Abstract
The spray drying conditions affect the retention of flavor compounds in the mimetic rice flavor powder. The wall material is one of the factors of pronounced importance that dictates the flavor retention of the rice flavor powder during spray drying. In this study, we focused on making rice flavor powder by spray drying from mimetic rice flavor oil and the binary mixtures of α-cyclodextrin (α-CD) and highly branched cyclic dextrin (HBCD) as wall material. The composition of α-CD and HBCD influenced the flavor retention and the amount of surface oil on the resultant spray-dried powders. The optimum α-CD content was 67%, at which a spray-dried powder of the highest flavor retention and the least amount of surface oil was obtained.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Buttery RG, Ling LC, Juliano BO, Turnbaugh JG (1983) J Agric Food Chem 31:823–826
Buttery RG, Turnbaugh JG, Ling LC (1988) J Agric Food Chem 36:1006–1009
Buttery RG, Juliano BO, Ling LC (1983) Chem Ind 20:478
Laksanalamai V, Ilangantileke S (1993) Cereal Chem 70:381–384
Apintanapong M, Noomhorm A (2003) Int J Food Sci Technol 38:95–102
Favino TF, Fronza G, Fuganti C, Fuganti D, Grasselli P, Mele A (1996) J Org Chem 61:8975–8979
Szente L, Stejtli J (2004) Trends Food Sci Technol 15:137–142
Madene A, Jacquot M, Scher J, Desobry S (2006) Int J Food Sci Technol 41:1–21
Reineccius TA, Reineccius GA, Peppard TL (2003) J Food Sci 68:1234–1239
Reineccius TA, Reineccius GA, Peppard TL (2004) J Food Sci 69:FCT58–FCT62
Reineccius TA, Reineccius GA, Peppard TL (2002) J Food Sci 67:3271–3279
Reineccius TA, Reineccius GA, Peppard TL (2005) J Agric Food Chem 53:388–392
Shiga H, Yoshii H, Nishiyama R, Furuta T, Forssell P, Poutanen K, Linko P (2001) Drying Technol 19:1385–1395
Yoshii H, Sakane A, Kawamura D, Neoh TL, Kajiwara H, Furuta T (2007) J Inclusion Phenom Macrocycl Chem 57:591–596
Szejtli J (2005) J Inclusion Phenom Macrocycl Chem 52:1–11
Takata H, Takaha T, Okada S, Takagi M, Imanaka T (1996) J Bacteriol 178:1600–1606
Takata H (2004) J Appl Glycosci 51:55–61
Takata H, Kojima I, Taji N, Suzuki Y, Yamamoto M (2006) J Biosci Bioeng 84:61–66
Kagami Y, Sugimura S, Fujishima N, Matsuda K, Kometani T, Matsumura Y (2003) J Food Sci 68:2248–2255
Fukami T, Furuishi T, Suzuki T, Hidaka S, Ueda H (2006) J Inclusion Phenom Macrocycl Chem 56:61–64
Shiga H, Yoshii H, Taguchi R, Nishiyama T, Furuta T, Linko P (2003) Biosci Biotechnol Biochem 67:426–428
Yoshii H, Soottitantawat A, Liu X-D, Atarashi T, Furuta T (2001) Innov Food Sci Emerg Technol 2:55–61
Qingyun L, Yeming C, Mikami T, Kawano M (2007) J Food Eng 79:1445–1451
Dardelle G, Normanda V, Steenhoudta M, Bouqueranda PE, Chevaliera M, Baumgartnera P (2007) Food Hydrocoll 21:953–960
Krishnan S, Kshirsagar A, Singhal R (2005) Carbohyd Poly 62:309–315
Clark A, Kuo MC, Lalor C (2000) Phospholipid, cyclodextrin, starch and cellulose as hygroscopic growth inhibitors in dry powders for pulmonary drug delivery. Inhale Therapeutic Systems, Inc., USA, p 26
Liu X, Furuta T, Yoshii H, Linko P (2000) Biosci Biotechnol Biochem 64:1608–1613
Keogh MK, O’Kennedy BT, Kelly PM, Fureby A, Haahr AM (2001) J Food Sci 66:217–224
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Kawakami, K., Fujita, A., Mikami, T. et al. Formation of rice flavor powder with α-cyclodextrin by spray drying. Eur Food Res Technol 229, 239–245 (2009). https://doi.org/10.1007/s00217-009-1043-y
Received:
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s00217-009-1043-y