DETERMINATION OF FLAVOR RETENTION IN PRE‐EXTRUSION FLAVORED TEXTURED SOY PROTEIN
- 1 May 1980
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 45 (3) , 526-528
- https://doi.org/10.1111/j.1365-2621.1980.tb04093.x
Abstract
The effect of extrusion processing upon the retention of pre‐extrusion added flavor compounds in textured soy protein was determined using a Tenax trapping system. The Tenax trapping system was found to allow rapid analysis and yield reproducible results. Extrusion processing was found by this method to result in a large reduction in the levels of pre‐extrusion added flavor compounds. Recovery of the ten compounds studied was found to range from 4–22% with an average recovery of 9.36. Absorption of the flavor compounds by textured soy protein was found to contribute significantly to reductions in flavor compound recovery and the degree of absorption was found to vary widely for different compounds. Drying of flavored textured soy protein after extrusion was found to have little effect upon flavor levels.This publication has 4 references indexed in Scilit:
- Flavor problems of vegetable food proteinsJournal of Oil & Fat Industries, 1979
- Parameters affecting the binding of volatile flavor compounds in model food systems. I. ProteinsJournal of Agricultural and Food Chemistry, 1974
- Interaction of flavor compounds with soy proteinJournal of Oil & Fat Industries, 1974
- Studies on Flavor Components in SoybeanAgricultural and Biological Chemistry, 1970