Research Article
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ENGİNAR YAPRAĞI TOZUNUN EKSTRÜDE ATIŞTIRMALIKLARDA KULLANILMASI: ÜRÜN KALİTESİ VE IN VITRO NİŞASTA SİNDİRİLEBİLİRLİĞİ

Year 2024, Volume: 49 Issue: 6, 997 - 1009
https://doi.org/10.15237/gida.GD24046

Abstract

Enginar üretimi esnasında ortaya çıkan atıklar zengin lif ve biyoaktif fenolik madde kaynağıdır. Bu çalışma, enginar yaprağı tozu (ALP) ilavesinin, buğday unu (WF) bazlı ekstrüdatların fiziksel özelliklerine ve in vitro nişasta sindirilebilirliğine etkisini araştırmayı amaçlamaktadır. Çalışmada, ALP:WF oranları sırasıyla 0:100, 3:97, 6:94 ve 9:91 olacak şekilde ekstrüdatlar üretilmiştir. ALP oranının artırılması, genleşme indekslerini azaltmış, ancak yığın yoğunluğu ve sertlik değerlerini artırmıştır. Su emme indeksi en yüksek ALP:WF oranında (9:91) azalırken, suda çözünürlük indeksi ALP ilavesinden etkilenmemiştir. Hızlı ve yavaş sindirilebilen glikoz fraksiyonları ALP ilavesinden önemli ölçüde etkilenmemiştir. Ürünlerin genel kabul edilebilirliği yalnızca 9:91 ALP:WF oranında etkilenmiş olup bulgular, ALP'nin ekstrüdatlarda bir gıda bileşeni olarak değerlendirilebileceğini göstermiştir. Elde edilen bilgiler, yüksek lif içeriği ile zenginleştirilmiş, besleyici atıştırmalıkların geliştirilmesine yönelik gelecekteki çalışmalara rehberlik edebilir.

Supporting Institution

TÜBİTAK

Project Number

TUBITAK COST-213O208

Thanks

Funding: This work was supported by The Scientific and Technological Council of Turkey [Project number: TUBITAK COST-213O208] and the council did not have a role in study design; in the collection, analysis and interpretation of data; in the writing of the report; and in the decision to submit the article for publication.

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VALORIZATION OF ARTICHOKE LEAF POWDER IN EXTRUDED SNACKS: PRODUCT QUALITY AND IN VITRO STARCH DIGESTIBILITY

Year 2024, Volume: 49 Issue: 6, 997 - 1009
https://doi.org/10.15237/gida.GD24046

Abstract

Artichoke waste is a rich source of fibers and bioactive phenolic substances. The study aimed to investigate the effect of artichoke leaf powder (ALP) addition on physical properties and in vitro starch digestibility of wheat flour (WF) - based extrudates. Feeds were prepared to have extrudates with ALP:WF ratios of 0:100, 3:97, 6:94, and 9:91. Increasing ALP ratio reduced sectional and volume expansion indexes but increased bulk density and hardness values. The water absorption index decreased for the highest ALP: WF ratio (9:91), while the water solubility index was not affected by ALP addition. Rapidly and slowly digestible glucose fractions were not significantly affected by ALP addition. The overall acceptability of products was only affected at the 9:91 ALP: WF ratio. The findings showed that ALP could be valorized as a food ingredient. The information gained could guide future studies that will focus on developing nutritious ready-to-expanded snacks enriched with high fiber ingredients.

Supporting Institution

TÜBİTAK

Project Number

TUBITAK COST-213O208

References

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  • Altan, A., McCarthy, K. L., Maskan, M. (2008b). Twin-screw extrusion of barley-grape pomace blends: Extrudate characteristics and determination of optimum processing conditions. Journal of Food Engineering, 89(1), 24–32. https://doi.org/10.1016/j.jfoodeng.2008.03.025
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  • Blandino, M., Bresciani, A., Loscalzo, M., Vanara, F., Marti, A. (2022). Extruded snacks from pigmented rice: Phenolic profile and physical properties. Journal of Cereal Science, 103, 103347. https://doi.org/10.1016/J.JCS.2021.103347
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  • Chang, Y. K., Silva, M. R., Gutkoski, L. C., Sebio, L., Silva, M. A. A. P. Da. (1998). Development of extruded snacks using jatobá (Hymenaea stigonocarpaMart) flour and cassava starch blends. Journal of the Science of Food and Agriculture, 78, 59–66.
  • Delgado-Nieblas, C., Ruiz-Beltrán, K., Sánchez-Lizárraga, J., Zazueta-Morales, J. de J., Aguilar-Palazuelos, E., Carrillo-López, A., … Quintero-Ramos, A. (2019). Effect of extrusion on physicochemical, nutritional and antioxidant properties of breakfast cereals produced from bran and dehydrated naranjita pomace. CyTA - Journal of Food, 17(1), 240–250. https://doi.org/ 10.1080/19476337.2019.1566276
  • Ding, Q. B., Ainsworth, P., Tucker, G., Marson, H. (2005). The effect of extrusion conditions on the physicochemical properties and sensory characteristics of rice-based expanded snacks. Journal of Food Engineering, 66(3), 283–289. https://doi.org/10.1016/j.jfoodeng.2004.03.019
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  • Gui, Y., Ryu, G. H. (2014). Effects of extrusion cooking on physicochemical properties of white and red ginseng (powder). Journal of Ginseng Research, 38(2), 146–153. https://doi.org/ 10.1016/j.jgr.2013.12.002
  • Gutkoski, L. C., El-Dash, A. A. (1999). Effect of extrusion process variables on physical and chemical properties of extruded oat products. Plant Foods for Human Nutrition, 54, 315–325. https://doi.org/10.1023/A:1008101209353
  • Guven, O., Sensoy, I., Senyuva, H., Karakaya, S. (2018). Food processing and digestion: The effect of extrusion process on bioactive compounds in extrudates with artichoke leaf powder and resulting in vitro cynarin and cynaroside bioaccessibility. LWT - Food Science and Technology, 90, 232–237. https://doi.org/10.1016/ j.lwt.2017.12.042
  • Jin, Z., Hsieh, F., Huff, H. E. (1995). Effects of soy fiber, salt, sugar and screw speed on physical properties and microstructure of corn meal extrudate. Journal of Cereal Science, 22(2), 185–194. https://doi.org/10.1016/0733-5210(95)90049-7
  • Karkle, E. L., Alavi, S., Dogan, H. (2012). Cellular architecture and its relationship with mechanical properties in expanded extrudates containing apple pomace. Food Research International, 46(1), 10–21. https://doi.org/10.1016/ j.foodres.2011.11.003
  • Karkle, E. L., Keller, L., Dogan, H., Alavi, S. (2012). Matrix transformation in fiber-added extruded products: Impact of different hydration regimens on texture, microstructure and digestibility. Journal of Food Engineering, 108(1), 171–182. https://doi.org/10.1016/ j.jfoodeng.2011.06.020
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  • Korkerd, S., Wanlapa, S., Puttanlek, C., Uttapap, D., Rungsardthong, V. (2016). Expansion and functional properties of extruded snacks enriched with nutrition sources from food processing by-products. Journal of Food Science and Technology, 53(1), 561–570. https://doi.org/10.1007/ s13197-015-2039-1
  • Lattanzio, V., Kroon, P. A., Linsalata, V., Cardinali, A. (2009). Globe artichoke: A functional food and source of nutraceutical ingredients. Journal of Functional Foods, 1(2), 131–144. https://doi.org/10.1016/j.jff.2009.01.002
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There are 53 citations in total.

Details

Primary Language English
Subjects Food Engineering
Journal Section Articles
Authors

Çağla Çaltinoğlu-toraman This is me 0000-0003-1983-8973

Özge Güven This is me 0000-0003-4029-3592

İlkay Şensoy 0000-0002-0413-2532

Project Number TUBITAK COST-213O208
Publication Date
Submission Date April 19, 2024
Acceptance Date October 4, 2024
Published in Issue Year 2024 Volume: 49 Issue: 6

Cite

APA Çaltinoğlu-toraman, Ç., Güven, Ö., & Şensoy, İ. (n.d.). VALORIZATION OF ARTICHOKE LEAF POWDER IN EXTRUDED SNACKS: PRODUCT QUALITY AND IN VITRO STARCH DIGESTIBILITY. Gıda, 49(6), 997-1009. https://doi.org/10.15237/gida.GD24046
AMA Çaltinoğlu-toraman Ç, Güven Ö, Şensoy İ. VALORIZATION OF ARTICHOKE LEAF POWDER IN EXTRUDED SNACKS: PRODUCT QUALITY AND IN VITRO STARCH DIGESTIBILITY. The Journal of Food. 49(6):997-1009. doi:10.15237/gida.GD24046
Chicago Çaltinoğlu-toraman, Çağla, Özge Güven, and İlkay Şensoy. “VALORIZATION OF ARTICHOKE LEAF POWDER IN EXTRUDED SNACKS: PRODUCT QUALITY AND IN VITRO STARCH DIGESTIBILITY”. Gıda 49, no. 6 n.d.: 997-1009. https://doi.org/10.15237/gida.GD24046.
EndNote Çaltinoğlu-toraman Ç, Güven Ö, Şensoy İ VALORIZATION OF ARTICHOKE LEAF POWDER IN EXTRUDED SNACKS: PRODUCT QUALITY AND IN VITRO STARCH DIGESTIBILITY. Gıda 49 6 997–1009.
IEEE Ç. Çaltinoğlu-toraman, Ö. Güven, and İ. Şensoy, “VALORIZATION OF ARTICHOKE LEAF POWDER IN EXTRUDED SNACKS: PRODUCT QUALITY AND IN VITRO STARCH DIGESTIBILITY”, The Journal of Food, vol. 49, no. 6, pp. 997–1009, doi: 10.15237/gida.GD24046.
ISNAD Çaltinoğlu-toraman, Çağla et al. “VALORIZATION OF ARTICHOKE LEAF POWDER IN EXTRUDED SNACKS: PRODUCT QUALITY AND IN VITRO STARCH DIGESTIBILITY”. Gıda 49/6 (n.d.), 997-1009. https://doi.org/10.15237/gida.GD24046.
JAMA Çaltinoğlu-toraman Ç, Güven Ö, Şensoy İ. VALORIZATION OF ARTICHOKE LEAF POWDER IN EXTRUDED SNACKS: PRODUCT QUALITY AND IN VITRO STARCH DIGESTIBILITY. The Journal of Food.;49:997–1009.
MLA Çaltinoğlu-toraman, Çağla et al. “VALORIZATION OF ARTICHOKE LEAF POWDER IN EXTRUDED SNACKS: PRODUCT QUALITY AND IN VITRO STARCH DIGESTIBILITY”. Gıda, vol. 49, no. 6, pp. 997-1009, doi:10.15237/gida.GD24046.
Vancouver Çaltinoğlu-toraman Ç, Güven Ö, Şensoy İ. VALORIZATION OF ARTICHOKE LEAF POWDER IN EXTRUDED SNACKS: PRODUCT QUALITY AND IN VITRO STARCH DIGESTIBILITY. The Journal of Food. 49(6):997-1009.

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