Starch-based spherical aggregates:stability of a model flavouring compound,vanillin entraped therein

摘要

Studies on the stability of the vanillin entrapped within the spherical aggregates obtained from amaranth quinoa,rice and colocasia in the presence of gun Arabic,carboxymethyl cellulose (CMC) and carrageenan at 0.1-1.0% as bonding agents,were obtained by spray drying a 20% (w/w) starch dispersion at 120degC.Vanillin was used at 5% based on starch(bos).The loss of vanillin over a 6-week storage period folowed a first order kinetics.The stability was evaluated in terms of t_(1/2) (weeks) from a semi-log plot of percentage retention of vanillin vs.storage time in weeks.The t_(1/2) for the total vanillinand entrapped vanillin within the spherical aggregates prepared from different starches decreased in the order,amaranth>respect to the bonding agent the stability decreased in the order,gum Arabic>CMC>carrageenan.While CMC and carrageen an gave an increasing value of t_(1/2) with anincrease in concentration from 0.5 to 1.0%,gum Arabic surprisingly gave a higher t-(1/2) value at 0.5% as compared to 1.0%.