Evaluating the effects of amylose and Concord grape extract powder substitution on physicochemical properties of wheat flour extrudates produced at different temperatures

dc.authorid Tacer Caba, Zeynep/0000-0003-2811-6462
dc.authorscopusid 54941362500
dc.authorscopusid 6507843336
dc.authorscopusid 54942090100
dc.authorscopusid 7201376990
dc.authorwosid Tacer Caba, Zeynep/Y-9461-2019
dc.contributor.author Tacer-Caba, Zeynep
dc.contributor.author Nilufer-Erdil, Dilara
dc.contributor.author Boyacioglu, M. Hikmet
dc.contributor.author Ng, Perry K. W.
dc.date.accessioned 2024-05-25T11:23:34Z
dc.date.available 2024-05-25T11:23:34Z
dc.date.issued 2014
dc.department Okan University en_US
dc.department-temp [Tacer-Caba, Zeynep; Nilufer-Erdil, Dilara] Istanbul Tech Univ, Fac Chem Met Engn, Dept Food Engn, TR-34469 Istanbul, Turkey; [Boyacioglu, M. Hikmet] Okan Univ, Dept Food Engn, Istanbul, Turkey; [Ng, Perry K. W.] Michigan State Univ, Dept Food Sci & Human Nutr, E Lansing, MI 48824 USA en_US
dc.description Tacer Caba, Zeynep/0000-0003-2811-6462 en_US
dc.description.abstract In this study, the effects of Concord grape extract powder (CGEP), high-amylose starch, and their combinations on quality parameters of extruded products were investigated by substituting wheat flour with those ingredients in the formulations. Physical quality parameters such as water absorption, bulk density, diametric expansion and hardness of extrudates were evaluated in addition to thermal properties, pasting properties and resistant starch contents. Average values obtained for 90, 120 and 150 degrees C extrusion temperatures changed respectively as follows: 0.916, 0.987 and 0.467 N for hardness; 2.12, 4.07 and 5.12 ml water/g sample for water absorption; 1.35, 2.09 and 2.51 for diametric expansions and 1286.6, 723.6 and 311.1 kg/m(3) for bulk densities. Extrusion temperature was found to have more distinct effect on physical quality parameters of extrudates than the substitution level of ingredients. Both CGEP and amylose additions negatively affected pasting properties, slightly affected resistant starch content and prevented gelatinization. However retardation of retrogradation was more evident when substitution was with CGEP alone rather than its combination with amylose. (C) 2014 Elsevier Ltd. All rights reserved. en_US
dc.description.sponsorship Istanbul Technical University (ITU) en_US
dc.description.sponsorship In this study, Z. Tacer-Caba was financially supported by the "Short term studies abroad for young researchers scholarship Programme of Istanbul Technical University (ITU)" in order to conduct those experiments at the Michigan State University which constitute some part of her PhD thesis. en_US
dc.identifier.citationcount 24
dc.identifier.doi 10.1016/j.foodchem.2014.02.064
dc.identifier.endpage 484 en_US
dc.identifier.issn 0308-8146
dc.identifier.issn 1873-7072
dc.identifier.pmid 24679807
dc.identifier.scopus 2-s2.0-84896122368
dc.identifier.scopusquality Q1
dc.identifier.startpage 476 en_US
dc.identifier.uri https://doi.org/10.1016/j.foodchem.2014.02.064
dc.identifier.uri https://hdl.handle.net/20.500.14517/740
dc.identifier.volume 157 en_US
dc.identifier.wos WOS:000334973600064
dc.identifier.wosquality Q1
dc.language.iso en
dc.publisher Elsevier Sci Ltd en_US
dc.relation.publicationcategory Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı en_US
dc.rights info:eu-repo/semantics/closedAccess en_US
dc.scopus.citedbyCount 26
dc.subject Extrusion en_US
dc.subject Anthocyanin en_US
dc.subject Grape en_US
dc.subject Amylose en_US
dc.subject Wheat flour en_US
dc.title Evaluating the effects of amylose and Concord grape extract powder substitution on physicochemical properties of wheat flour extrudates produced at different temperatures en_US
dc.type Article en_US
dc.wos.citedbyCount 23

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