Effect of Low Boiling Point Liquids on Volatile Retentions in Starch Extrudates

Abstract

Cinnamaldehyde, eugenol, nonanoic acid or 3-octanone were blended with corn starch (25% amylose content) and extruded in a C. W. Brabender twin-screw extruder. Acetone and isopropanol were injected in the third port at 0, 2.5 or 5% of feed. Injection of the low boiling point liquids and the flavor type significantly influenced radial expansion ratios. Both acetone and isopropanol reduced radial expansion ratios for all flavor compounds except 3-octanone. Specific mechanical energy (SME) was significantly influenced by injection of liquids. Except for nonanoic acid, flavor type significantly influenced SME. Volatile retention was significantly influenced by injection of liquid and flavor type. Higher volatiles retention were obtained upon injection of low boiling point liquids.