Physical characteristics of corn extrudates supplemented with red lentil bran

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dc.authoridMASATCIOGLU, MUSTAFA TUGRUL/0000-0002-2583-8796
dc.contributor.authorKesre, Cihan
dc.contributor.authorMasatcioglu, M. Tugrul
dc.date.accessioned2024-09-18T20:19:58Z
dc.date.available2024-09-18T20:19:58Z
dc.date.issued2022
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractIn 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.en_US
dc.description.sponsorshipScientific Research Projects Coordination Unit at Hatay Mustafa Kemal University [18. M.050]en_US
dc.description.sponsorshipThis project was supported by the Scientific Research Projects Coordination Unit at Hatay Mustafa Kemal University. Project Number: 18. M.050. The authors would like to thank Oncu Bakliyat Co. (Mersin, Turkey) for supplying the red lentil bran.en_US
dc.identifier.doi10.1016/j.lwt.2021.112530
dc.identifier.issn0023-6438
dc.identifier.issn1096-1127
dc.identifier.scopus2-s2.0-85115892324en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2021.112530
dc.identifier.urihttps://hdl.handle.net/20.500.12483/9984
dc.identifier.volume153en_US
dc.identifier.wosWOS:000704368400009en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofLwt-Food Science and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectExtrusion cookingen_US
dc.subjectRed lentil branen_US
dc.subjectCorn flouren_US
dc.subjectPhysical propertiesen_US
dc.subjectTextural characteristicsen_US
dc.titlePhysical characteristics of corn extrudates supplemented with red lentil branen_US
dc.typeArticleen_US

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