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Food & Function Food & Function View Article Online PAPER View Journal | View Issue A holistic approach towards defined product attributes by Maillard-type food processing Cite this: Food Funct., 2013, 4, 1105 Tomas Davidek,a Silke Illmann,a Andreas Rytzb and Imre Blank*a A fractional factorial experimental design was used to quantify the impact of process and recipe parameters on selected product attributes of extruded products (colour, viscosity, acrylamide, and the flavour marker 4-hydroxy-2,5-dimethyl-3(2H)-furanone, HDMF). The study has shown that recipe parameters (lysine, phosphate) can be used to modulate the HDMF level without changing the specific mechanical energy (SME) and consequently the texture of the product, while processing parameters (temperature, moisture) impact both HDMF and SME in parallel. Similarly, several parameters, including Received 27th February 2013 phosphate level, temperature and moisture, simultaneously impact both HDMF and acrylamide Accepted 21st April 2013 formation, while pH and addition of lysine showed different trends. Therefore, the latter two options DOI: 10.1039/c3fo60080g can be used to mitigate acrylamide without a negative impact on flavour. Such a holistic approach has www.rsc.org/foodfunction been shown as a powerful tool to optimize various product attributes upon food processing. Introduction Experimental Materials Extrusion is a versatile process for manufacturing of numerous foods which permits in one step several operations such as Rice our (Remy Industries N.V., Leuven-Wijgmaal, Belgium); conveying, mixing, cooking, texturing and shaping to be per- calcium carbonate (Brenntag Schweizerhall, Basel, Switzer- formed.1,2 Low labour, low energy and oor requirements are land); monosodium phosphate (anhydrous, >98%), disodium some of the advantages of extrusion.2 However, there are still phosphate (anhydrous, >98%) (Thermphos International BV, some challenges linked to extrusion cooking and avour Vlissingen, The Netherlands); L-lysine HCl (>99%) (Aminolabs, generation is one of them. Short residence time and aroma Hasselt, Belgium); L-rhamnose monohydrate (>99%) (Kaden Bio-chemicals, Hamburg, Germany); 4-hydroxy-2,5-dimethyl- Published on 20 May 2013. Downloaded by RSC Internal 02/07/2013 16:10:38. stripping at the die are o en pointed out as the main reasons for the less intense avour of extruded products.3–6 Another 3(2H)-furanone (HDMF, 99.6%) (Givaudan, Dubendorf,¨ 13 challenge is to modulate avour without negatively impacting Switzerland); C2-HDMF (isotopic purity >99%) (Aroma Lab, other product attributes, such as colour, shape, texture, nutri- Planegg, Germany); methanol (>99.9%) (Merck, Darmstadt, tive value or product safety. Germany); methyl acetate (99.5%), sodium sulphate (anhy- A holistic approach based on an experimental design and drous, >99%) (Fluka, Buchs, Switzerland). global product characterisation may be very useful to better understand the impact of recipe and processing parameters on Extrusion trials the avour of extruded products and, at the same time, on the The trials were performed on a BC 21 extruder (Clextral, Fir- other product attributes contributing to the overall product miny, France) using a rice our based model recipe. These trials quality. systematically varied 3 recipe parameters and 4 extrusion The aim of our study was to illustrate the benet of such a parameters: holistic approach by evaluating the impact of selected recipe Rhamnose : lysine molar ratio (1 : 0, 3 : 1) and extrusion parameters on different product attributes pH (6.4, 7.7) generated in a model rice recipe enriched with rhamnose. The À Phosphate level (0.035, 0.134 mol kg 1) investigated attributes include colour, viscosity, acrylamide Way of precursor addition (dry mix, slurry) level, and the level of the caramel smelling 4-hydroxy-2,5- Moisture (17, 20, 23%) dimethyl-3(2H)-furanone (HDMF). Rhamnose, a 6-deoxyhexose, Screw speed (300, 400, 500 rpm) is a well-known precursor of HDMF.7–10 Temp./extruder length (120 C/700 mm, 120 C/500 mm, 135 C/500 mm, 150 C/500 mm). aNestl´e Product Technology Center Orbe, 1350 Orbe, Switzerland. E-mail: imre. All possible combinations of these 7 parameters would lead 4 2 1 [email protected]; Fax: +41 244427021; Tel: +41 244427532 to 576 trials (¼ 2 3 4 full-factorial design). A fractional factorial bNestle Research Centre, 1000 Lausanne 26, Switzerland design over 32 trials was used in order to reduce the This journal is ª The Royal Society of Chemistry 2013 Food Funct., 2013, 4, 1105–1110 | 1105 View Article Online Food & Function Paper experimental effort without compromising on the quality of the a 250 mm  4 mm i.d. CarboPac PA100 anion exchange column results (Table 1). Rhamnose (0.9%) and lysine were either added (Dionex) and a 50 mm  4 mm i.d. CarboPac PA100 guard as such into a dry mix (dry addition) or were dissolved in water column (Dionex). Isocratic separation using water (A) and NaOH À and injected into the extruder (slurry preparation). The extruded (100 mmol L 1, B) was achieved as follows: 88% A and 12% B as a À products were dried in a Minimat ZIBO M oven (Wiesheu, Ger- mobile phase at a ow rate of 1 mL min 1 for 18 min. Each many) and milled in a MGI-628 mill (Frewitt, Switzerland). analytical cycle was followed by cleaning and regeneration of the À column with NaOH (1 mol L 1) for 5 min and equilibration of the column with initial conditions for 10 min. L-Rhamnose was Rhamnose analysis quantied with an electrochemical detector equipped with a gold Ground product (2 g) was suspended in hot water (75 mL, 70 C) working electrode. The electrode pulse potentials were as follows: ¼ – ¼ – ¼ and extracted (30 min) in a volumetric ask (100 mL). Aer the E1 0.1 V, 0 400 ms; E2 2.0 V, 410 420 ms; E3 0.6 V, 430 ms, ¼ – extraction, the volume of the extract was adjusted to 100 mL E4 0.1 V, and 440 500 ms. To increase the sensitivity, the À with water, ltered through a double layer lter (Acrodisc PF column eluent was mixed with NaOH (300 mmol L 1,0.5mL À Syringe Filters, 0.8/0.2 mm/25 mm) and analysed by High- min 1) prior to the detection. Quantication was based on a Performance Anion-Exchange Chromatography (HPAEC). calibration curve by comparing the peak area with that of stan- Quantitative data were obtained using a calibration curve. dard solutions containing known amounts of pure compounds. HPAEC analyses were performed on a Dionex ion chroma- Each sample was injected twice (variation coefficient <3%). The tography system (DX500, Dionex, Sunnyvale, CA) composed of an solutions and eluents were prepared using ultra-pure deionised autosampler (model AS-50 with a 25 mL sample loop), a gradient water (specic resistivity 18.2 MU cm) from a Milli-Q-system pump (model GP-50) with on-line degas, an electrochemical (Millipore, Bedford, MA). NaOH solutions used as eluents were detector (model ED-40) and a post column pump (HPLC Compact prepared by diluting a carbonate free 50–52% (w/w) NaOH solu- Pump, Bischoff, Germany). The separation was accomplished on tion in water previously degassed under vacuum. Table 1 Fractional factorial design for preparation of extrudates Rha : Lysa Phosphate Moisture Screw speed Extruder Way of À Sample # pH (mol/mol) (mol kg 1) % (rpm) Temp. (C) lengthb additionc A01 6.4 1 : 0 0.035 17 500 150 Short Dry A02 6.4 1 : 0 0.035 20 400 120 Long Slurry A03 6.4 1 : 0 0.035 20 400 120 Short Slurry A04 6.4 1 : 0 0.035 23 300 135 Short Dry A05 6.4 1 : 0 0.134 17 500 120 Short Slurry A06 6.4 1 : 0 0.134 20 400 135 Short Dry A07 6.4 1 : 0 0.134 20 400 150 Short Dry Published on 20 May 2013. Downloaded by RSC Internal 02/07/2013 16:10:38. A08 6.4 1 : 0 0.134 23 300 120 Long Slurry A09 6.4 3 : 1 0.035 17 400 150 Short Slurry A10 6.4 3 : 1 0.035 20 500 120 Long Dry A11 6.4 3 : 1 0.035 20 300 120 Short Dry A12 6.4 3 : 1 0.035 23 400 135 Short Slurry A13 6.4 3 : 1 0.134 17 400 120 Short Dry A14 6.4 3 : 1 0.134 20 500 135 Short Slurry A15 6.4 3 : 1 0.134 20 300 150 Short Slurry A16 6.4 3 : 1 0.134 23 400 120 Long Dry A17 7.7 1 : 0 0.035 17 400 120 Long Slurry A18 7.7 1 : 0 0.035 20 300 150 Short Dry A19 7.7 1 : 0 0.035 20 500 135 Short Dry A20 7.7 1 : 0 0.035 23 400 120 Short Slurry A21 7.7 1 : 0 0.134 17 400 135 Short Dry A22 7.7 1 : 0 0.134 20 300 120 Short Slurry A23 7.7 1 : 0 0.134 20 500 120 Long Slurry A24 7.7 1 : 0 0.134 23 400 150 Short Dry A25 7.7 3 : 1 0.035 17 300 120 Long Dry A26 7.7 3 : 1 0.035 20 400 150 Short Slurry A27 7.7 3 : 1 0.035 20 400 135 Short Slurry A28 7.7 3 : 1 0.035 23 500 120 Short Dry A29 7.7 3 : 1 0.134 17 300 135 Short Slurry A30 7.7 3 : 1 0.134 20 400 120 Short Dry A31 7.7 3 : 1 0.134 20 400 120 Long Dry A32 7.7 3 : 1 0.134 23 500 150 Short Slurry a b c Rha ¼ L-rhamnose, Lys ¼ L-lysine.
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