کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4563147 1330750 2006 14 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Extrusion of mixtures of starch and d-limonene encapsulated with β-cyclodextrin: Flavour retention and physical properties
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Extrusion of mixtures of starch and d-limonene encapsulated with β-cyclodextrin: Flavour retention and physical properties
چکیده انگلیسی

d-Limonene was encapsulated with β-cyclodextrin to improve its retention during pre-added flavour starch extrusion. The objective of this work was to determine the effect of processing condition on the flavour retention and extrudate properties. Corn starch containing five levels of β-cyclodextrin-d-limonene capsules (0–5%) were extruded at five different maximum barrel temperatures (133–167 °C) and screw speeds (158–242 rpm) using a twin screw extruder. The effect of these parameters on the flavour retention, expansion, texture, colour difference (ΔE), Water Absorption Index, Water Solubility Index, and residence time distribution (RTD) were investigated. Barrel temperature and capsule level predominantly influenced flavour retention and extrudate properties, while screw speed primarily affected extruder performances such as torque, die pressure, specific mechanical energy and RTD.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Research International - Volume 39, Issue 3, April 2006, Pages 318–331
نویسندگان
, , , , ,