Extrusion of process flavorings from methionine and dextrose using modified starch as a carrier

Extrusion of process flavorings from methionine and dextrose using modified starch as a carrier

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This study aimed to produce process flavorings from methionine and glucose via Maillard reaction by extrusion method. Modified starch was used as a carrier to reduce the torque and facilitate the production process. Five formulations of process flavorings with different ratios of methionine: dextros...

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Bibliographic Details
Main Authors: Sirinapa Sasanam, Benjawan Thumthanaruk, Sombat Wijuntamook, Vasan Rattananupap, Savitri Vatanyoopaisarn, Chureerat Puttanlek, Dudsadee Uttapap, Solange I. Mussatto, Vilai Rungsardthong
Format: Article
Language:English
Published: Public Library of Science (PLoS) 2023-01-01
Series:PLoS ONE
Online Access:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9897556/?tool=EBI

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9897556/?tool=EBI

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