Abstract
ABSTRACT This study aimed to estimate the effects of extrusion variables on extruded aquafeed water solubility using a starch gelatinization model. A new equation was derived from a classical starch gelatinization degree model to calculate aquafeed water solubility. After considering the data of five formulations, the average absolute deviation (AAD) of the new equation was 7.97% for the extrudate water solubility and 2.24% for the water solubility index. In the most cases, water solubility and water solubility index increased with an increase in the process screw speed and temperature but decreased with a decrease in water content. On the other hand, when the moisture content increased from 0.2 to 0.3 kg/kg, the water solubility increased from 4.91 to 5.22% (wt) for a typical recipe in the low moisture content extrusion process. The new equation established a way to quantitatively elaborate the relationship between the extrudate water solubility and extrusion process variables.
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