The effects of in-barrel moisture on extrusion parameters, kibble macrostructure, starch gelatinization, and palatability of a cat food

Baller, Mayara Aline; Pacheco, Peterson Dante Gavasso; Péres, Fernando Curi; Monti, Mariana; Carciofí, Aulus Cavalieri

doi:10.1016/j.anifeedsci.2018.10.003

Cited by 17 publications

(16 citation statements)

References 26 publications

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“…The Mayara's study evaluated the application of six amounts of water at the extruder barrel. The starch gelatinization and in vitro digestibility of organic matter decreased with increasing in‐barrel moisture (Baller, Pacheco, Peres, Monti, & Carciofi, ). Morteza's study showed that the extrusion cooking significantly changed the functional properties of extruded sorghum flour.…”

Section: Introductionmentioning

confidence: 99%

Effect of twin‐screw extrusion on gelatinization characteristics of oat powder

Wang

Xia

Wang

et al. 2019

J Food Process Engineering

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The effect of extrusion treatments on oat gelatinization, microstructure, and macroproperties were important during twin‐screw extrusion. In this work, single factor and orthogonal experiments were conducted to evaluate gelatinization degree, expansion ratio, water solubility index, and water absorption index of oat powder before and after extrusion. Results indicated that the optimum gelatinization degree was 96.92% under the conditions of 18% moisture content, 155°C barrel temperature, and 150 rpm screw rotating speed. According to appearance by scanning electron micrograph, the extruded oat changed from the original tightly wrapped texture to spongy and porous form with lower gelatinization temperature (88.00°C) than those without extrusion (91.35°C). Rapid viscosity analysis showed that extruded oat became more stable and easier to gelatinization, which was consistent to the in vitro digestion experiment, suggesting extruded oat could be applied as ready‐to‐eat food in the further application. Practical applications The purpose of this research was aimed to optimize the extrusion and ripening process of oat powder, to explore the effect of curing method on the characteristics of oat powder, and to compare the physical and chemical properties of oat powder before and after extrusion. Eventually, the optimized process of oat powder using twin‐screw extrusion technology improved the structural characteristics of oat powder and enhanced the digestibility of the product.

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Section: Introductionmentioning

confidence: 99%

Effect of twin‐screw extrusion on gelatinization characteristics of oat powder

Wang

Xia

Wang

et al. 2019

J Food Process Engineering

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“…Water, which is required for starch gelatinization, has a quadratic effect on starch cook: too little water does not provide enough hydration of the starch granule and subsequently the kibble will have small cell structure and little expansion (3). On the other extreme, too much water decreases temperature in the extruder and therefore starch cook, acting as a plasticizer (32).…”

Section: Discussionmentioning

confidence: 99%

“…Measurements ranged from 0 to 1 and described the deviation from a perfect circle (the closer to 1, the more it approximates to a perfect circle). 3 Aspect-Ratio-Number Distribution; (n, 0.5) = median of the average width/length of the particles. It ranges from 0 to1.…”

Section: Particle Sizementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

“…The extrusion process conditions such as water and steam additions combined with mechanical energy promote starch gelatinization (3). Past studies have demonstrated that decreasing the amount of mechanical energy (4)(5)(6), increasing process water content addition (3), and increasing the starch ingredient particle size (4,5) minimize starch gelatinization, which yields some resistant starches (RS). Resistant starches represent the starch fraction that escapes small intestinal digestion and undergoes fermentation by saccharolytic bacteria within the colon to produce short chain fatty acids (SCFA).…”

Section: Introductionmentioning

confidence: 99%

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A model that predicts resistant starch in a dog kibble using a small-scale twin-screw extruder

Alvarenga

Keller

Waldy³

et al. 2021

Preprint

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The objective of this work was to modify extrusion parameters to yield greater resistant starch (RS) in a kibble and create a model to predict its concentration. A dog food was extruded through a small-scale twin-screw extruder as a central composite design with 6 central points (replicates) and 14 single replicates. There were three factors tested at three levels: corn particle size, extruder shaft speed, and in-barrel moisture (IBM). The remaining processing inputs were kept constant. Chemical and physical starch analyses were performed. A model to predict RS was created using the REG procedure from SAS. Pearson correlations between extrusion parameters and starch analyses were conducted. A model to predict RS was created (R2adj= 0.834; P < .0001). Both SME and extrudate temperature had a high negative correlation with RS and RVA raw starch. Results suggest that low mechanical energy and high IBM increase kibble RS.

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