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    Effect of extrusion treatment on enzymatic hydrolysis of wheat bran
    (Academic Press Ltd- Elsevier Science Ltd, 2020) Aktas-Akyildiz, Eda; Masatcioglu, M. Tugrul; Koeksel, Hamit
    Although, wheat bran is a good source of dietary fibre (DF), it has certain disadvantages due relatively lower levels of soluble DF. Therefore, in the current study, the effect of extrusion treatment on microstructure and enzymatic hydrolysis of wheat bran was investigated. Extrusion treatment increased fibre solubility at all process conditions and the screw speed was found to be the most effective parameter. Physicochemical properties of bran were affected from extrusion treatments. While the water-binding capacities of extruded brans were lower than that of non-extruded wheat bran, their water solubilities were higher. Enzymatic hydrolysis increased the soluble DF content of the bran samples as compared to those of respective samples at the beginning of incubation. The results showed that extrusion treatment can be used to disrupt the wheat bran microstructure and thus to increase the soluble fibre content. Enzymatic hydrolysis can also be used for increasing solubility further. The outcomes of this study can be utilized for improving the technological functionality of cereal fibres to develop high fibre ingredients for food applications.
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    Free asparagine concentrations in Canadian hard red spring wheat cultivars
    (Canadian Science Publishing, Nrc Research Press, 2019) Malunga, Lovemore N.; Ames, Nancy P.; Masatcioglu, M. Tugrul; Khorshidi, Ali Salimi; Thandapilly, Sijo Joseph; Cuthbert, Richard D.; Sopiwnyk, Elaine
    The amino acid asparagine is considered the rate limiting precursor in the formation of acrylamide in cereal-based baked foods. However, there are no data on the quantity of this precursor in Canadian wheat. Wholemeal and white flour samples obtained from 30 Canadian hard red spring wheat grown in the Prairie provinces were analysed for asparagine content by liquid chromatography. The asparagine content varied from 302 to 965 and 116 to 336 mu g g(-1 )for wholemeal and white flour, respectively. Therefore, wheat grown in Canada has similar asparagine levels to wheat grown in other parts of the world. Analysis of variance suggested that asparagine content is significantly affected by genotype (p < 0.001), suggesting that breeding strategies could be investigated to produce cultivars with lower levels of this amino acid. Few significant correlations were observed between wheat and flour quality parameters and asparagine content, although there was a tendency towards weaker dough strength indices with increasing asparagine content.
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    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, Hamit
    The 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.
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    Physical characteristics of corn extrudates supplemented with red lentil bran
    (Elsevier, 2022) Kesre, Cihan; Masatcioglu, M. Tugrul
    In this study, extruded snacks were produced from corn flour supplemented with red lentil bran (RLB), and effects of exit-die temperature (110, 130 or 150 degrees C), feed moisture content (19 or 21%), and bran levels (5 or 10%) on the physical and textural properties of extrudates were investigated. A 5% RLB addition level improved the radial expansion index (REI) values of extrudates produced at relatively low exit-die temperature (110 and 130 degrees C), compared to control samples. Among the bran supplemented samples, the highest REI (4.46) and the lowest extrudate density (ED) (164 kg m(-3)) results were obtained from 5% RLB blended corn extrudates produced at 150 degrees C exit-die temperature and 19% feed moisture content. High correlations were determined between extrudates REI and crunchiness (R-2 = 0.871) between ED and hardness (R-2 = 0.890) and between REI and ED (R-2 = -0.857). Whereas REI, ED and colour values of extrudates significantly (p < 0.001) influenced by RLB addition to feeding recipe; hardness and crunchiness were not considerably affected. These results show RLB one of the pulse by-products can be used practically in the development of fibre-rich extruded snacks and utilised to provide products with added-value from lentil wastes.
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    Physical properties of puffed yellow pea snacks produced by nitrogen gas assisted extrusion cooking
    (Elsevier Science Bv, 2018) Koksel, Filiz; Masatcioglu, M. Tugrul
    Extrusion is an effective means of aerating foods, thereby converting dense, hard materials into lighter and more appealing forms. In this study, physical properties of yellow pea puffed snacks were manipulated using nitrogen assisted extrusion cooking. Extrudates were prepared at three feed moisture contents [low (0.14 g water/g feed material), medium (0.16 g water/g feed), high (0.18 g water/g feed)]. Nitrogen gas was injected into the extruder barrel (150 degrees C at the die) at five different pressures (100-500 kPa), making this study the first to employ nitrogen as a physical blowing agent during extrusion cooking. High correlations were found between extrudate expansion and hardness (r = -0.899), between bulk density and crunchiness (r = -0.874), and between nitrogen gas injection pressure and crispiness (r = 0.822). While extrudate expansion was feed moisture content and nitrogen pressure dependent; microstructure, texture and color were not substantially influenced by feed moisture content. These results show the potential of physical blowing agent assisted extrusion for improved extrudate physical, textural and microstructural properties.