The effects of extrusion conditions and the addition of volatile compounds and flavour enhancers to corn grits on the retention of the volatile compounds and texture of the extrudates

International Journal of Food Science and Technology

Volumn 47, Issue 9, 2012, Pages 1896-1902

  Conti Silva, Ana C ^a   Bastos, Deborah H M ^b   Arêas, José A G ^b  

^a SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

^b UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Aroma; Flavour enhancer; Texture; Thermoplastic extrusion; Volatiles

Indexed keywords

AROMA; BREAK DOWN; CORN GRIT; DYNAMIC HEADSPACE; ETHYL BUTYRATE; EXPANSION RATIO; EXTRUDATES; EXTRUSION CONDITIONS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; PROCESSING CONDITION; PROCESSING TEMPERATURE; THERMOPLASTIC EXTRUSION; VOLATILE COMPOUNDS; VOLATILES;

BUTYRIC ACID; EXPANSION; EXTRUSION; GAS CHROMATOGRAPHY; PROCESSING; TEXTURES; VOLATILE FATTY ACIDS;

VOLATILE ORGANIC COMPOUNDS;

ZEA MAYS;

EID: 84865194653     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2012.03047.x     Document Type: Article

References (24)

1. Bhandari, B.R. & Howes, T. (1999). Implication of glass transition for the drying and stability of dried foods. Journal of Food Engineering, 40, 71-79.
2. Bhandari, B., D'Arcy, B. & Young, G. (2001). Flavour retention during high temperature short time extrusion cooking process: a review. International Journal of Food Science and Technology, 36, 453-461.
3. Bredie, W.L.P., Mottram, D.S. & Guy, R.C.E. (1998). Aroma volatiles generated during extrusion cooking of maize flour. Journal of Agricultural and Food Chemistry, 46, 1479-1487.
4. Brennan, M.A., Monro, J.A. & Brennan, C.S. (2008). Effect of inclusion of soluble and insoluble fibres into extruded breakfast cereal products made with reverse screw configuration. International Journal of Food Science and Technology, 43, 2278-2288.
5. Capriles, V.D., Coelho, K.D., Guerra-Matias, A.C. & Arêas, J.A.G. (2008). Effects of processing methods on amaranth starch digestibility and predicted glycemic index. Journal of Food Science, 73, H160-H164.
6. Capriles, V.D., Soares, R.A.M. & Arêas, J.A.G. (2009). Storage stability of snacks with reduced saturated and trans fatty acids contents. Ciência e Tecnologia de Alimentos, 29, 690-695.
7. Cassar, R., Sardinha, F.A. & Arêas, J.A.G. (2008). Effect of glutamate and inosinate on sensory and instrumental texture of extruded products. International Journal of Food Science and Technology, 43, 1528-1533.
8. Chávez-Jáuregui, R.N., Silva, M.E.M.P. & Arêas, J.A.G. (2000). Extrusion cooking process for amaranth (Amaranthus caudatus L.). Journal of Food Science, 65, 1009-1015.
9. Franco, M.R.B. & Rodriguez-Amaya, D.B. (1983). Trapping of soursop (Annona muricata) juice volatiles on porapak Q by suction. Journal of the Science of Food and Agriculture, 34, 293-299.
10. Frank, D.C., Owen, C.M. & Patterson, J. (2004). Solid phase microextraction (SPME) combined with gas-chromatography and olfactometry-mass spectrometry for characterization of cheese aroma compounds. Lebensmittel-Wissenschaft & Technologie, 37, 139-154.
11. Frank, D., O'Riordan, P., Zabaras, D. & Varelis, P. (2006). Cheddar cheese volatile profiling using dynamic headspace and gas chromatography-mass spectrometry olfactometry. Australian Journal of Dairy Technology, 61, 105-107.
12. Gogus, F., Ozel, M.Z. & Lewis, A.C. (2006). Analysis of the volatile components of Cheddar cheese by direct thermal desorption-GCxGC-TOF/MS. Journal of Separation Science, 29, 1217-1222.
13. Heyhoe, T.C. (2000). Method of manufacturing an expanded, extruded food product. US Patent 6, 146, 679. 14 de Novembro de 2000.
14. Kim, C.H. & Maga, J.A. (1994). Chain length and functional group impact on flavour retention during extrusion. In: Thermally Generated Flavours (edited by T.H. Parliament, M.J. Morello & R.J. McGorrin). Pp. 380-384. Washington, DC: American Chemical Society.
15. Kokini, J.L., Chang, C.N. & Lai, L.S. (1992). The role of rheological properties on extrudate expansion. In: Food Extrusion Science and Technology (edited by J.L. Kokini, C. Ho & M.V. Karwe). Pp. 631-652. New York, NY: Marcel Dekker, Inc.
16. Kollengode, A.N.R. & Hanna, M.A. (1997). Cyclodextrin complexed flavors retention in extruded starches. Journal of Food Science, 62, 1057-1060.
17. Lide, D.R. (1997). CRC Handbook of Chemistry and Physics: A Ready-Reference Book of Chemical and Physical Data, 78th edn. 2512p. Boca Raton, FL: CRC Press.
18. Meilgaard, M., Civille, G.V. & Carr, B.T. (1999). Sensory Evaluation Techniques, 3rd edn. Pp. 54; 111. Boca Raton, FL: CRC Press, 387p.
19. O'Riordan, P.J. & Delahunty, C.M. (2003). Characterisation of commercial Cheddar cheese flavour. 2: study of Cheddar cheese discrimination by composition, volatile compounds and descriptive flavour assessment. International Dairy Journal, 13, 371-389.
20. Palkert, P.E. & Fagerson, I.S. (1980). Determination of flavor retention in pre-extrusion flavored textured soy protein. Journal of Food Science, 45, 526-528; 533.
21. Reifsteck, B.M. & Jeon, I.J. (2000). Retention of volatile flavours in confections by extrusion processing. Food Reviews International, 16, 435-452.
22. Silva, A.C.C., Bastos, D.H.M., Arêas, J.A.G., Facanali, R. & Marques, M.O.M. (2008). Volatile compounds in the thermoplastic extrusion of bovine rumen. Química Nova, 31, 1990-1993.
23. Yuliani, S., Bhandari, B., Rutgers, R. & D'Arcy, B. (2004). Application of microencapsulated flavour to extrusion product. Food Reviews International, 20, 163-185.
24. Yuliani, S., Torley, P.J., D'Arcy, B., Nicholson, T. & Bhandari, B. (2006). Extrusion of mixtures of starch and D-limonene encapsulated with b-cyclodextrin: flavour retention and physical properties. Food Reviews International, 39, 318-331.