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Investigation of nutritional and functional properties of extruded corn snacks with bran addition

Yıl 2021, Cilt: 7 Sayı: 2, 103 - 119, 19.02.2021

Nazlı Şahin , Nermin Bilgiçli , Abdulvahit Sayaslan

https://doi.org/10.3153/FH21012

Öz

Corn snacks are commonly produced and consumed snack foods. The nutritional and functional properties of extruded snacks that were produced using corn semolina are rather poor. In this study, the effects of wheat bran addition to extruded corn snack formulation were investigated. For this purpose, the extrusion conditions were first optimized using Central Composite Design - Response Surface Methodology (CCD-RSM), based on the physical properties of the products (hardness, crispness, brittleness, expansion rate, apparent density and porosity). Upon optimization, the best extruded snack production conditions were determined (moisture content of the mixture 14%, die temperature 120°C, bran: corn semolina ratio 10%, corn starch: bran + corn semolina ratio 10%) and the results were verified via experimental studies. Then, the bran ratio of the mixture was gradually increased from 10% to 22% and 5 different extruded snacks with varying bran contents (10%, 13%, 16%, 19% and 22% bran) were produced . Chemical composition (moisture, protein, fat and ash) and nutritional properties (phytic acid, dietary fiber, total phenolic substance and total antioxidant capacity) of the extruded corn snacks with bran additions (ECSwBA) were determined. The addition of bran at the optimized rate (%10) positively affected the physical properties of extruded corn snacks. Further increase in the bran addition partially weakened the physical properties of corn snacks. However, as the bran addition ratio increased, the nutritional and functional properties of the extruded corn snacks increased significantly.

Anahtar Kelimeler

Extrusion technology Bran Nutritional Functional RSM

Kaynakça

  • AACC, American Association of Cereal Chemists, (2000). Approved methods of the AACC, 10th ed., St. Paul, MN, USA.
  • Abozed, S.S., El-Kalyoubi, M., Abdelrashid, A., Salama, M.F. (2014). Total phenolic contents and antioxidant activities of various solvent extracts from whole wheat and bran. Annals of Agricultural Sciences, 59(1), 63-67. https://doi.org/10.1016/j.aoas.2014.06.009
  • Ajita, T., Jha, S.K. (2017). Extrusion cooking technology: Principal mechanism and effect on direct expanded snacks - An overview. International Journal of Food Studies, 6(1), 113-128. https://doi.org/10.7455/ijfs/6.1.2017.a10
  • Anonim. (2017). 30 Milyar Dolarlık Cips Pazarı Doğdu. Doğuştan, 12-13.
  • Bilgiçli, N., İbanoğlu, Ş. (2007). Effect of wheat germ and wheat bran on the fermentation activity, phytic acid content and colour of tarhana, a wheat flour-yoghurt mixture. Journal of Food Engineering, 78(2), 681-686. https://doi.org/10.1016/j.jfoodeng.2005.11.012
  • Brand-Williams, W., Cuvelier, M.-E., Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. LWT-Food Science and Technology, 28(1), 25-30. https://doi.org/10.1016/S0023-6438(95)80008-5
  • Bushuk, W. (2011). Wheat breeding for end-product use. In Wheat: Prospects for Global Improvement (pp. 203-211). Springer, Dordrecht. https://doi.org/10.1007/978-94-011-4896-2_27
  • Camire, M.E. (2000). Chemical and nutritional changes in food during extrusion. In Extruders in Food Applications. https://doi.org/10.2307/1266454
  • Cankurtaran, T. (2016). Dolgulu ve dolgusuz yaş makarna üretiminde buğday kepeği ve buğday ruşeymi katkısının bazı kalite özellikleri üzerine etkisi. Yüksek Lisans Tezi, Necmettin Erbakan Üniversitesi Fen Bilimleri Enstitüsü, Türkiye.
  • Choudhury, G.S., Gautam, A. (2003). Hydrolyzed fish muscle as a modifier of rice flour extrudate characteristics. Journal of Food Science, 68(5), 1713-1721. https://doi.org/10.1111/j.1365-2621.2003.tb12318.x
  • Colonna, P. (1989). Extrusion cooking of starch and starchy products. Extrusion Cooking, 247-319.
  • De Pilli, T., Alessandrino, O. (2018). Effects of different cooking technologies on biopolymers modifications of cereal-based foods: Impact on nutritional and quality characteristics review. Critical Reviews in Food Science and Nutrition, 60(14), 556-565. https://doi.org/10.1080/10408398.2018.1544884
  • Ding, Q.-B., Ainsworth, P., Plunkett, A., Tucker, G., Marson, H. (2006). The effect of extrusion conditions on the functional and physical properties of wheat-based expanded snacks. Journal of Food Engineering, 73(2), 142-148. https://doi.org/10.1016/j.jfoodeng.2005.01.013
  • Doğan, F., (2014). Nohut Bazlı Ekstrüde Ürünleri̇n Geli̇şti̇ri̇lmesi̇. Yüksek Lisans Tezi, Mersin Üniversitesi Fen Bilimleri Enstitüsü, Türkiye
  • Doğan, H., Karwe, M.V. (2003). Physicochemical properties of quinoa extrudates. Food Science and Technology International, 9(2), 101-114. https://doi.org/10.1177/1082013203009002006
  • Gualberto, D.G., Bergman, C.J., Kazemzadeh, M., Weber, C.W. (1997). Effect of extrusion processing on the soluble and insoluble fiber, and phytic acid contents of cereal brans. Plant Foods for Human Nutrition, 51(3), 187-198. https://doi.org/10.1023/A:1007941032726
  • Haug, W., Lantzsch, H. (1983). Sensitive method for the rapid determination of phytate in cereals and cereal products. Journal of the Science of Food and Agriculture, 34(12), 1423-1426. https://doi.org/10.1002/jsfa.2740341217
  • Hossain, K., Ulven, C., Glover, K., Ghavami, F., Simsek, S., Alamri, M. S., Kumar, A., Mergoum, M. (2013). Interdependence of cultivar and environment on fiber composition in wheat bran. Australian Journal of Crop Science, 7(4), 525.
  • Jin, Z., Hsieh, F., Huff, H. E. (1994). Extrusion cooking of corn meal with soy fiber, salt, and sugar. Cereal Chemistry, 71(3), 227-234.
  • Kaur, G., Sharma, S., Nagi, H.P.S., Dar, B.N. (2012). Functional properties of pasta enriched with variable cereal brans. Journal of Food Science and Technology, 49(4), 467-474. https://doi.org/10.1007/s13197-011-0294-3
  • Levi, F., Pasche, C., Lucchini, F., La Vecchia, C. (2001). Dietary fibre and the risk of colorectal cancer. European Journal of Cancer, 37(16), 2091-2096. https://doi.org/10.1016/S0959-8049(01)00254-4
  • Moore, J., Liu, J.-G., Zhou, K., Yu, L. (Lucy). (2006). Effects of genotype and environment on the antioxidant properties of hard winter Wheat Bran. Journal of Agricultural and Food Chemistry, 54(15), 5313-5322. https://doi.org/10.1021/jf060381l
  • Obadina, A. O., Oyewole, O. B., Archibong, U. E. (2011). Short Communication effect of processing on the qualities of noodles produced from corn grit and cassava flour. International Food Research Journal, 18(4), 1563-1568.
  • Ozer, E. A., Herken, E. N., Güzel, S., Ainsworth, P., Ibanoǧlu, Ş. (2006). Effect of extrusion process on the antioxidant activity and total phenolics in a nutritious snack food. International Journal of Food Science and Technology, 41, 289-293. https://doi.org/10.1111/j.1365-2621.2005.01062.x
  • Repo-Carrasco-Valencia, R., Peña, J., Kallio, H., Salminen, S. (2009). Dietary fiber and other functional components in two varieties of crude and extruded kiwicha (Amaranthus caudatus). Journal of Cereal Science, 49(2), 219-224. https://doi.org/10.1016/j.jcs.2008.10.003
  • Riaz, M.N. (2000). Extruders in food applications. CRC press. https://doi.org/10.1201/9781482278859
  • Rickard, S.E., Thompson, L.U. (1997). Interactions and biological effects of phytic acid. ACS Publications. https://doi.org/10.1021/bk-1997-0662.ch017
  • Samuel, L., Dogan, H., Kokini, J.L. (2005). Textural analysis method development for two-phase food products. 2005 IFT Annual Meeting, July 15-20-New Orleans, Louisiana.
  • Sarfaraz, A., Azizi, M.H., Gavlighi, H.A., Barzegar, M. (2017). Physicochemical and functional characterization of wheat milling co-products: Fine grinding to achieve high fiber antioxidant-rich fractions. Journal of Cereal Science, 77, 228-234. https://doi.org/10.1016/j.jcs.2017.08.021
  • Sayaslan, A., Şahin, N. (2018). Effects of fermented-chickpea liquor (chickpea yeast) on whole-grain wheat flour bread properties. Quality Assurance and Safety of Crops and Foods, 10(2), 183-192. https://doi.org/10.3920/QAS2017.1225
  • Singh, S., Gamlath, S., Wakeling, L. (2007). Nutritional aspects of food extrusion: A review. International Journal of Food Science and Technology, 42(8), 916-929. https://doi.org/10.1111/j.1365-2621.2006.01309.x
  • Singleton, V. L., Orthofer, R., Lamuela-Raventós, R. M. (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent. Methods in Enzymology 299, 152-178. https://doi.org/10.1016/S0076-6879(99)99017-1
  • Sobota, A., Rzedzicki, Z., Zarzycki, P., Kuzawińska, E. (2015). Application of common wheat bran for the industrial production of high‐fibre pasta. International Journal of Food Science and Technology, 50(1), 111-119. https://doi.org/10.1111/ijfs.12641
  • Stevenson, L., Phillips, F., O'sullivan, K., Walton, J. (2012). Wheat bran: its composition and benefits to health, a European perspective. International Journal of Food Sciences and Nutrition, 63(8), 1001-1013. https://doi.org/10.3109/09637486.2012.687366
  • Taj, S., Munawar, M.A., Khan, S. (2007). Natural fiber-reinforced polymer composites. Proceedings-Pakistan Academy of Sciences, 44(2), 129. https://doi.org/10.1155/2015/243947
  • Uzun, Ö., Yağmur, C., Özer, E.A. (2007). Türkiye'de Üretilen Bazı Patates Ve Mısır Cipslerinin Besin Bileşimi Ve Enerji Değerlerinin Belirlenmesi, Standartlara Ve Etiket Bilgilerine Uygunluğunun İncelenmesi. Beslenme ve Diyet Dergisi, 35(2), 53-62.
  • Vaher, M., Matso, K., Levandi, T., Helmja, K., Kaljurand, M. (2010). Phenolic compounds and the antioxidant activity of the bran, flour and whole grain of different wheat varieties. Procedia Chemistry, 2(1), 76-82. https://doi.org/10.1016/j.proche.2009.12.013
  • Veillard, P. V, Moraru, C. I., Kokini, J. L. (2003). Development of instrumental methods for the textural characterization of low moisture extrudates. IFT Annual Meeting, Chicago, IL.
  • Wójtowicz, A., Zalewska-Korona, M., Jabłońska-Ryś, E., Skalicka-Woźniak, K., Oniszczuk, A. (2018). Chemical characteristics and physical properties of functional snacks enriched with powdered tomato. Polish Journal of Food and Nutrition Sciences, 68(3), 251-262. https://doi.org/10.1515/pjfns-2017-0028
  • Yaǧci, S., Göǧüş, F. (2008). Response surface methodology for evaluation of physical and functional properties of extruded snack foods developed from food-by-products. Journal of Food Engineering, 86, 122-132. https://doi.org/10.1016/j.jfoodeng.2007.09.018
  • Yağcı, S. (2008). The use of durum clear flour in combination with hazelnut cake and different pomaces in the production of extruded food (Issue November). Gaziantep Üniversitesi Fen Bilimleri Enstitüsü, Türkiye.
  • Yao, Y., Ren, G. (2014). Suppressive effect of extruded adzuki beans (Vigna angularis) on hyperglycemia after sucrose loading in rats. Industrial Crops and Products, 52, 228-232. https://doi.org/10.1016/j.indcrop.2013.10.029
  • Zhong, L., Fang, Z., Wahlqvist, M.L., Hodgson, J.M., Johnson, S.K. (2019). Extrusion cooking increases soluble dietary fibre of lupin seed coat. LWT-Food Science and Technology, 99, 547-554. https://doi.org/10.1016/j.lwt.2018.10.018

Kepek katkılı ekstrüde mısır çerezinin besleyicilik ve fonksiyonel özelliklerinin araştırılması

Yıl 2021, Cilt: 7 Sayı: 2, 103 - 119, 19.02.2021

Nazlı Şahin , Nermin Bilgiçli , Abdulvahit Sayaslan

https://doi.org/10.3153/FH21012

Öz

Mısır çerezleri en yaygın üretilen ve tüketilen çerez gıdalardandır. Mısır irmiği kullanılarak üretilen ekstrüde çerezlerin besleyicilik ve fonksiyonel özellikleri oldukça zayıftır. Bu çalışmada ekstrüde mısır çerezi üretiminde buğday kepeği kullanımının etkileri araştırılmıştır. Bu amaçla ürünün fiziksel özellikleri (sertlik, kırılganlık, gevreklik, genleşme oranı, görünür yoğunluk ve gözeneklilik) dikkate alınarak Merkezi Kompozit Tasarımı - Yanıt Yüzey Metodu (MKT-YYM) yaklaşımıyla ekstrüzyon şartları optimize edilmiş (nem içeriği %14, kalıp sıcaklığı 120 °C, kepek: mısır irmiği oranı %10, mısır nişastası: kepek + mısır irmiği oranı %10) ve doğrulama çalışmaları yürütülmüştür. Daha sonra karışımın kepek oranı %10’dan %22’ye kademeli olarak artırılarak 4 farklı ürün elde edilmiştir. Optimum şartlarda üretilen (%10 kepek) ve kepek oranı kademeli olarak artırılarak üretilen (%13, 16, 19 ve 22 kepek) toplam 5 ürünün kimyasal bileşimleri (nem, protein, yağ ve kül) ve besleyicilik özellikleri (fitik asit, diyet lifi, toplam fenolik madde ve toplam antioksidan kapasite) belirlenmiştir. Optimize edilen oranda (%10) kepek ilavesi ekstrüde çerezlerin fiziksel özelliklerini olumlu etkilerken, kepek katkılama oranının artması ürünlerin fiziksel özelliklerini kısmen zayıflatmıştır. Kepek katkı oranı yükseldikçe ekstrüde mısır çerezlerinin besleyicilik ve fonksiyonel özellikleri önemli düzeyde artmıştır. 

Anahtar Kelimeler

Ekstrüzyon Teknolojisi Kepek Besleyicilik Fonksiyonel YYM

Kaynakça

  • AACC, American Association of Cereal Chemists, (2000). Approved methods of the AACC, 10th ed., St. Paul, MN, USA.
  • Abozed, S.S., El-Kalyoubi, M., Abdelrashid, A., Salama, M.F. (2014). Total phenolic contents and antioxidant activities of various solvent extracts from whole wheat and bran. Annals of Agricultural Sciences, 59(1), 63-67. https://doi.org/10.1016/j.aoas.2014.06.009
  • Ajita, T., Jha, S.K. (2017). Extrusion cooking technology: Principal mechanism and effect on direct expanded snacks - An overview. International Journal of Food Studies, 6(1), 113-128. https://doi.org/10.7455/ijfs/6.1.2017.a10
  • Anonim. (2017). 30 Milyar Dolarlık Cips Pazarı Doğdu. Doğuştan, 12-13.
  • Bilgiçli, N., İbanoğlu, Ş. (2007). Effect of wheat germ and wheat bran on the fermentation activity, phytic acid content and colour of tarhana, a wheat flour-yoghurt mixture. Journal of Food Engineering, 78(2), 681-686. https://doi.org/10.1016/j.jfoodeng.2005.11.012
  • Brand-Williams, W., Cuvelier, M.-E., Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. LWT-Food Science and Technology, 28(1), 25-30. https://doi.org/10.1016/S0023-6438(95)80008-5
  • Bushuk, W. (2011). Wheat breeding for end-product use. In Wheat: Prospects for Global Improvement (pp. 203-211). Springer, Dordrecht. https://doi.org/10.1007/978-94-011-4896-2_27
  • Camire, M.E. (2000). Chemical and nutritional changes in food during extrusion. In Extruders in Food Applications. https://doi.org/10.2307/1266454
  • Cankurtaran, T. (2016). Dolgulu ve dolgusuz yaş makarna üretiminde buğday kepeği ve buğday ruşeymi katkısının bazı kalite özellikleri üzerine etkisi. Yüksek Lisans Tezi, Necmettin Erbakan Üniversitesi Fen Bilimleri Enstitüsü, Türkiye.
  • Choudhury, G.S., Gautam, A. (2003). Hydrolyzed fish muscle as a modifier of rice flour extrudate characteristics. Journal of Food Science, 68(5), 1713-1721. https://doi.org/10.1111/j.1365-2621.2003.tb12318.x
  • Colonna, P. (1989). Extrusion cooking of starch and starchy products. Extrusion Cooking, 247-319.
  • De Pilli, T., Alessandrino, O. (2018). Effects of different cooking technologies on biopolymers modifications of cereal-based foods: Impact on nutritional and quality characteristics review. Critical Reviews in Food Science and Nutrition, 60(14), 556-565. https://doi.org/10.1080/10408398.2018.1544884
  • Ding, Q.-B., Ainsworth, P., Plunkett, A., Tucker, G., Marson, H. (2006). The effect of extrusion conditions on the functional and physical properties of wheat-based expanded snacks. Journal of Food Engineering, 73(2), 142-148. https://doi.org/10.1016/j.jfoodeng.2005.01.013
  • Doğan, F., (2014). Nohut Bazlı Ekstrüde Ürünleri̇n Geli̇şti̇ri̇lmesi̇. Yüksek Lisans Tezi, Mersin Üniversitesi Fen Bilimleri Enstitüsü, Türkiye
  • Doğan, H., Karwe, M.V. (2003). Physicochemical properties of quinoa extrudates. Food Science and Technology International, 9(2), 101-114. https://doi.org/10.1177/1082013203009002006
  • Gualberto, D.G., Bergman, C.J., Kazemzadeh, M., Weber, C.W. (1997). Effect of extrusion processing on the soluble and insoluble fiber, and phytic acid contents of cereal brans. Plant Foods for Human Nutrition, 51(3), 187-198. https://doi.org/10.1023/A:1007941032726
  • Haug, W., Lantzsch, H. (1983). Sensitive method for the rapid determination of phytate in cereals and cereal products. Journal of the Science of Food and Agriculture, 34(12), 1423-1426. https://doi.org/10.1002/jsfa.2740341217
  • Hossain, K., Ulven, C., Glover, K., Ghavami, F., Simsek, S., Alamri, M. S., Kumar, A., Mergoum, M. (2013). Interdependence of cultivar and environment on fiber composition in wheat bran. Australian Journal of Crop Science, 7(4), 525.
  • Jin, Z., Hsieh, F., Huff, H. E. (1994). Extrusion cooking of corn meal with soy fiber, salt, and sugar. Cereal Chemistry, 71(3), 227-234.
  • Kaur, G., Sharma, S., Nagi, H.P.S., Dar, B.N. (2012). Functional properties of pasta enriched with variable cereal brans. Journal of Food Science and Technology, 49(4), 467-474. https://doi.org/10.1007/s13197-011-0294-3
  • Levi, F., Pasche, C., Lucchini, F., La Vecchia, C. (2001). Dietary fibre and the risk of colorectal cancer. European Journal of Cancer, 37(16), 2091-2096. https://doi.org/10.1016/S0959-8049(01)00254-4
  • Moore, J., Liu, J.-G., Zhou, K., Yu, L. (Lucy). (2006). Effects of genotype and environment on the antioxidant properties of hard winter Wheat Bran. Journal of Agricultural and Food Chemistry, 54(15), 5313-5322. https://doi.org/10.1021/jf060381l
  • Obadina, A. O., Oyewole, O. B., Archibong, U. E. (2011). Short Communication effect of processing on the qualities of noodles produced from corn grit and cassava flour. International Food Research Journal, 18(4), 1563-1568.
  • Ozer, E. A., Herken, E. N., Güzel, S., Ainsworth, P., Ibanoǧlu, Ş. (2006). Effect of extrusion process on the antioxidant activity and total phenolics in a nutritious snack food. International Journal of Food Science and Technology, 41, 289-293. https://doi.org/10.1111/j.1365-2621.2005.01062.x
  • Repo-Carrasco-Valencia, R., Peña, J., Kallio, H., Salminen, S. (2009). Dietary fiber and other functional components in two varieties of crude and extruded kiwicha (Amaranthus caudatus). Journal of Cereal Science, 49(2), 219-224. https://doi.org/10.1016/j.jcs.2008.10.003
  • Riaz, M.N. (2000). Extruders in food applications. CRC press. https://doi.org/10.1201/9781482278859
  • Rickard, S.E., Thompson, L.U. (1997). Interactions and biological effects of phytic acid. ACS Publications. https://doi.org/10.1021/bk-1997-0662.ch017
  • Samuel, L., Dogan, H., Kokini, J.L. (2005). Textural analysis method development for two-phase food products. 2005 IFT Annual Meeting, July 15-20-New Orleans, Louisiana.
  • Sarfaraz, A., Azizi, M.H., Gavlighi, H.A., Barzegar, M. (2017). Physicochemical and functional characterization of wheat milling co-products: Fine grinding to achieve high fiber antioxidant-rich fractions. Journal of Cereal Science, 77, 228-234. https://doi.org/10.1016/j.jcs.2017.08.021
  • Sayaslan, A., Şahin, N. (2018). Effects of fermented-chickpea liquor (chickpea yeast) on whole-grain wheat flour bread properties. Quality Assurance and Safety of Crops and Foods, 10(2), 183-192. https://doi.org/10.3920/QAS2017.1225
  • Singh, S., Gamlath, S., Wakeling, L. (2007). Nutritional aspects of food extrusion: A review. International Journal of Food Science and Technology, 42(8), 916-929. https://doi.org/10.1111/j.1365-2621.2006.01309.x
  • Singleton, V. L., Orthofer, R., Lamuela-Raventós, R. M. (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent. Methods in Enzymology 299, 152-178. https://doi.org/10.1016/S0076-6879(99)99017-1
  • Sobota, A., Rzedzicki, Z., Zarzycki, P., Kuzawińska, E. (2015). Application of common wheat bran for the industrial production of high‐fibre pasta. International Journal of Food Science and Technology, 50(1), 111-119. https://doi.org/10.1111/ijfs.12641
  • Stevenson, L., Phillips, F., O'sullivan, K., Walton, J. (2012). Wheat bran: its composition and benefits to health, a European perspective. International Journal of Food Sciences and Nutrition, 63(8), 1001-1013. https://doi.org/10.3109/09637486.2012.687366
  • Taj, S., Munawar, M.A., Khan, S. (2007). Natural fiber-reinforced polymer composites. Proceedings-Pakistan Academy of Sciences, 44(2), 129. https://doi.org/10.1155/2015/243947
  • Uzun, Ö., Yağmur, C., Özer, E.A. (2007). Türkiye'de Üretilen Bazı Patates Ve Mısır Cipslerinin Besin Bileşimi Ve Enerji Değerlerinin Belirlenmesi, Standartlara Ve Etiket Bilgilerine Uygunluğunun İncelenmesi. Beslenme ve Diyet Dergisi, 35(2), 53-62.
  • Vaher, M., Matso, K., Levandi, T., Helmja, K., Kaljurand, M. (2010). Phenolic compounds and the antioxidant activity of the bran, flour and whole grain of different wheat varieties. Procedia Chemistry, 2(1), 76-82. https://doi.org/10.1016/j.proche.2009.12.013
  • Veillard, P. V, Moraru, C. I., Kokini, J. L. (2003). Development of instrumental methods for the textural characterization of low moisture extrudates. IFT Annual Meeting, Chicago, IL.
  • Wójtowicz, A., Zalewska-Korona, M., Jabłońska-Ryś, E., Skalicka-Woźniak, K., Oniszczuk, A. (2018). Chemical characteristics and physical properties of functional snacks enriched with powdered tomato. Polish Journal of Food and Nutrition Sciences, 68(3), 251-262. https://doi.org/10.1515/pjfns-2017-0028
  • Yaǧci, S., Göǧüş, F. (2008). Response surface methodology for evaluation of physical and functional properties of extruded snack foods developed from food-by-products. Journal of Food Engineering, 86, 122-132. https://doi.org/10.1016/j.jfoodeng.2007.09.018
  • Yağcı, S. (2008). The use of durum clear flour in combination with hazelnut cake and different pomaces in the production of extruded food (Issue November). Gaziantep Üniversitesi Fen Bilimleri Enstitüsü, Türkiye.
  • Yao, Y., Ren, G. (2014). Suppressive effect of extruded adzuki beans (Vigna angularis) on hyperglycemia after sucrose loading in rats. Industrial Crops and Products, 52, 228-232. https://doi.org/10.1016/j.indcrop.2013.10.029
  • Zhong, L., Fang, Z., Wahlqvist, M.L., Hodgson, J.M., Johnson, S.K. (2019). Extrusion cooking increases soluble dietary fibre of lupin seed coat. LWT-Food Science and Technology, 99, 547-554. https://doi.org/10.1016/j.lwt.2018.10.018
Toplam 43 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Mühendisliği
Bölüm Research Articles
Yazarlar

Nazlı Şahin 0000-0002-0963-8882

Nermin Bilgiçli 0000-0001-5490-9824

Abdulvahit Sayaslan 0000-0001-7161-1552

Yayımlanma Tarihi 19 Şubat 2021
Gönderilme Tarihi 18 Eylül 2020
Yayımlandığı Sayı Yıl 2021Cilt: 7 Sayı: 2

Kaynak Göster

APA Şahin, N., Bilgiçli, N., & Sayaslan, A. (2021). Kepek katkılı ekstrüde mısır çerezinin besleyicilik ve fonksiyonel özelliklerinin araştırılması. Food and Health, 7(2), 103-119. https://doi.org/10.3153/FH21012
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