1 Ocak 2020 Dergi makalesi Açık Erişim

Yagci, Sibel; Altan, Aylin; Dogan, Faruk

JSON-LD (schema.org)

{
  "@context": "https://schema.org/", 
  "@id": 5759, 
  "@type": "ScholarlyArticle", 
  "creator": [
    {
      "@type": "Person", 
      "affiliation": "Karamanoglu Mehmetbey Univ, Dept Food Engn, TR-70100 Karaman, Turkey", 
      "name": "Yagci, Sibel"
    }, 
    {
      "@type": "Person", 
      "affiliation": "Mersin Univ, Dept Food Engn, TR-33343 Ciftlikkoy, Mersin, Turkey", 
      "name": "Altan, Aylin"
    }, 
    {
      "@type": "Person", 
      "affiliation": "Karamanoglu Mehmetbey Univ, Dept Food Engn, TR-70100 Karaman, Turkey", 
      "name": "Dogan, Faruk"
    }
  ], 
  "datePublished": "2020-01-01", 
  "description": "The incorporation of legumes in convenient and healthy food products is one way for increasing their consumptions. However, developing of new products with high content of legume flour is limited due to their beany flavor. To overcome this issue, in the present study, fermentation of chickpeas with baker's yeast and yoghurt culture was used as a potential approach to improve the sensory and nutritional properties of the final extruded product. Fermented chickpea blends were extruded through a co-rotating twin screw extruder. Response surface methodology using a central composite design was used to investigate effects of extrusion conditions, including die temperature (130-150 degrees C) and screw speed (300-400 rpm) and locust bean gum content (1-4 g/100 g) on the physical and textural properties of the extruded products. Microstructural, sensory, antinutritional and nutritional properties of selected extrudates were also investigated. Regression analysis showed that extrusion parameters and gum content had a significant effect on the physical properties of extrudates but textural properties were mostly affected by changes in temperature and screw speed. Antinutritional factors were significantly reduced while starch and protein digestibility increased after extrusion. The use of both fermentation and extrusion technology allowed the production of high fiber and protein snack foods based on chickpea flour.", 
  "headline": "Effects of extrusion processing and gum content on physicochemical, microstructural and nutritional properties of fermented chickpea-based extrudates", 
  "identifier": 5759, 
  "image": "https://aperta.ulakbim.gov.tr/static/img/logo/aperta_logo_with_icon.svg", 
  "license": "http://www.opendefinition.org/licenses/cc-by", 
  "name": "Effects of extrusion processing and gum content on physicochemical, microstructural and nutritional properties of fermented chickpea-based extrudates", 
  "url": "https://aperta.ulakbim.gov.tr/record/5759"
}