Effects of formulation and extrusion cooking conditions on furfural and hydroxymethylfurfural content

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dc.authoridKoksel, Hamit/0000-0003-4150-2413
dc.contributor.authorMasatcioglu, Tugrul M.
dc.contributor.authorNg, Perry K. W.
dc.contributor.authorKoksel, Hamit
dc.date.accessioned2024-09-18T20:25:15Z
dc.date.available2024-09-18T20:25:15Z
dc.date.issued2015
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractThe 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.en_US
dc.identifier.doi10.1016/j.jcs.2015.06.003
dc.identifier.endpage38en_US
dc.identifier.issn0733-5210
dc.identifier.issn1095-9963
dc.identifier.scopus2-s2.0-84942588461en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage31en_US
dc.identifier.urihttps://doi.org/10.1016/j.jcs.2015.06.003
dc.identifier.urihttps://hdl.handle.net/20.500.12483/10198
dc.identifier.volume65en_US
dc.identifier.wosWOS:000363355600005en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherAcademic Press Ltd- Elsevier Science Ltden_US
dc.relation.ispartofJournal of Cereal Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectFurfuralen_US
dc.subject5-Hydroxymethylfurfuralen_US
dc.subjectMaillard reactionen_US
dc.subjectExtrusion cookingen_US
dc.subjectCO2 injection methoden_US
dc.titleEffects of formulation and extrusion cooking conditions on furfural and hydroxymethylfurfural contenten_US
dc.typeArticleen_US

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