A. Farouk et al., Effect of amino acids on the composition and properties of extruded mixtures of wheat flour and glucose, NAHRUNG, 44(3), 2000, pp. 188-192
Wheat flour was extruded at 100-120 degrees C with 5% D-glucose or mixtures
of 5% D-glucose and 0.5% or 2.0% of L-alanine, L-leucine, L-lysine, L-thre
onine or L-cysteine. The extent of browning was only moderate, and yellow a
nd red pigments were produced. The odour intensity increased with the addit
ion of either glucose or a mixture of glucose and amino acids; the odour wa
s not significantly intensive according to sensory acceptancy analysis. The
odour profile was influenced by the structure of amino acid present in the
extruded material. The addition of D-glucose increased the production of f
uran derivatives, and in lesser degree, of pyrazines in the extruded produc
t. The pyrazine content increased with the addition of amino acids, except
cysteine which enhanced the production of sulphur compounds instead of pyra
zines. The composition of the pyrazine fraction varied depending on the ami
no acid added. Pretreatment of D-glucose with an amino acid in aqueous solu
tion affected the composition of volatiles, but it did not significantly en
hance the pyrazine production.