Effects of Xanthan Gum Addition and Extrusion Parameters on Properties of Starch-Based Fried Corn Extrudates

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dc.authoridGumusay, Özlem Aktürk/0000-0001-9106-3151en_US
dc.contributor.authorGümüşay, Özlem Aktürk
dc.contributor.authorSadikoğlu, Hasan
dc.contributor.authorSeker, Mahmut
dc.date.accessioned2024-07-12T21:37:32Z
dc.date.available2024-07-12T21:37:32Z
dc.date.issued2023en_US
dc.department[Belirlenecek]en_US
dc.description.abstractStarch-based corn grits are extruded and then the extrudates are fried to development for corn snacks with low oil content, improved texture, and preserved color characteristics. Effects of screw speed (100-300 rpm), feed moisture (37-47%), and xanthan gum (XG) level (0-1%) on expansion, oil absorption, hardness, color, and microstructural properties of fried extrudates are examined. Increased screw speed increases expansion index (EI) due to enhanced starch gelatinization. Elevated feed moisture content increases EI as a result of the low solubility index of starch-based extrudates. The oil absorption of extrudates increases as screw speed and moisture content are elevated as a result of holes in the surface after frying. On the other hand, the incorporation of XG decreases oil absorption due to reduced holes on the surface. Hardness values range from 7.58 +/- 0.47 to 42.26 +/- 1.44 N. Increasing moisture content decreases the hardness of fried extrudates while increasing screw speed results inan increase in hardness. The incorporation of XG increases the hardness of extrudates. Increased screw speed, feed moisture, and XG ratio increase the lightness value and decrease the redness value. Browning index (BI) is decreased with an increase in feed moisture and XG level.en_US
dc.identifier.doi10.1002/star.202200192
dc.identifier.issn0038-9056
dc.identifier.issn1521-379X
dc.identifier.issue3.Nisen_US
dc.identifier.scopus2-s2.0-85146841380en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://doi.org/10.1002/star.202200192
dc.identifier.urihttps://hdl.handle.net/20.500.12415/6841
dc.identifier.volume75en_US
dc.identifier.wosWOS:000921228200001en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoenen_US
dc.publisherWiley-V C H Verlag Gmbhen_US
dc.relation.ispartofStarch-Starkeen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.snmzKY04183
dc.subjectExtrusionen_US
dc.subjectFryingen_US
dc.subjectHardnessen_US
dc.subjectOil Absorptionen_US
dc.subjectScrew Speeden_US
dc.subjectStarch Degradationen_US
dc.subjectXanthan Gumen_US
dc.titleEffects of Xanthan Gum Addition and Extrusion Parameters on Properties of Starch-Based Fried Corn Extrudatesen_US
dc.typeArticle
dspace.entity.typePublication

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