Características físicas de dietas para peixes confeccionadas com diferentes aglutinantes

Autor:	Luiz Edivaldo Pezzato, Osmar Angelo Cantelmo, Margarida Maria Barros, Antonio Celso Pezzato
Rok vydání:	2008
Předmět:	chemistry.chemical_compound Guar gum chemistry Starch Pellets Mineralogy Animal Science and Zoology Physical stability Extrusion Food science Food Science Sodium alginate
Zdroj:	Acta Scientiarum. Animal Sciences. 24:949
ISSN:	1807-8672 1806-2636
DOI:	10.4025/actascianimsci.v24i0.2446
Popis:	The aim of this paper was to determine the influence of different dry and water agglutinants, through physical stability of pellets. The agglutinants were sodium alginate, guar gum, polymetylcarbamide, polyvinylpirrolidone, carboxymetilcellulose, and cassava starch. The manufacturing processes were two: with and without steam and extrusion. These treatments were evaluated through the variance analysis technique with the factorial scheme 2 x 6 (two processes and six agglutinants), and one control where no extra agglutinants was added. Results showed that, independently of processing technique, the presence the agglutinants improves the physical resistance of the pellets significantly, giving the whole pellets more stability while in contact with water, and that the sodium alginate gives pellets the highest aggregated characteristic, in both processes, while that guar gum gives the lowest.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::d526986d69d6cb4d0ba1702495c5bd09 https://doi.org/10.4025/actascianimsci.v24i0.2446 Zobrazit plný text záznamu