The Effects of Die Temperature and Screw Speed on Extruded Pulse Flours and Their Application in Bread Production.

Extrusion is an innovative technology for improving the techno-functional and nutritional properties of pulse flours. This study aimed to optimize extrusion conditions for broad bean and mung bean flours and to assess their potential in bread making. Die temperature (135°C-165°C) and screw speed (200-300 rpm) were optimized using response surface methodology, with water absorption index (WAI), phytic acid (PA), and insoluble dietary fiber (ISDF) as response variables.

Development of Gluten-Free Extruded Snack Containing Lentil Flour and Evaluation of Extrusion Process Conditions on Quality Properties.

Increased knowledge about celiac disease and health concerns has generated increased demand for nutritious gluten-free snacks; however, most extruded gluten-free foods remain low in protein and fiber. This study aimed to develop gluten-free extruded snacks with improved nutritional and functional properties using lentil flour (LF) and to investigate the impact of extrusion conditions on the properties of extruded snacks. Extruded snacks were produced using a corotating twin-screw extruder with different ratios of LF to corn grits (CG) (0:75, 25:50, 50:25, and 75:0), with fixed amounts of tomato powder, potato flour, and carrot pomace powder.

Extraction and characterization of valuable compounds from chicken sternal cartilage: Type II collagen and chondroitin sulfate.

Type II collagen (Col II) and chondroitin sulfate (CS) are the main macromolecules in the extracellular matrix. This study investigated the characteristics of Col II and CS obtained from chicken sternal cartilage (CSC) via enzymatic hydrolysis for various treatment times. For Col II and CS, the highest efficiency of enzymatic hydrolysis was achieved after 24 and 6 h of treatment, respectively.

Evaluation of the quality features of electrospray-coated pineapple slices with pomegranate and grape seed oil-enriched emulsions.

Unlabelled: The quality characteristics of pineapple slices coated with emulsions enriched with pomegranate seed oil (PSO) and grape seed oil (GSO) by electrospray coating (ESC) and dip-coating (DC) methods were investigated. The ESC method was evaluated as an alternative to conventional DC. Pineapple slices were stored in clear polystyrene cups for seven days at 5 °C and 80% RH.

Development of a novel, sustainable, cellulose-based food packaging material and its application for pears.

This study aimed to develop a cellulose-based active food packaging material using paper, a biodegradable, sustainable, recyclable, renewable, and relatively low-cost material. For electrospray coating, fulvic acid (FA), which has antioxidant and antimicrobial properties, and sericin (S) were used as an active agent and a carrier medium, respectively. Solutions prepared at various concentrations and ratios of FA and S were analyzed, the properties of the active packaging material were examined, and the effect on the quality of pears was studied.

Molecular identification of parasite diagnosed in some fish species caught in Menzelet dam lake in Kahramanmaras province (Turkey).

This study details the molecular identification of the parasite diagnosed in fish () caught in Menzelet Dam Lake in Kahramanmaras Province, Turkey. Parasite samples were obtained from the intestines of fish caught from January to June of 2013. The collected parasites were stored in sample vials containing 70% alcohol.

Investigation of the effects of using quinoa flour on gluten-free cake batters and cake properties.

This study aimed to determine the influence of substituting rice flour and potato starch with quinoa flour at different levels on the rheological properties of batters and physical, chemical properties and quality parameters of gluten-free cakes. Substituting rice flour and potato starch with quinoa flour resulted in an increase in the batter density. Rheological analysis showed that, Power Law model is the most suitable model to represent the flow behavior of cake batters and the batters exhibited solid-like behavior with the exception of the sample without quinoa flour.