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    Extrusion cooking of immature rice grain: under-utilized by-product of rice milling process
    (Springer India, 2020) Albayrak, Baris Burak; Tuncel, Necati Baris; Yilmaz Tuncel, Nese; Masatcioglu, Mustafa Tugrul
    Immature rice grain is one of the by-products of paddy milling process. Due to being whole grain, immature rice grains comprise the fat-rich bran layer which bring along high nutritional value as well as susceptibility to rancidity. Therefore, they are generally used as feed rather than food. In this study, the potential of utilizing immature rice grain as a food ingredient was investigated. For this purpose, raw (unprocessed) and infrared (IR) stabilized immature rice grain flours (IRGF) were extruded at different exit-die temperatures (130 degrees C and 150 degrees C) and feed moisture contents (16%, 18%, 20%) and the effects of these parameters on chemical composition (moisture, crude fat, protein, ash, soluble and insoluble dietary fiber and phytic acid contents), physicochemical properties (solubility, water binding capacity, expansion index and bulk density), thiamine, riboflavin and tocopherol contents, textural and sensorial properties of the extrudates were investigated. Either thiamine or tocopherol contents of the extrudates made of unprocessed IRGF were higher than that of the extrudates made of IR stabilized IRGF (p < 0.05). Additionally, higher extrusion temperature and lower feed moisture content resulted in further loss in both vitamins. On the other side, riboflavins showed a relatively heat-stable behavior. Rancid flavor and bitter taste scores of the extrudates which were made of unprocessed IRGF were significantly higher than their counterparts made of IR stabilized IRGF (p < 0.05). Toothpack was the most dominant sensory attribute in all extrudates.
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    The effect of infrared-assisted thermal and hydrothermal treatments on low-quality wheat flour obtained from tail-end passages and cracker quality
    (Academic Press Ltd- Elsevier Science Ltd, 2025) Albayrak, Baris Burak; Tuncel, Necati Baris
    Low-quality wheat flour (LQF) is a by-product with high nutritional value but poor shelf life and technological properties. In this study, infrared (IR)-assisted thermal and hydrothermal treatments were applied to stabilize LQF and improve its functional properties. For the hydrothermal treatments, LQF was adjusted to 15%, 20%, 25%, and 30% moisture content. Samples were processed at 800 W IR emitter power until moisture content dropped below 8%. While the treatments had little effect on the core composition of the flour, they led to an increase in its maximum, final, and setback viscosities. Thermal treatment increased water absorption and solvent retention capacity, shortened dough development time (DDT), and did not affect extensibility. Hydrothermal treatments, however, led to an increase in extension resistance and DDT. The 15% initial moisture content improved dough stability and extensibility, but these characteristics declined at higher moisture levels. In crackers produced from the treated flours, increasing initial moisture levels improved the spread ratio, though moisture levels of 25-30% reduced hardness and created a brittle texture. These findings revealed that varying initial moisture levels allowed for selective modifications in the stabilization of LQF, with acceptable changes in color and composition.