CYCLODEXTRIN COMPLEXED FLAVORS RETENTION IN EXTRUDED STARCHES

Corn starch (25% amylose) was blended with cyclodextrin-complexed cinn amaldehyde, eugenol, nonanoic acid or 3-octanone and extruded in a C. W. Brabender twin screw extruder. Radial expansion ratios,specific mec hanical energy (SME) and flavor retained compound were influenced by f lavor type. Comparisons of blending flavors prior to extrusion and inj ection of flavors during extrusion were made with cyclodextrin-complex ed flavors. Radial expansion ratio and SME were affected by method of flavor addition. Recoveries of 70 to 100% were obtained in extrudates using cyclodextrin-complexed flavors.