Extrusion Conditions Affect Chemical Composition and in Vitro Digestion of Select Food Ingredients

Dust, J.M.; Gajda, Angela M.; Flickinger, Elizabeth A.; Burkhalter, T. M.; Merchen, N. R.; Fahey, G. C.

doi:10.1021/jf049883u

Cited by 69 publications

(61 citation statements)

References 13 publications

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“…Considering results obtained for OMD, it can be suggested that extrusion process, even though at a quite low temperature, was able to affect digestibility. This result is in line with other studies (Alonso et al 2000;Dust et al 2004;Sun et al 2006;Koki c et al 2013) in which extrusion was effective in improving nutrient digestibility, measured in vitro. In most of these studies, however, temperatures reached by the mass in the extruder were above the barrel temperature adopted in the present experiments.…”

Section: In Vitro Digestibility Testsupporting

confidence: 92%

Inclusion of Hermetia Illucens larvae or prepupae in an experimental extruded feed: process optimisation and impact on in vitro digestibility

Ottoboni

Spranghers

Pinotti

et al. 2017

Italian Journal of Animal Science

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This study investigated the effect of extrusion on digestibility of different blends containing Hermetia illucens (HI) larvae or prepupae. Five blends of HI larvae or prepupae and wheat flour, in a ratio of 25:75, with or without sunflower oil addition, have been formulated as follows: prepupae þ wheat (no oil); prepupae þ wheat (low oil); prepupae þ wheat (medium oil); prepupae þ wheat (high oil); larvae þ wheat (no oil). Ether extract (EE) content in different blend was 31.5, 38.9, 46.3, 53.7 and 46.27 g kg À1 on wet basis (wb), respectively. Blends were homogeneous for moisture (238.9 g kg À1 ) and crude protein (112.6 g kg À1 wb). Feed blends were extruded by a co-rotating, conical twin-screw mini extruder and net torque value (NTV) was recorded as indicator of extrudability. The best performing blend was furtherly tested at four barrel temperatures (60, 70, 80 and 90 C). In vitro organic matter digestibility (OMD) and in vitro crude protein digestibility (CPD) were measured to evaluate the effect of extrusion process on nutritional value. Increasing the blend EE content up to 53.74 g kg À1 wb, NTV was reduced by four times (<100 Ncm) compared to 31.5 and 38.9 g kg À1 wb EE blends. The best performing mixture was larvae þ wheat (no oil). Extrusion process increased OMD but not CPD compared to unextruded control, while different extrusion temperature did not affect OMD nor CPD. Concluding, extrusion can contribute to increase OMD in insect containing feed blends. EE content in the blends is a key variable that should be defined in the process. ARTICLE HISTORY

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Section: In Vitro Digestibility Testsupporting

confidence: 92%

Inclusion of Hermetia Illucens larvae or prepupae in an experimental extruded feed: process optimisation and impact on in vitro digestibility

Ottoboni

Spranghers

Pinotti

et al. 2017

Italian Journal of Animal Science

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“…Also, the physical state of the oat starch may have been different in test drinks as the oat product was extruded, but the starch added to the test drink was not. In the study of Dust et al (2004), only extreme extrusion increased the amount of resistant starch and shortchain fatty acid production in in vitro fermentation and only a portion of the starch was modified. The maximum amount of extruded starch, 9 g in our test drink containing 6 g of b-glucan, is about 20% of the carbohydrate given to the test persons.…”

Section: Discussionmentioning

confidence: 99%

The effect of β-glucan on the glycemic and insulin index

et al. 2006

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Objective: To determine the effects of oat products with increasing b-glucan content on the glycemic (GI) and insulin indexes (II) of oat products, and to establish the effect of physical properties of b-glucan on these physiological responses. Design: Test group (n ¼ 10) randomly attended to three glucose tolerance tests and glycemic response tests for four oat bran products. Settings: Functional Foods Forum and the Department of Food Chemistry, University of Turku, and the Department of Food Technology, University of Helsinki. Subjects: One male and nine female volunteers were recruited from university students and staff, and all completed the study. Interventions: GI and II of different products were calculated for each subject using the average of parallel glucose tolerance tests and the subsequent glycemic/insulinemic responses for each product. Average indexes for products were calculated according to the individual data. Results: The glycemic responses to oat products with increasing amounts of b-glucan had lower peak values than the reference glucose load. The amount of extractable b-glucan had a high correlation between the glycemic and insulinemic response. Conclusion: In addition to the total amount of b-glucan in oat products, the amount of extractable b-glucan in oat products explains the magnitude of the decrease in glycemic responses to carbohydrate products.

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“…During this process, undesired enzymes are denatured, anti-nutritional factors are destroyed, and food is sterilised, all without impairing the natural odour and taste [5][6][7][8] . Extrusion also significantly increases digestible starch [9] , but may also cause undesirable effects, such as vitamin (A, E, thiamine) deficiencies, lipid oxidation, and a reduction in amino acid content through the Maillard reaction [6] . An important method for assessing dog health involves examining stool amount and consistency.…”

Section: Introductionmentioning

confidence: 99%

Pelet ve Ekstrude Mamaların Köpek Beslemede Kullanılması

İnal¹,

Alataş²,

Kahraman³

et al. 2017

Kafkas Univ Vet Fak Derg

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This study was carried out to determine the effects of pellet and extruded foods on gelatinization, digestibility and faecal quality of dogs. In study 30 adult male dogs of mixed breed, weighing 15-30 kg, neutered and around 1-3 of age were used. The two tested dog-food formulations had the same composition, but one was produced in pellet form, while the other was extruded in a private factory. Feeding experiments were conducted at the Dog Unit of the Veterinary Faculty in Selçuk University. Pelleted and extruded food contained 4.87% and 17.81% gelatinized starch, respectively (P<0.001). Tested dogs preferred extruded food at a rate of 0.66. The digestibility, faecal score, and cost of pelleted, extruded, imported, and domestic dog food were compared. The most common commercial brands were selected for the latter two categories. Based on faecal samples, the dry matter digestibility of the four dog-food types was 81.2%, 84.2%, 83.7%, 83.5% (P<0.05) respectively. The faecal score was 3.48 for dogs that consumed pelleted food and 3.68-3.91 for dogs fed the other three extruded foods. Cost calculations revealed that extruded food is five times more economical than imported food. Keywords: Extruded, Dog food, Digestibility, Pellet, Preference Pelet ve Ekstrude Mamaların Köpek Beslemede Kullanılması ÖzetBu çalışma pelet ve ekstrude formda üretilen mamaların jelatinizasyon, köpeklerde sindirilebilirlik ve dışkı kalitesine etkilerinin belirlenmesi amacıyla yapıldı. Çalışmada 15-30 kg ağırlıkta kısırlaştırılmış 30 adet 1-3 yaşlı karışık ırk erkek köpek kullanıldı. Bileşimi aynı olan iki formülün biri pelet şeklinde, diğeri ekstrude formda özel bir tesiste üretildi. Yedirme denemeleri Selçuk Üniversitesi Veteriner Fakültesi Köpekçilik Ünitesinde yürütüldü. Jelatinize nişasta oranı pelet mamada %4.87, ekstrude mamada %17.81 (P<0.001) bulundu. Ekstrude mamanın köpekler tarafından tercih edilme oranı 0.66 olarak tespit edildi. Bu çalışmada üretilen pelet ve ekstrude mamalar, piyasada en çok bilinen biri ithal ve biri yerli olan ticari mamalar ile sindirilebilirlik, dışkı skoru ve maliyet bakımından karşılaştırıldı. Pelet, ekstrude, ithal ve yerli ticari mamaların dışkı toplama yöntemiyle belirlenen kuru madde sindirilebilirlikleri sırasıyla %81.2, 84.2, 83.7, 83.5 (P<0.05) olarak tespit edildi. Dışkı skoru pelet mama tüketenlerde 3.48 bulundu, diğer üç ekstrude mamaları tüketenlerde 3.68-3.91 arasında idi. Maliyet hesaplamasında bu çalışmada üretilen ekstrude mama ile köpek beslemenin ithal mamadan 5 kat daha ekonomik olabileceği belirlendi.

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Extrusion Conditions Affect Chemical Composition and in Vitro Digestion of Select Food Ingredients

Cited by 69 publications

References 13 publications

Inclusion of Hermetia Illucens larvae or prepupae in an experimental extruded feed: process optimisation and impact on in vitro digestibility

Inclusion of Hermetia Illucens larvae or prepupae in an experimental extruded feed: process optimisation and impact on in vitro digestibility

The effect of β-glucan on the glycemic and insulin index

Pelet ve Ekstrude Mamaların Köpek Beslemede Kullanılması

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