Feed Moisture Content Research Articles

Impact of Dietary Cornstarch Levels on Growth Performance, Body Composition and Digestive Enzyme Activities of Juvenile Soft-Shelled Turtle (Pelodiscus sinensis)

Abstract We conducted an 8-week feeding trial to determine the effects of dietary starch levels on growth performance, body composition, and digestive enzyme activities of juvenile soft-shelled turtles. Six fish meal-based diets containing 120, 180, 240, 300, 360 and 420 g kg−1 cornstarch were formulated. Body weight gain (BWG), crude protein concentration in whole body, as well as protease activity increased with increasing dietary starch levels until the highest at 240–300 g kg−1, but it was decreased at higher dietary starch content. In contrast, the feed conversion ratio, moisture content and hepatosomatic index were the lowest at 240–300 g kg−1 of cornstarch. The weight gain correlated significantly with the survival rate, the crude protein composition and the protease activity, but correlated negatively to the moisture content and the hepatosomatic index. The optimal dietary starch levels for the maximum BWG and maximum protease activity were 267.25 g kg−1 and 266.79 g kg−1, respectively. The α-amylase activity was the lowest at 120 g · kg−1 of cornstarch, and increased with increasing cornstrach content. The lipase activity and the amount of crude lipid in the turtles were not influenced by dietary cornstarch. Our results suggest that around 300 g kg−1 of cornstarch in diets is optimal for juvenile soft-shelled turtles.

Effect of extrusion conditions on the physicochemical and phytochemical properties of red rice and passion fruit powder based extrudates.

The passion fruit powder blended rice flour based extrudate was developed and investigated in terms of physicochemical and phytochemical properties. The extrusion process was performed using a twin screw extruder and optimized using rotatable central composite design followed by response surface methodology. The effect of process parameters such as temperature (80-150°C), screw speed (200-400rpm), moisture content (20-30%) and passion fruit powder (0-15%) on product quality was investigated. The optimum extrusion conditions of temperature, screw speed, feed moisture content, and passion fruit powder were 97.50°C, 250rpm, 25.20% and 11.25%, respectively. At optimum condition, the predicted values of responses were expansion ratio 8.05, water absorption index 2.77, total phenolic content 129.492mg GAE/100g and DPPH scavenging activity 65.79%. A comparison between optimized and control extrudates revealed that thermal, crystallinity and morphological properties of extrudates differed significantly. The comparison was also conducted in terms of FT-IR, SEM-EDS and HPLC analysis. The phytochemical properties showed that β-carotene, cyanidin-3-glucoside, peonidin-3-D-glucoside chloride were higher in control whereas the optimized sample evinced more (±)-α-tocopherol and D-α-tocopherol.

Dynamic mechanical properties and fractal analysis of texturized soybean protein/wheat gluten composite produced by high moisture extrusion

SummaryTexturized soybean protein (TSP) and wheat gluten were prepared at high moisture using a twin‐screw extruder. Effects of feed moisture content, extrusion temperature and wheat gluten content on the dynamic mechanical properties, microstructures and fractal analysis of texturized soybean protein/wheat gluten composite were investigated. All extruded samples were well fitted with Burger's model in creep‐recovery tests (R2 ≥ 0.978). The creep‐recovery rate decreased with an increasing extrusion temperature. The addition of wheat gluten increased the resistance to creep and the unrecoverable deformation of TSP samples. The extrusion parameters affected the microstructure and morphology of extruded products. The fractal dimension of TSP products decreased with an increase in moisture content and wheat gluten content. Texturized soybean protein (TSP) and wheat gluten composite could form well‐structure products.

Efficiency assessment of underground gasification of ortho- and meta-lignite: High-pressure ex situ experimental simulations

Experimental simulations of underground coal gasification (UCG) using large bulk samples of two different kinds of lignite were conducted in an ex situ laboratory installation. The gasified media applied was oxygen under two distinct pressure regimes: 10 and 35 bars. The main aim of the experiments was to assess the feasibility of gas production from low-grade, high-moisture lignite through in situ gasification. The ortho- and meta-lignites subjected to gasification originated from the Oltenia (Romania) and Velenje (Slovenia) deposits. The average moisture content of the raw lignite feed was 45.64%wt and 31.62%wt, with gross calorific values of 10.64 MJ/kg and 13.62 MJ/kg for the Oltenia and Velenje samples, respectively. Changes in the composition of the process gas, its production rates, rates of oxidant supply and the distribution of temperature in the experimental coal seam were measured over the course of both experiments. The UCG trials, each lasting 72 h, constituted of three stages – Initialization, Gasification and Termination, with stage II being considered as the main part of the experiments. The process gas produced during the stage II had an average calorific value of approximately 3.9 MJ/Nm3 and 5.0 MJ/Nm3 for the Oltenia and the Velenje trials, respectively. The overall gross energy efficiency of the process during the stage II was estimated at 25.0% and 29.9% for the Oltenia and Velenje samples, respectively.The experiments conducted demonstrate that the physico-chemical properties of the feed lignite, as well as the pressure at operating conditions, considerably affect the in-seam gasification process. The gasification of the Oltenia lignite resulted in more stable syngas production in terms its chemical composition but lower calorific value. Gasification in a higher-pressure regime resulted in increased methane and carbon dioxide content in the produced syngas, with lower hydrogen and carbon monoxide content.

Optimization and characterization of an extruded snack based on taro flour (Colocasia esculenta L.) enriched with mango pulp (Mangifera indica L.).

The aim of this study was to optimize and characterize an extruded snack made with taro flour and mango pulp. A central experimental design composed of the following three variables was used: mango pulp proportion (MPP = 0-10g/100g) in taro flour, feed moisture content (FMC = 16-30g/100g) and extrusion temperature (zone 4 of extruder) (T = 80-150°C) using a single-screw extruder with a compression screw ratio of 3:1. Increasing FMC values decreased the torque, pressure, specific mechanical energy (SME), expansion index (EI), water solubility index and pH values and increased the residence time, bulk density (BD), hardness and total colour difference. Increasing T values led to a decrease in the torque, pressure, BD and hardness values, while increasing MPP values only caused a significant increase in the hardness values and β-carotene content and a decrease in the pressure value. The optimal extrusion conditions were T = 135.81°C, FMC = 18.84g/100g and MPP = 7.97g/100g, with a desirability value of 0.772, to obtain a snack with EI = 1.52, BD = 0.66g/cm3, hardness = 24.48N, β-carotene content = 99.1μg/g and SME = 428.54J/g. The mango pulp is an available and economical source of β-carotene for the enrichment of extruded expanded taro snacks.

Physicochemical and nutritional properties of extrudates from food grade distiller's dried grains, garbanzo flour, and corn grits.

Distiller's dried grains and garbanzo flour were blended with corn grits for the development of extruded snacks using a single screw extruder. Distiller's dried grains were processed for food application and termed as food grade distiller's dried grains or FDDG. Effects of different level of FDDG addition (0%–20%) and extrusion process parameters such as barrel and die temperature (100–140°C), screw speed (100–200 rpm), and feed moisture content (14%–20% wet basis) on the physical properties (expansion ratio, bulk density, color parameters), functional properties (water absorption and solubility indices), and nutritional properties (total dietary fiber, soluble and insoluble dietary fiber and protein content) of the extrudates were investigated and optimized using response surface methodology. FDDG incorporation had a significant effect (p < 0.05) on the total dietary fiber, color parameters, water solubility, and water absorption indices of the extruded snacks. Desirable expanded extrudates with a high level of total dietary fiber and protein were obtained with blends containing 20% FDDG extruded at 140°C extrusion temperature, 167 rpm screw speed, and 19% feed moisture content. Results indicate garbanzo flour, and FDDG can be successfully blended with corn grits to produce nutritious gluten‐free extruded snacks which are high in protein and dietary fiber.

Integrated extrusion-enzymatic treatment of corn bran for production of functional cake.

Corn bran, as one of the high‐fructose corn syrup industries’ by‐products, is a rich source of functional fibers. The major fraction of corn bran is insoluble arabinoxylan having lower functional properties than the minor soluble function. Therefore, the main aim of this research was to increase the soluble fiber content of corn bran and use it for functional cake production. In this regard, milled corn bran with three different sizes was exposed to one factor enzymatic treatment to select the best sieving size (the criterion for selecting the best product in each stage of assay was production of the highest amount of soluble fiber). Then, milled corn bran with the best particle size was exposed to nine different enzymatic treatments to select the best enzymatic treatment condition. Additionally, the extruder feed (corn bran) moisture was adjusted to three levels to select the best level of feed moisture content and use it for performing nine different extruding experiments. Concerning integrated extrusion‐enzymatic treatment, nine different extruding pretreatments were conducted on corn bran through selecting the optimum moisture level of extruding. Afterward, the product was milled and sieved to the optimum size for enzymatic treatment, and the nine pretreatments were combined with nine different enzymatic treatments. The product containing the highest soluble fiber was selected and used at various levels for functional cake production. Finally, some organoleptic and physicochemical properties (springiness, gumminess, hardness, cohesiveness, Bostwick number, density) of the produced product were analyzed.

CARACTERÍSTICAS FÍSICAS, MICROESTRUCTURALES Y SENSORIALES DEALIMENTOS BOTANA EXTRUDIDOS EXPANDIDOS POR MICROONDASADICIONADOS CON CALABAZA DESHIDRATADA

The objective of this work was to study the effects of the extrusion temperature (T, 93-141 °C), feed moisture content (FMC, 21.27-34.73%), and dehydrated squash content (DS, 0.43-15.57%) on physical, microstructural and sensory characteristics of microwave-expanded snack foods (SF) formulated adding dehydrated squash to a base blend of corn starch-yellow corn. A second order rotatable central composite design and the response surface methodology for data analysis were used. The T and FMC showed a greater effect (P < 0.05) on specific volume and moisture of pellets, whereas FMC and DS showed a greater effect on Chroma (C*) and Hue (H*) color parameters. The microstructural properties of the snacks evaluated with the Rapid Visco-Analyzer (RVA), Differential scanning calorimetry (DSC) and X-ray diffraction (XRD) were related mainly to the starch gelatinization. Also, the sensory acceptability of snacks added with DS reached almost 79%. The results indicate that it is possible to elaborate SF with acceptable physical and sensory characteristics by adding DS to a base blend.

Modification of the digestibility of extruded rice starch by enzyme treatment (β-amylolysis): An in vitro study

The rate and extent of starch hydrolysis in the digestive tract impacts blood glucose levels, which may influence an individual's susceptibility to diabetes and obesity. Strategies for decreasing starch digestibility are therefore useful for developing healthier foods. β-amylase is an exo-hydrolase that specifically cleaves α-1,4 glycosidic linkages of gelatinized starches. In this study, starch granules were disrupted by extrusion under different feed moisture conditions, and then subjected to β-amylolysis. The degree of starch gelatinization increased with increasing feed moisture content during extrusion, leading to faster β-amylolysis. The hydrolysis of in vitro starch digestion study was reduced for extruded samples treated with β-amylase, which was attributed to an increase in resistant starch (RS) after β-amylase treatment. Indeed, X-ray diffraction (XRD) indicated that the crystalline structure in the extruded starch was either partially or fully lost after β-amylase treatment. Similarly, Fourier transform infrared (FTIR) analysis indicated there was a higher level of amorphous regions in the starch after β-amylase treatment. Overall, our results suggest that enzymatic treatment of extruded starch with β-amylolysis reduces the ratio of crystalline-to-amorphous regions, which increases the level of resistant starch, thereby slowing down digestion. These results have important implications for the development of healthier starch-based foods.

The Effect of Extrusion Variables on the Colour of Dakuwa Extrudates Produced from Blends of Sorghum (Sorghum bicolour L) Groundnut (Arachis hypogea L) and Tigernut (Cyperus esculentus L)

A three factor three level full factorial experimental design was used to determine the effect of extrusion variables on the colour of the extrudate with (90, 100 and 110°C) barrel temperature (50:20:30, 20:25:25 and 50:30:20) feed composition for ratios of sorghum groundnut and tiger nut respectively at 150rpm screw speed and 3 mm die diameter using a twin screw food extrusion coocker (SLG-65-III Model China). Version 16 of Genstat was used in analysing the result. The result reveal that extrusion significantly (p&lt;0.05) affect the colour of the extrudate. The total colour differences between the extruded samples (ΔE) were determined. The average ΔE values ranged from 7.13 to 38.82. Statistical analysis showed that the barrel temperature feed composition and feed moisture content had an effect on the total colour differences (P&lt;0.05) of Dakuwa extrudates. The highest ΔE was found at 90 oC barrel temperature, 50:25:25 feed composition and 22% feed moisture content.

Physical properties of puffed yellow pea snacks produced by nitrogen gas assisted extrusion cooking

Extrusion is an effective means of aerating foods, thereby converting dense, hard materials into lighter and more appealing forms. In this study, physical properties of yellow pea puffed snacks were manipulated using nitrogen assisted extrusion cooking. Extrudates were prepared at three feed moisture contents [low (0.14 g water/g feed material), medium (0.16 g water/g feed), high (0.18 g water/g feed)]. Nitrogen gas was injected into the extruder barrel (150 °C at the die) at five different pressures (100–500 kPa), making this study the first to employ nitrogen as a physical blowing agent during extrusion cooking. High correlations were found between extrudate expansion and hardness (r = −0.899), between bulk density and crunchiness (r = −0.874), and between nitrogen gas injection pressure and crispiness (r = 0.822). While extrudate expansion was feed moisture content and nitrogen pressure dependent; microstructure, texture and color were not substantially influenced by feed moisture content. These results show the potential of physical blowing agent assisted extrusion for improved extrudate physical, textural and microstructural properties.

PENAMBAHAN ENZIM CAIRAN RUMEN LIMBAH RUMAH POTONG HEWAN PADA PAKAN BERBASIS WHEAT POLLARD DENGAN PROSES PENGOLAHAN PADA KOMPOSISI KIMIA PAKAN

The present study was conducted to clarify the effect of addition of enzymes from rumen liquor on performance broiler of pelleting feed with basal ration of wheat pollard with addition of enzymes and processing broiler diets. Ruminal enzymes were extracted from Australian Commercial Cross (ACC) cattles. Application of enzyme on wheat pollard. Enzyme was reacted with wheatpollard and mixed with another feedstuff before steam pelleting process. The combination nine experimental diets were used as follows three levels enzyme supplementation (0, 620 and 1.240 U/kg) and three levels steam temperature at (60, 80 and 100 oC) Feed particles size, hardness, PDI (Pellet Durability Index), moisture content, protein, GE and hemicellulosa were evaluated parameter devided into nine treatmens were used in this research. Data from Completely Randomized Design factorial 3 x 3 were analyzed with Anova, if differences were continued by Duncan’s new multiple range test. Enzyme supplementation decreased feed hardness and PDI. There were interaction beetwen enzyme and temperature for feed moisture content. Hemicellulosa was significantly reduced by steam temperature at 80 and 100 oC and enzyme supplementation 1.240 U/kgKey Words: enzyme liquor rumen, wheat pollard, steam pelleting, feed Chemical composition

Single screw extrusion of apple pomace-enriched blends: Extrudate characteristics and determination of optimum processing conditions.

Response surface methodology was used to investigate the single screw extrusion of apple pomace-defatted soy flour-corn grits blends and the product properties. Five different blends at a level of 0-20% w/w apple pomace were extrusion cooked with varied barrel and die temperature (100-140℃), screw speed (100-200 rpm), and feed moisture content (14-20% wet basis). Increasing apple pomace content in the blends significantly ( P < 0.05) increased the bulk density, the total phenolic content, and the antioxidant activity of the extrudates. The expansion ratio increased with pomace inclusion level of 5% but decreased significantly ( P < 0.05) at higher levels of pomace inclusion (10-20%). Moisture content had quadratic influence on water absorption and solubility indices. Optimal extrusion cooking conditions most likely to produce apple pomace-enriched extruded snack products were at 140℃ barrel and die temperature, 20% feed moisture content, and 200 rpm screw speed. The results indicated active interaction between apple pomace and starch during expansion process.

Minerals content of extruded fish feeds containing cricket (Acheta domesticus) and black soldier fly larvae (Hermetia illucens) fractions

Animal food sources provide human beings with minerals considerably in adequate quantities. Fish is an indispensable reliable source of nutrients, as aquaculture is a sector that is fast growing and which provides 50% of the world’s fish production. However, fish production is hampered by the increasing costs of feeds due to the ever rising cost of fish meal, an integral component of fish feeds. Substituting fish meal with cheap, yet highly nutritious ingredients in fish feeds is therefore paramount. This study investigated the effects of substituting fish meal with adult cricket meal (ACM) and black soldier fly meal (BSFM) on minerals content of extruded fish feeds, where four levels of substitution (0, 25, 50 and 75%) were used. The effect of feed moisture content on minerals was also studied where 20 and 30% feed moisture levels were used. Leaching effects of the pellets were studied as well. The results showed a significant increase (P < 0.05) in the levels of phosphorus and potassium as the level of fish meal substitution increased from 0 to 75%. On the other hand, iron and sodium levels reduced significantly (P < 0.05) as the level of fish meal substitution increased. Magnesium content increased with increasing level of substitution with BSFM, but decreased with increasing level of substitution with ACM. Copper, zinc and manganese were not greatly influenced by levels of fish meal substitution. Diets that had zero substitution showed higher leaching effect for most minerals than diets that were substituted with 75% ACM or BSFM. This study found that both ACM and BSFM can be used to substitute fish meal in fish feeds and obtain adequate mineral profile and low leaching effect.

Development of Sweet Lime (Citrus Limetta Risso) Pomace Integrated Rice-based Extruded Product: Process Optimization

Sweet lime is rich in nutrients, but has high waste index. In the present study, efforts were delineated on development of third generation rice-based snacks integrated with pulse powder and sweet lime pomace through extrusion. Optimization of the extrusion process was done by response surface methodology for achieving the maximum possible expansion ratio, water absorption index, water solubility index, crude fibre, antioxidant capacity, protein content, overall acceptability; and simultaneously minimum bulk density, hardness and in range colour change. The developed snack had excellent nutritional, physical and sensory attributes and depicted a scintillating prospect for commercial development. The optimum values of process parameters, using RSM were: 70 % rice proportion (along with 15 % pulse powder and 15 % sweet lime pomace powder) with 12 % feed moisture content, 300 rpm screw speed and 137°C die temperature. The overall desirability was 0.62 for extruded product when optimized by RSM

Passion fruit shell flour and rice blends processed into fiber-rich expanded extrudates

ABSTRACTNovel formulations of passion fruit shell flour and rice blends were processed on a single-screw extruder, into value-added extrudates. The effects of extrusion processing variables of die temperature, feed moisture, and passion fruit shell flour content on the sectional expansion (SEI), longitudinal expansion (LEI), water absorption (WAI), and water solubility (WSI) indices of the extrudates were evaluated using a central composite design. The processing variables caused a marked effect on all the independent variables studied (SEI, LEI, WAI, and WSI). Passion fruit shell flour used in this study contained 56.76% of crude fiber. Additionally, the microstructural view of the cross-sectional areas, internal structure and surface appearance of extrudates containing 0–15% passion fruit shell flour in their formulation revealed that the addition of passion fruit shell flour led to a decrease in expansion and cell size, increase in thickness of air cell wall and rough surface appearance. This study demonstrated the usefulness of developing extruded rich in fiber from rice and passion fruit shell flour.

Effects of extrusion conditions on the physicochemical properties of soy protein/gluten composite

Soybean protein-gluten blend was extruded using a co-rotating twin-screw extruder. Effects of different extrusion conditions on the textural properties of extrudates were analyzed by central composite design through the evaluation of texturization index, water holding capacity, and hardness of extruded protein products. Extrusion process variables including feed moisture content (40%-60%), screw speed (12-20 Hz), extrusion temperature (120°C-180°C), and gluten content (16%-32%) were studied by the nonlinear regression equations analysis. The extrusion process was also optimized using response surface methodology (RSM). The influence of moisture content on the hardness of extrudate was the most significant. The optimized results, including feed moisture content, extrusion temperature, screw speed and gluten content were 49.18%-50.15%, 155.24°C-159.86°C, 16.41-16.73 Hz, 20.00%-20.03%, respectively. The microstructures of TISP products were analyzed by scanning electron microscopy (SEM) and the changes of protein molecules before and after extrusion were also analyzed by SDS-PAGE electrophoresis. Keywords: soybean protein, gluten, extrusion, response surface methodology (RSM), SDS-PAGE electrophoresis, Microstructural properties DOI: 10.25165/j.ijabe.20181104.4162 Citation: Wu M, Sun Y, Bi C H, Ji F, Li B R, Xing J J. Effects of extrusion conditions on the physicochemical properties of soy protein/gluten composite. Int J Agric & Biol Eng, 2018; 11(4): 230-237.

Physicochemical and sensory characterization of an extruded product from blue maize meal and orange bagasse using the response surface methodology

ABSTRACTThe mixtures of blue cornmeal and orange bagasse were processed in a single screw laboratory extruder. We used an experimental design, central composite rotatable, where the factors were as follows: extruder die temperature (153–187°C), feed moisture (146.4–213.6 g/kg), and orange bagasse concentration (32.7–167.3 g/kg). The results were analyzed by surface methodology response to evaluate the effect of these variables on the expansion index, bulk density, penetration force, specific mechanical energy, water absorption, and water solubility index. All independent variables had an effect on the evaluated responses (p ≤ 0.05). The highest expansion index was obtained at a feed moisture content of 146.4 g/kg, orange bagasse (100 g/kg), and 170°C at the exit die. The use of blue maize and orange bagasse can be an alternative to increase the added value of these two raw materials, and to improve the nutritional quality of extruded products ready to eat.

Effect of extrusion process conditions on the physical properties of tef-oat healthy snack extrudates

Tef with different oat blend ratio was processed in a single screw extruder and evaluated for optimum physical and protein quality. Effects of oat level (0–30%), feed moisture content (12–16%), extruder die temperature (DT) (80–140 °C), and screw speed (SS) (80–200 rpm) on the extrudate characteristics were investigated using Box–Behnken design. The addition of oat level above 15% increased the extrudate protein availability and water absorption capacity. DT greater than 110 °C and feed moistures greater than 14% results in a steep increase in expansion ratio. The pasting property of tef flour showed higher initial (56 cP) and final viscosity (102 cP) than oat flour with 48 cP initial viscosity and 56 cP final viscosity. In conclusion, tef with 29% oat blend, 16% feed moisture, 140 °C DT, and 80 rpm SS gave an optimum product with high desirability (>0.8). Practical applications The demand for healthy snack formulation with low glycemic index is increasing with the snack industry. Extrusion cooking provides control on minimising the nutrient loss with improved functional qualities. The study provides new experimental data of extrusion process parameters for teff and oat flour formulation. The effect of extrusion process conditions on the extrudate physical and protein quality was optimized using response surface methodology. The pasting profile and gelatinization temperature of tef-oat formulation indicated their potential application in food textural modifications. The results obtained will be of great significance for formulation and development of healthy snack with minimal loss of nutrients during processing.

Development of functional extruded snacks by utilizing paste shrimp (Acetes spp.): process optimization and quality evaluation.

Functional extruded snacks were prepared using paste shrimp powder (Acetes spp.), which is rich in protein. The process variables required for the preparation of extruded snacks was optimized using response surface methodology. Extrusion temperature (130-144 °C), level of Acetes powder (100-200 g kg-1 ) and feed moisture (140-200 g kg-1 ) were selected as design variables, and expansion ratio, porosity, hardness, crispness and thiobarbituric acid reactive substance value were taken as the response variables. Extrusion temperature significantly influenced all the response variables, while Acetes inclusion influenced all variables except porosity. Feed moisture content showed a significant quadratic effect on all responses and an interactive effect on expansion ratio and hardness. Shrimp powder incorporation increased the protein and mineral content of the final product. The extruded snack made with the combination of extrusion temperature 144.59 °C, feed moisture 178.5 g kg-1 and Acetes inclusion level 146.7 g kg-1 was found to be the best one based on sensory evaluation. The study suggests that use of Acetes species for the development of extruded snacks will serve as a means of utilization of Acetes as well as being a rich source of proteins for human consumption, which would otherwise remain unexploited as a by-catch. © 2017 Society of Chemical Industry.