International Journal of Food Science and Technology 40 (2005) 425-435
15. Lambadarious E., and Zabetakis I. Does high hydrostatic pressure affect fruit esters?. LWT 35 (2002) 362-366
16. Mui W.W.Y., Durance T.D., and Scaman C.H. Flavor and texture of banana chips dried by combinations of hot air, vacuum and microwave processing. Journal of Agricultural & Food Chemistry 50 (2002) 1883-1889
17. Munch P., Hofmann T., and Schieberle P. Comparison of key odorants generated by thermal treatment of commercial and self-prepared yeast extracts: influence of the amino acid composition on the odorant formation. Journal of Agricultural and Food Chemistry 45 (1997) 1338-1344
18. Naf R., and Velluz A. Sulfur compounds and some uncommon esters in Durian (Durio zibethinus Murr.). Flavour and Fragrance Journal 11 (1996) 295-303
19. Re M.I. Microencapsulation by spray dring. Drying Technology 16 (1998) 1195-1236
20. Reineccius G.A., Anandaraman S., and Bangs W.E. Spray drying of food flavors. I. Theory of flavor retention. Perfumer & Flavorist 7 (1982) 2-7
21. Rosenberg M., and Sheu T.Y. Microencapsulation of volatiles by spray-drying in whey protein-based wall systems. International Dairy Journal 6 (1996) 273-284
22. Rulkens W.H., and Thijssen H.A.C. The retention of organic volatiles in spray-drying aqueous carbohydrate solutions. Journal of Food Technology 7 (1972) 95-105
23. Sapii A.T., and Nanthachai S. Fruit growth and development. Durian: Fruit development, postharvest physiology, handling and marketing in ASEAN (1994), Horticulture Research Institute, Bangkok, Thailand pp 1-23
24. Soottitantawat A., Yoshii H., Furuta T., Ohgawara M., Forssell P., Partanen R., et al. Effect of water activity on the release characteristics and oxidative stability of D-limonene encapsulated by spray drying. Journal of Agricultural and Food Chemistry 52 (2004) 1269-1276
25. Soottitantawat A., Yoshii H., Furuta T., Ohgawara M., Forssell P., Partanen R., et al. Effect of water activity on the release characteristics and oxidative stability of D-limonene encapsulated by spray drying. Journal of Agricultural and Food Chemistry 52 (2005) 1269-1276
26. Thevenet F. Acacia gums: stabilizers for flavor encapsulation. In: Risch S.J., and Reineccius G.A. (Eds). Flavor encapsulation (1988), American Chemical Society, Washington, USA 37-44
27. Thevenet F. Acacia gums: natural encapsulation agent for food ingredients. ACS symposium series 590. In: Risch S.J., and Reineccius G.A. (Eds). Encapsulation and controlled release of food ingredients (1995), American Chemical Society, Washington, DC 51-59
28. Trubiano P.C., and Lacourse N.L. Emulsion-stabilizing starches: use in flavour encapsulation. In: Risch S.J., and Reineccius G.A. (Eds). Flavor encapsulation (1988), American Chemical Society, Washington, USA 45-54
29. Weenen H., Koolhaas W.E., and Apriyantono A. Sulfur containing volatiles of Durian fruits (Durio zibethinus). Journal of Agricultural & Food Chemistry 44 (1996) 3291-3293
30. Whorton C. Factors influencing volatile release from encapsulation matrices. In: Risch S.J., and Reineccius G.A. (Eds). Encapsulation and controlled released of food ingredients (1995), American Chemical Society, Washington, USA 135-142
31. Whorton C., and Reineccius G.A. Evaluation of the mechanisms associate with the release of encapsulated flavor materials from maltodextrin matrices. In: Risch S.J., and Reineccius G.A. (Eds). Encapsulation and controlled released of food ingredients (1995), American Chemical Society, Washington, USA 143-160
32. Yoshii H., Soottitantawat A., Liu X.D., Atarashi T., Furutu T., Aishima S., et al. Flavor release from spray-dried maltodextrin/gum Arabic or soy matrices as function of storage relative humidity. Innovative Food Science & Emerging Technologies 2 (2001) 55-61