Effects of extrusion cooking conditions and chemical leavening agents on lysine loss as determined by furosine content in corn based extrudates

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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.issued2014
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractThe 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.en_US
dc.identifier.doi10.1016/j.jcs.2014.06.008
dc.identifier.endpage281en_US
dc.identifier.issn0733-5210
dc.identifier.issn1095-9963
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-84906064161en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage276en_US
dc.identifier.urihttps://doi.org/10.1016/j.jcs.2014.06.008
dc.identifier.urihttps://hdl.handle.net/20.500.12483/10199
dc.identifier.volume60en_US
dc.identifier.wosWOS:000341674200002en_US
dc.identifier.wosqualityQ2en_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.subjectFurosineen_US
dc.subjectMaillard reactionen_US
dc.subjectExtrusion cookingen_US
dc.subjectCO2 injection methoden_US
dc.titleEffects of extrusion cooking conditions and chemical leavening agents on lysine loss as determined by furosine content in corn based extrudatesen_US
dc.typeArticleen_US

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