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Flavor Retention in Pregelatinized and Internally Flavored Starch Extrudates¹

¹Published as Journal Series No. 11817 of the University of Nebraska Agricultural Research Division. ²Research associate, Industrial Agricultural Products Center, University of Nebraska, Lincoln, NE 68583-0730. ³Professor, Departments of Food Science and Technology and Biological Systems Engineering, and Director, Industrial Agricultural Products Center, University of Nebraska, Lincoln, NE 68583-0730. ⁴Corresponding author. E-mail: bsen024@unlvm.unl.edu

Corn starch (25% amylose content) was pregelatinized in a twin-screw extruder. The extrudate was ground and reextruded after adjusting moisture content to 9, 13, or 17% (db) and blending with 5% (w/w) of flavor compounds cinnamaldehyde, eugenol, nonanoic acid, or 3-octanone. Initial moisture content significantly influenced radial expansion, specific mechanical energy, and flavor retention. Significantly higher flavor retention was obtained when flavor was injected into the extruder barrel as compared to preblending of flavors in pregelatinized starch. Flavor retention upon extrusion was lower with pregelatinized starch than with raw starch.