• Korean Journal of Food Science and Technology
• /
• v.39 no.6
• /
• pp.658-662
• /
• 2007

In this study, wild sesame leaf aromas (WSLA) were extracted and the extracted aromas were entrapped in porous potato starch micelles. The entrapped aromas did not evaporate, even by heated water treatments, and remained until a physical treatment such as chewing. Thus, the entrapped WSLA starch was used to make precooked instant noodles in order to mask or/and reduce an unpleasant raw flour flavor. The efficiencies of the flavor entrapment were analyzed using gas-chromatography equipped with solid phase micro-extraction (SPME), as well as by sensory evaluation. The highest yield of the porous potato starch was shown as 82.4% at an inlet temperature (IT) of $170^{\circ}C$, an exhaust temperature (ET) of $90^{\circ}C$, and a feeding rate (FR) of 40 mL/min. In the porous starch made by IT at $200^{\circ}C$, ET at $100^{\circ}C$, and FR at 50 mL/min, the entrapment efficiency was 68% by GC analysis; this starch also had the highest WSLA and consumer acceptability, but the lowest raw flour flavor, according to the sensory evaluation results.