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    Bread crumbs extrudates: A new approach for reducing bread waste
    (Academic Press Ltd- Elsevier Science Ltd, 2019) Samray, Markus Nail; Masatcioglu, Tugrul M.; Koksel, Hamit
    Processing 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.
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    Effects of different blowing agents on physical properties of extruded puffed snacks made from yellow pea and red lentil flours
    (Wiley, 2019) Chan, Elyssa; Masatcioglu, Tugrul M.; Koksel, Filiz
    Pulse flours are nutritionally dense ingredients that can increase protein and fiber contents of extruded foods to create healthier snacks. However, extruding with such ingredients can deteriorate desirable physical properties such as expansion. The use of physical blowing agents (e.g., gases) can counter this. In this study, N-2 and CO2 gases were used to investigate the impact of blowing agents on physical properties of red lentil and yellow pea extrudates. Microscopy imaging of extrudate cross-sections showed increased number of cells brought about by gas injection. Some textural parameters, such as crunchiness, were positively affected by gas use regardless of pulse type, whereas others, such as bowl life, were a function of both pulse and gas type. The greatest changes in overall extrudate color and lightness were observed for red lentil with N-2 gas injection. The use of physical blowing agents during food extrusion presents great potential in manipulating extrudate expansion, microstructure, texture, and color, with N-2 gas well suited for red lentil extrudates in dry form and CO2 gas well suited for yellow pea extrudates in wet form. Practical applicationsPhysical blowing agent-assisted extrusion is a novel technology for the food industry's ability to control aerated food structure and texture. As such, the concentration and solubility of blowing agents may be manipulated to enhance the physical properties of high protein- and high fiber-aerated foods, including ready-to-eat snacks, breakfast cereals, and gluten-free products. The use of physical blowing agent-assisted extrusion has tremendous potential for the development of nutritionally dense, plant-based aerated foods with consumer appeal. The results obtained are useful for the food industry because incorporation of such food products into our daily diets, through processing them using innovative technologies, not only adds value to plants (e.g., pulses and cereals) but also has potential health, economic, and ecological benefits for the society.
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    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, Hamit
    The 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.
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    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, Hamit
    The 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.
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    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, Hamit
    In 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.