Physical and chemical properties of tomato, green tea, and ginseng-supplemented corn extrudates produced by conventional extrusion and CO2 injection process

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dc.contributor.authorMasatçıoğlu, M. Tuğrul
dc.contributor.authorYalçın, Erkan
dc.contributor.authorKim, Mihwan
dc.contributor.authorRyu, Gi-Hyung
dc.contributor.authorÇelik, Sueda
dc.contributor.authorKöksel, Hamit
dc.date.accessioned2021-06-23T19:34:10Z
dc.date.available2021-06-23T19:34:10Z
dc.date.issued2013
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractIn this study, extrudates were produced from corn flour supplemented with tomato, green tea, and ginseng powder by conventional extrusion and CO2 injection methods. In conventional extrusion process, the die exit temperatures were adjusted to 80, 110, 130 A degrees C and CO2 injection method was carried out at 80 A degrees C. In both extrusion methods, the feed moisture, screw speed, and die diameter were kept constant at 20 %, 250 rpm, and 3 mm, respectively. Corn flour was supplemented with tomato powder at three different levels (4, 8, and 12 %), but ginseng and green tea were added only at 8 % level. The bulk density results generally had an inverse relationship with the expansion index values. Higher tomato powder supplementation levels resulted in higher total phenolic compound levels and antioxidant activities. These increases were around 11-fold as compared to control samples in 12 % tomato powder supplementation level at 130 A degrees C extrusion temperature. The results indicated that antioxidant activity increased with increasing extrusion temperature. This increase might be due to higher amount of Maillard reaction products, with antioxidant activity, formed at higher extrusion temperatures. The color (L*, a*, b*) and hydroxymethylfurfural results proved that the rate of Maillard reaction increased at higher extrusion temperatures during the extrusion process. Green tea supplementation resulted in higher total phenolic compounds and antioxidant activity values as compared to tomato and ginseng supplementation under the same extrusion conditions.en_US
dc.identifier.doi10.1007/s00217-013-2053-3
dc.identifier.endpage809en_US
dc.identifier.issn1438-2377
dc.identifier.issn1438-2385
dc.identifier.issue5en_US
dc.identifier.scopus2-s2.0-84899456328en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage801en_US
dc.identifier.urihttps://doi.org/10.1007/s00217-013-2053-3
dc.identifier.urihttps://hdl.handle.net/20.500.12491/7408
dc.identifier.volume237en_US
dc.identifier.wosWOS:000325772800016en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorYalçın, Erkan
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofEuropean Food Research And Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectExtrusionen_US
dc.subjectTotal Phenolic Compoundsen_US
dc.subjectAntioxidant Activityen_US
dc.subjectHMFen_US
dc.subjectMaillard Reactionen_US
dc.titlePhysical and chemical properties of tomato, green tea, and ginseng-supplemented corn extrudates produced by conventional extrusion and CO2 injection processen_US
dc.typeArticleen_US

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