PRODUCTION OF MAILLARD REACTION FLAVOR PRECURSORS BY EXTRUSION PROCESSING

In-situ generation of Maillard reaction flavours by extrusion was investigated using a model system consisting of 15% (w/w) glucose, 5% (w/w) tryptophan and 80% (w/w) inert microcrystalline cellulose under preselected conditions of temperature, moisture, screw speed and feed rate. Samples were analyzed by HPLC for Amadori product, hydroxymethyl furfural and maltol. The effects of the extrusion parameters on product formation were assessed by the generalized distance approach to derive individual and compromise optima and their associated extrusion conditions. Product yields were similar to those obtained by aqueous refluxing, but their rate of formation was approximately 8 times faster. The results indicate that a controlled continuous production of Maillard reaction flavour precursors by extrusion is possible.