Ekstrüzyon ile biyoyararlılığı arttırılmış ürün tasarımı: Ekstrüzyonun biyoyararlılığa, fonksiyonel bileşenler üzerine etkisi ve ürüne eklenmiş gıda maddelerinin ektstrüde ürün kalitesi üzerine etkisi

Date

2013-09-01

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Şensoy, İlkay
Öğel, Zümrüt
Şumnnu, Gülüm

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https://hdl.handle.net/11511/95818

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Department of Food Engineering, Project and Design

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Ekstrüzyonun Domates Posası Eklenmiş Ekstrüde Ürünlerdeki Fonksiyonel Bileşenlere Etkisi Tonyalı, Bade; Şensoy, İlkay (null; 2012-10-12) Son yıllarda insan salıına katkı salayan gıda ürünlerinin gelitirilmesi önem kazanmıtır. Tüketici, gıdalarda artık sadece tat ve besin öelerini yeterli bulmayıp, salıa katkıda bulunacak fonksiyonel bileenleri istemeye balamıtır. Ekstrüzyon farklı yapı ve dokuya sahip ürünler üretebilmesi nedeni ile ürün karıımlarına fonksiyonel bileen eklemek için çok uygun bir ilemdir. Ekstrüzyon mekanik ve ısıl ilemin bir arada olduu bir uygulamadır. Isıl veya mekanik ilemeler fonksiyonel bileenlerin yap...
Enhanced Bioaccessibility By Extrusion Process And Quality Parameters Of Red Pepper Pulp Added Extrudates Yoldas, Ozge; Caltinoglu-Toraman, Cagla; Şensoy, İlkay; Karakaya, Sibel (2022-01-01) Only bioaccessible nutrients can be absorbed and used by the body to contribute to health. The study aimed to investigate the effect of extrusion on the in vitro bioaccessibility of β-cryptoxanthin and zeaxanthin in extrudates supplemented with red pepper pulp. Corn grits mixed with red pepper pulp were extruded. β-cryptoxanthin, zeaxanthin, and total phenolic content with antioxidant activity analysis were conducted on the feed and extruded samples. Quality parameters of the corn grit extrudates, prepared ...
Effect of extrusion on functional components and in vitro bioaccessibilty of β-cryptoxanthin and zeaxanthin Yeğin, Özge; Şensoy, İlkay; Ögel, Zümrüt Begüm; Department of Food Engineering (2014) Red pepper pulp was added as a functional ingredient to the extrudates. Effects of extrusion on the functional properties of the red pepper pulp added corn grit extrudates were investigated. Antioxidant activity, total phenolic content, and the amounts of xanthophyll carotenoids in the product, such as β-cryptoxanthin and zeaxanthin, were determined before and after the extrusion process. In vitro bioaccessibility of these carotenoids from the extrudates and the feed were also investigated. Starch gelatiniz...
Effect of extrusion on functional components in tomato pulp added extrudates and in vitro bioaccessibility of lycopene Tonyalı, Bade; Şensoy, İlkay; Ögel, Zümrüt Begüm; Department of Food Engineering (2014) As the health and food relationship became important, tomato pulp was added as a functional ingredient to the extrudates. Effects of extrusion on the functional properties of the extrudates and in vitro bioaccessibility of lycopene after extrusion were investigated. Two different temperature set was applied during extrusion: 80 °C, 90 °C, 100 °C and 130 °C (die: 116 °C) and 80 °C, 100 °C, 130 °C and 160 °C (die: 139 °C), screw speed and feed rate were kept constant, 225 rpm and 36 ± 1 g/min, respectively. F...
Ekstrüzyon işleminin enginar yaprağı tozu eklenmiş ürünlerdeki biyoaktif bileşen miktarına etkisi Güven, Özge; Şensoy, İlkay (2016-10-05)

Citation Formats

İ. Şensoy, Z. Öğel, and G. Şumnnu, “Ekstrüzyon ile biyoyararlılığı arttırılmış ürün tasarımı: Ekstrüzyonun biyoyararlılığa, fonksiyonel bileşenler üzerine etkisi ve ürüne eklenmiş gıda maddelerinin ektstrüde ürün kalitesi üzerine etkisi,” 2013. Accessed: 00, 2022. [Online]. Available: https://hdl.handle.net/11511/95818.