Formation of rice flavor powder with α-cyclodextrin by spray drying

Abstract

The spray drying conditions affect the retention of flavor compounds in the mimetic rice flavor powder. The wall material is one of the factors of pronounced importance that dictates the flavor retention of the rice flavor powder during spray drying. In this study, we focused on making rice flavor powder by spray drying from mimetic rice flavor oil and the binary mixtures of α-cyclodextrin (α-CD) and highly branched cyclic dextrin (HBCD) as wall material. The composition of α-CD and HBCD influenced the flavor retention and the amount of surface oil on the resultant spray-dried powders. The optimum α-CD content was 67%, at which a spray-dried powder of the highest flavor retention and the least amount of surface oil was obtained.