Feed Moisture Content Research Articles

Dynamics of rapid starch gelatinization and total phenolic thermomechanical destruction moderated via rice bio-extrusion with alpha-amylase activation

The simultaneous extrusion and enzymatic hydrolysis (bio-extrusion) processing of starchy food materials shows better bioaccessibility of various bioactive compounds, while its mechanism as well as the conditions controlling it are still undetermined for industrial application. The aim of this study was to investigate the influence of bio-extrusion on the kinetics of total phenolics as rapid starch gelatinization occurred. Glutinous rice was primarily extruded with/without thermostable α-amylase (0–1‰) at different feed rates (F, 1.5–3.0 kg h−1), screw speeds (N, 100–200 rpm), moisture content (M, 22–38%) and barrel temperature (T, 80–100 °C). High-efficiency enzymatic extrusion (with F and N as independent variables) was then conducted using response surface methodology when controlled T and M were consistently stable for enzymatic activity. F, N, M and T all affected the degradation rate constants of phenolics (kP) and starch (kG). The original positive relationship between kP and kG was inverted when amylase was introduced into the extrusion process. The activation energy (E) of total phenolic destruction increased from 37.49 to 70.30 kJ mol−1, mainly because of the great decrease in die pressure, special mechanical energy and shearing action caused by the enzymatic hydrolysis of starch.

Antioxidant activity and polyphenolic compound stability of lentil-orange peel powder blend in an extrusion process.

Lentil contains substantial amount of protein, carbohydrate, fibre and other nutrients and orange peels powder rich in carbohydrate and fiber content The present study was aimed to investigate the effects of extrusion processing parameter on the level of total phenolic content (TPC), total flavonoid content (TFC), total tannin content and antioxidant activity of lentil-orange peel powder blend, also to investigate the possibility of blend as a candidate for production of protein rich extruded product by using response surface methodology. It was observed that, the physicochemical properties and sensory characteristics of lentil-orange peel based extrudate were highly dependent on process variables. The blend of lentil and orange peel powder has a huge potential for extrusion to produce ready-to-eat extruded with good acceptance. The overall best quality product was optimized and obtained at 16% moisture, 150°C die temperature and 200rpm screw speed. Extrusion process increased nutritional value of extruded product with TPC and TFC of 70.4 and 67.62% respectively and antioxidant activity of 60.6%. It showed higher stability at 150°C with intermediate feed moisture content and despite the use of high temperatures in the extrusion-cooking is possible to minimize the loss of bioactive compounds to achieve products. Thus, results indicated that blend of lentil and orange peel may be used as raw material for the production of extruded snacks with great nutritional value.

Effects of oils on feed mildew and quality.

This study was performed to determine the effects of oils on feed mildew and feed quality. Under different moisture content conditions (10%, 13% and 16%), the basal feeds were supplemented with 4%, 6%, 8%, 10% and 12% soybean oil. In addition, at different moisture content levels (10%, 13% and 16%), the basal feed was supplemented with 12% of various types of oil (soybean, peanut, corn and fish). Subsequently, a mixed mold spore suspension was added. The feed samples were incubated at 28°C, and the total mold, water activity (Aw), moisture, acid value, crude protein (CP), crude lipid (CL), crude ash (CA) and nitrogen-free extract (NFE) levels were determined at 15, 30, 45 and 60 days. The results showed no significant variations in the feed moisture, CP, CL, CA and NEF contents. However, the acid value gradually increased in the feed samples with an extended incubation time and increasing initial moisture. The feed moisture content was a critical factor controlling feed mildew, and high levels of oil supplementation caused an elevated Aw. Additionally, peanut oil promoted mold growth in feed. These results provide a reference for the production and scientific management of formulated feed.

Impacts of the Particle Sizes and Levels of Inclusions of Cherry Pomace on the Physical and Structural Properties of Direct Expanded Corn Starch

An effort was made to understand the impacts of dried cherry pomace (by-product of cherry juice processing) inclusion into corn starch extrudates on their direct expansion characteristics. The effect of pomace particle sizes (whole unfractionated ( 500 μm), 500 μm) and levels of pomace inclusion (0, 5. and 15% (w/w)) were specifically investigated. Feed moisture content of 15.5 ± 0.5% (w.b.) and the extruder barrel temperature of 140 °C were kept constant with varying extruder screw speed (150, 200, and 250 rpm). The radial expansion ratio (ER) increased with 5% pomace level of inclusion compared with control but decreased significantly (p < 0.05) at 15% inclusion. Particle sizes significantly affected ER (p < 0.05) with smaller particle sizes resulting in increased ER at all levels of pomace. Adding cherry pomace significantly decreased water absorption index (WAI) and water solubility index (WSI) with smaller particles leading to higher WSI. Extrusion process did not reduce the total phenolic content (gallic acid equivalents). Inclusion of the smallest particle size (<125 μm) cherry pomace at 5% level of inclusion yielded extrudates with the highest expansion ratio among all treatments, including the control. The scanning electron images suggested improvements in the extrudate surface and the internal cell structures. The results indicated the presence of active interactions between the cherry pomace and starch during the expansion process which is not present as an inert material.

Impacts of Scarification and Degermination on the Expansion Characteristics of Select Quinoa Varieties during Extrusion Processing.

Extrusion of 2 quinoa varieties, Cherry Vanilla and Black (scarified and unscarified) and a mixed quinoa variety, Bolivian Royal (scarified and degermed) were studied for their extrusion characteristics. A corotating twin-screw extruder with a 3 mm round die was used. Feed moisture contents of 15%, 20%, and 25% (wet basis) were studied. The extruder barrel temperature was kept constant at 140 °C and screw speeds were varied from 100, 150, and 200 revolutions per minutes. Process responses (specific mechanical energy, back pressure, and torque) and product responses (expansion ratio, unit density, and water absorption index/water solubility index) were evaluated. The degermed Bolivian Royal showed the highest expansion in comparison to all other varieties, attributed to its significantly low levels of fat, fiber, and protein. The scarified Cherry Vanilla resulted in the lowest expansion ratio. This was attributed to the increase in the protein content from the removal of the outer layer. The results indicate that all the varieties performed differently in the extrusion process due to their modification processes as well as the individual variety characteristics.

Assessment of Textural Properties of Brown Rice based Ready to Eat Extrudate Snacks Blended with Water Chestnut and Safed Muesli Powder

Objective: The main objective of this finding was to assess the textural properties of brown rice based ready to eat extrudate snacks blended with water chestnut and safed musli powder. Method/Statistical Analysis: Extrusion cooking technology was used for the production of extruded snacks. In this research work, the effects of feed parameters i.e. feed moisture (10- 18 %), blend ratio of brown rice:water chestnut flour: safed musli powder (80:18:2–80:10:10) and machine parameters of single screw extruder i.e. screw speed (120-200 rpm), barrel temperature (120-2000 C) and die head temperature (160-2400 C) on the textural properties of extrudates (i.e. hardness and crispiness) were analyzed using response surface methodology. Finding: Optimum parameters for highly acceptable products with 13% moisture content of feed and 3% concentration of safed musli powder that were extruded at the screw speeds (180 rpm), barrel temperature (1880 C) and die head temperature (1700 C) presented the lower hardness (2.6 Kg) and higher crispiness (22). Application: Textural properties of ready to eat extrudate snacks are perceived by the final consumer as criteria of qualityKeywords: Brown Rice, Extrudate, Extrusion Cooking, Safed Musli Powder, Textural Properties, Water Chestnut

Comparison between collet and cooking extrusions on physicochemical properties of whole grain barley

AbstractThe experiment was designed to study physicochemical properties of collet and cooking extrudates of hulless barley with different extrusion parameters: feed moisture content, screw speed, and temperature. The lightness (L*) and total color difference (ΔE) values were increased with increasing screw speed and decreasing feed moisture content in collet extrudates. The maximum shear force (MSF) decreased with the increase of temperature in collet extrusion, while MSF was increased with increasing temperature under same feed moisture content condition in cooking extrusion. The degree of gelatinization (DG) showed tendency to be increased at higher feed moisture content, lower screw speed, and higher extrusion temperature. Scanning electron microscope observation of extrudates with the lowest MSF, which was obtained from collet extrusion at 12% feed moisture content, 400 rpm screw speed, and 110 °C showed less dense structure and less un‐gelatinized starch, compared to collect extrudates that had the highest MSF. Soluble dietary fiber of hulless barley (7.84%) was increased after collet extrusion up to 0.34% and decreased after cooking extrusion up to 0.92%. Feed moisture content was the most influencing variable on L*, ΔE, MSF, and DG values of collet extrudates, whereas temperature was the most influencing variable on dietary fiber content.Practical applicationsThe results obtained are useful for the food industry for value addition of hulless barley by extrusion cooking. Parameters (feed moisture content, screw speed and temperature) and extrusion methods (collet or cooking extrusions) needed to produce extrudates with expected psychochemical properties can be predicted from this study.

Effect of extrusion conditions on the thermophysical and mechanical properties of fuel peat

The effect of extrusion conditions on the properties of peat briquettes was experimentally studied with the use of an industrial crank press with an open matrix. Regression equations were obtained for determining the density, mechanical strength in axial compression, hardness, and water absorption of fuel peat as functions of compacting pressure and feed moisture content. The dependences of the density, mechanical compression strength, and hardness of briquettes on the compacting pressure have a threshold behavior, which is responsible for their maximally accessible values at a specified level of humidity. Conditions for the production of fuel were optimized to be consistent with the most effective regimes of extrusion from an energy point of view.

Factors affecting structural properties and in vitro starch digestibility of extruded starchy foams containing bran

Rye bran of two different particle sizes (coarse: 440 μm and fine: 28 μm) were prepared by milling of commercial rye bran. Coarse and fine rye bran was added into a blend of rye endosperm flour and corn starch (70:30) to achieve two bran levels, 15 or 30%, to produce directly puffed extrudates. A co-rotating twin screw extruder was used with a screw speed of 500 rpm, barrel temperature profile: 40-70-75-90-95-110-110 °C and constant feed rate of 67 g/min. Feed moisture content of 17% was used either as in barrel-water feed or as preconditioning. Fine bran addition effectively improved macrostructural properties as compared to coarse bran through increasing expansion by 3.3–11.7% and piece density by 3.8–10.5%. Reduction of bran particle size significantly (P < 0.05) increased crispiness by 66.7–203.3%. Particle size reduction of bran had only minor influences on cell wall thickness, cell area and hydrolysis index of the extrudates. Extrudates made with 30% fine bran at in barrel-water feed provided the crispiest extrudates with lower in vitro hydrolysis index. The results demonstrated that the macrostructural and mechanical properties of extrudates containing rye bran can be improved by reducing bran particle size.

Effect of Extrusion Conditions on Expansion Behavior and Selected Physical Characteristics of Cornstarch Extrudates

Three response parameters (apparent density, porosity, and expansion ratio) were examined for investigating the expansion characteristics of cornstarch as a function of extrusion conditions. Cornstarch with moisture contents of 18.3%, 26.1%, and 34.8% (dry basis) were extrusion cooked in a twin-screw extruder at barrel temperatures of 120°C and 140°C and screw speeds of 200, 300, and 400 rpm. Results indicated that feed moisture content, barrel temperature, and screw speed had significant effects on the density, porosity, and expansion ratio of extruded cornstarch products (p 2 ≥ 0.87 and 0.85, respectively). Moreover, the moisture content and surface temperature of the extruded products were influenced by extrusion conditions. Lowering the feed moisture content and increasing the barrel temperature and screw speed caused a lower moisture content and higher surface temperature of the cornstarch extrudates (p

Aflatoxin B1 and Deoxynivalenol contamination of dairy feeds and presence of Aflatoxin M1 contamination in milk from smallholder dairy systems in Nakuru, Kenya

Mycotoxins are metabolites produced by phytopathogenic and spoilage fungi in animal feed as a result of poor storage. The mycotoxins can also originate in the field and are excreted in milk when dairy animals consume such feeds, posing a public health risk concern. The aim of this study was to conduct a risk assessment in the informal sub-value chains of rural and peri-urban dairy systems in Nakuru County, by determining the prevalence and quantity levels of mycotoxins in animal feeds and milk. A total of 74 animal feed samples and 120 milk samples were simultaneously collected from individual cows and actors in the informal dairy value chain. Feed samples were analyzed for Aflatoxin B1 (AFB1) and Deoxynivalenol (DON) while milk samples were analyzed for Aflatoxin M1 (AFM1) using commercial Enzyme Linked Immune Sorbent Assay (ELISA) method. Aflatoxin B1 contamination levels in 56 % (41/74) of the animal feeds exceeded the European Union (EU) limits of 5 μg/kg ranging between 0 and 147.86 μg/kg. Deoxynivalenol (DON) was identified in 63 % (27/43) of all the animal feeds ranging between 0 and 179.89 μg/kg. In the peri-urban dairy system, 48.5 % (33/68) of the milk samples were contaminated with the AFM1 concentration above the EU regulation of 0.05 μg/L ranging between 0.017 and 0.083 μg/L. All milk samples from the rural dairy system had AFM1 contamination levels below the EU limits of 0.05 μg/L ranging between 0 and 0.041 μg/L. Linear regression model showed significant association of abiotic factors; pH, water activity and moisture content of animal feed with AFB1 and DON contamination of the animal feeds. The results obtained from this study indicate that the peri-urban dairy farms, where intensive management predominate face the challenge of quality feeds, and one contributing factor is the on-farm production and handling of animal feeds.

MANUFACTURING AND ASSESMENT OF A LOCAL RING DIE EXTRUDER FOR PRODUCING DIFFERENT KINDS OF ANIMAL FEED PELLETS

The present research was carried out to manufacture and evaluate the performance of a ring die animal feed pellet extruder to produce two different kinds of cylindrical shape pellets (cattle feed pellets and rabbit feed pellets). The extruder performance was studied as a function of change in ring die hole diameter; formula feed rate and moisture content. Performance evaluation of the manufactured extruder was carried out in terms of extruder productivity, pelleting efficiency, pellets durability, required power, specific mechanical energy and operational cost. The experimental results revealed that extruder productivity, pelleting efficiency, pellets durability, specific mechanical energy and operational cost are in the optimum region under the following conditions: - Case of cattle feed pellets: 6 mm ring die hole diameter, 3.0 Mg/h formula feed rate and 14% (w.b.) formula moisture content. - Case of rabbit feed pellets: 2.5 mm ring die hole diameter, 2.0 Mg/h formula feed rate and 14% (w.b.) formula moisture content.

Effect of Single Screw Extrusion Parameters on Textural Properties of Rice based Expanded Snacks Enriched with Okara

Objective: The objective of present research work is to investigate the effect of single screw extrusion parameters on textural properties of rice based expanded snacks enriched with okara. Method/Analysis: The expanded snacks were prepared through extrusion cooking of broken rice (Oriza Sataiva L) with Okara (a by-product of soy milk)by using a Brabender single-screw extruder. The effects of machine parameters (i.e. barrel temperature (120-160°C), die head temperature (160-200°C), screw speed (50-90 rpm)) and feed parameters (i.e. blend ratio of broken rice and okara (70:30-90:10) and moisture content of feed (14-22 percent w.b.) were analyzed using Response Surface Methodology (RSM) with central composite rotatable design. Multiple regression equations and various response surface plots were generated to show the impact of each independent parameter on the quality of extruded snacks. Findings: The extruded snacks textural characteristics (hardness and crispness) were determined by texture analyser. The product textural characteristics were found to be most dependent on feed moisture content, blend ratio, barrel temperature and die head temperature. The presence of okara in blend ratio contributed to decrease the crispness and to increase in hardness of extrudate. Applications: This research effort to encourage the utilization of by-products of rice mill and soy milk units for the production of new value added expanded snacks. Textural properties (Hardness, Crispness etc.) of expanded snacks have prime importance in the acceptability of extruded product among the consumers.

Characterization of pore structure of rice grits extrudates using mercury intrusion porosimetry, nitrogen adsorption and water vapour desorption methods

Rice grits with different moisture contents (10, 15, 20, and 30%, db) were processed by extrusion cooking in a single-screw extruder. Porosity of the extruded products was analyzed respectively using three different methods: water vapour desorption (WVD), nitrogen adsorption (NA) and mercury intrusion porosimetry (MIP). Pore size distribution was determined in the range of pore radius 1–50 nm (WVD), 1–100 nm (NA) and 3.6–7500 nm (MIP). Extrusion cooking resulted in samples of various porosities. The lowest cumulative pore volume (CPV) determined by NA and MIP and the lowest specific surface area calculated on basis of NA and WVD data were noted for the sample produced at 30% feed moisture content. Pore size distribution curves plotted on the base of MIP showed that the end-products of extrusion were characterized by more diverse porosity in the range of smaller radius (5–50 nm) than rice grits.

Process Parameters Optimization for the Manufacture of Extruded Teff-based Gluten Free Snacks

This research study was aimed to develop nutritious and sensorial acceptable teff based expanded product through optimization of extrusion process parameters. The experimental study was performed using response surface methodology face centered central composite design. Teff, maize and decorticated lentil composite flour was extruded through twin screw food extruder at different barrel temperature (120, 140, 160°C), feed moisture content (14, 17, 20%) and blend ratio BR 1 (70T:20M:10L), BR 2 (60T:25M:15L) and BR3 (50T:30M:20L) at constant screw speed (340 rpm). The physical, functional, textural and sensory characteristics of extrudates were inspected and their responses were examined. Maximum expansion ratio (4.85), maximum water absorption index (7.80), minimum hardness (13.49 N/g) and minimum bulk density (0.108 g/cm 3 )were found at 140°C barrel temperature, 14% feed moisture content with blend ratio of 60% Teff, 25% Maize and 15% Lentil (60T:25M:15L). Acceptable extrudates with added vanilla powder additive were significantly (p<0.05) better in colour, flavor, crispiness and overall acceptability. The model developed could be used for designing of extrusion process parameters in order to get extrudates with desirable characteristics.

Healthy Ready-to-Eat Expanded Snack with High Nutritional and Antioxidant Value Produced from Whole Amarantin Transgenic Maize and Black Common Bean.

The snack foods market is currently demanding healthier products. A ready-to-eat expanded snack with high nutritional and antioxidant value was developed from a mixture (70:30) of whole amarantin transgenic maize (Zea mays L.) and black common bean (Phaseolus vulgaris L.) by optimizing the extrusion process. Extruder operation conditions were: feed moisture content (FMC, 15-25%, wet basis), barrel temperature (BT, 120-170°C), and screw speed (SS, 50-240). The desirability numeric method of the response surface methodology (RSM) was applied as the optimization technique over four response variables [expansion ratio (ER), bulk density (BD), hardness (H), antioxidant activity (AoxA)] to obtain maximum ER and AoxA, and minimum BD, and H values. The best combination of extrusion process variables for producing an optimized expanded snack (OES, healthy snack) were: FMC=15%/BT=157°C/SS=238rpm. The OES had ER=2.86, BD=0.119g/cm (3) , H=1.818N, and AoxA=13,681μmol Trolox equivalent (TE)/100g, dry weight. The extrusion conditions used to produce the OES increased the AoxA (ORAC: +18%, ABTS:+20%) respect to the unprocessed whole grains mixture. A 50g portion of OES had higher protein content (7.23 vs 2.32g), total dietary fiber (7.50 vs 1.97g), total phenolic content (122 vs 47mg GAE), and AoxA (6626 vs 763μmol TE), and lower energy (169 vs 264kcal) than an expanded commercial snack (ECS=Cheetos™). Because of its high content of quality protein, dietary fiber and phenolics, as well as high AoxA and low energy density, the OES could be used for health promotion and chronic disease prevention and as an alternative to the widely available commercial snacks with high caloric content and low nutritional/nutraceutical value.

An experimental ex-situ study of the suitability of a high moisture ortho-lignite for underground coal gasification (UCG) process

An experimental simulation of underground coal gasification (UCG) using large bulk samples of ortho-lignite was conducted in an ex-situ laboratory installation. The main goal of the experiment was to evaluate the suitability of the high-moisture lignite for UCG. The average moisture content of the coal feed was 46.5wt%, and its calorific value was 12.6MJ/kg. Changes in the gas composition, the gas production rates, and the distribution of temperatures in the artificial coal seam were measured over the course of the experiment. During the 120h UCG trial, gas with an average calorific value of approximately 7.2MJ/Nm3 was produced. The overall energy efficiency of the process was estimated at 59%. The study results demonstrated that exploitation of the high-moisture lignite deposits using oxygen-blown UCG may be a feasible option. Therefore, this technique may be considered as an attractive option for the extraction of low-rank Miocene ortho-lignites, large deposits of which are located in Poland and in many other countries around the world.

DESARROLLO DE BOTANAS EXTRUDIDA LISTA PARA COMER USANDOMEZCLAS DE HARINAS DE SEMILLA DE CALABAZA (Cucurbita pepo) Y MA ́IZNIXTAMALIZADO (Zea mays)

Extruded ready-to-eat snacks were prepared from flour blends made with pumpkin seed (PSF) and nixtamalized maize (NMF) using a single-screw extruder with a compression screw ratio of 3:1. A central composite rotatable design was used to investigate the effects of the PSF proportion in formulations (0 - 30 g/100 g), feed moisture content (14 - 20 g/100 g) and extrusion temperatures (120 - 180 °C) on the physical properties like expansion index (EI), bulk density (BD), water absorption index (WAI), water solubility index (WSI), hardness (H), pH and total color difference (∆E). The results indicated that EI, BD and ∆E were significantly affected by increasing the proportion of PSF and BD, whereas increasing ∆E resulted in an opposite effect on EI (P <0.05). Temperature significantly negatively affected (P <0.05) EI and H, while increased moisture content only caused a significant increase (P <0.05) in WAI. Optimal conditions were at an extrusion temperature of 120 °C, feed moisture content of 20 g/100 g and PSF content of 10.36 g/100 g and protein content =11.74 g/100 g. The ready-to-eat snack developed in this research could be considered as a functional food with nutritional and health benefits.

CRUDE PROTEIN LEVELS IN THE DIETS OF TAMBAQUI, COLOSSOMA MACROPOMUM (CUVIER, 1818), FINGERLINGS

ABSTRACT: Tambaqui is intensively farmed because of its production characteristics; however, there is a lack of information lacks about the nutritional requirements of this species. The present study aimed to evaluate the effects of various crude protein (CP) levels in the diets of tambaqui fingerlings. A total of 750 fingerlings with an initial weight of 0.35 ± 0.09 g were selected in a completely randomized design with six treatments (experimental feeds with 20%, 24%, 28%, 32%, 36%, and 40% CP), five replicates, and 25 fish per experimental unit. Performance, survival rate, carcass yield, body composition, protein deposition, body fat, and nitrogen retention efficiency were evaluated after 45 days. CP levels did not affect the following: feed conversion, survival rate, moisture content, and carcass yield. However, with increasing CP levels, protein efficiency ratio decreased. Weight gain, feed conversion, and specific growth rate improved until CP levels of 31.57%, 28.90%, and 31.12%, respectively, were achieved. Quadratic effects of elevated CP levels on body fat and body fat deposition were observed at minimum CP levels of 26.55% and 23.77%, respectively; and on body protein, body protein deposition, and nitrogen retention efficiency at maximum CP levels of 29.26%, 32.50%, and 27.21%, respectively. We conclude that a CP level of 31.57% is recommended for the diets of tambaqui fingerlings weighing between 0.35 and 15.11 g, which corresponds to a digestible energy:CP ratio of 9.50 kcal DE/g CP.

Evaluation of a Prototype Biodigester for the Production of Organic Fertilizer from Cow Dung

The main objective of this research work was to evaluate the technological characteristics of a prototype biodigester for the production of organic fertilizer using cow dung. The result of the analysis conducted shows that the rate of production of both the gas and organic fertilizer depends on technological characteristics of the equipment. At an environmental temperature of between 35°C and 37°C, the optimum operating condition observed were: PH between 7.0-7.3, feed moisture content of 13.5% and 22.7%, and extent of biodegradation was 32.7% for cow dung. The digested slurry was deodorized and disinfected for safe handling and can be applied to agricultural plants as organic fertilizer.