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Titolo:
Influence of the nature and treatment of starch on aroma retention
Autore:
Boutboul, A; Giampaoli, P; Feigenbaum, A; Ducruet, V;
Indirizzi:
INRA, SquAle, Lab Nutr & Secur Alimentaire, F-78352 Jouy En Josas, France INRA Jouy En Josas France F-78352 entaire, F-78352 Jouy En Josas, France ENSIA, Lab Chim Subst Nat, F-91744 Massy, France ENSIA Massy France F-91744 IA, Lab Chim Subst Nat, F-91744 Massy, France INRA, Unite Physicochim & Biotechnol Polymeres, F-51687 Reims, France INRA Reims France F-51687 & Biotechnol Polymeres, F-51687 Reims, France
Titolo Testata:
CARBOHYDRATE POLYMERS
fascicolo: 1, volume: 47, anno: 2002,
pagine: 73 - 82
SICI:
0144-8617(200201)47:1<73:IOTNAT>2.0.ZU;2-M
Fonte:
ISI
Lingua:
ENG
Soggetto:
INVERSE GAS-CHROMATOGRAPHY; PHASE-TRANSITIONS; ORGANIC-COMPOUNDS; FLAVOR; SORPTION; COMPLEXES;
Keywords:
starch; aroma; retention; IGC; extrusion; structure;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Life Sciences
Physical, Chemical & Earth Sciences
Citazioni:
29
Recensione:
Indirizzi per estratti:
Indirizzo: Ducruet, V INRA, SquAle, Lab Nutr & Secur Alimentaire, F-78352 Jouy En Josas, France INRA Jouy En Josas France F-78352 78352 Jouy En Josas, France
Citazione:
A. Boutboul et al., "Influence of the nature and treatment of starch on aroma retention", CARBOHY POL, 47(1), 2002, pp. 73-82

Abstract

The retention of aroma compounds (d-limonene, ethyl hexanoate, octanal and1-hexanol) on different starch matrices was measured using inverse gas chromatography. The starch materials were native, acetylated and pregelatinised corn starches, maltodextrin and extruded corn starches. The influence of the amylose content and of the physical characteristics of starch (specificarea, particle shape and size) were studied. Whatever the type of starch, retention increased with the polarity of the flavour molecules in the sequence: d-limonene < ethyl hexanoate < octanal < 1-hexanol. Maltodextrin appeared to be the most efficient matrix for flavour retention, followed by pregelatinised starches, extruded high-amylose starch and finally granular starches (native and acetylated starches). Retention on native starches did notfollow the amylose content, unlike that on extruded starches. Specific area was the main factor, which could explain the different behaviour of samples. (C) 2002 Elsevier Science Ltd. All rights reserved.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 03/06/20 alle ore 09:42:27