Ex uded lou imp o es ba e pick-up, coa ing c ispness and a oma p o ile
Lau a Román1, *, Joana Pico2, Bea iz An olín2, Ma io M. Ma inez3,4, Manuel Gómez1
1Food Technology A ea. College o Ag icul u al Enginee ing, Uni e si y o Valladolid,
34004 Palencia, Spain
2I.U.Cinquima, Analy ical Chemis y G oup, Uni e si y o Valladolid, Valladolid,
Spain
3School o Enginee ing, Uni e si y o Guelph, Guelph, ON N1G 2W1, Canada.
4Depa men o Food Science, Uni e si y o Guelph, Guelph, ON N1G 2W1, Canada.
*Co esponding au ho e-mail: lau a. oman@ia .u a.es
Abs ac
F ied ba e ed oods a e widely consumed wo ldwide. In his s udy, he in luence o he
eplacemen o na i e whea lou by ex uded lou s (7.5 and 15%) subjec ed o
di e en ex usion se e i ies on chicken nugge s was assessed. Mic os uc u e, pick-up,
mois u e and a con en , ex u e, colou , ola ile p o ile, and consume accep abili y
we e e alua ed. Ex uded lou eplacemen esul ed in ba e s wi h imp o ed pick-up
wi h inc easing pe cen age and se e i y o ex usion ea men . Ex uded lou also
con ibu ed o a mois u e inc ease, while oil emained p ac ically unchanged. Tex u al
p ope ies highligh ed a highe c ispness o ba e s made wi h high-se e i y ea men
ex uded lou s. Vola ile compounds analyses e ealed lowe amoun o lipid oxida ion
(lowe ancidi y no es) and highe u u yl alcohol con en (pleasan a oma and da ke
c us ) in ied ba e s con aining ex uded lou . Consume s es ing showed ha ba e s
made wi h in e media e-se e i y ea men ex uded lou p esen ed he bes
accep abili y. These esul s con i m ha ex uded lou inclusion imp o es he quali y
o deep- ied ba e s.
Keywo ds: ba e ; ex usion; coa ing; pick-up; ex u e; a oma; ola ile
1 In oduc ion
F ied ba e ed oods a e p ominen in he die o consume s all o e he wo ld. In he
pas , ied ba e ed p oduc s ha e ypically been p epa ed and consumed a home, bu in
mo e ecen decades hey ha e become e y popula in he ma ke o p epa ed ood
(Sanz, Sal ado , & Fiszman, 2004b). Thei g owing demand is due o he con enience
wi h which hey can now be s o ed ozen a home and inished in a quick way o
immedia e consump ion (Ma ínez, Sanz, & Gómez, 2015). A ba e can be de ined as a
liquid dough, basically made o lou , wa e , lea ening agen , and o he mino
ing edien s, in o which a p oduc is dipped p io o cooking, no mally by ying
(Fiszman & Sal ado , 2003).
Ba e coa ings p o ide a c unchy ex u e as well as pleasan la ou , and good
appea ance o oods, and hey ac as a ba ie agains he loss o mois u e which, in u n,
p o ec s he na u al juices o oods (Dogan, Sahin, & Sumnu, 2005b; Mohamed, Hamid,
& Hamid, 1998). The e o e, ba e coa ings ensu e ha he inal p oduc is ende and
juicy on he inside and c ispy on he ou side (Fiszman & Sal ado , 2003). Acco ding o
Loewe (1990), ba e quali y is based on he uni o mi y and hickness o he coa ing and
i s adhesion o he p oduc , along wi h i s gene al appea ance, colou , c unchiness, and
as e. In a emp s o a ain high quali y ba e s, gums and hyd ocolloids ha e been added
o he o mula ions o imp o e some o hese p ope ies (Albe e al., 2009; P imo-
Ma in e al., 2010; Sanz, Sal ado , & Fiszman, 2004a,b). The use o hyd ocolloids is
mainly ela ed o hei abili y o abso b and e ain wa e , ac ing as hickene s o
egula o s o iscosi y. Hyd ocolloids also con ibu e o ba e p ope ies by imp o ing
adhesion o he ood subs a e and s abili y o he eeze- haw p ocess, ul ima ely
enhancing he ex u al a ibu es, main aining eshness and educing oil abso p ion
du ing ying (Duxbu y, 1998; Va ela & Fiszman, 2011). Wi h a simila aim,
p egela inised s a ches ha e been included in ba e o mula ion, inc easing coa ing
pick-up (Al unaka , Sahin, & Sumnu, 2004; Mohamed e al., 1998).
Hyd o he mal ea men s o lou s, such as ex usion, combining high empe a u es and
mechanical shea ing a ela i ely low mois u e le els and esiden imes can cause
s a ch gela inisa ion. O he han s a ch p egela inisa ion, ex usion also leads o s a ch
agmen a ion, p o ein dena u a ion, enzyme (in)ac i a ion and Mailla d eac ions,
whose ex en is dependen on he se e i y o he ex usion p ocess (Cami e, Cami e, &
K umha , 1990). The in ensi y o he ex usion ea men , which is ela ed o
empe a u e, mois u e con en and sc ew speed, modi y lou beha iou by changing i s
hyd a ion as well as i s he mal and pas ing p ope ies (Ma ínez, Rosell, & Gómez,
2014). In his way, ex uded lou s wi h a highe deg ee o p egela inisa ion ha e
g ea e hickening powe in cold empe a u es han adi ional lou s, along wi h highe
wa e abso p ion and e en ion capaci ies (Hagenimana, Ding, & Fang, 2006; Ma ínez
e al., 2014), yielding simila unc ionali y o ha o he hyd ocolloids o p egela inised
s a ches. In ac , he use o ex uded lou s has been p oposed o modi y he heology o
ba e sys ems (Ma ínez e al., 2015), demons a ing ha he esul s depend highly on
he se e i y o he ex usion condi ions. A u he ad an age o ex uded lou s is ha
ex usion is a physical ea men ha allows o he al e a ion o lou unc ionali y
while s ill main aining a clean label (Jacobs & Delcou , 1998). Addi ionally, he p ocess
o ob ain p egela inised lou is mo e economic wi h a lowe en i onmen al impac
compa ed o ha o s a ches (Eckho & Wa son, 2009). Despi e he ac ha
p egela inised s a ches ha e been used o imp o e he quali y o ba e ed p oduc s, o
he bes o ou knowledge, he e ec o he addi ion o ex uded lou s wi h di e en
p egela inisa ion deg ees in o hese p oduc s has ne e been assessed. Fu he mo e,
al hough ba e s coa ings a e hough o p o ide he co e ed ood ma ix wi h a pleasan
la ou and a oma, no s udies on he analysis o he ola ile compounds o ied ba e
p oduc s ha e been pe o med so a . Mo eo e , conside ing ha he kind o lou
employed s ongly in luences he ola ile p o ile in o he he mally p ocessed oods,
such as b eads (Pico, Tapia, Be nal, & Gómez, 2017b), i is expec ed ha he ype o
lou used in he elabo a ion o ied ba e p oduc s would also in luence i s inal
a oma. In addi ion, i is wo h men ioning ha , in his wo k, di e en he mally
modi ied lou s a e used in he ba e o mula, du ing which p ocessing Mailla d and
ca amelisa ion eac ions a e expec ed o occu (Cami e e al., 1990), which can, in u n,
u he modi y he ola ile p o ile o he ied p oduc .
In his s udy, he in luence o pa ial whea lou eplacemen by ex uded whea lou s
subjec ed o di e en ex usion condi ions (mild, in e media e, and high) on he quali y
o ba e coa ings was e alua ed. Whea lou in he ba e s was pa ially eplaced by
ex uded lou a 7.5 and 15% subs i u ion le els and he mic os uc u e, pick-up,
ex u al p ope ies, and colou o he esul ing ied, ba e ed nugge s we e analysed. In
addi ion, i is impo an o men ion ha in his s udy, o he i s ime, ola ile
compounds in ba e sys ems be o e and a e ying a e e alua ed. A consume es was
also ca ied ou o e alua e he senso y accep abili y o he di e en coa ings.
2 Ma e ials and me hods
2.1 Ma e ials
Na i e whea lou (mois u e and p o ein con en s o 11.73 g/100 g and 11.20 g/100 g,
espec i ely) was supplied by Ha ine a Cas ellana (Medina del Campo, Valladolid,
Spain). Ex uded modi ied whea lou s ( lou s 1, 2 and 3) we e p o ided by Molendum
Ing edien s (Zamo a, Spain), who pe o med he ex usion ea men using a Bühle
Bas single sc ew ex ude (Bühle S.A., Uzwil, Swi ze land). The leng h- o-diame e
(L/D) a io o he ex ude was 20:1. Ini ial whea lou was subjec ed o di e en
ex usion ea men s, which included modi ica ions in ba el empe a u e, eed a e and
mois u e con en o he mass eed. Th ee ypes o ex uded lou s, numbe ed om 1 o 3
indica ing he se e i y o he ex usion ea men (1, mild; 2, in e media e and 3, high),
we e ob ained. Bo h lou s 1 and 2 we e ex uded a a maximum ba el empe a u e o
120 ºC and a sc ew speed o 397 pm. Howe e , lou 1 was ex uded wi h a eed a e o
700 kg/h and a eed mois u e con en o 60 L/h, while lou 2 was ex uded wi h a eed
a e o 400 kg/h and a eed mois u e con en o 60 L/h. Flou 3 was ex uded a a
maximum ba el empe a u e o 160 ºC and a eed mois u e con en o 50 L/h, wi h a
eed a e o 500 kg/h and wi h a sc ew speed o 340 pm. Then ex uded lou s we e
g ound wi h a comp ession olle o a pa icle size below 200 mic ons.
Indus ially made and ec angula shaped chicken pieces (30 x 50 x 10 mm) used as he
ood ma ix we e kindly p o ided by P oduc os Flo ida (Almazo a, Cas ellón, Spain).
Sodium bica bona e (Manuel Riesgo, S.A., Mad id, Spain) and sodium py ophospha e
(Adín S.A. Pa e na, Spain) we e used as lea ening agen s. Sun lowe oil and sal we e
pu chased in he local ma ke .
Fo he ola ile p o iles cha ac e isa ion, 2-ace yl-1-py oline (2-ACPY, numbe 16 in
Table 2) was pu chased om Ep es (Ve ey, Swi ze land) and he o he pu e s anda ds
labelled om 1 o 15 and om 17 o 43 in Table 2 we e ob ained om Sigma-Ald ich
(S einheim, Ge many). Dichlo ome hane was ob ained om Scha lab (Ba celona,
Spain) and me hanol om VWR In e na ional (Fon enay-sous-Bois, F ance). A gon,
ni ogen and helium we e acqui ed om Ca bu os Me álicos (Ba celona, Spain).
2.2 Me hods
2.2.1. Ba e p epa a ion and ying
The ba e o mula ions and p epa a ion was he same as ha epo ed in Ma ínez e al.
(2015). B ie ly, he ba e o mula ion was composed o na i e whea lou (con ol) o

a mix u e o na i e whea lou and ex uded lou (91.40 g/100 g), sodium
py ophospha e (1.78 g/100 g), sodium bica bona e (1.32 g/100 g), and sal (5.50 g/100
g). The le els o whea ex uded lou eplacemen in he lou mix u e we e 7.5 and 15
g/100 g. Ba e s we e p epa ed wi h he h ee di e en ypes o whea ex uded lou
(deno ed as lou 1, 2, and 3). The p e-blended powde s we e mixed wi h wa e (20 ºC)
in a Kenwood Majo Classic mixe (Kenwood L d, UK) a second speed o 2 min. The
wa e /d y mix p opo ion was always 1.2:1. Ba e s con aining ex uded lou s we e
labeled acco ding o he ype o ex uded lou included (Flou 1, 2 o 3) and he
pe cen age o whea lou eplacemen (7.5 o 15%). Appa en iscosi y o he ba e s a
20 ºC was de e mined acco ding o Ma ínez e al. (2015). B ie ly, appa en iscosi y
e sus shea a e da a was eco ded using a heome e (Haake RheoS ess 1, The mo
Fische Scien i ic, Sche e e, Ge many) wi h a i anium pa allel pla e geome y senso
PP60 Ti (60 mm diame e , and 1 mm gap). The es was p og ammed o inc ease he
shea a e om 1 o 100 s-1 o 100 s a e a es ing ime o 5 min. Measu emen s we e
made in duplica e and he ob ained cu es a e depic ed in supplemen a y ma e ial 1.
Viscoelas ic and he mal p ope ies o he 7 aw ba e s we e also s udied in a p e ious
s udy (Ma ínez e al., 2015). The indi idual chicken pieces we e p e-dus ed wi h whea
lou , imme sed in he ba e , and allowed o d ip o 30 s. Immedia ely a e wa ds, ou
ba e ed chicken pieces we e ied a a ime in a deep a ye Tau us P o esional-3
(Tau us, Lleida, Spain) a 190 ± 2 ºC o 3.5 min. The ye was illed wi h esh
sun lowe oil and p ehea ed a 190 ± 2 ºC o 1 h be o e ying. F ied chicken pieces
we e emo ed om he ye and le o cool down on a ay co e ed wi h issue pape
o 10 min be o e u he analysis. Each o he 7 ba e s (elabo a ions) was made in
duplica e.
2.2.2 Mic os uc u e
Two ied ba e s o con ol ba e and ba e s made wi h 15% o ex uded lou s we e
sepa a ed om he nugge s and cu in o 2 x 2 cm pieces. Pho og aphs o he ex e nal
su ace o he coa ing we e aken wi h a S eo oscopic Zoom Mic oscope Nikon SMZ-
1500 (Nikon, Tokyo, Japan) o obse a ion o he coa ing mic os uc u e.
2.2.3 Ba e pick-up de e mina ion
In ba e -coa ed p oduc s, he e m pick-up is gene ally used o deno e he amoun o
ba e adhe ed o he piece o ood. The pick-up will be a de e mining ac o in he yield
and he quali y o he inal p oduc (Albe e al., 2009). The e o e, he amoun o ba e
adhe ed o he chicken nugge (g/100 g) was conside ed he ba e pick-up alue,
calcula ed as:
Ba e pick-up= 𝐵
𝐹𝑃 x 100
whe e B is he weigh o ba e coa ing he ood ma ix a e cooking and FP is he
weigh o he whole ied p oduc (chicken nugge and coa ing), a e cooking (Baixauli,
Sanz, Sal ado , & Fiszman, 2003). De e mina ions we e made on ou nugge s pe each
elabo a ion.
2.2.4 Mois u e and a con en
Fo mois u e and a de e mina ion, he coa ing was emo ed om he ood ma ix.
Mois u e con en was de e mined acco ding o app o ed me hod 44-15.02 (AACC,
2015). Fo a de e mina ion, he d ied sample was subsequen ly g ound using a Supe
Junio S co ee g inde (Moulinex, Ecully, F ance). C ude a con en [g/100 g, in a d y
basis (db)] was de e mined by ex ac ion wi h pe oleum e he using an ex ac o sys em
Ankom XT10 (Ankom Technology Inc., Macedon, NY) ollowing o icial p ocedu e
Am 5-04 (AOCS, 2005). Mois u e and a con en s we e de e mined in iplica e.
2.2.5 Colou de e mina ion
Colou was measu ed using a Minol a CN-508i spec opho ome e (Minol a Co., L d,
Japan) wi h he D65 s anda d illuminan and he 2º s anda d obse e ; he esul s we e
exp essed in he CIE L*a*b* colou space. Colou measu emen s we e made on he
ex e nal su ace o he ied ba e ed p oduc . Two measu emen s we e made on he
c us o ou ba e s om each elabo a ion.
2.2.6 Ins umen al ex u e analysis
Fou nugge s pe each elabo a ion we e measu ed o ob ain mechanical da a. A TA-XT2
Tex u e Analyse (S able Mic o Sys ems, Godalming, UK) was used wi h a 25 kg load
cell o e alua e he ex u e o he ied coa ings 10 min a e ying. A pene ome y es
consis ing o a single comp ession was pe o med using a P/6 aluminum cylinde p obe.
The es se ings we e: es speed 1 mm/s, igge o ce 5 g, dis ance 10 mm. Fo ce (N)
s. displacemen (mm) cu es we e plo ed.
2.2.7 Vola ile compounds analysis
2.2.7.1 P epa a ion o s anda d solu ions
2-ACPY solu ions we e p epa ed in dichlo ome hane, as 2-ACPY is only s able in
dichlo ome hane and e hyl ace a e. I was necessa y o wo k in e e y momen unde
ine a mosphe e o a gon due o he lack o s abili y o he compound o he oxygen and
mois u e. Fo his eason, dichlo ome hane was d ied in a SDS PS-MD-5 pu i ica ion
sys em om Düpe hal Siche hei s echnik (Ka ls ein am Main, Ge many).
Fo he o he 42 ola ile compounds ma ked om 1 o 15 and om 17 o 43 in Table 2,
wo king solu ions o each ola ile compound we e p epa ed in me hanol. All he
solu ions we e s o ed in a eeze a -21 °C.
2.2.7.2 Vola ile compounds analysis by SPME-GC/QTOF
Bo h he un ied (UB) and ied ba e s (FB) we e ozen wi h liquid ni ogen and
g ound in an Ika g inde model M20 (S au en, Ge many) o 10 s, achie ing a powde .
The solid-phase mic oex ac ion (SPME) condi ions we e p e iously op imised and
alida ed by he esea ch g oup o he analysis o ola ile compounds in b ead c us
(Pico, An olín, Román, Gómez, & Be nal, 2018). 0.75 g (± 0.0050 g) o each ba e
powde (un ied o ied) was weighed in o a 20 mL ial. The selec ed ib e was 50/30
µm DVB/CAR/PDMS (Sigma Ald ich, Gillingham, UK). The sample was incuba ed o
5 min a 60 °C (wi hou he ib e) and hen ex ac ed o 51 min a 60 °C, wi hou
agi a ion. A e ha , he ib e was inse ed in o he GC injec o po o he mal
deso p ion du ing 5 min a 270 °C, wi h an injec ion olume o 1µL. Finally, he ib e
was condi ioned o 30 min a 270 °C a e each analysis. Each sample was analysed in
iplica e.
GC/QTOF analysis condi ions we e he same as used in Pico, del Nozal, Be nal, and
Gómez, (2017a). All he ola ile compounds we e iden i ied by compa ison o hei
e en ion imes and accu a e mass spec a (wi h ou decimal places) wi h s anda ds as
well as using hei Mass Spec a Lib a y (NIST MS Sea ch 2.2 & MS In e p e e ).
2.2.8 Consume es ing
Hedonic senso y e alua ion o ba e ed p oduc s was conduc ed wi h 94 olun ee s,
who we e egula ba e ed p oduc s ea e s be ween 16-65 yea s o age and om a ious
socioeconomic backg ounds. Consume es s we e ca ied ou a he Senso y Science
Labo a o y o he Ag icul u al Enginee ing College a he Uni e si y o Valladolid,
Palencia (Spain) in indi idual boo hs. Al hough comple e nugge pieces we e p o ided
o he consume s, hey we e only asked (bo h o al and w i en ins uc ions) o e alua e
he chicken nugge s based on hei coa ings. Ba e s we e e alua ed on he basis o
he highe mois u e con en wi h inc easing pe cen ages o se e ely ea ed ex uded
lou is mainly due o highe mois u e e en ion in he inne pa o hei hicke c us
(see pick-up alues, Table 1); whe e mois u e is mo e p o ec ed om e apo a ion as a
esul o he good ilm o ming abili y and iscosi y o ex uded lou s. Fu he mo e,
since c us s o ba e ed p oduc s ha e a po ous mo phology, consis ing o ilms o solid
ma e ial su ounding ai cells (P imo-Ma ín e al., 2010), he ac u e beha iou
depends on he dis ibu ion and homogenei y o he solid ma e ial and on he amoun
and s uc u e o he ai cells (Gibson & Ashby, 1988). Addi ionally, he g ea e ba ie
p ope ies o hese iscous ex uded lou s could ha e also con ibu ed o enhanced
e en ion o he gas p oduced by he lea ening agen s in he ba e s, b inging abou a
mo e ae a ed/expanded coa ing, and, hus, explaining he highly jagged p o ile o he
ba e s. In ag eemen wi h his a i ma ion, Al unaka e al. (2004) epo ed ha s a ch
addi ion, especially when p egela inised, enhanced gas en apmen inside he ied
p oduc , inc easing he olume o he coa ing and imp o ing ex u e, due o i s g ea e
pick-up and ilm o ming abili y.
On he o he hand, highe peak o ce alues we e ob ained o mo e se e ely ea ed
ex uded lou s ( lou 2 and 3), especially o 15% le el o eplacemen . Con e sely,
lou 1 (7.5 and 15% le el), wi h mild ex usion ea men , ha dly showed di e ences in
he heigh o peak o ce compa ed o he con ol sample, wi h alues being only sligh ly
highe a he end o he cu e. In his case, he highe o ce alues indica ed mo e
esis ance o pene a ion in a less agile co e ing (i.e., he p esence o a ha de coa ing),
which may be associa ed wi h he highe pick-up and, possibly g ea e hickness o
ba e s made wi h inc easing pe cen ages o ex uded lou s.

3.5 Vola ile compounds analysis
43 ola ile compounds we e de e mined (Table 2), belonging o mos o he chemical
classes epo ed in bake y p oduc s (Bi ch, Pe e sen, & Hansen, 2014; Pico, Be nal, &
Gómez, 2015). Fo a i s explo a ion o he impac o he use o na i e o ex uded
lou s (15% eplacemen ) in he elabo a ion o he ba e , a bidimensional PCA was
pe o med (Fig. 2). Rega ding he PC1 (60.92 % o he a iance), he e was a clea
sepa a ion be ween un ied ba e s (posi i e componen ) and ied ba e s (nega i e
componen ). The main eason was ha he ied ba e s p esen ed highe abundance o
he ola ile compounds, wi h he highes con en o 33 o he 43 s udied ola ile
compounds. On one hand, he high empe a u es applied du ing ying encou aged he
gene a ion o highe abundances o ola ile compounds om Mailla d eac ions
(Loewe, 1990), such as 2-me hylpy azine, 2-e hylpy azine, dime hylpy azines, 2,3,5-
ime hylpy azine, 2-e hyl-3-me hylpy azine, 2-ace ylpy oline as well as 2-ace ylpy ol
o u an de i a i es, including u u al, 5-me hyl u u al, u u yl alcohol o 4-hyd oxy-
2,5-dime hyl-3(2H)- u anone (see Table 2). These high empe a u es also p omo ed
ca amelisa ion eac ions (Loewe, 1990), which led o he gene a ion o mo e u u al
and 5-me hyl u u al om pen ose deg ada ion (Ai Ameu , Rega, Giampaoli, T ys am,
& Bi louez-A agon, 2008). Ace oin, ace ic acid, benzaldehyde, benzyl alcohol o
phenylace aldehyde we e ola ile compounds ha could ha e been gene a ed om
se e al o igins, being one o hem Mailla d, and hey we e also highe in he ied
ba e s han in he co esponding un ied ba e s. Conc e ely, ace oin, ace ic acid,
phenylace aldehyde can be also gene a ed by e men a ion, benzyl alcohol om lipids
oxida ion and benzaldehyde om bo h e men a ion and lipids oxida ion (Pico e al.,
2015). The incidence o ola ile compounds om e men a ion wi hou added yeas is
no su p ising, since hese ola ile compounds ha e been epo ed in aw lou s (Pico e
al., 2017b). Mo eo e , he small amoun o endogenous yeas s, he small amoun o ee
suga s as well as he p esence o endogenous α-amylases in lou s, can lead o a so
e men a ion du ing mixing e en in absence o exogenous yeas s (Ma ínez-Anaya,
1996). On he o he hand, he use o oil o ying jus i ied he highe abundances o
ola ile compounds om lipids oxida ion (LOx), such as nonanal, 1-oc en-3-ol, 2-e hyl-
1-hexanol, 2-(E)-nonenal o 2,4-(E,E)-decadienal (see Table 2). Ne e heless, LOx and
ola ile compounds om Mailla d eac ions o low boiling poin (i.e. hexanal, pen anol,
1-hexanol om LOx and 2,3-bu anedione, 1-me hylpy ol o pi azine om Mailla d)
we e in lowe amoun in he ied ba e s, which can be explained by an e apo a ion
du ing ying.
Rega ding he PC2, he e was a clea sepa a ion be ween he con ol sample and he
sample made wi h he mos se e ely ex uded lou ( lou 3, bo h o he un ied and
ied ba e s, no being obse able a clea end o he ba e s con aining lou s 1 and 2
(due o hei p oximi y o x axis). In he case o he un ied ba e s, he LOx and ola ile
compounds om Mailla d eac ions men ioned abo e we e, gene ally, in highe
concen a ion in he un ied ba e made wi h ex uded lou 3 (Table 2). This can be
explained by he ex usion p ocess, which caused se e e s a ch dex inisa ion and
p o ein dena u a ion (Yaylayan, Fich ali, & an de Voo , 1992), wi h he subsequen
o ma ion o educing suga s and ee amino acids, espec i ely, ha will pa icipa e in
suga ca amelisa ion and/o Mailla d (Cami e e al., 1990), as was explained abo e.
Mo eo e , he high empe a u es p oduced du ing ex usion p ocess (especially in lou
3; see 2.1 sec ion) no only encou aged he highe gene a ion o ola iles om Mailla d
eac ions and ca amelisa ion, bu also he highe gene a ion o LOx, due o he clea age
o he hyd ope oxides p oduced du ing he mixing by he lipoxygenases (Cami e e al.,
1990; Pico e al., 2015). In ela ion o he ied ba e s, he opposi e e ec was obse ed,
and i is he con ol sample he one wi h highe con en in LOx and ola ile compounds
om Mailla d eac ions and ca amelisa ion (Table 2). As men ioned abo e, du ing he
ex usion p ocess he e is a s a ch dex inisa ion ha could somehow change he
in e ac ion be ween he ola ile compounds and he ma ix, hinde ing he elease o
ola ile compounds du ing SPME analyses. In ac , e en in low amoun s, cyclodex ins
ha e been epo ed du ing ex usion p ocess o whea lou (Román, Du a, Ma ínez,
Rosell, & Gómez, 2016), which a e known o be encapsula o s o la ou s (As ay,
Gonzalez-Ba ei o, Meju o, Rial-O e o, & Simal-Gánda a, 2009) o ming s able
inclusion complexes (As ay, Meju o, Mo ales, Rial-O e o, & Simal-Gánda a, 2010).
Mo eo e , as i was obse ed in he a con en analyses (sec ion 3.2), he ied ba e
wi h 15% o lou 3 abso bed sligh ly less a han he con ol sample due o s a ch
p egela inisa ion du ing ex usion (al hough wi h small di e ences), explaining he
lowe con en o hexanal, pen anol, 1-hexanol, nonanal, 1-oc en-3-ol, 2-e hyl-1-hexanol,
2-(E)-nonenal and 2,4-(E,E)-decadienal in ba e made wi h lou 3. Howe e , when
compa ing he LOx be ween he di e en ied ba e s con aining ex uded lou s, lou
3 p esen ed he highes amoun o all he LOx, which is jus i ied by he highes con en
in LOx o he co esponding un ied ba e (Table 2). Conce ning o he Mailla d
eac ion ola ile compounds, i would be expec ed ha he highes con en o py azines
in he con ol sample would lead o a da ke colou o he ied con ol ba e . Py azines
ha e been epo ed as impo an Mailla d compounds in b ead c us (Pa aske opoulou,
Ch ysan hou, & Kou idou, 2012), ha should con ibu e o i s colou (Cho & Pe e son,
2010). Howe e , i was ied ba e con aining ex uded lou , which p esen ed he
da kes colou (Table 1), due o he s a ch dex inisa ion and he elease o ee suga s.
In iew o hese esul s, he con en o he u an de i a i es ( u u al, 5-me hyl u u al,
u u yl alcohol) was highe in ied ba e wi h lou 3, which can be gene a ed by
Mailla d eac ions bu also by ca amelisa ion (Ai Ameu e al., 2008) and, hence, can
also con ibu e o he colou o he hea ed ood (Ho mann, 1998). Conc e ely, u u yl
alcohol has been epo ed o polyme ise in acidic condi ions o alipha ic polyme s ha
gi e a b own colou a ion o he b ead (Oka u & Lachenmeie , 2017).
In conclusion, he ex usion p ocess esul ed in ied ba e s ha should p esen lowe
a y and ancid no es (Pico e al., 2015) due o hei lowe amoun o LOx and a
abso p ion. The e was also a dec ease in he con en o py azines o he ied ba e wi h
ex uded lou , hus, i s da kes colo should be due o he highes con en in u u yl
alcohol om Mailla d eac ions and ca amelisa ion.
3.6 Consume es ing
Senso y e alua ion o con ol ba e and ba e s made wi h 15% ex uded lou
inco po a ion a e p esen ed in Table 3. The nugge s coa ed wi h ba e s con aining
se e ely ea ed ex uded lou s ( lou 2 and 3) we e ound o ha e a signi ican ly be e
appea ance han he con ol, which can be ela ed o hei da ke colou and g ea e
hickness o he coa ing (highe ba e pick-up). Rega ding he odou and as e o he
ba e s, al hough ola ile compounds analyses demons a ed a oma di e ences be ween
ba e s hese di e ences we e no enough o p omo e signi ican changes in consume
pe cep ions since no signi ican di e ences we e ound o hese pa ame e s in any o
he samples. Conside ing he ex u e, al hough ba e s made wi h ex uded lou s did no
p esen signi ican di e ences om he con ol, he ba e made wi h 15% o lou 2
showed a highe sco e han ha o lou 3. These esul s can be ela ed o he g ea e
hickness o he ba e made wi h he mos se e ely ea ed ex uded lou ( lou 3) and
o he di e en ex u al p o iles o hese ba e s. Thus, he good c ispiness o ba e
made wi h lou 3 may ha e been masked by he highe o ce equi ed o b eak he c us
in he mou h leading o a wo se e alua ion o his ba e compa ed o ha con aining
lou 2.
All hese di e ences may con ibu e o he ac ha he ba e wi h inco po a ion o
lou 2, wi h in e media e ex usion ea men , was he mos highly a ed by panelis s in
e ms o o e all accep abili y, albei i did no signi ican di e ences wi h lou 1.
Howe e , i should be no ed ha all ba e s we e highly a ed based on he o e all
accep abili y and he highes di e ences we e less han 0.5 poin s on a scale o 1 o 9.
Mo e speci ically, al hough signi ican , di e ences be ween ba e s made wi h lou 2
and lou 3 we e less han 0.4, and he e o e, on an indus ial scale, he use o ully
gela inised lou 3 may be p e e able in o de o achie e a highe pick-up a he expense
o a sligh loss o o ganolep ic quali y.
4 Conclusions
Resul s demons a ed ha i is possible o use ex uded lou s in ba e o mula o ob ain
ba e s o quali y ha sa is y indus ial needs. Mo e speci ically, pa ial eplacemen o
na i e whea lou by whea ex uded lou s in ba e o mula yielded highe coa ing
pick-up, be e ex e nal appea ance, and good c ispy ex u al p ope ies. Rega ding he
ola ile p o iles o he ied ba e s, he ex usion leads o a dec ease in he ancid
ola ile compounds om lipids oxida ion compa ed o he con ol sample. In addi ion,
ba e s made wi h ex uded lou showed good consume accep abili y, which, in some
cases, was be e han in he con ol sample.
Acknowledgmen s
The au ho s acknowledge he inancial suppo o he Spanish Minis y o Economy and
Compe i i eness (P ojec AGL2014-52928-C2) and he Eu opean Regional
De elopmen Fund (FEDER). The au ho s a e g a e ul o Molendum Ing edien s and
P oduc os Flo ida o supplying he ex uded lou and he chicken nugge s,

espec i ely. They also would like o hank Na alia Paniagua o he assis ance du ing
he expe imen s. Lau a Roman and Joana Pico would like o hank he Uni e si y o
Valladolid o hei p e-doc o al ellowships.
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Table 2. (con inued)
UB con ol
UB Flou 1
UB Flou 2
UB Flou 3
FB con ol
FB Flou 1
FB Flou 2
FB Flou 3
Benzaldehyde (27)
0.353a ± 0.000883
0.628b ± 0.0107
0.751c ± 0.00503
1.92d ± 0.0158
2.01 ± 0.0623
2.92g ± 0.0271
2.80 ± 0.0687
3.65h ± 0.0137
2-(E)-Nonenal (28)
0.208a ± 0.00694
0.185a ± 0.00266
0.193a ± 0.0187
0.259b ± 0.00476
0.584de ± 0.0210
0.379d ± 0.0277
0.323c ± 0.0153
0.478e ± 0.00278
5-Me hyl-2- u aldehyde
(29)
0.108a ± 0.00241
0.183b ± 0.000330
0.134a ± 0.00458
0.447e ± 0.0187
0.413a ± 0.000337
0.333c ± 0.00682
0.386e ± 0.00322
0.755 ± 0.0745
Bu y olac one (30)
0.0466a ± 0.00126
0.143ab ± 0.00435
0.257bc ± 0.00891
0.353c ± 0.00993
4.62 ± 0.0483
5.77b ± 0.137
7.28c ± 0.0207
7.98d ± 0.0226
2-Ace ylpy azine (31)
0.780a ± 0.00777
0.527a ± 0.0144
1.58ab ± 0.159
2.11b ± 0.0637
26.4d ± 1.469
8.32d ± 0.0628
7.22c ± 0.0500
10.2e ± 0.149
Bu y ic acid (32)
0.428ab ± 0.0109
0.407ab ± 0.0122
0.485b ± 0.0149
0.216a ± 0.0139
4.39e ± 0.0481
2.66c ± 0.144
4.37d ± 0.124
6.41e ± 0.264
Phenylace aldehyde (33)
1.08b ± 0.0163
0.846a ± 0.0192
1.07b ± 0.00729
1.56c ± 0.0794
4.29d ± 0.0117
5.18 ± 0.0222
5.47g ± 0.0289
2.84d ± 0.0775
Fu u yl alcohol (34)
2.15a ± 0.140
1.18a ± 0.00488
1.21a ± 0.0124
1.03a ± 0.00545
58.1b ± 0.901
67.5c ± 1.07
73.9d ± 1.44
80.7e ± 0.0484
2-Me hylbu anoic acid
(35)
0.284ab ± 0.0165
0.460b ± 0.0260
0.162a ± 0.0172
0.351ab ± 0.0206
3.02d ± 0.162
2.54c ± 0.0738
3.77e ± 0.120
3.44 ± 0.137
3-Me hylbu anoic acid
(36)
0.439ab ± 0.00923
0.492b ± 0.00893
0.251a ± 0.00766
0.286a ± 0.0139
2.71d ± 0.165
2.59c ± 0.0992
3.97 ± 0.0612
3.63e ± 0.177
2,4-(E,E)-Decadienal
(37)
0.982a ± 0.0317
0.213a ± 0.0165
0.780a ± 0.0207
1.00a ± 0.0180
120e ± 1.09
8.06b ± 0.138
103c ± 3.90
108d ± 2.76
Hexanoic acid (38)
0.161a ± 0.00711
0.207a ± 0.0118
0.429b ± 0.00881
0.529b ± 0.00984
1.81c ± 0.0110
2.49d ± 0.0844
3.63e ± 0.0463
3.64e ± 0.167
Benzyl alcohol (39)
0.351d ± 0.00281
0.322bc ± 0.00619
0.375e ± 0.0154
0.690 ± 0.00701
0.315ab ± 0.0147
0.301a ± 0.0161
0.391e ± 0.00659
0.343cd ± 0.0182
Phenyle hyl alcohol (40)
0.449 ± 0.0145
0.420e ± 0.00746
0.520g ± 0.00537
0.724h ± 0.0163
0.351c ± 0.00728
0.292a ± 0.00543
0.367d ± 0.0101
0.318b ± 0.00956

Table 2. (con inued)
UB con ol
UB Flou 1
UB Flou 2
UB Flou 3
FB con ol
FB Flou 1
FB Flou 2
FB Flou 3
2-Ace ylpy ol (41)
0.147b ± 0.00956
0.0603a ± 0.00134
0.0877ab ± 0.00261
0.0983ab±
0.000406
0.840c ± 0.00791
1.29d ± 0.0110
1.90 ± 0.0784
1.62e ± 0.0510
4-Hyd oxy-2,5-dime hyl-
3(2H)- u anone (42)
0.0504b ± 0.00168
0.0192a ± 0.000391
0.0431b ± 0.000222
0.0339ab±0.000943
0.504d ± 0.0145
0.441c ± 0.00686
0.746 ± 0.0131
0.506d ± 0.0125
4-Vinylguaiacol (43)
0.0932b ± 0.000454
0.0727a ± 0.00118
0.0945d ± 0.00230
0.150c ± 0.00290
0.262d ± 0.00502
0.630 ± 0.00709
0.581e ± 0.0121
0.709g ± 0.0237
Values ± s anda d de ia ion ollowed by he same le e s o each ola ile compound indica e no signi ican di e ences (p≤0.05). The numbe s
be ween b acke s a e he names o he ola ile compounds indica e he nume a ion ollowed in he PCA o he Fig. 2.
Table 3. E ec o ex uded lou s on senso ial p ope ies o ba e ed nugge s
Sample
Appea ance
Odou
Tex u e
Tas e
O e all accep abili y
Con ol
5.6a ± 1.5
6.4a ± 1.4
6.6ab ± 1.5
6.7a ± 1.4
6.5a ± 1.3
Flou 1 (15%)
6.0ab ± 1.5
6.4a ± 1.4
6.8ab ± 1.5
6.9a ± 1.3
6.7ab ± 1.2
Flou 2 (15%)
6.7c ± 1.4
6.5a ± 1.4
6.9b ± 1.4
7.0a ± 1.4
7.0b ± 1.3
Flou 3 (15%)
6.4bc ± 1.7
6.5a ± 1.2
6.4a ± 1.5
6.7a ± 1.4
6.6a ± 1.3
Values ± s anda d de ia ion ollowed by he same le e s wi hin each pa ame e indica e
no signi ican di e ences (p≤0.05). 15% indica es he le el o ex uded lou
eplacemen in whea lou based ba e s.
Supplemen a y ma e ial
Supplemen a y ma e ial 1. Flow cu es a 20 ºC o he di e en ex uded lou
con aining ba e s.
Supplemen a y ma e ial 2. Ex e nal s uc u e o ied coa ings. F om le o igh ,
Con ol; Flou 1 (15%); Flou 2 (15%); Flou 3 (15%). Con ol ba e was elabo a ed
wi h na i e whea lou , while he es o ba e s we e p epa ed wi h 15% o ex uded
lou s o di e en ex usion le els (Flou 1= mild, Flou 2 = in e media e, Flou 3 =
high).