Fig 1.
Overall experiments for the study of process flavorings production by extrusion using modified starch as a carrier.
Table 1.
pH of mixed substrate and torque used during extrusion, as well as the appearance, pH and moisture content of extruded process flavorings produced from various ratios of substrates.
Table 2.
Color indicators (L*, a*, b*) of the extruded process flavorings produced from various ratios of substrates, before and after size reduction into powder.
Table 3.
Sensory evaluation of process flavorings produced from various ratios of mixed substrates using a 9-point scoring scale.
Table 4.
Volatile compounds, odor, and taste description of process flavorings extruded from methionine: dextrose: modified starch: water at the ratio of 56:14:25:5.
Fig 2.
Distribution of the main classes of volatile compounds found in process flavorings using methionine: dextrose: modified starch: water at the ratio of 56:14:25:5.
Fig 3.
Flavor wheel of process flavorings extruded from methionine: dextrose: modified starch: water at the ratio of 56:14:25:5.