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

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

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

Publication Type: Article / Article
Volume: 26
Publication Date: 2014
Doi Number: 10.1016/j.ifset.2014.06.003
Journal Name: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
Page Numbers: pp.302-309
Hacettepe University Affiliated: Yes

Abstract

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.