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Related Experiment Videos

Flavor generation during extrusion cooking

W E Riha1, C T Ho

  • 1Department of Food Science, New Jersey Agricultural Experiment Station Rutgers, State University of New Jersey, New Brunswick 08903, USA.

Advances in Experimental Medicine and Biology
|May 23, 1998
PubMed
Summary

Extrusion cooking efficiently produces flavor volatiles but risks their loss. This review examines flavor reactions during extrusion in different flours and with added precursors.

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Area of Science:

  • Food Science
  • Chemical Engineering
  • Sensory Science

Background:

  • Extrusion cooking is a high-temperature, short-time (HTST) process.
  • HTST processing is effective for generating flavor volatiles.
  • Volatile loss during extrusion is a significant challenge.

Purpose of the Study:

  • To review flavor-related reactions during extrusion cooking.
  • To investigate the formation and retention of flavor volatiles.
  • To analyze the impact of different flours and reactive precursors.

Main Methods:

  • Literature review of extrusion cooking processes.
  • Analysis of chemical reactions influencing flavor volatiles.
  • Examination of factors affecting volatile retention.

Main Results:

  • Extrusion facilitates various flavor-generating reactions.
  • Flour composition significantly impacts volatile profiles.
  • Reactive precursors can enhance or alter flavor formation.

Conclusions:

  • Understanding flavor reactions is crucial for optimizing extrusion.
  • Controlling process parameters and ingredients can minimize volatile loss.
  • Further research can enhance flavor development in extruded foods.

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