Improvement of functional and nutritional properties of extruded snacks with the utilization of red dog flour

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dc.authorid0000-0002-0963-8882en_US
dc.authorid0000-0001-7161-1552en_US
dc.contributor.authorŞahin, Nazlı
dc.contributor.authorBilgiçli, Nermin
dc.contributor.authorSayaslan, Abdulvahit
dc.date.accessioned2023-05-08T11:35:38Z
dc.date.available2023-05-08T11:35:38Z
dc.date.issued2023en_US
dc.departmentKMÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.descriptionWOS:000983416300001en_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°C). 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 © 2023 by the authors. Submitted for possible open access publication under the terms and conditions of the Creative Commons Attribution (CC BY NC) license (https://creativecommons.org/licenses/by-nc/4.0/)en_US
dc.identifier.citationŞahin, N., Bilgiçli, N., & Sayaslan, A. (2023). Improvement of functional and nutritional properties of extruded snacks with the utilization of red dog flour. Brazilian Archives of Biology and Technology, 66 doi:10.1590/1678-4324-2023220180en_US
dc.identifier.doi10.1590/1678-4324-2023220180
dc.identifier.issn1516-8913
dc.identifier.scopus2-s2.0-85153701001
dc.identifier.scopusqualityQ2
dc.identifier.urihttps://doi.org/10.1590/1678-4324-2023220180
dc.identifier.urihttps://hdl.handle.net/11492/7203
dc.identifier.volume66en_US
dc.identifier.wosWOS:000983416300001
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Sceince
dc.indekslendigikaynakScopus
dc.institutionauthorŞahin, Nazlı
dc.institutionauthorSayaslan, Abdulvahit
dc.language.isoen
dc.publisherInstituto de Tecnologia do Paranaen_US
dc.relation.journalBrazilian Archives of Biology and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectBy-Producten_US
dc.subjectDietary Fiberen_US
dc.subjectExtrusionen_US
dc.subjectFunctionalen_US
dc.subjectNutritionalen_US
dc.subjectRed Dog Flouren_US
dc.titleImprovement of functional and nutritional properties of extruded snacks with the utilization of red dog flouren_US
dc.typeArticle

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