Résumé
THE AMINO acids and vegetable proteins have been recommended as safe flavouring precursors of thermal process flavouring. Therefore the present work was designed to examine the effect of such compounds on the overall qualities of corn flavour extrudates. Amino acids [proline and cysteine], vegetable proteins [soybean and gluten] and sucrose were added to corn flour pre-extrusion process. A sample free from any additives was considered as control. The sensory evaluation for each sample was carried out, the expansion ratio and protein content were determined, the results showed a significant increase in all sensory attributes comparing with the control sample. Samples containing proline or cysteine showed high quality attributes whereas addition of soybean protein or gluten resulted in significant decrease in appearance and texture attributes compared with the sample containing sucrose only. An agreement between the sensory results and expansion ratio for all samples was observed for the protein content. On the other hand, the GC and GC-MS analysis confirmed the aroma quality of each sample