Effect of feed moisture, extrusion temperature and screw speed on properties of soy white flakes based aquafeed: a response surface analysis

Singh, Sushil K.; Muthukumarappan, Kasiviswanathan

doi:10.1002/jsfa.7339

Cited by 48 publications

(32 citation statements)

References 34 publications

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“…During extrusion, the raw materials undergo many chemical and structural transformations, thereby developing their textural properties, water retention capacity, digestibility and other functionalities . In previous studies, many groups have investigated the optimization of extrusion conditions for twin‐screw extruded barley flour, rice flour, pea protein isolates and soy protein isolates . In the case of wheat protein, Li and Lee investigated the effect of extrusion temperature on the solubility and molecular weight distribution of proteins in wheat flour and demonstrated that hydrophobic interactions and disulfide bond formation played a key role in wheat protein aggregation during twin‐screw extrusion.…”

Section: Introductionmentioning

confidence: 88%

Formation of macromolecules in wheat gluten/starch mixtures during twin‐screw extrusion: effect of different additives

Wang

et al. 2017

J Sci Food Agric

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Section: Introductionmentioning

confidence: 88%

Formation of macromolecules in wheat gluten/starch mixtures during twin‐screw extrusion: effect of different additives

Wang

et al. 2017

J Sci Food Agric

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“…After centrifuge, the supernatant was transferred to a tarred aluminum cups and dried at 135°C for 2 hr to remove the moisture. The WAI and WSI were then calculated as mentioned by Singh and Muthukumarappan (2016).…”

Section: Water Absorption and Water Solubility Indicesmentioning

confidence: 99%

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

Singha

Singh

Muthukumarappan

et al. 2018

Food Science & Nutrition

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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.

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“…The organic macromolecules, namely, starch, protein, and fiber, undergoes chemical and physical transformation and new unique product emerges out of the extruder. The product quality depends on several factors such as the feed material, composition of the feed material, moisture content of the feed material, extruder type, screw configuration, screw speed, feed rate, and temperature of the barrel sections (Singh & Muthukumarappan, ; Singha, Muthukumarappan, & Krishnan, ). Other factors such as residence time, pressure and shear too influence the extrusion cooking of the food materials (Singh & Muthukumarappan, , ).…”

Section: Introductionmentioning

confidence: 99%

Textural and structural characterization of extrudates from apple pomace, defatted soy flour and corn grits

Singha

Singh

Muthukumarappan

2019

J Food Process Engineering

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Corn grits blended with defatted soy flour (30‐50%) and apple pomace (0‐20%) were extrusion cooked. The effect of apple pomace levels and processing conditions (extrusion temperature, screw speed and moisture content) on the extrudates' textural properties, cellular structure and molecular conformation were studied. Results show that increase in the apple pomace level (0 to 20%) and extrusion temperature (100 to 140°C) decreased the hardness of the extrudates. The hardness ranged between 7.57 and 15.23 N. Lower hardness was associated with higher crispness and brittleness. SEM examination revealed that higher temperature and shear were responsible for the damage of the cellular structure of the extrudates. Presence of air cells indicated crisper extrudates. FTIR showed that there were significant changes in the components in the formulation due to extrusion. This study showed the variation in internal structure and molecular bonds and their effect on the texture of the extrudates containing apple pomace. Practical applications Textural and structural properties of extrudates containing novel blend of apple pomace, defatted soy flour and corn grits were examined. The information generated from this research will help in formulating extruded products with high levels of protein and fiber.

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Effect of feed moisture, extrusion temperature and screw speed on properties of soy white flakes based aquafeed: a response surface analysis

Abstract: SWF was used as an alternative protein source of fish meal. Our study shows that aquafeed with high durability, lower bulk density and lower water absorption and higher solubility indices can be obtained by adding SWF up to 40%.

Cited by 48 publications

References 34 publications

Formation of macromolecules in wheat gluten/starch mixtures during twin‐screw extrusion: effect of different additives

Formation of macromolecules in wheat gluten/starch mixtures during twin‐screw extrusion: effect of different additives

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

Textural and structural characterization of extrudates from apple pomace, defatted soy flour and corn grits

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