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Updated: May 11, 2026
05:55
High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize (Zea mays L.)
Published on: June 16, 2018
A holistic approach towards defined product attributes by Maillard-type food processing.
Tomas Davidek1, Silke Illmann, Andreas Rytz
1Nestlé Product Technology Center Orbe, 1350 Orbe, Switzerland.
Food & Function
|May 21, 2013
Summary
This study optimized extruded food products by controlling recipe and processing parameters. Specific ingredients like lysine and phosphate can reduce harmful acrylamide without affecting flavor or texture.
Area of Science:
- Food Science and Technology
- Extrusion Processing
- Chemical Analysis of Food Components
Background:
- Extruded products are susceptible to variations in color, viscosity, acrylamide, and flavor.
- Understanding the interplay between processing and recipe parameters is crucial for product quality control.
- Acrylamide formation and flavor compound generation are key concerns in food extrusion.
Purpose of the Study:
- To investigate the impact of process and recipe parameters on extruded product attributes.
- To identify specific parameters for modulating flavor markers and mitigating acrylamide formation.
- To establish a holistic approach for optimizing multiple product attributes during extrusion.
Main Methods:
- Fractional factorial experimental design was employed.
- Quantified effects of process parameters (temperature, moisture) and recipe parameters (lysine, phosphate, pH).
- Analyzed product attributes: color, viscosity, acrylamide, and 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF).
Main Results:
- Recipe parameters (lysine, phosphate) modulate HDMF without altering specific mechanical energy (SME) or texture.
- Processing parameters (temperature, moisture) affect both HDMF and SME concurrently.
- Phosphate, temperature, and moisture impact both HDMF and acrylamide; pH and lysine show distinct trends, enabling targeted acrylamide mitigation without flavor compromise.
Conclusions:
- Recipe adjustments (lysine, pH) offer a strategy to reduce acrylamide without negatively impacting flavor.
- Controlling extrusion parameters allows for simultaneous optimization of flavor and reduction of harmful compounds.
- A holistic approach integrating process and recipe factors is effective for enhancing overall product quality in extrusion.
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