The effects of in-barrel moisture on extrusion parameters, kibble macrostructure, starch gelatinization, and palatability of a cat food
| Autor: | Mayara Aline Baller, Mariana Monti, Peterson Dante Gavasso Pacheco, Aulus Cavalieri Carciofi, Francine M. Peres |
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| Přispěvatelé: | Universidade Estadual Paulista (Unesp) |
| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: |
Lipid complexation
Moisture Starch Lysine Plastics extrusion 0402 animal and dairy science 04 agricultural and veterinary sciences Die swell 040401 food science 040201 dairy & animal science chemistry.chemical_compound Starch gelatinization Mechanical energy 0404 agricultural biotechnology chemistry Felines medicine Animal Science and Zoology Extrusion Palatability Food science Swelling medicine.symptom |
| Zdroj: | Scopus Repositório Institucional da UNESP Universidade Estadual Paulista (UNESP) instacron:UNESP |
| Popis: | Made available in DSpace on 2019-10-06T16:52:26Z (GMT). No. of bitstreams: 0 Previous issue date: 2018-12-01 Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) Water addition is required for proper extrusion, improving dough flow, starch hydration and swelling, viscosity generation, and extrudate cellular formation. The implications of changing in-barrel moisture, however, is little studied for cat foods. Using a nutritionally balanced cat food recipe, the present study evaluated the application of six amounts of water at the extruder barrel, obtaining the following mass in-barrel moistures: 220 g/kg, 270 g/kg, 300 g/kg, 320 g/kg, 350 g/kg, and 370 g/kg. Treatments were processed in a single screw extruder; after stabilization (45 min), extrusion parameters was recorded at each 15 min, with four samplings per moisture level (considered the experimental unit). Treatments were evaluated in a sequential addition of moisture, and results submitted to variance analysis and compared by polynomial contrasts (P < 0.05). The specific mechanical energy application, temperature and pressure of extrusion, starch gelatinization, and in vitro digestibility of organic matter decreased with increasing in-barrel moisture (P < 0.01). The difference between reactive to total lysine decreased with increased in-barrel moisture, showing less lysine complexation with higher moisture contents (P < 0.05). Kibble expansion and lipid complexation showed a quadratic response (P < 0.01), with higher values for in-barrel moistures between 280 g/kg to 320 g/kg. Cat preferences to foods did not change due to water addition during extrusion. In-barrel moistures between 280 g/kg and 320 g/kg is suggested to improve extrudate formation, allow high starch gelatinization, and control mechanical energy application to the mass. Universidade Estadual Paulista (Unesp) Faculdade de Ciências Agrárias e Veterinárias Universidade Estadual Paulista (Unesp) Faculdade de Ciências Agrárias e Veterinárias |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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