Department of Agro-Industrial, Food and Environmental Technology, Faculty of Applied Science, Food and Agro-Industrial Research Center, King Mongkut's University of Technology North Bangkok, Bangsue, Bangkok, Thailand.
Mighty International Co., Ltd., Ladprao, Bangkok, Thailand.
PLoS One. 2023 Feb 3;18(2):e0269857. doi: 10.1371/journal.pone.0269857. eCollection 2023.
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.
本研究旨在通过挤压法从蛋氨酸和葡萄糖通过美拉德反应生产加工风味剂。改性淀粉被用作载体以降低扭矩并方便生产过程。制备了五种不同比例的加工风味剂配方，即 MS5（72：18：5：5）、MS15（64：16：15：5）、MS25（56：14：25：5）、MS35（42：12：35：5）和 MS45（40：10：45：5），并将其喂入挤出机。第一区和第二区的挤出机机筒温度控制在 100 和 120°C，螺杆转速为 30 rpm。测定所得产物的外观、扭矩、挤出前后的 pH 值、颜色、挥发性化合物和感官评价。含有最高量改性淀粉的配方（MS45）的挤出物的 L*（亮度）最高为 88.00，磨成粉末后增加到 93.00（非常浅）。所有配方的加工风味剂在香气、口感和水溶性方面的感官评分相似，颜色略有差异。然而，MS25、MS35 和 MS45 的扭矩为 10 Nm/cm3，而 MS5 和 MS15 的扭矩分别为 18 和 25 Nm/cm3。通过气相色谱-质谱法分析 MS25 挤出的加工风味剂的风味特征。发现了包括含硫和蔬菜气味类型的关键挥发性化合物二甲基二硫、甲硫醛和甲硫醇在内的 12 种挥发性化合物。四种吡嗪化合物呈现坚果、霉味和焦糖味；还检测到赋予黄油味类型的 3-羟基丁-2-酮和庚烷-2,3-二酮。结果表明，使用改性淀粉作为载体成功生产了加工风味剂，在挤压过程中便于降低扭矩。
