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.
|Number of pages||12|
|Journal||International Journal of Food Science and Technology|
|Issue number||Supplement 2|
|Publication status||Published - 2006|