DOI: 10.1094/CC-82-0494 |  VIEW ARTICLE

Study on Different Emulsifiers to Retain Fatty Fraction During Extrusion of Fatty Flours.

Teresa De Pilli (1,2), Roma Giuliani (1), Barbara F. Carbone (1), Antonio Derossi (1), and Carla Severini (1). (1) Department of Food Science, University of Foggia, Via Napoli 25, 71100 Foggia, Italy. (2) Corresponding author. Phone: +39-881-589245. Fax: +39 881 589222. E-mail: <t.depilli@unifg.it> Cereal Chem. 82(5):494-498. Accepted April 12, 2005. Copyright 2005 AACC International, Inc.

Doughs made from wheat and almond flours, water, and five types of emulsifiers commonly used in confectionary and bakery products (soy lecithin, sucrose esters, mono-glycerides, mono- and di-glycerides of fatty acids, and diacetyl tartaric acid esters of monoglycerides [DATEM]) were studied. To evaluate the additive ability to retain the fatty fraction during the extrusion process, electrical conductivity was measured and fat loss (%) that occurs during extrusion processing was determined. The electrical conductivity measurements showed that the lower and better concentration of soy lecithin and mixed mono- and di-glycerides of fatty acids to obtain an oil-water emulsion was 0.2 g/100 g of dough, while for sucrose esters and mono-glycerides of fatty acids, it was 0.7 g/100 g of dough. No efficacy for DATEM was observed. The fat loss results showed that sucrose esters were the most suitable emulsifiers for retaining the fatty fraction during extrusion processing, even at a very low amounts (2 g/kg of dough).