Corn starch (25% amylose) was blended with cyclodextrin‐complexed cinnamaldehyde, eugenol, nonanoic acid or 3‐octanone and extruded in a C. W. Brabender twin screw extruder. Radial expansion ratios, specific mechanical energy (SME) and flavor retained compound were influenced by flavor type. Comparisons of blending flavors prior to extrusion and injection of flavors during extrusion were made with cyclodextrin‐complexed flavors. Radial expansion ratio and SME were affected by method of flavor addition. Recoveries of 70 to 100% were obtained in extradates using cyclodextrin‐complexed flavors.
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Kollengode et al. (1997) studied this question.
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