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Öğe Enhancement of extruded corn snacks with substitution of wheat germ, invaluable milling by-product(Wiley, 2022) Sahin, Nazli; Bilgicli, Nermin; Sayaslan, AbdulvahitThis study aims to improve extruded corn snacks with high nutritional and functional properties through the utilization of wheat germ (WG). In the first stage, extrusion technology was used, and the process conditions were optimized by the Central Composite Design with Response Surface Methodology (CCD-RSM). The best-extruded WG snack (WGS) production conditions were determined (die temperature: 140 degrees C, moisture content: 14.97%, WG ratio: 16%, and corn starch ratio: 30%). In the second stage, four snacks containing 18%, 20%, 22%, and 24% WG, which had higher ratios than optimized WGS, were produced. While the addition of WG (16%) positively influenced the physical properties of the extruded snacks, the increase in WG ratios partially weakened the physical properties of the extrudates. However, as supplementing the WG proportion, the nutritional and functional properties of WGS enhanced remarkably. The 20% WGS has gained more appreciation from consumers than other WGS. Novelty Impact Statement Utilizing WG, rich in many phytochemicals (fiber, phenolic component, vitamins and minerals), is an essential ingredient in developing high nutritional and functional corn snacks. Extruded snacks were successfully produced with the WG without stabilization and oil removal processes. A new type of corn snack was improved for the functional food industry.Öğe Improvement of Functional and Nutritional Properties of Extruded Snacks with the Utilization of Red Dog Flour(Inst Tecnologia Parana, 2023) Sahin, Nazli; Bilgicli, Nermin; Sayaslan, AbdulvahitRed dog flour (RDF), a milling by-product, is rich in nutritionally and functionally crucial components. Extrusion conditions for extruded corn snacks (ECS) with RDF were optimized using Response Surface Methodology (RSM) with Box-Behnken Design (moisture content: 13.5%, RDF ratio: 20%, screw speed: 468 rpm, and die temperature: 110?). Then, functional, nutritional, and sensory properties of ECS containing an increasing ratio of RDF were determined. The addition of RDF improved ash (1,84 fold), fat (2,7 fold) protein (0,51 fold), dietary fiber (roughly 2,8 fold), and mineral content (Fe, K Mg, P, and Se) significantly compared to ECS without RDF. Extrusion condition considerably declined the total phenolic content (from 144.50 to 25,09 mg GAE/100g), Trolox equivalent of antioxidant capacity (from 1.13 to 0.41 mMol Trolox/g), and phytic acid content (from 2147 to 968.11 mg/100g) of ECS with RDF compared to raw materials. However, the increasing ratio of RDF had an increment in bioactive compounds (up to 2,38 fold mg GAE/100g, and 1,63 fold mMol Trolox/g) and phytic acid content (up to 0.36 fold). According to the sensory evaluation, 30% of ECS with RDF was the most preferable snack.Öğe Improvement of Functional and Nutritional Properties of Extruded Snacks with the Utilization of Red Dog Flour(Inst Tecnologia Parana, 2023) Sahin, Nazli; Bilgicli, Nermin; Sayaslan, AbdulvahitRed dog flour (RDF), a milling by-product, is rich in nutritionally and functionally crucial components. Extrusion conditions for extruded corn snacks (ECS) with RDF were optimized using Response Surface Methodology (RSM) with Box-Behnken Design (moisture content: 13.5%, RDF ratio: 20%, screw speed: 468 rpm, and die temperature: 110?). Then, functional, nutritional, and sensory properties of ECS containing an increasing ratio of RDF were determined. The addition of RDF improved ash (1,84 fold), fat (2,7 fold) protein (0,51 fold), dietary fiber (roughly 2,8 fold), and mineral content (Fe, K Mg, P, and Se) significantly compared to ECS without RDF. Extrusion condition considerably declined the total phenolic content (from 144.50 to 25,09 mg GAE/100g), Trolox equivalent of antioxidant capacity (from 1.13 to 0.41 mMol Trolox/g), and phytic acid content (from 2147 to 968.11 mg/100g) of ECS with RDF compared to raw materials. However, the increasing ratio of RDF had an increment in bioactive compounds (up to 2,38 fold mg GAE/100g, and 1,63 fold mMol Trolox/g) and phytic acid content (up to 0.36 fold). According to the sensory evaluation, 30% of ECS with RDF was the most preferable snack.Öğe Use of durum wheat clear flour in vital gluten and bioethanol production(Academic Press Ltd- Elsevier Science Ltd, 2018) Sayaslan, Abdulvahit; Koyuncu, Mehmet; Turker, Selman; Irkli, Yavuz; Serin, Abdullah; Orhan, Fatma GulsahDuring milling of durum wheat (Triticum durum) into semolina used for pasta processing, certain amount of clear flour (5-15%) with low economic value is obtained. This study aimed at determining the suitability of durum clear flours for vital gluten and bioethanol productions. The durum clear flours were wet-processed into vital gluten by three wet-milling methods, namely dough-washing, dough-water dispersion and flour-water dispersion. Vital glutens with acceptable purities (71.0-82.1% protein, Nx5.7, dm), yields (9.8-14.3%, dm) and recoveries (48.7-76.8%) were achieved by the dough-water and flour water dispersion methods. However, vital gluten by the dough-washing method could not be isolated satisfactorily. The dough mixing and breadmaking qualities of vital glutens from the clear flours were found comparable to the commercial vital gluten. The carbohydrate-rich remnants of the clear flours upon isolation of glutens were subjected to enzymatic hydrolysis and yeast fermentation, leading to ethanol yields and conversion efficiencies of 32.2-33.5% (g/g, based on clear flour solids) and 80.5 -87.6%, respectively. In conclusion, except for the dough-washing method, vital gluten and bioethanol with acceptable purities, yields, recoveries and qualities can be produced by the dough-water and flour water dispersion methods. (C) 2018 Elsevier Ltd. All rights reserved.
