Physical and functional properties of wheat flour extrudates produced by nitrogen injection assisted extrusion cooking

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dc.authoridKoksel, Filiz/0000-0002-6277-4314
dc.contributor.authorLi, Xiang
dc.contributor.authorMasatcioglu, Mustafa Tugrul
dc.contributor.authorKoksel, Filiz
dc.date.accessioned2024-09-18T20:19:58Z
dc.date.available2024-09-18T20:19:58Z
dc.date.issued2019
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractExtrusion cooking is widely used to produce cereal-based puffed snacks and food ingredients with superior functionality. The effects of nitrogen injection with three pressure levels (0, 100 and 200 kPa) on physical and functional properties of wheat flour extrudates were investigated in this study. The performance of nitrogen gas as a physical blowing agent and the effect of nitrogen injection pressure as a new extrusion cooking parameter were also evaluated. Nitrogen injection significantly decreased extrudate density and increased extrudate's expansion index. Nitrogen assisted extrudates had less yellow, less red but brighter color, increased crunchiness, and cold viscosity. Extrudate's water solubility increased significantly at 200 kPa nitrogen injection pressure, but no effect on water binding capacity was observed. The use of nitrogen as a physical blowing agent substantially affected all physical properties studied. The manipulation of nitrogen injection pressure as a new extrusion parameter also showed noticeable effects on water solubility and pasting properties of extrudates. Nitrogen injection during extrusion can potentially be used to produce a wider range of aerated snack foods. The manipulation of nitrogen injection pressure could be a new approach to produce more functionalized food ingredients fit for different end-products.en_US
dc.description.sponsorshipUniversity of Manitoba; University of Manitoba Graduate Fellowship (UMGF)en_US
dc.description.sponsorshipThis work was supported by the University of Manitoba Start-up funds for Dr. Filiz Koksel, and University of Manitoba Graduate Fellowship (UMGF) for Xiang Li.en_US
dc.identifier.doi10.1016/j.jcs.2019.102811
dc.identifier.issn0733-5210
dc.identifier.issn1095-9963
dc.identifier.scopus2-s2.0-85069952708en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.jcs.2019.102811
dc.identifier.urihttps://hdl.handle.net/20.500.12483/9982
dc.identifier.volume89en_US
dc.identifier.wosWOS:000488320600027en_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.subjectExtrusion cookingen_US
dc.subjectNitrogen injection pressureen_US
dc.subjectPasting propertiesen_US
dc.subjectTextureen_US
dc.subjectMicrostructureen_US
dc.titlePhysical and functional properties of wheat flour extrudates produced by nitrogen injection assisted extrusion cookingen_US
dc.typeArticleen_US

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