Quality of resistant starch-enriched breadcrumbs extrudates

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dc.authorscopusidHamit Köksel / 7004487930
dc.authorwosidHamit Köksel / G-6018-2013
dc.contributor.authorKöksel, Hamit
dc.contributor.authorSamray, Markus Nail
dc.contributor.authorMasatcıoğlu, Tuğrul M.
dc.contributor.authorKöksel, Filiz
dc.date.accessioned2025-04-18T06:49:09Z
dc.date.available2025-04-18T06:49:09Z
dc.date.issued2025
dc.departmentİstinye Üniversitesi, Lisansüstü Eğitim Enstitüsü, Sağlık Bilimleri, Beslenme ve Diyetetik Programı
dc.description.abstractBackground and ObjectivesAlthough bread waste is often processed into breadcrumbs for use in breading formulations, an alternative method to add value to this by-product is to incorporate it into snack food applications. This study examined the extrusion of breadcrumbs under varying conditions of feed moisture content (13%, 15%, or 17%) and die temperature (120 degrees C or 150 degrees C). To enhance the total dietary fiber (TDF) content of the extrudates, the base breadcrumbs formula was supplemented with resistant starch types 2 and 4 (RS2 and RS4) at different concentrations (15% and 30%). The physical and techno-functional properties of the resulting breadcrumb extrudates (BCEs) were then investigated.FindingsThe TDF content of BCEs generally increased with higher feed moisture contents, but it was not affected by different die temperatures. The highest radial expansion index (6.33) among the RS-supplemented BCEs was achieved with RS2-supplemented BCEs extruded at a die temperature of 120 degrees C and a feed moisture content of 13%. RS4 supplementation also produced BCEs with similar properties under certain extrusion conditions.ConclusionsThere was no significant difference in TDF content between RS2 and RS4-supplemented BCEs at the lowest feed moisture content studied. Overall, RS2 supplementation had a less negative impact on the extrudate expansion index, density, and crispness values compared to RS4 supplementation, indicating the better suitability of RS2 for snack food applications. All BCEs produced had TDF contents higher than 6%, allowing them to carry a "high fiber content" claim according to relevant European Union regulations.Significance and NoveltyThe effects of different types of resistant starch on the physical and techno-functional properties of extruded snacks have not been studied to date. This study addresses this research gap and adds value to a major by-product of the bakery industry, breadcrumbs, by incorporating them into snack food applications.
dc.identifier.citationKoksel, H., Samray, M. N., Masatcioglu, T. M., & Koksel, F. (2024). Quality of resistant starch‐enriched breadcrumbs extrudates. Cereal Chemistry.
dc.identifier.doi10.1002/cche.10863
dc.identifier.endpage13
dc.identifier.issn0009-0352
dc.identifier.issn1943-3638
dc.identifier.scopus2-s2.0-85213799836
dc.identifier.scopusqualityQ2
dc.identifier.startpage1
dc.identifier.urihttp://dx.doi.org/10.1002/cche.10863
dc.identifier.urihttps://hdl.handle.net/20.500.12713/6374
dc.identifier.wosWOS:001388366100001
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorKöksel, Hamit
dc.institutionauthoridHamit Köksel / 0000-0003-4150-2413
dc.language.isoen
dc.publisherJohn wiley and sons inc
dc.relation.ispartofCereal chemistry
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectBreadcrumbs
dc.subjectExtrusion Cooking
dc.subjectResistant Starch
dc.subjectTechno-Functional Properties
dc.subjectTotal Dietary Fiber
dc.titleQuality of resistant starch-enriched breadcrumbs extrudates
dc.typeArticle

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