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Kurt A. Rosentrater - One of the best experts on this subject based on the ideXlab platform.
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functional and structural properties of corn potato and cassava starches as affected by a single screw extruder
International Journal of Food Properties, 2016Co-Authors: Parisa Fallahi, Kasiviswanathan Muthukumarappan, Kurt A. RosentraterAbstract:The aim of this study was to identify suitable starch sources that can improve the structural integrity of plant protein-based extruded feeds, specifically aquatic feeds. Extrusion trials were performed, using a single-screw extruder. Extruder temperature, screw speed, and moisture content were varied in a factorial design with a replicated central composite point. The effects of these variables on functional and structural properties of the Extrudates were evaluated. Temperature had the dominant effect on all properties. Increasing extruder temperature resulted in notable increases in onset temperature of gelatinization and glass transition temperature of all Extrudates. The lowest water absorption, alkaline viscosity, and the highest water solubility, in addition to the lowest Rapid Visco Analyzer profile were found for corn starch Extrudates. The lowest thermal stability was observed for the potato Extrudate. It is expected that cassava and potato starches can contribute better in the formation of a co...
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Effect of Starch Sources and Protein Content on Extruded Aquaculture Feed Containing DDGS
Food and Bioprocess Technology, 2011Co-Authors: Sankaranandh Kannadhason, Kurt A. RosentraterAbstract: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.
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extrusion studies of aquaculture feed using distillers dried grains with solubles and whey
Food and Bioprocess Technology, 2009Co-Authors: Nehru Chevanan, Kasiviswanathan Muthukumarappan, Kurt A. RosentraterAbstract:Three isocaloric (3.5 kcal/g) ingredient blends containing 20, 30, and 40% distiller-dried grains with solubles (DDGS) along with 5% whey were prepared with a net protein content adjusted to 28% (wet basis [wb]). Other ingredients in the blends included soy flour, corn flour, fish meal, vitamin, and mineral mix. These blends were extruded in a single-screw extruder at 15, 20, and 25% (wb) moisture content and at 130 and 160 rpm screw speeds. Compared to previous research, the durability and unit density of the Extrudates in this study were found to increase substantially by the addition of whey to the blends. Increasing the DDGS content from 20 to 40% resulted in a 5.8 and 16.8% increase in Extrudate moisture content and redness, respectively, but produced a decrease of 11.2% in brightness and 3.6% in yellowness of the Extrudates. Increasing the moisture content of the ingredient blends from 15 to 25% resulted in an increase of 16.1, 8.7, and 9.3% in moisture content, durability, and redness, respectively, but a decrease of 9.8 and 5.6%, respectively, in brightness and yellowness of the Extrudates. Neither DDGS level nor screw speed significantly affected Extrudate durability or unit density. In fact, changing the screw speed had no significant effect on many of the properties of the Extrudates studied, except for moisture content, redness, and yellowness. As demonstrated in this study, ingredient moisture content and screw speed are critical considerations when producing Extrudates with feed blends containing DDGS; further work is needed to optimize processing conditions and to produce floating feeds.
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twin screw extrusion processing of feed blends containing distillers dried grains with solubles ddgs
Cereal Chemistry, 2007Co-Authors: Nehru Chevanan, Kurt A. Rosentrater, Kasiviswanathan MuthukumarappanAbstract:ABSTRACT Extrusion trials were conducted with varying levels of distillers dried grains with solubles (DDGS) along with soy flour, corn flour, fish meal, vitamin mix, mineral mix, and net protein content adjusted to 28% using a Wenger TX-52 twin-screw extruder. The properties of Extrudates were studied in experiments conducted using a full-factorial design with three levels of DDGS content, two levels of moisture content, and two levels of screw speed. Increasing the DDGS content from 20 to 60% resulted in a 36.7% decrease in the radial expansion, leading to a 159 and 61.4% increase in the unit density and bulk density of the Extrudates, respectively. Increasing the DDGS content resulted in a significant increase in the water absorption index (WAI) but a significant decrease in the water solubility index (WSI) of the Extrudates. Changing the screw speed and moisture content had no significant effect on the radial expansion ratio but resulted in a significant difference in the bulk density of the Extrudate...
Sukhcharn Singh - One of the best experts on this subject based on the ideXlab platform.
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effect of extrusion variables on antioxidant activity total phenolic content and dietary fibre content of gluten free Extrudate from germinated chenopodium chenopodium album flour
International Journal of Food Science and Technology, 2017Co-Authors: Romee Jan, Dharmesh Chander Saxena, Sukhcharn SinghAbstract:Summary A Box-Behnken design was used to study the effects of feed moisture content (18–20%), barrel temperature (115–135 °C) and screw speed (225–275 rpm) on the responses; antioxidant activity, total phenolics, dietary fibre, colour (L-value), hardness, expansion ratio, water absorption index and overall acceptability for development of gluten-free Extrudate based on germinated Chenopodium album flour. Second-order polynomial fitted model showed that temperature most significantly (P ≤ 0.05) affected the antioxidant activity (AoxA), total phenolics (TPC), expansion ratio, hardness and overall acceptability (OA). Antioxidant activity, total phenolic content and dietary fibre of Extrudate varied from 11.56 to 15.93%, 56.77 to 81.28 mg/100 g and 18.65 to 22.06 g/100 g, whereas the lightness and hardness of Extrudates ranged from 64.02 to 68.35 and 12.26 to 19.49 N, respectively. The results of this study validate the production of functional and acceptable snack product made from C. album flour by extrusion cooking.
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Effect of storage conditions and packaging materials on the quality attributes of gluten-free Extrudates and cookies made from germinated chenopodium (Chenopodium album) flour
Journal of Food Measurement and Characterization, 2017Co-Authors: Romee Jan, D. C. Saxena, Sukhcharn SinghAbstract:This study evaluated the effect of storage and packaging materials on the quality attributes of germinated C. album flour Extrudates and cookies. For the storage studies of the Extrudates low density polyethylene (LDPE) and laminated pouches (LP) of polyester-aluminium-polypropylene (PE-AL-PP) and for cookies LDPE and LP of metalized polyester polyethylene (MET-PPE)were used at ambient temperature (25 ± 2 °C). Quality parameters like moisture content, water activity, free fatty acids, peroxide value, bulk density, color, hardness, microbial and sensory analysis of developed products were evaluated at an interval of 15 days during 4 months of storage period. Higher quality changes were observed in Extrudates and cookies packed in LDPE than in LP and MET-PPE. The overall acceptability data showed higher decrease in the sensory scores of Extrudates and cookies packed in LDPE (7.9–5.5 for Extrudates and 7.75–5 in cookies) as compared to LP (7.9–6.12 for Extrudates) and MET-PPE (7.75–6.10 for cookies) packages. From the above study and results, it is suggested that the LP for Extrudate and MET-PPE in cookies can be used for their storage upto 4 months at ambient conditions.
Kasiviswanathan Muthukumarappan - One of the best experts on this subject based on the ideXlab platform.
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functional and structural properties of corn potato and cassava starches as affected by a single screw extruder
International Journal of Food Properties, 2016Co-Authors: Parisa Fallahi, Kasiviswanathan Muthukumarappan, Kurt A. RosentraterAbstract:The aim of this study was to identify suitable starch sources that can improve the structural integrity of plant protein-based extruded feeds, specifically aquatic feeds. Extrusion trials were performed, using a single-screw extruder. Extruder temperature, screw speed, and moisture content were varied in a factorial design with a replicated central composite point. The effects of these variables on functional and structural properties of the Extrudates were evaluated. Temperature had the dominant effect on all properties. Increasing extruder temperature resulted in notable increases in onset temperature of gelatinization and glass transition temperature of all Extrudates. The lowest water absorption, alkaline viscosity, and the highest water solubility, in addition to the lowest Rapid Visco Analyzer profile were found for corn starch Extrudates. The lowest thermal stability was observed for the potato Extrudate. It is expected that cassava and potato starches can contribute better in the formation of a co...
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effect of feed moisture extrusion temperature and screw speed on properties of soy white flakes based aquafeed a response surface analysis
Journal of the Science of Food and Agriculture, 2016Co-Authors: Sushil K Singh, Kasiviswanathan MuthukumarappanAbstract:BACKGROUND Soy white flakes (SWF) is an intermediate product during soy bean processing. It is an untoasted inexpensive product and contains around 51% of crude protein. It can be a potential source of protein to replace fish meal for developing aquafeed. The extrusion process is versatile and is used for the development of aquafeed. Our objective was to study the effects of inclusion of SWF (up to 50%) and other extrusion processing parameters such as barrel temperature and screw speed on the properties of aquafeed Extrudates using a single-screw extruder. RESULTS Extrudate properties, including pellet durability index, bulk density, water absorption and solubility indices and mass flow rate, were significantly (P < 0.05) affected by the process variables. SWF was the most significant variable with quadratic effects on most of the properties. Increasing temperature and screw speed resulted in increase in durability and mass flow rate of Extrudates. Response surface regression models were established to correlate the properties of Extrudates to the process variables. CONCLUSION SWF was used as an alternative protein source of fish meal. Our study shows that aquafeed with high durability, lower bulk density and lower water absorption and higher solubility indices can be obtained by adding SWF up to 40%.
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single screw extrusion processing of soy white flakes based catla feed
Journal of Field Robotics, 2014Co-Authors: Sushil K Singh, Kasiviswanathan MuthukumarappanAbstract:An initial investigation into the inclusion of soy white flakes (SWF) and high protein distillers dried grains (HP-DDG) in catla (Catla catla) diet, belonging to the family Cyprinidae, was conducted using a single screw extruder. Three isocaloric (302 kcal/100 g) ingredient blends containing graded levels of SWF in combination with HP-DDG and other required ingredients were formulated to contain a net protein content of 31.5% (wet basis). Extrusion processing was then performed using three levels each of SWF content, moisture content, and temperature gradient keeping a constant screw speed and die diameter. Effects of these variables on Extrudate physical properties including: color, pellet durability index, bulk density, water absorption index, water solubility index, unit density and expansion ratio were extensively analyzed. Increasing the level of SWF resulted in increase in water absorption index and unit density but decrease in expansion ratio. The interaction effect of SWF content, moisture content and temperature were significant for color, pellet durability index, bulk density and expansion ratio. All the Extrudates showed relatively high pellet durability and inclusion of SWF produced less expanded and more compact textured Extrudates.
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extrusion studies of aquaculture feed using distillers dried grains with solubles and whey
Food and Bioprocess Technology, 2009Co-Authors: Nehru Chevanan, Kasiviswanathan Muthukumarappan, Kurt A. RosentraterAbstract:Three isocaloric (3.5 kcal/g) ingredient blends containing 20, 30, and 40% distiller-dried grains with solubles (DDGS) along with 5% whey were prepared with a net protein content adjusted to 28% (wet basis [wb]). Other ingredients in the blends included soy flour, corn flour, fish meal, vitamin, and mineral mix. These blends were extruded in a single-screw extruder at 15, 20, and 25% (wb) moisture content and at 130 and 160 rpm screw speeds. Compared to previous research, the durability and unit density of the Extrudates in this study were found to increase substantially by the addition of whey to the blends. Increasing the DDGS content from 20 to 40% resulted in a 5.8 and 16.8% increase in Extrudate moisture content and redness, respectively, but produced a decrease of 11.2% in brightness and 3.6% in yellowness of the Extrudates. Increasing the moisture content of the ingredient blends from 15 to 25% resulted in an increase of 16.1, 8.7, and 9.3% in moisture content, durability, and redness, respectively, but a decrease of 9.8 and 5.6%, respectively, in brightness and yellowness of the Extrudates. Neither DDGS level nor screw speed significantly affected Extrudate durability or unit density. In fact, changing the screw speed had no significant effect on many of the properties of the Extrudates studied, except for moisture content, redness, and yellowness. As demonstrated in this study, ingredient moisture content and screw speed are critical considerations when producing Extrudates with feed blends containing DDGS; further work is needed to optimize processing conditions and to produce floating feeds.
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twin screw extrusion processing of feed blends containing distillers dried grains with solubles ddgs
Cereal Chemistry, 2007Co-Authors: Nehru Chevanan, Kurt A. Rosentrater, Kasiviswanathan MuthukumarappanAbstract:ABSTRACT Extrusion trials were conducted with varying levels of distillers dried grains with solubles (DDGS) along with soy flour, corn flour, fish meal, vitamin mix, mineral mix, and net protein content adjusted to 28% using a Wenger TX-52 twin-screw extruder. The properties of Extrudates were studied in experiments conducted using a full-factorial design with three levels of DDGS content, two levels of moisture content, and two levels of screw speed. Increasing the DDGS content from 20 to 60% resulted in a 36.7% decrease in the radial expansion, leading to a 159 and 61.4% increase in the unit density and bulk density of the Extrudates, respectively. Increasing the DDGS content resulted in a significant increase in the water absorption index (WAI) but a significant decrease in the water solubility index (WSI) of the Extrudates. Changing the screw speed and moisture content had no significant effect on the radial expansion ratio but resulted in a significant difference in the bulk density of the Extrudate...
Romee Jan - One of the best experts on this subject based on the ideXlab platform.
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effect of extrusion variables on antioxidant activity total phenolic content and dietary fibre content of gluten free Extrudate from germinated chenopodium chenopodium album flour
International Journal of Food Science and Technology, 2017Co-Authors: Romee Jan, Dharmesh Chander Saxena, Sukhcharn SinghAbstract:Summary A Box-Behnken design was used to study the effects of feed moisture content (18–20%), barrel temperature (115–135 °C) and screw speed (225–275 rpm) on the responses; antioxidant activity, total phenolics, dietary fibre, colour (L-value), hardness, expansion ratio, water absorption index and overall acceptability for development of gluten-free Extrudate based on germinated Chenopodium album flour. Second-order polynomial fitted model showed that temperature most significantly (P ≤ 0.05) affected the antioxidant activity (AoxA), total phenolics (TPC), expansion ratio, hardness and overall acceptability (OA). Antioxidant activity, total phenolic content and dietary fibre of Extrudate varied from 11.56 to 15.93%, 56.77 to 81.28 mg/100 g and 18.65 to 22.06 g/100 g, whereas the lightness and hardness of Extrudates ranged from 64.02 to 68.35 and 12.26 to 19.49 N, respectively. The results of this study validate the production of functional and acceptable snack product made from C. album flour by extrusion cooking.
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Effect of storage conditions and packaging materials on the quality attributes of gluten-free Extrudates and cookies made from germinated chenopodium (Chenopodium album) flour
Journal of Food Measurement and Characterization, 2017Co-Authors: Romee Jan, D. C. Saxena, Sukhcharn SinghAbstract:This study evaluated the effect of storage and packaging materials on the quality attributes of germinated C. album flour Extrudates and cookies. For the storage studies of the Extrudates low density polyethylene (LDPE) and laminated pouches (LP) of polyester-aluminium-polypropylene (PE-AL-PP) and for cookies LDPE and LP of metalized polyester polyethylene (MET-PPE)were used at ambient temperature (25 ± 2 °C). Quality parameters like moisture content, water activity, free fatty acids, peroxide value, bulk density, color, hardness, microbial and sensory analysis of developed products were evaluated at an interval of 15 days during 4 months of storage period. Higher quality changes were observed in Extrudates and cookies packed in LDPE than in LP and MET-PPE. The overall acceptability data showed higher decrease in the sensory scores of Extrudates and cookies packed in LDPE (7.9–5.5 for Extrudates and 7.75–5 in cookies) as compared to LP (7.9–6.12 for Extrudates) and MET-PPE (7.75–6.10 for cookies) packages. From the above study and results, it is suggested that the LP for Extrudate and MET-PPE in cookies can be used for their storage upto 4 months at ambient conditions.
Lijia Zhu - One of the best experts on this subject based on the ideXlab platform.
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mechanical and microstructural properties of soy protein high amylose corn starch Extrudates in relation to physiochemical changes of starch during extrusion
Journal of Food Engineering, 2010Co-Authors: Radhiah Shukri, Lijia Zhu, Normell Jhoe De Mesastonestreet, Sajid Alavi, Hulya Dogan, Yongcheng ShiAbstract:Abstract Mechanical and microstructural properties of expanded Extrudates prepared from blends of high amylose corn ( Zea mays L. ssp. Mays ) starch (HACS) and soy protein concentrate (SPC) were studied in relation to the physicochemical changes in starch. Effects of screw speed (230 and 330 rpm) and SPC level (10%, 20%, 30% and 50%) on expansion and mechanical properties were determined. Compared with 230 rpm, screw speed at 330 rpm resulted in increased specific mechanical energy, expansion ratio, water absorption and water solubility indices and decreased bulk density and piece density. Varying screw speeds did not significantly affect the mechanical strength of Extrudates or starch molecular weight distribution. Bulk and piece densities, and water absorption index (WAI) only slightly increased or exhibited no significant trends as SPC level increased to 20%. A substantial increase in bulk and piece densities and decrease in expansion ratio and WAI were observed as SPC level increased from 20% to 30%. The trends were either reversed or moderated as SPC increased to 50%. These results in combination with average crushing force and water solubility index data provided a significant insight into the interactions between HACS and SPC during extrusion processing. As compared to an earlier baseline study by our research group on normal corn starch – SPC Extrudates, results from the current study indicated that the expansion of Extrudate containing HACS alone was lower than that of Extrudates containing normal corn starch. However, expansion of the HACS–SPC blends was not significantly impacted at 10–20% SPC levels, whereas the expansion of normal corn starch was significantly reduced.
