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Feed Moisture (feed + moisture)

Distribution by Scientific Domains

Chemistry	100%

Terms modified by Feed Moisture

feed moisture content

Selected Abstracts

PHYSICAL CHARACTERISTICS AND ACCEPTABILITY OF EXTRUDED AFRICAN BREADFRUIT-BASED SNACKS

JOURNAL OF FOOD QUALITY, Issue 2 2008
TITUS U. NWABUEZE
ABSTRACT Five-level combinations of African breadfruit, corn and soybean, in the ratios 40:5:55; 55:5:40; 70:5:25; 85:5:10 and 100:0:0%, respectively, were hydrated to 15, 18, 21, 24 and 27% and extruded into snacks at screw speeds of 100, 120, 140, 160 and 180 rpm. Physical characteristics of snacks from blends containing 15 and 18% moisture ranged from thin-smooth to thin-fine-smooth pellets. Those containing 21 to 27% moisture were either thin-smooth or thick-smooth, fine-smooth or rough strands. Feed moisture and feed composition were the most significant process variables influencing physical and sensory characteristics. The optimum process variable combination that had maximum influence on physical and sensory characteristics of snacks was the 70:5:25 feed ratio with 21% moisture and extruded at 140 rpm. This resulted in an overall acceptability score of 8.20 on a 9-point hedonic scale. PRACTICAL APPLICATIONS African breadfruit is widely grown in the high rainforest parts of Nigeria and other African countries, where the seeds are traditionally consumed as porridge meal when cooked with ingredients or as snacks when roasted. There is therefore a need to adopt more efficient extrusion technologies to rapidly and efficiently transform African breadfruit and its blends with corn and soybean into acceptable snacks. Optimizing process variable conditions using response surface analysis to evaluate product physical characteristics and acceptability was the thrust of this study. It is expected to give direction toward a more scientific approach to scaling up operations in African breadfruit seed processing and utilization. [source]

PHYSICOCHEMICAL PROPERTIES OF TEXTURIZED MEAT ANALOG MADE FROM PEANUT FLOUR AND SOY PROTEIN ISOLATE WITH A SINGLE-SCREW EXTRUDER ,

JOURNAL OF TEXTURE STUDIES, Issue 4 2004
E.L. PARMER JR.
ABSTRACT The objective of this study was to establish conditions for the texturization of soy protein isolate and peanut flour mixture using a single-screw extruder. The effects of feed moisture, screw-speed, and barrel temperature on the characteristics of the texturized products were studied. Feed moisture was the most important factor affecting the texture. Feeding ingredients with 22% moisture had the highest water absorption and expansion indices, and Hunter L value (P < 0.05). When the screw speed was above 180 RPM, the meat analog had a 12% decrease in the expansion index and a 5% decrease in moisture content (P < 0.05). When the barrel temperature was increased to 165C, there was a 12% decrease in the water absorption index, and a 23% decrease in the expansion index of the meat analogs (P < 0.05). Overall, an acceptable meat analog could be successfully produced with 22% moisture in the raw ingredient, screw speed at 140 RPM, and barrel temperatures at 150, 155, and 160C for the three temperature zones respectively. [source]

Effects of extrusion conditions on quality of cassava bran/cassava starch extrudates

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 5 2003
Jorge Minoru Hashimoto
Summary Blends of cassava bran and cassava starch were processed in a single-screw extruder. Response surface methodology was used to determine the effect of the concentration of cassava bran (10,50%), barrel temperature (150,210 °C), feed moisture (16,20%) and screw speed (120,180 r.p.m.) on the characteristics of the dried extrudates. All the independent variables were significant (P < 0.05) for radial expansion. The water absorption index (WAI) and water solubility index (WSI) were affected by bran level, screw speed and temperature, while only moisture and temperature influenced specific volume. The maximum radial expansion was found when all the independent variables were at their lowest levels. Lowest-density extrudates (highest specific volume) were obtained at 16,18% moisture and 180,200 °C. An increase in bran level increased the WAI but decreased the WSI when the temperature was higher than 170 °C . Screw speed had a slight effect on those responses, decreasing water absorption and increasing water solubility when changed from 120 to 180 r.p.m. [source]

EFFECT of EXTRUSION ON TRYPSIN INHIBITOR CONTENTS of SOY-SWEET POTATO MIXTURES

JOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 6 2000
M.O. IWE
Mixtures of soy and sweet potato (Ipomoea batatas) (L.) Lam), flours containing 18%, 25% and 30% moisture, respectively, were extruded in a single screw extruder. Results showed that inactivation of trypsin inhibitor was enhanced by both reductions in feed moisture and soy flour contents of sample mixtures. Hence subsequent extrusion was carried at 18% feed moisture with variable feed ratio, screw rotation speed and die diameter, using a central composite rotatable, near orthogonal experimental design. Results further showed that the effect of increasing the ratio of soy in the mixture was linearly significant (p > 0.05). Optimum Trypsin Inhibitor (TI) inactivation value of 3.40 mg/g was predicted at a feed composition of 80% sweet potato, 9 mm die diameter and 154 rpm, respectively. [source]

EFFECTS OF EXTRUSION CONDITIONS ON PHYSICOCHEMICAL PROPERTIES OF A MUTANT RICE CULTIVAR, GOAMI2 , HIGH IN NONDIGESTIBLE CARBOHYDRATES

JOURNAL OF FOOD QUALITY, Issue 5 2008
I. CHOI
ABSTRACT A mutant rice Goami2, a cultivar high in nondigestible carbohydrates (NDCs), was extrusion-cooked at feed moisture (20, 25%), screw speed (200, 300 rpm) and barrel temperature (110, 120 and 130C). Effects of extrusion conditions on the physical and functional properties were investigated. NDCs were determined by total dietary fiber (TDF) and resistant starch (RS) contents. Increasing moisture resulted in an increment of density, water absorption index (WAI) and hardness, and a decrement in expansion and water solubility index (WSI). A higher barrel temperature decreased the hardness and increased the WSI probably due to a higher proportion of gelatinized starch. Extrusion caused a reduction in TDF in the extrudates, as well as a significant decrease in RS contents. However, extrudates processed at moisture (%), screw speed (rpm) and barrel temperature (C) combinations of 25/200/110 and 25/200/120 showed no significant difference in TDF contents compared with its raw rice. Multiple regression models showed that feed moisture had the most pronounced effect on extrudate qualities, followed by barrel temperature and screw speed. PRACTICAL APPLICATIONS Rice, being one of the primary dietary sources of carbohydrates worldwide, is the major energy and nutritional sources. In recent years, demands have been increasing for rice with a wide range of value-added properties, such as enhanced nutrient, aroma, color and rice kernel shape, including functional properties. Goami2 is a mutant rice of Ilpumbyeo, a high japonica rice cultivar, and has been revealed to have higher nondigestible fractions. However, Goami2 rice has unsuitable properties for traditional cooking because of the difficulty of gelatinization, which might result in a hard texture of cooked rice compared with that of ordinary rice. On the basis of its nutritional and functional benefits, exploiting the possible utilization of Goami2 for processed food products would increase the potential consumption of Goami2 for various food products. [source]

Kinetics of Lysine and Other Amino Acids Loss During Extrusion Cooking of Maize Grits

JOURNAL OF FOOD SCIENCE, Issue 2 2003
S. Ilo
ABSTRACT: Maize grits were extrusion-cooked in a conical, counter-rotating twin-screw extruder at different barrel temperatures, feed moistures, and screw speeds. Residence time distribution was measured by a dye tracer technique. Experiments with lysine-fortified maize grits showed a 1st order reaction for lysine loss. A detailed kinetic study has been performed for the losses during extrusion cooking of lysine, cystine, and arginine. The 1st-order rate constants were dependent mainly on product temperature and feed moisture, whereas screw speed had no influence. Activation energy of lysine, arginine, and cystine loss was 127, 68, and 76 kJ/mol, respectively. Shear stress significantly affected the rate constants of amino acids loss in extrusion cooking. [source]

Extrusion Cooking Process for Amaranth (Amaranthus caudatus L.)

JOURNAL OF FOOD SCIENCE, Issue 6 2000
R.N. Chávez-Jáuregui
ABSTRACT: Amaranth (Amaranthus caudatus L.) extrusion was optimized by response surface methodology (RSM). Response (dependent) variables were: expansion ratio, shearing strength, and sensory texture acceptability. Independent variables were processing temperature and feed moisture. All other process variables (screw speed, screw compression ratio, feed speed, and die diameter) were kept constant (200 rpm, 70 g.min,1, and 3 mm, respectively). The most expanded products also had the best texture and were obtained at 150 °C and 15% moisture. These conditions resulted in greater expansion, greater shearing force of extrudates, greater extrudate surface area per unit weight, and reduced shearing stress at maximum shearing force. This study showed that under conditions that induced the maximum expansion ratio, extrusion produced a highly acceptable snack product based on amaranth flour. [source]