Extruded aquafeeds containing distillers dried grains with solubles: effects on extrudate properties and processing behaviour

Mjoun, K.; Rosentrater, Kurt A.

doi:10.1002/jsfa.4536

Cited by 15 publications

(25 citation statements)

References 16 publications

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“…Expansion is mainly governed by the sudden decrease in pressure attheat the die section, which results in water phase transition and formation of air cells in the extrudates (Alves et al, 1999;Lam & Flores 2003;Moore, 1990;Chevanan et al, 2007a).Additionally, during the cooking process, the melted dough exhibits a pseudoplastic behavior and thus, a substantial decrease in the apparent viscosity of the dough, which is influenced by the temperature, moisture content and type of the ingredients and ultimately affects the extent of pressure release and expansion of the finished product (Rosentrater et al, 2005;Chevanan et al, 2007a). In general, the more moisture, the less expansion due to the lubricant effect of water and consequent decrease in apparent viscosity of the dough (Mjoun & Rosentrater, 2011); the higher the starch content, the greater the expansion due to starch gelatinization and elastic behaviour of the dough inside the barrel and consequent pressure rise at the die exit (Nielsen, 1976;Kokini et al, 1992;Case et al, 1992;Sokhey et al, 1994;Ibanoglu et al, 1996). Kim et al (1989) suggested that increasing the extent of expansion as a result of increase in barrel temperature could be related to more starch gelatinization and more excretion of super-heated steam.…”

Section: Expansion Ratio (Er)mentioning

confidence: 99%

“…These observations for the increasing and decreasing values of ER and UD of the extrudates with 20% SPC inclusion confirm the direct and inverse relation of BD to UD and ER, respectively. Since the most floatable extrudates had the lowest BD and UD values, it is crucial to make a balance between the desired ER and BD values of the products (Mjoun & Rosentrater, 2011). 4.2.7 Water Absorption and Water Solubility Indices (WAI, WSI) Table 3 shows that inclusion of 20% SPC resulted in 17.5% increase in WAI compared to that of the control diet, while inclusion of 20% FSBM did not show a significant effect on WAI of the extrudates.…”

Section: Bulk Density (Bd)mentioning

confidence: 99%

“…Ayadi et al (2011a;2011b;2011c) examined the effect of DDGS inclusion on the physical properties of the extruded yellow perch and Rainbow trout diets. Mjoun and Rosentrater (2011) thenconductedthen conducted a twin screw extrusion experiment to produce yellow perch diets including up to 50% DDGS, and studied the effect of DDGS on physical properties of the product and process parameters.…”

Section: Introductionmentioning

confidence: 99%

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Twin-screw Extrusion Processing of Vegetable-based Protein Feeds for Yellow Perch (Perca flavescens) Containing Distillers Dried Grains, Soy Protein Concentrate, and Fermented High Protein Soybean Meal

Fallahi¹,

Muthukumarappan²,

Rosentrater³

et al. 2012

JFR

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Changing to alternative protein sources supports production of more economic aquafeeds. Two isocaloric (3.06 kcal/g) and isonitrogenous (40% db) experimental feeds for juvenile yellow perch were formulated with incorporation of fermented soybean meal (FSBM) and soy protein concentrate (SPC), each of which were at two levels (0 and 20% db), along with constant amounts of high protein distillers dried grains (DDG) (~30% db), and appropriate amounts of other ingredients. Using a pilot scale twin-screw extruder, feed production was performed in two replications for each diet at conditioner steam levels of 0.11 to 0.16 kg/min, extruder water of 0.11 to 0.19 kg/min, and screw speeds of 230 to 300 rpm. The effects of SPC and FSBM inclusion on extrudate physical properties were compared with those of a control diet (which contained 20% fishmeal and 30% DDG). Inclusion of 20% FSBM and 20%SPC resulted in a substantial decrease in unit density by 9.2 and 24%, but an increase in lightness, greenness, yellowness, and expansion ratio of the extrudates by 7, 27, 14, 7, 17, 34, 15, and 16.5%, respectively. SPC inclusion led to a considerable increase in water absorption, thermal resistivity, and thermal diffusivity by 17.5, 6.3, and 17.6%, respectively, whereas no significant change was observed for these properties with incorporation of 20% FSBM. Additionally, all extruded products had high durability. Taken together, using ~30% DDG with20% FSBM or20% SPC as alternative protein sources resulted in viable extrudates with properties appropriate for yellow perch production. A future study investigating the effect of extrusion processing conditions on the production of complete vegetable-based protein feeds for yellow perch species would be appropriate. of Food Research; Vol. 1, No. 3; 2012 ISSN 1927-0887 E-ISSN 1927-0895 Published by Canadian Center of Science and Education 230 AbstractChanging to alternative protein sources supports production of more economic aquafeeds. Two isocaloric (3.06 kcal/g) and isonitrogenous (40% db) experimental feeds for juvenile yellow perch were formulated with incorporation of fermented soybean meal (FSBM) and soy protein concentrate (SPC), each of which were at two levels (0 and 20% db), along with constant amounts of high protein distillers dried grains (DDG) (30% db), and appropriate amounts of other ingredients. Using a pilot scale twin-screw extruder, feed production was performed in two replications for each diet at conditioner steam levels of 0.11 to 0.16 kg/min, extruder water of 0.11 to 0.19 kg/min, and screw speeds of 230 to 300 rpm. The effects of SPC and FSBM inclusion on extrudate physical properties were compared with those of a control diet (which contained 20% fishmeal and 30% DDG). Inclusion of 20% FSBM and 20%SPC resulted in a substantial decrease in unit density by 9.2 and 24%, but an increase in lightness, greenness, yellowness, and expansion ratio of the extrudates by 7, 27, 14, 7, 17, 34, 15, and 16.5%, respectively. SPC inclusion led to a considerable increase i...

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Section: Expansion Ratio (Er)mentioning

confidence: 99%

Section: Bulk Density (Bd)mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Twin-screw Extrusion Processing of Vegetable-based Protein Feeds for Yellow Perch (Perca flavescens) Containing Distillers Dried Grains, Soy Protein Concentrate, and Fermented High Protein Soybean Meal

Fallahi¹,

Muthukumarappan²,

Rosentrater³

et al. 2012

JFR

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“…The SME ranged between 209.3±4.72 to 236.6±11.06 as seen in Table 2, and it was inversely proportional to mass flow rate where Onwulata et al 2001 had mentioned that Specific mechanical energy integrates extrusion responses, such as net torque, screw speed and the product mass flow rates. Various studies proved that SME also decreased at high moisture content, (Mjoun, and Rosentrater 2011), however moisture being constant in the feed formulation only mass flow rate could impact the SME which was seen to decrease with increase in the mass flow rate.…”

Section: Resultsmentioning

confidence: 99%

Development and evaluation of garlic incorporated ready-to-eat extruded snacks

Haritha¹,

Vijayalakshmi²,

Gulla

2012

J Food Sci Technol

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The present study was carried out to develop and evaluate ready to eat extruded snacks incorporated with garlic powder at various levels (5 %, 10 %, 15 %, 20 %). The organoleptic evaluation was conducted for the developed products and the well accepted products were selected for further studies like physical properties and shelf life (stored at room temperature for 2 months). The organoleptic evaluation of the developed snacks revealed that 15 % and 20 % garlic incorporated snacks were not acceptable due to strong garlic flavor, therefore T 1 (control), T 2 (5 % garlic) and T 3 ( 10 % garlic) were selected for further studies. The physical properties showed significant changes with incorporation of garlic powder at 0 %-10 % level. There was an increase in mass flow rate, tap density and bulk density but decrease in the water holding capacity, oil absorption capacity and expansion ratio. The water soluble index and moisture retention of the products showed the same values for all the three selected treatments. The products were packed by ordinary, nitrogen and vacuum packing and stored for 2 months. It was found that there was an increase in moisture content and microbial load, however the increase was within limits. The increase in the moisture content was low in nitrogen packed products where as the microbial load decreased with increase in the percentage of garlic incorporation. The nitrogen and vacuum packed products showed less microbial load than the ordinary packed products. Garlic powder can be incorporated at 5 and 10 % levels in ready-to-eat extruded snacks with well acceptability and can be stored for a period of 2 months with nitrogen packing as an effective packaging.

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“…On the other hand, dynamic flow of the dough inside the die is drastically influenced by the temperature and the present water content. The high temperature and lubricant effect of water increase the molecules mobility and thus the melted dough exhibits pseudoplastic behavior leading to a substantial decrease in the apparent viscosity of the extruding dough which affects the extent of pressure release and ultimately reduces ER of the finished product (Chevanan et al, 2007a;Mjoun & Rosentrater, 2011;Rosentrater et al, 2005). While the higher the starch content results in a more expanded extrudates due to starch gelatinization and elastic characteristic of the dough inside the barrel and consequent pressure rise at the die exit (Ibanoglu et al, 1996;Kokini et al, 1992;Lin et al, 2000;Nielsen, 1976;Sokhey et al, 1994); the more incorporation of protein in the blend ingredients results in production of extrudates with more porous texture mainly because ofthe protein denaturation and plastic characteristic of the melted dough inside the extrusion www.ccsenet.org/jfr Journal of Food Research Vol.…”

Section: Expansion Ratio (Er)mentioning

confidence: 99%

Twin-Screw Extrusion Processing of Rainbow trout (Oncorhynchus mykiss) Feeds Using Graded Levels of High Protein Corn-Based Distillers Dried Grains (HP-DDG) and Conventional Distillers Dried Grains with Solubles (DDGS)

Fallahi¹,

Rosentrater²,

Muthukumarappan³

et al. 2013

JFR

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Twin-screw extrusion cooking trials were performed to investigate the differential effects of conventional DDGS (DDGS) and HP-DDG inclusion, as fishmeal replacers, on physical properties (moisture content, water activity, thermal properties, expansion ratio, unit density, bulk density, water absorption, solubility and pellet durability indices, and color) of Rainbow trout (Oncorhynchus mykiss) feed. Four ingredient blends were formulated with 20 and 40% C-DDGS, and 20 and 40% HP-DDG, along with other required dietary ingredients. Each diet was extruded using two replications; a fishmeal based diet acted as the control diet. The highest and the lowest extrudate moisture content and water activity were observed for the diets containing 20% DDGS and 40% HP-DDG, respectively. Compared to the control diet, increasing HP-DDG content from 20 to 40% had no effect on the bulk density of the products, while increasing DDGS content from 20-40% led to a considerable rise in bulk density of the extrudates by 14.2 and 6%, respectively. Also, extrudates with the lowest brightness, greenness, and yellowness values were obtained from the diet containing 20% DDGS, whereas the most color intensity values were observed for the diets containing 40% DDGS and 20% HP-DDG. Increasing DDGS and HP-DDG from 0-40% caused a remarkable increase in water absorption index, by 72 and 30%, respectively. Likewise, the water solubility index increased, but in a considerably lesser order of magnitude. High pellet durability index of more than 99% was achieved with inclusion of either DDGS or HP-DDG. None of the diets impacted the thermal properties of the extrudates. Inclusion of 20 and 40% DDGS resulted in the extrudates with the largest and the smallest unit density values of nearly 887 and 750 kg/m 3 , respectively. As was expected, expansion ratio decreased with increasing unit density. Increasing inclusion levels of HP-DDG did not show any effect on unit density or expansion ratio of the products. Future research should concentrate on investigating the effects of both extrusion processing and graded levels of different types of DDGS on Rainbow trout feeds.

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Extruded aquafeeds containing distillers dried grains with solubles: effects on extrudate properties and processing behaviour

Abstract: Extrudates from all treatments exhibited high durability and floatability, and less energy was required to produce extrudates when DDGS was used compared with soybean meal-based diets. The aquaculture industry can use this information to develop high-quality feeds at low cost.

Cited by 15 publications

References 16 publications

Twin-screw Extrusion Processing of Vegetable-based Protein Feeds for Yellow Perch (Perca flavescens) Containing Distillers Dried Grains, Soy Protein Concentrate, and Fermented High Protein Soybean Meal

Twin-screw Extrusion Processing of Vegetable-based Protein Feeds for Yellow Perch (Perca flavescens) Containing Distillers Dried Grains, Soy Protein Concentrate, and Fermented High Protein Soybean Meal

Development and evaluation of garlic incorporated ready-to-eat extruded snacks

Twin-Screw Extrusion Processing of Rainbow trout (Oncorhynchus mykiss) Feeds Using Graded Levels of High Protein Corn-Based Distillers Dried Grains (HP-DDG) and Conventional Distillers Dried Grains with Solubles (DDGS)

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