Enhancement of extruded corn snacks with substitution of wheat germ, invaluable milling by-product

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dc.contributor.authorSahin, Nazli
dc.contributor.authorBilgicli, Nermin
dc.contributor.authorSayaslan, Abdulvahit
dc.date.accessioned2024-02-23T14:24:29Z
dc.date.available2024-02-23T14:24:29Z
dc.date.issued2022
dc.departmentNEÜen_US
dc.description.abstractThis 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.en_US
dc.description.sponsorshipResearch Fund of Karamanoglu Mehmetbey Universityen_US
dc.description.sponsorshipResearch Fund of Karamanoglu Mehmetbey Universityen_US
dc.identifier.doi10.1111/jfpp.17125
dc.identifier.issn0145-8892
dc.identifier.issn1745-4549
dc.identifier.issue11en_US
dc.identifier.scopus2-s2.0-85138771914en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://doi.org/10.1111/jfpp.17125
dc.identifier.urihttps://hdl.handle.net/20.500.12452/13950
dc.identifier.volume46en_US
dc.identifier.wosWOS:000857301000001en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofJournal Of Food Processing And Preservationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subject[Keyword Not Available]en_US
dc.titleEnhancement of extruded corn snacks with substitution of wheat germ, invaluable milling by-producten_US
dc.typeArticleen_US

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