The effect of onion skin powder addition on extrudate properties

Tonyali, B.
Şensoy, İlkay
The extrusion process is widely used in the industry to obtain different types of products such as breakfast cereals and snacks. The starch based extruded products which are nutritionally poor can be enriched by adding some fruit and vegetable based functional components. The functional components addition not only affects the nutritional value, but also the textural and physical structure of extrudates. In this study, the effects of addition of different levels of onion skin powder (3, 6 and 9%) to the wheat flour extrudates were investigated. Extrusion final zone temperature was kept at 150 degrees C and screw speed was 250 rpm. The extrudate samples were investigated in gelatinization properties, internal structure, antioxidant activity and total phenolic contents. DSC analysis showed that the extruded samples were gelatinized compared to feed samples. The fibrous structure of the onion skin led to the decrease in the diameter and pore size of extrudates. The pores in the 9% onion skin powder added extrudates are much smaller compared to control samples according to the SEM results. Antioxidant activity and total phenolic content increased with the increase in onion skin powder addition.


Effects of processing on onion skin powder added extrudates
Tonyali, Bade; Şensoy, İlkay; KARAKAYA, SİBEL (Springer Science and Business Media LLC, 2020-09-01)
It is possible to enhance the functional properties of extruded products with the inclusion of fruit and vegetable by-products. Onion skin, a rich source of quercetin and fiber, is considered as waste in the industry and can be used as an alternative ingredient to improve the nutritional value of the extruded products. Three levels (3, 6, and 9%) of onion skin powder (OSP) were added to wheat flour and compared with control (0% OSP). The effect of the extrusion process on accessible quercetin, total phenoli...
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Understanding the interactions between sugar, starch, protein and water, which are the main components of a baked product, will advance the development of high quality, microwaveable products. This paper presents a mathematical model describing the quantitative relationships between water, sugar and protein on the gelatinization of wheat starch following 20 s of microwave heat as determined by differential scanning calorimetry. Addition of sugar decreased the degree of gelatinization of starch due to microw...
The effect of extrusion on the functional components and in vitro lycopene bioaccessibility of tomato pulp added corn extrudates
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The effect of processing on functional ingredients and their in vitro bioaccessibility should be investigated to develop better food products. Tomato pulp was added as a functional ingredient to extrudates. The effects of extrusion on the functional properties of the extrudates and the in vitro bioaccessibility of lycopene were investigated. Two different temperature sets were applied during extrusion: 80 degrees C, 90 degrees C, 100 degrees C and 130 degrees C and 80 degrees C, 100 degrees C, 130 degrees C...
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High hydrostatic pressure is a non-thermal food processing technology, which also has several successful applications in different areas besides food processing. In this study, Capsicum annuum L. (pepper) seeds are subjected to 50, 100, 200 and 300MPa pressure for 5min at 25 degrees C and the seedlings of HHP processed seeds are used to compare percentage of seed germination and biochemical properties such as chlorophyll a, b and a/b, proline content, total protein, carotenoid, malondialdehyde, glucose, fru...
The Effect of Onion Skin Powder Addition on Physical Parameters of Extrudates
Tonyalı, Bade; Şensoy, İlkay; Mert, Behiç (null; 2015-08-12)
Extrusion is one of the popular processes to produce functional foods with different texture and structure. The addition of onion skin to the wheat extruded product can improve the nutritional quality in the terms of fiber. The effect of onion skin addition on the physical parameters of extruded products was investigated. For the study, the non-onion skin added control samples were compared with the 3, 6 and 9% (w/w) onion skin added extrudates. The extrusion conditions were 150ºC final zone temperature and...
Citation Formats
B. Tonyali and İ. Şensoy, “The effect of onion skin powder addition on extrudate properties,” 2016, vol. 1152, Accessed: 00, 2020. [Online]. Available: