Effect of amino acids on the composition and properties of extruded mixtures of wheat flour and glucose

Abstract

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-threonine or L-cysteine. The extent of browning was only moderate, and yellow and red pigments were produced. The odour intensity increased with the addition of either glucose or a mixture of glucose and amino acids; the odour was 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 furan derivatives, and in lesser degree, of pyrazines in the extruded product. The pyrazine content increased with the addition of amino acids, except cysteine which enhanced the production of sulphur compounds instead of pyrazines. The composition of the pyrazine fraction varied depending on the amino acid added. Pretreatment of D-glucose with an amino acid in aqueous solution affected the composition of volatiles, but it did not significantly enhance the pyrazine production.

An exploratory study of pre-extrusion flavouring: investigation with vitamins, amino acids, essential oils, natural aromas and seasonings

“…Lysine and tryptophan had a bitter taste and, indeed, free amino acids may confer a bitter taste as well as sweetness (Yang et al, 2019). Odours described as caramel, spicy, sulphuric, sharp, pungent and other adjectives, were found in extrudates obtained through the extrusion of wheat flour, glucose, and different amino acids (Farouk et al, 2000). In relation to chlorine (from arginine) and slightly piquant (from leucine), no information about such odour/ flavor was found at Flavornet (http://www.flavornet.org/ flavornet.html, accessed November 18, 2019) or at The Good Scents Company for suggesting possible mechanisms of formation of the volatile compounds.…”

“…Pre-extrusion flavouring can be performed by adding different types of flavouring agents to the raw material to be extruded: commercial aromas or volatile compounds (Yuliani, Torley, & Bhandari, 2009;Conti-Silva, Bastos, & Areas, 2012;Menis, Milani, Jordano, Boscolo, & Conti-Silva, 2013;Milani, Menis, Jordano, Boscolo, & Conti-Silva, 2014), encapsulated volatile compounds (Yuliani, Bhandari, Rutgers Bhandari, 2006b), and aroma precursors (Bredie, Hassell, Guy, & Mottram, 1997;Farouk, Pudil, Janda, & Pokorný, 2000;Majcher, Ławrowski, & Jeleń, 2010;Da idek, es ring, Du oss , Novotny, & Blank, 2013;Menis-Henrique et al, 2019). Pre-extrusion flavouring enables a uniform distribution of volatile compounds in the product, as well as improving the stability against oxidation, since they are encapsulated within the matrix of the extruded product.…”

Protein nutritive quality during production and storage of dietetic biscuits

“…Thus, in the technological production of bread or biscuits, these possibilities are confirmed by fortification with lysine or its isopeptide, soya protein derivatives and also whole grain amaranth flour. 6,8,[11][12][13] In the present paper a comparative investigation of the changes in available lysine content and protein nutritive quality during industrial production of dietetic and standard biscuits was performed.…”

Impact of Fermentation and Phytase Treatment of Pea-Oat Protein Blend on Physicochemical, Sensory, and Nutritional Properties of Extruded Meat Analogs

“…The formation of thiophenes and furans could also be tied to specific amino acids contained in the samples: the formation of thiophenes could be attributed to methionine and its inclusion in the Maillard reaction pathways; the formation of furans-to alanine [54,55]. The increase in pyrazines was also previously connected to individual amino acid supplementation [56]. Hence the fermented extrudate correlated with most of the identified pyrazines due to the increase in free amino acid content.…”