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The effect of onion skin powder addition on physical parameters of extrudates
4th International Conference and Exhibition on Food Processing & Technology
August 10-12, 2015 London, UK

Bade Tonyali, Ilkay Sensoy and Behic Mert

Posters-Accepted Abstracts: J Food Process Technol

Abstract:

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
screw speed of 250 rpm. Bulk density, volume expansion index, longitudinal expansion index and porosity results showed significant
difference between samples. When the onion skin amount increased, the bulk density increased while SEI (sectional expansion index)
and VEI results decreased. The L*, a* and b* color analyses indicated a difference with increasing onion skin amount. According to
texture analysis, control had lower hardness and higher fracturability compared to onion skin added products.

Biography :

Bade Tonyali has completed her both BS and MS Degree at Middle East Technical University Food Engineering Department. She has been studying PhD at Middle East
Technical University and she has also been working as research assistant at the same department for 2 years.