Flavour retention during high temperature short time extrusion cooking process: a review |
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Authors: | Bhesh Bhandari,Bruce D'Arcy,& Gordon Young |
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Affiliation: | Food Science and Technology, School of Land and Food Sciences, The University of Queensland, Gatton, Queensland 4345, Australia |
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Abstract: | 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 β-cyclodextrin-flavour complex, is highlighted in this paper. |
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Keywords: | β-Cyclodextrin microencapsulation volatiles |
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