Response surface methodology for evaluation of physical and functional properties of extruded snack foods developed from food-by-products

Yağcı, Sibel; Göğüş, Fahrettin

doi:10.1016/j.jfoodeng.2007.09.018

Cited by 197 publications

(85 citation statements)

References 27 publications

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“…The fitted model can be considerably predictive (Lack of fit p = 0.1781). Yagci and Gögüs (2008) reported that with significant probability values (p< 0.001) and non-significant lack of fit, the models could be adequately used as predictor models, regardless of low coefficient of determinations.…”

Section: Resultsmentioning

confidence: 99%

Effects of processing on physical properties of extruded snacks with blends of sour cassava starch and flaxseed flour

2013

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Section: Resultsmentioning

confidence: 99%

Effects of processing on physical properties of extruded snacks with blends of sour cassava starch and flaxseed flour

2013

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“…1b), it was observed that the maximum value of WAI was obteined at the highest die temperature and feed moisture content. This may be do to rupture of intermolecular hydrogen links and molecular disorder in the starch granule, resulting in greater (1998) and Yağcı and Göğüş (2008) have previously reported that water absorption has been generally attributed to the dispersion of starch in excess water which increased by the degree of starch damage do to gelatinization.…”

Section: Water Absorption Index (Wai)mentioning

confidence: 99%

Physico-chemical, nutritional and infrared spectroscopy evaluation of an optimized soybean/corn flour extrudate

et al. 2014

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A central composite design using RMS (Response Surface Methodology) successfully described the effect of independent variables (feed moisture, die temperature and soybean proportion) on the specific parameters of product quality as expansion index (EI), water absorption index (WAI), water solubility index (WSI) and total color difference (ΔE) studied. The regression model indicated that EI, WAI, WSI and ΔE were significant (p<0.05) with coefficients of determination (R 2 ) of 0.7371, 0.7588, 0.7622, 0.8150, respectively. The optimized processing conditions were obtained with 25.8 % feed moisture, 160°C die temperature and 58 %/42 % soybean/corn proportion. It was not found statistically changes in amino acid profile due to extrusion process.

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“…Fruit and vegetable byproducts can be utilized as food additives such as, antioxidant, antimicrobial, colorant, dietary fiber, thickener (O'Shea et al 2012;Yağcı and Göğüş 2008;Ayala-Zavala et al 2011). Evaluation or recovery of food byproducts is necessary when concerning economical and environmental issues (Aguedo et al 2012;O'Shea et al 2012;Bonilla et al 1999).…”

Section: Introductionmentioning

confidence: 99%

Optimization of extraction parameters on the isolation of phenolic compounds from sour cherry (Prunus cerasus L.) pomace

2014

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There is an increasing interest to bio-components obtained from fruit & vegetable wastes. Anthocyanin is one of the components regained from fruits especially from red ones. Sour cherry is considered as industrial fruit since most of the grown fruit is processed into juice and hence considerable amount of pomace is removed from process. The influences of process parameters on the extraction of phenolic compounds from sour cherry pomace were investigated. Fifty-one percent ethanol concentration, 75°C temperature and 12 mL/g solvent to solid ratio were selected as optimum process parameters. Time effect on the process efficiency was monitored at three different temperatures (25, 50 and 75°C) and total phenolic and total anthocyanin contents were found to reach equilibrium concentrations between 80 and 100 min time intervals. Ethanol concentrations affected differently extraction yield of anthocyanins and non-anthocyanin phenolics. Various individual phenolic compounds present in sour cherry pomace were identified and quantified by HPLC equipped with UV/ Vis PDA. Of the phenolic compounds, cyanidin-3-glucosylrutinoside, neochlorogenic acid and catechin were the most abundant ones found in the pomace. 14.23 ± 0.38 mg/g total phenolic, 0.41±0.02 mg/g total anthocyanin, 0.19 ± 0.02 mg/g cyanidin-3-glucosylrutinoside, 0.22 ± 0.01 mg/g neochlorogenic acid and 0.22±0.02 mg/g catechin contents (dry weight) were determined in the pomace at optimum extraction conditions.

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Response surface methodology for evaluation of physical and functional properties of extruded snack foods developed from food-by-products

Cited by 197 publications

References 27 publications

Effects of processing on physical properties of extruded snacks with blends of sour cassava starch and flaxseed flour

Effects of processing on physical properties of extruded snacks with blends of sour cassava starch and flaxseed flour

Physico-chemical, nutritional and infrared spectroscopy evaluation of an optimized soybean/corn flour extrudate

Optimization of extraction parameters on the isolation of phenolic compounds from sour cherry (Prunus cerasus L.) pomace

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