Effects of cold extrusion process on thiamine and riboflavin contents of fortified corn extrudates

Boyaci B. B., Han J., Masatcioglu M. T., YALÇIN E., Celik S., Ryu G., ...More

FOOD CHEMISTRY, vol.132, no.4, pp.2165-2170, 2012 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 132 Issue: 4
  • Publication Date: 2012
  • Doi Number: 10.1016/j.foodchem.2011.12.013
  • Journal Name: FOOD CHEMISTRY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.2165-2170
  • Hacettepe University Affiliated: Yes


In this study, corn extrudates were produced from fortified corn flour by conventional and cold extrusion techniques at different barrel temperatures of 80, 110, 130 and 80 degrees C, respectively, and feed moisture contents. Thiamine and riboflavin contents of extrudates were determined by HPLC. Thiamine contents of the samples produced at feed moisture contents 20% and 25% decreased as temperature increased. There was no significant difference between riboflavin contents of conventional extrudates produced at both feed moistures at 80 and 110 degrees C barrel temperatures. However, riboflavin content of extrudates produced at 20% feed moisture was higher than the one produced at 25% feed moisture at 130 degrees C. In cold extrusion, there was no significant difference between riboflavin contents of samples. The samples produced by CO2 injection had the lowest expansion index and uniform air cells. However, the samples produced by conventional extrusion had higher expansion index and size distributions of air cells were not uniform. (C) 2011 Elsevier Ltd. All rights reserved.