Effects of cold extrusion process on thiamine and riboflavin contents of fortified corn extrudates

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dc.authorid0000-0002-7417-9088
dc.authorid0000-0002-2583-8796
dc.contributor.authorBoyacı, Berna Bilgi
dc.contributor.authorHan, Jae-Yoon
dc.contributor.authorMasatcıoğlu, M. Tuğrul
dc.contributor.authorYalçın, Erkan
dc.contributor.authorÇelik, Süeda
dc.contributor.authorRyu, Gi-Hyung
dc.contributor.authorKöksel, Hamit
dc.date.accessioned2021-06-23T19:29:33Z
dc.date.available2021-06-23T19:29:33Z
dc.date.issued2012
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractIn this study, corn extrudates were produced from fortified corn flour by conventional and cold extrusion techniques at different barrel temperatures of 80, 110, 130 and 80 degrees C, respectively, and feed moisture contents. Thiamine and riboflavin contents of extrudates were determined by HPLC. Thiamine contents of the samples produced at feed moisture contents 20% and 25% decreased as temperature increased. There was no significant difference between riboflavin contents of conventional extrudates produced at both feed moistures at 80 and 110 degrees C barrel temperatures. However, riboflavin content of extrudates produced at 20% feed moisture was higher than the one produced at 25% feed moisture at 130 degrees C. In cold extrusion, there was no significant difference between riboflavin contents of samples. The samples produced by CO2 injection had the lowest expansion index and uniform air cells. However, the samples produced by conventional extrusion had higher expansion index and size distributions of air cells were not uniform. (C) 2011 Elsevier Ltd. All rights reserved.en_US
dc.identifier.doi10.1016/j.foodchem.2011.12.013
dc.identifier.endpage2170en_US
dc.identifier.issn0308-8146
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-84857058374en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage2165en_US
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2011.12.013
dc.identifier.urihttps://hdl.handle.net/20.500.12491/7189
dc.identifier.volume132en_US
dc.identifier.wosWOS:000301513100075en_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.ispartofFood Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectThiamineen_US
dc.subjectRiboflavinen_US
dc.subjectHPLCen_US
dc.subjectExtrusion cookingen_US
dc.subjectCold extrusionen_US
dc.titleEffects of cold extrusion process on thiamine and riboflavin contents of fortified corn extrudatesen_US
dc.typeArticleen_US

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