Journal of Food Science · 1996 · 12 citations · 3 references
AgricultureFood ScienceFood ChemistryFood EngineeringFood ProcessingExtrusion ProcessingFeed AdditivesFeed CompositionFeed IngredientsVolatile Aroma AnalysisVolatile Organic CompoundsMechanical Specific EnergyMoisture ContentMoisture Content DependenceMoisture Content EffectsSpecific EnergySpecific Mechanical EnergyVolatile Compound RetentionVolatile Matter Content
ABSTRACT Normal corn starch with 15 to 21% (db) moisture content was extrusion‐cooked in a twin‐screw extruder. Cinnamaldehyde, nonanoic acid, 3‐octanone and eugenol, at concentrations of 1 to 5% (w/w), were either premixed with the feed or injected into the barrel. Response surface methodology was used to predict percent initial amount retained. Radial expansion ratios were different when volatile components were premixed with the feed for all components except 3‐octanone. Only nonanoic acid influenced (P > F = 0.001) specific mechanical energy values due to the method of addition. Volatile component retention was enhanced when they were injected into the extruder barrel as compared to pre‐mixing with the feed.
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