Extrusion of process flavorings from methionine and dextrose using modified starch as a carrier
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...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
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Public Library of Science (PLoS)
2023-01-01
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| Series: | PLoS ONE |
| Online Access: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9897556/?tool=EBI |
| _version_ | 1811170972420538368 |
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| author | Sirinapa Sasanam Benjawan Thumthanaruk Sombat Wijuntamook Vasan Rattananupap Savitri Vatanyoopaisarn Chureerat Puttanlek Dudsadee Uttapap Solange I. Mussatto Vilai Rungsardthong |
| author_facet | Sirinapa Sasanam Benjawan Thumthanaruk Sombat Wijuntamook Vasan Rattananupap Savitri Vatanyoopaisarn Chureerat Puttanlek Dudsadee Uttapap Solange I. Mussatto Vilai Rungsardthong |
| author_sort | Sirinapa Sasanam |
| collection | DOAJ |
| description | 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: dextrose: modified starch: water as MS5 (72:18:5:5), MS15 (64:16:15:5), MS25 (56:14:25:5), MS35 (42:12:35:5), and MS45 (40:10:45:5) were prepared and feded into the extruder. The temperatures of the extruder barrel in zones 1 and 2 were controlled at 100, and 120°C, with a screw speed of 30 rpm. The appearance of the obtained products, torque, pH before and after extrusion, color, volatile compounds, and sensory evaluation were determined. The extrudate from the formulation containing the highest amount of modified starch (MS45) gave the highest L* (lightness) of 88.00, which increased to 93.00 (very light) after grinding into a powder. The process flavorings from all formulations exhibited similar sensory scores in terms of aroma, taste, and water solubility, with a very slight difference in color. However, MS25, MS35 and MS45 indicated the torque at 10 Nm/cm3, while MS5 and MS 15 exhibited higher torque at 18, and 25 Nm/cm3, respectively. Extruded process flavorings from MS25 were analyzed for their flavor profiles by gas chromatography-mass spectrometry. Twelve volatile compounds including the key volatile compounds for sulfurous and vegetable odor type, dimethyl disulfide, methional, and methanethiol, were found. Four pyrazine compounds presented nutty, musty and caramelly odor; and 3-hydroxybutan-2-one and heptane-2,3-dione, which gave buttery odor type, were also detected. The results demonstrated a successful production of process flavorings using modified starch as carrier to facilitate and reduce the torque during the extrusion process. |
| first_indexed | 2024-04-10T17:05:41Z |
| format | Article |
| id | doaj.art-e2afc3439060434c8a891f3054773ecf |
| institution | Directory Open Access Journal |
| issn | 1932-6203 |
| language | English |
| last_indexed | 2024-04-10T17:05:41Z |
| publishDate | 2023-01-01 |
| publisher | Public Library of Science (PLoS) |
| record_format | Article |
| series | PLoS ONE |
| spelling | doaj.art-e2afc3439060434c8a891f3054773ecf2023-02-06T05:31:02ZengPublic Library of Science (PLoS)PLoS ONE1932-62032023-01-01182Extrusion of process flavorings from methionine and dextrose using modified starch as a carrierSirinapa SasanamBenjawan ThumthanarukSombat WijuntamookVasan RattananupapSavitri VatanyoopaisarnChureerat PuttanlekDudsadee UttapapSolange I. MussattoVilai RungsardthongThis 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: dextrose: modified starch: water as MS5 (72:18:5:5), MS15 (64:16:15:5), MS25 (56:14:25:5), MS35 (42:12:35:5), and MS45 (40:10:45:5) were prepared and feded into the extruder. The temperatures of the extruder barrel in zones 1 and 2 were controlled at 100, and 120°C, with a screw speed of 30 rpm. The appearance of the obtained products, torque, pH before and after extrusion, color, volatile compounds, and sensory evaluation were determined. The extrudate from the formulation containing the highest amount of modified starch (MS45) gave the highest L* (lightness) of 88.00, which increased to 93.00 (very light) after grinding into a powder. The process flavorings from all formulations exhibited similar sensory scores in terms of aroma, taste, and water solubility, with a very slight difference in color. However, MS25, MS35 and MS45 indicated the torque at 10 Nm/cm3, while MS5 and MS 15 exhibited higher torque at 18, and 25 Nm/cm3, respectively. Extruded process flavorings from MS25 were analyzed for their flavor profiles by gas chromatography-mass spectrometry. Twelve volatile compounds including the key volatile compounds for sulfurous and vegetable odor type, dimethyl disulfide, methional, and methanethiol, were found. Four pyrazine compounds presented nutty, musty and caramelly odor; and 3-hydroxybutan-2-one and heptane-2,3-dione, which gave buttery odor type, were also detected. The results demonstrated a successful production of process flavorings using modified starch as carrier to facilitate and reduce the torque during the extrusion process.https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9897556/?tool=EBI |
| spellingShingle | Sirinapa Sasanam Benjawan Thumthanaruk Sombat Wijuntamook Vasan Rattananupap Savitri Vatanyoopaisarn Chureerat Puttanlek Dudsadee Uttapap Solange I. Mussatto Vilai Rungsardthong Extrusion of process flavorings from methionine and dextrose using modified starch as a carrier PLoS ONE |
| title | Extrusion of process flavorings from methionine and dextrose using modified starch as a carrier |
| title_full | Extrusion of process flavorings from methionine and dextrose using modified starch as a carrier |
| title_fullStr | Extrusion of process flavorings from methionine and dextrose using modified starch as a carrier |
| title_full_unstemmed | Extrusion of process flavorings from methionine and dextrose using modified starch as a carrier |
| title_short | Extrusion of process flavorings from methionine and dextrose using modified starch as a carrier |
| title_sort | extrusion of process flavorings from methionine and dextrose using modified starch as a carrier |
| url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9897556/?tool=EBI |
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