Improvement of Functional and Nutritional Properties of Extruded Snacks with the Utilization of Red Dog Flour

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dc.contributor.authorSahin, Nazli
dc.contributor.authorBilgicli, Nermin
dc.contributor.authorSayaslan, Abdulvahit
dc.date.accessioned2024-02-23T14:32:10Z
dc.date.available2024-02-23T14:32:10Z
dc.date.issued2023
dc.departmentNEÜen_US
dc.description.abstractRed 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.en_US
dc.description.sponsorshipResearch Fund of Karamano?lu Mehmetbey University [02]en_US
dc.description.sponsorshipFunding: This research was funded by The Research Fund of Karamano?lu Mehmetbey University, grant number 02.M.20.en_US
dc.identifier.doi10.1590/1678-4324-2023220180
dc.identifier.issn1516-8913
dc.identifier.issn1678-4324
dc.identifier.scopus2-s2.0-85153701001en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://doi.org/10.1590/1678-4324-2023220180
dc.identifier.urihttps://hdl.handle.net/20.500.12452/15528
dc.identifier.volume66en_US
dc.identifier.wosWOS:000983416300001en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherInst Tecnologia Paranaen_US
dc.relation.ispartofBrazilian Archives Of Biology And Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectRed Dog Flouren_US
dc.subjectExtrusionen_US
dc.subjectBy-Producten_US
dc.subjectNutritionalen_US
dc.subjectDietary Fiberen_US
dc.subjectFunctionalen_US
dc.titleImprovement of Functional and Nutritional Properties of Extruded Snacks with the Utilization of Red Dog Flouren_US
dc.typeArticleen_US

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