Effect of extrusion parameters on flavour retention, functional and physical properties of mixtures of starch and d-limonene encapsulated in milk protein

S. Yuliani, Peter Torley, B. D'Arcy, T. Nicholson, B. Bhandari

Research output: Contribution to journalArticle

26 Citations (Scopus)

Abstract

The purpose of this research was to investigate the retention of flavour volatiles encapsulated in waterinsoluble systems during high temperature'short time extrusion process. A protein precipitation method was used to produce water-insoluble capsules encapsulating limonene, and the capsules were added to the extruder feed material (cornstarch). A twin-screw extruder was used to evaluate the effect of capsule level of addition (0'5%), barrel temperature (125'145 degrees C) and screw speed (145'175 r.p.m.) on extruder parameters(torque, die pressure, specific mechanical energy, residence time distribution) and extrudate properties[flavour retention, texture, colour, density, expansion, water absorption index, water solubility index (WSI)].Capsule level had a significant effect on extrusion conditions, flavour retention and extrudate physical properties. Flavour retention increased with the increase in capsule level from 0% to 2.5%, reached amaximum value at capsule level of 2.5% and decreased when the capsule level increased from 2.5% to 5%.The die pressure, torque, expansion ratio, hardness and WSI exhibited the opposite effect with the presence of capsules.
Original languageEnglish
Pages (from-to)83-94
Number of pages12
JournalInternational Journal of Food Science and Technology
Volume41
Issue numberSupplement 2
DOIs
Publication statusPublished - 2006

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