Hull-less barley flour supplemented corn extrudates produced by conventional extrusion and CO2 injection process

Masatcioglu, M.; Yalcin, Erkan; HWAN, Park; RYU, Gi-Hyung; Celik, SÜEDA; KÖKSEL, HAMİT

doi:10.1016/j.ifset.2014.06.003

Hull-less barley flour supplemented corn extrudates produced by conventional extrusion and CO2 injection process

Atıf İçin Kopyala

Masatcioglu M. T., Yalcin E., HWAN P. J., RYU G., Celik S., KÖKSEL H.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, cilt.26, ss.302-309, 2014 (SCI-Expanded)

Yayın Türü: Makale / Tam Makale
Cilt numarası: 26
Basım Tarihi: 2014
Doi Numarası: 10.1016/j.ifset.2014.06.003
Dergi Adı: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
Sayfa Sayıları: ss.302-309
Hacettepe Üniversitesi Adresli: Evet

Özet

The effects of feed moisture content (20, 25%), exit-die temperature (80, 130 degrees C), and extrusion-cooking method (with/without CO2 injection) on beta-glucan (BG) levels and physicochemical properties of hull-less barley flour (HBF) supplemented (15, 30, 45%) corn extrudates were investigated. The highest HBF supplementation level (45%) resulted in higher BG levels (2.87-3.28%) in all extrusion conditions. In general, increasing feed moisture content from 20 to 25% and exit-die temperature from 80 to 130 degrees C resulted in small increases in enzyme resistant starch type-3 (RS3) levels. However, the investigated extrusion conditions did not form substantial amount of RS3 and the highest RS3 content was 540 mg/100 g. Lower feed moisture content and higher exit-die temperature resulted in higher water solubility (WS) and lower water-binding capacity (WBC) values. Cold-paste viscosity (CV) was observed in all extrudates. High WS and WBC values of extrudates and the existence of CV values in RVA curves indicated complete starch gelatinization.