Hull-less barley flour supplemented corn extrudates produced by conventional extrusion and CO2 injection process

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dc.authorid0000-0002-2583-8796
dc.authorid0000-0002-7417-9088
dc.contributor.authorMasatcıoğlu, Mustafa Tuğrul
dc.contributor.authorYalçın, Erkan
dc.contributor.authorHwan, Park Jong
dc.contributor.authorRyu, Gi-Hyung
dc.contributor.authorÇelik, Sueda
dc.date.accessioned2021-06-23T19:35:13Z
dc.date.available2021-06-23T19:35:13Z
dc.date.issued2014
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractThe effects of feed moisture content (20, 25%), exit-die temperature (80, 130 degrees C), and extrusion-cooking method (with/without CO2 injection) on beta-glucan (BG) levels and physicochemical properties of hull-less barley flour (HBF) supplemented (15, 30, 45%) corn extrudates were investigated. The highest HBF supplementation level (45%) resulted in higher BG levels (2.87-3.28%) in all extrusion conditions. In general, increasing feed moisture content from 20 to 25% and exit-die temperature from 80 to 130 degrees C resulted in small increases in enzyme resistant starch type-3 (RS3) levels. However, the investigated extrusion conditions did not form substantial amount of RS3 and the highest RS3 content was 540 mg/100 g. Lower feed moisture content and higher exit-die temperature resulted in higher water solubility (WS) and lower water-binding capacity (WBC) values. Cold-paste viscosity (CV) was observed in all extrudates. High WS and WBC values of extrudates and the existence of CV values in RVA curves indicated complete starch gelatinization. Industrial relevance: CO2 injection has been proved as a reliable alternative method to the conventional extrusion process used in the breakfast cereals and snack food industry. The overall quality of the product processed by CO2 injection was comparable to that of the current process. The extrudates produced by CO2 injection method had more uniform expansion and smoother surface. CO2 injection did not have a reducing effect on beta-glucan levels; however, it is expected to result in a better retention of heat labile micronutrients and hence more healthy food products. (C) 2014 Elsevier Ltd. All rights reserved.en_US
dc.identifier.doi10.1016/j.ifset.2014.06.003
dc.identifier.endpage309en_US
dc.identifier.issn1466-8564
dc.identifier.issn1878-5522
dc.identifier.scopus2-s2.0-84940291219en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage302en_US
dc.identifier.urihttps://doi.org/10.1016/j.ifset.2014.06.003
dc.identifier.urihttps://hdl.handle.net/20.500.12491/7741
dc.identifier.volume26en_US
dc.identifier.wosWOS:000347582400039en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorYalçın, Erkan
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofInnovative Food Science & Emerging Technologiesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectCorn Flouren_US
dc.subjectHull-less Barleyen_US
dc.subjectBeta-Glucanen_US
dc.subjectResistant Starchen_US
dc.subjectPasting Propertiesen_US
dc.subjectExtrusion with CO2 Injectionen_US
dc.titleHull-less barley flour supplemented corn extrudates produced by conventional extrusion and CO2 injection processen_US
dc.typeArticleen_US

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