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Effect of Starch Sources and Protein Content on Extruded Aquaculture Feed Containing DDGS 总被引:1,自引:0,他引:1
Sankaranandh Kannadhason Kasiviswanathan Muthukumarappan Kurt A. Rosentrater 《Food and Bioprocess Technology》2011,4(2):282-294
A 3 × 3 × 3 completely randomized design was used to investigate extrusion cooking behavior and product characteristics of
distillers dried grains with solubles (DDGS), protein levels, and various starch sources in a laboratory scale single screw
extruder. Cassava, corn, and potato starches with varying levels of DDGS (20%, 30%, and 40% wet basis (wb)) were extruded
with three different proportions of protein levels (28%, 30%, and 32% wb). The extrusion cooking was performed at a constant
feed moisture content of 20% wb, barrel temperature of 120 °C, and a preset screw speed of 130 rpm (13.6 rad/s). Extrudate
properties such as expansion ratio, unit density, sinking velocity, color, water absorption and solubility indices, and pellet
durability index were determined to judge the suitability for various fish species. For all three starch bases, increasing
the DDGS levels resulted in a significant increase in sinking velocity, redness (a*), and blueness (b*) and showed a decrease in whiteness (L*). With the increase in DDGS and protein levels, a noticeable increase was observed for unit density and pellet durability
indices for cassava and potato starch extrudates. The DDGS-based extrudates produced from cassava starch with lower proportions
of DDGS (20%) and protein (28%) levels exhibited better expansion and floatability. Also, the extrudates produced from corn
starch with higher levels of DDGS (40%) and protein (32%) levels were more durable and possessed sinking characteristics.
Overall, cassava and corn starch with lower and higher levels of DDGS could be more appropriate for the production of floating
and sinking aquaculture feeds, respectively. 相似文献
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S. Kannadhason 《International Journal of Food Properties》2013,16(5):1012-1034
Various levels of DDGS (20, 40, and 60% wb) were blended with starch sources (cassava, corn, and potato), and other ingredients to produce an iso-nitrogenous feed (28% protein) at varied moisture contents (15, 20, and 25% wb). The feed blends were extruded in a single-screw extruder at a preset screw speed of 130 rpm (13.6 rad/s) with three temperatures profiles 90–100–100°C, 90–120–120°C, and 90–140–140°C. The effect of these variables on processing conditions (extruder torque and die pressure) and other extrudate properties (expansion ratio (ER), unit density (UD), color (L*, a*, and b*), sinking velocity (SV), water absorption, water solubility, and pellet durability indices (PDI)) were analyzed. For all the three starch extrudates, changing the levels of DDGS, feed moisture content, and extruder barrel temperature had a significant effect on SV, PDI, a*, and b* values at α = 0.05. 相似文献
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