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Öğe Bread crumbs extrudates: A new approach for reducing bread waste(Academic Press Ltd- Elsevier Science Ltd, 2019) Samray, Markus Nail; Masatcioglu, Tugrul M.; Koksel, HamitProcessing bread wastes constitutes a major problem for most bakeries. They are generally processed into bread crumbs and used in breading formulations. The aim of the study was to develop a new way of reducing bread wastes by processing bread crumbs in extrusion cooking. The effects of feed moisture and exit die temperature on physical and functional properties of bread crumbs extrudates (BCEs) were investigated in comparison to wheat flour extrudates (WFEs). Feed rate, screw speed and die hole diameter were kept constant (4.0 kg/h, 200 rpm and 2.0 mm, respectively). Exit die temperature was adjusted to 120, 135 or 150 degrees C, while feed moisture content was 13, 15 or 17%. Especially at low feed moisture content (13%), BCEs had higher expansion index values (7.57-8.07), than WFEs (5.88-6.01). The lowest bulk density values were 0.02 and 0.06 g cm(-3) for BCEs and WFEs, respectively. BCEs had significantly softer and more crispy textures than WFEs at all extrusion conditions studied. BCEs' dietary fibre contents (5.75-7.28%) were significantly higher than WFEs' (4.58-5.50%). Resistant starch contents also demonstrated a similar trend. These improved properties confirmed that, bread crumbs are promising raw material in extrusion cooking and expected to provide products with added-value from bread wastes.Öğe Effects of extrusion cooking conditions and chemical leavening agents on lysine loss as determined by furosine content in corn based extrudates(Academic Press Ltd- Elsevier Science Ltd, 2014) Masatcioglu, Tugrul M.; Ng, Perry K. W.; Koksel, HamitThe aim of this study was to investigate the effects of different variables on lysine loss as determined by furosine content in corn-based extrudates. Three formulations were prepared to study the effects of different chemical leavening agents, processing conditions (feed moisture content: 22,24 or 26%; exit die temperature: 110 or 150 degrees C), and extrusion cooking methods (with/without CO2 injection) on furosine formation. Furosine levels of extrudates from both extrusion methods decreased around 20% when feed moisture content was increased from 22% to 26%. Amadori compounds (precursor of furosine) are formed in the early stages of the Maillard reaction, and later they are converted to further products. Consequently, furosine contents of extrudates significantly decreased as exit die temperature increased from 110 to 150 degrees C Furosine contents of extrudates produced with sodium- and ammonium-bicarbonate at 150 degrees C exit die temperature significantly decreased, while the ones produced at 110 degrees C significantly increased. This may be due to accelerated formation of fructosyllysine at higher pH values followed by early degradation at 150 degrees C. The CO2 injection method did not have a significantly different effect on furosine content of extrudates than that produced by the conventional extrusion method, but had a positive effect on the physical properties of extrudates. (C) 2014 Elsevier Ltd. All rights reserved.Öğe Effects of formulation and extrusion cooking conditions on furfural and hydroxymethylfurfural content(Academic Press Ltd- Elsevier Science Ltd, 2015) Masatcioglu, Tugrul M.; Ng, Perry K. W.; Koksel, HamitThe objective of this research was to investigate the effects of different ingredients (reducing sugars, leavening agents, citric acid), processing conditions (feed moisture content, exit die temperature), and extrusion cooking methods (with/without CO2 injection) on furfural and 5-hydroxymethylfurfural (HMF) formation in corn-based extrudates. The decrease in furfural levels was 16% upon addition of sodium-bicarbonate, while the increase was 12% upon addition of ammonium-bicarbonate for extrudates produced at 150 degrees C and feed moisture content of 22%. The furfural concentration of extrudates produced at 150 degrees C and feed moisture content of 22% without leavening agents was 810 mu g/100 g and increased to 11,901 mu g/100 g upon citric acid addition (about a 15-fold increase). Furthermore, both low feed moisture and high exit die temperature had promoting effects on furfural and HMF contents. The CO2 injection method did not have considerable effect on furfural and HMF levels of the extrudates; however, it positively affected the physical properties of extrudates. (C) 2015 Elsevier Ltd. All rights reserved.Öğe Effects of genotype and environment on ?-glucan and dietary fiber contents of hull-less barleys grown in Turkey(Elsevier Sci Ltd, 2007) Yalcin, Erkan; Celik, Sueda; Akar, Taner; Sayim, Ismail; Koksel, HamitIn this study, the effects of cultivar and environment on beta-glucan and total dietary fibre (TDF) contents and various quality characteristics of hull-less barley samples grown in Turkey were investigated. There were significant differences among the barley genotypes and different locations in terms of beta-glucan and TDF content (p < 0.05). Significant correlations were found between beta-glucan content and some quality criteria (sieve analysis and 1000 kernel weight). The correlations between TDF and grain yield, hectolitre weight, 1000 kernel weight and protein content were also generally significant. These results indicated that environmental and genetic factors are involved in the total P-glucan content of barley. (c) 2006 Elsevier Ltd. All rights reserved.Öğe Hull-less barley flour supplemented corn extrudates produced by conventional extrusion and CO2 injection process(Elsevier Sci Ltd, 2014) Masatcioglu, M. Tugrul; Yalcin, Erkan; Hwan, Park Jong; Ryu, Gi-Hyung; Celik, Sueda; Koksel, HamitThe 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.Öğe An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking(Academic Press Ltd- Elsevier Science Ltd, 2017) Masatcioglu, Tugrul M.; Sumer, Zeynep; Koksel, HamitIn this study effects of extrusion cooking on enzyme resistant starch (RS) formation in high amylose corn starches (Hylon V and VII) and the functional properties of RS preparations were investigated. Native starches were extruded at 50, 60, 70% feed moisture contents, at constant screw speed (100 rpm) and barrel temperature (140 degrees C). Among these samples, the highest RS contents were observed at 60% feed moisture. Therefore, feed moisture in the second and third extrusion cycles was set at 60%. There were significant increases in RS contents of both Hylon V and Hylon VII after the second extrusion cycle (p < 0.05). After the third extrusion, the RS levels reached to 40.0 and 45.1% for Hylon V and Hylon VII, respectively. Substantial loss of birefringence in these samples indicated that the increases in RS were mainly due to RS3 formation. The RS samples produced by extrusion did not have high emulsion capacity, but the ones produced from Hylon VII had high emulsion stability. Although, decreases in L* and increases in b* values of extruded samples were significant as compared to respective native starches, the changes were not substantial. Therefore, their incorporation is not expected to cause major changes in the colour of end-products. (C) 2017 Elsevier Ltd. All rights reserved.
