Effects of cold extrusion process on thiamine and riboflavin contents of fortified corn extrudates
2012
Bilgi Boyaci, Berna | Han, Jae-Yoon | Masatcioglu, M Tugrul | Yalcin, Erkan | Celik, Sueda | Ryu, Gi-Hyung | Koksel, Hamit
In this study, corn extrudates were produced from fortified corn flour by conventional and cold extrusion techniques at different barrel temperatures of 80, 110, 130 and 80°C, respectively, and feed moisture contents. Thiamine and riboflavin contents of extrudates were determined by HPLC. Thiamine contents of the samples produced at feed moisture contents 20% and 25% decreased as temperature increased. There was no significant difference between riboflavin contents of conventional extrudates produced at both feed moistures at 80 and 110°C barrel temperatures. However, riboflavin content of extrudates produced at 20% feed moisture was higher than the one produced at 25% feed moisture at 130°C. In cold extrusion, there was no significant difference between riboflavin contents of samples. The samples produced by CO₂ injection had the lowest expansion index and uniform air cells. However, the samples produced by conventional extrusion had higher expansion index and size distributions of air cells were not uniform.
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