scholarly journals Effects of Amylose-To-Amylopectin Ratios on Binding Capacity of DDGS/Soy-Based Aquafeed Blends

2016 ◽  
Vol 5 (5) ◽  
pp. 43 ◽  
Author(s):  
Ferouz Ayadi ◽  
Kurt A. Rosentrater ◽  
K. Muthukumarappan ◽  
S. Kannadhason
Keyword(s):  
Moisture Content ◽  
Physical Properties ◽  
Water Solubility ◽  
Binding Capacity ◽  
Sole Source ◽  
Expansion Ratio ◽  
Process Conditions ◽  
Fish Feed ◽  
Seafood Products ◽  
The Impact

Demands for seafood products are steadily increasing. Alternative protein sources are required to compensate for enormous amounts of fishmeal that is needed for global seafood production. Starch is a food polymer that can be added to fish feed formulations to enhance binding and expanding capabilities of extrudates. Floatability, a key factor for most aqua feeds, can be optimized by the addition of certain starch sources. Six ingredient blends with a similar protein content (~32.5%) containing two starch sources, Hylon VII (containing 70% amylose, 30% amylopectin) or Waxy I (containing 0% amylose, 100% amylopectin), 20% distillers dried grain with solubles (DDGS), and 15, 25, and 35% moisture content were used along with appropriate amounts of soybean meal, menhaden fishmeal, whey, vitamin and mineral mix to investigate nutritionally-balanced feeds for Nile tilapia (Oreochromis niloticus L.). The blends were processed using a laboratory single-screw extruder with varying temperature settings (90-90-90°C, 100-120-120°C, and 100-120-140°C), screw speeds (100, 120, and 140 rpm), and length/diameter ratio (3.4, 6.6, 9.2) of the die. Extensive analyses of expansion ratio (ER), unit density (UD), sinking velocity (SV), and pellet durability indices (PDI), water absorption (WAI) and water solubility indices (WSI) were conducted to evaluate the effects of the two starch sources on extrudate binding and floating capacity. By varying process conditions, significant differences (P>0.05) among the blends were detected for all extrudate physical properties. Significantly higher values for ER, UD, and PDI were achieved by using the Waxy I starch source, while values for SV and WAI decreased. For WSI no significant differences were detected. Increasing the moisture content from 15-35% resulted in a significant increase in ER, WAI, and PDI and a significant decrease in UD. WSI showed no clear pattern in changes. The impact of different amylopectin to amylose ratio, temperature and moisture content on extrudate stability, cohesion and physical properties was demonstrated in this study. All formulations yielded viable extrudates while the blends with the amylopectin as the sole source of starch resulted in higher quality extrudates.

Physical properties of extruded fish feed containing silkworm (Bombyx mori) pupae meal

2021 ◽  
pp. 1-8
Author(s):  
R. Alcaraz ◽  
G.I. Mita ◽  
A. Hernández-Contreras ◽  
M.D. Hernández
Keyword(s):  
Physical Properties ◽  
Water Absorption ◽  
Bombyx Mori ◽  
Water Solubility ◽  
Expansion Ratio ◽  
Absorption Index ◽  
Gilthead Seabream ◽  
Fish Feed ◽  
Silkworm Pupae ◽  
Sinking Velocity

The silkworm pupae (Bombyx mori) may be an interesting resource for aquaculture feed, due to its high nutritional value. The present work evaluates the physical properties of five extruded diets for gilthead seabream (Sparus aurata) containing 0, 2.5, 5, 10 or 15% of non-defatted silkworm pupae meal. The physical properties studied included: expansion ratio, density, hardness, durability, water absorption index, water solubility index, floatability, sinking velocity and fat leakage. Feed formulated with insect meal showed an increase in expansion ratio, hardness and durability, while water absorption index and sinking velocity decreased. The pellets from these diets showed no increased nutrient leaching or fat leakage. Thus, it is possible to include up to 15% of silkworm pupae meal in extruded fish feed without impairing its physical quality.

scholarly journals Physico-chemical properties of extruded aquafeed pellets containing black soldier fly (Hermetia illucens) larvae and adult cricket (Acheta domesticus) meals

2018 ◽  
Vol 4 (1) ◽  
pp. 19-30 ◽  
Author(s):  
F.G. Irungu ◽  
C.M. Mutungi ◽  
A.K. Faraj ◽  
H. Affognon ◽  
N. Kibet ◽  
...  
Keyword(s):  
Moisture Content ◽  
Water Absorption ◽  
Bulk Density ◽  
Water Solubility ◽  
Chemical Properties ◽  
Expansion Ratio ◽  
Acheta Domesticus ◽  
Fish Feed ◽  
Black Soldier Fly ◽  
Physico Chemical

Fish farming is faced with the challenge of high cost of feeds because of the cost of high quality protein needed for formulation of the feeds. Thus, there is urgent need for alternative protein sources. The effects of substituting freshwater shrimp meal (FWSM) with black soldier fly larvae meal (BSFM) or adult cricket meal (ACM) on physico-chemical properties of hot-extruded fish feed pellets were investigated. The FWSM protein in a 26 g/100 g protein fish feed formulation was substituted at 0, 25, 50 and 75%, and moisture content of the formulated blends adjusted to 10, 20 or 30 g/100 g prior to extrusion. Floatability, expansion rate, bulk density, durability index, water absorption index, water solubility index, and water stability of extruded pellets were determined. Sinking velocity and the total suspended and dissolved solids in water were determined for the optimal pellets. Pellet floatability was not influenced by the type of insect meal but the interaction between level of inclusion and moisture content of the feed at extrusion. Pellets with high floatability >90% were produced from all feed blends at 30 g/100 g moisture content. Expansion ratio, was not influenced by type of insect meal or the level of inclusion but by the moisture content whereby feed blends extruded at 30 g/100 g moisture gave pellets with high expansion ratio ~60%. Bulk density was influenced by the interaction of the three factors. Pellet durability and water absorption indices were not influenced by the investigated factors or their interactions. Processed pellets were generally highly durable (99%) out of water, but the stability in water was significantly influenced by the interaction of type of insect meal level of inclusion and moisture content at extrusion. Water solubility increased with increasing extrusion moisture. Overall, it was possible to process good quality extruded pellets with 75% BSFM or 75% ACM at 30 g/100 g feed moisture.

scholarly journals Effect of Different Extrusion Processing Parameters on Physical Properties of Soy White Flakes and High Protein Distillers Dried Grains-Based Extruded Aquafeeds

2014 ◽  
Vol 3 (6) ◽  
pp. 107 ◽  
Author(s):  
Sushil K. Singh ◽  
K. Muthukumarappan
Keyword(s):  
Physical Properties ◽  
Water Absorption ◽  
Bulk Density ◽  
Water Solubility ◽  
Expansion Ratio ◽  
High Protein ◽  
Regression Equations ◽  
Process Variables ◽  
Distillers Dried Grains ◽  
Durability Index

<p>Nutritionally balanced ingredient blends for catla (<em>Catla catla</em>), belonging to the family Cyprinidae, were extruded using single screw extruder. The extrusion was carried out at five levels of soy white flakes content (21%, 29%, 40%, 52%, and 59% db), five levels of moisture content (15, 19, 25, 31, and 35% db) and five levels of barrel temperature (100, 110, 125, 140, and 150 ºC) using three different die nozzles (having L/D ratios 3.33, 5.83, and 7.25). Blends with net protein content of 32.5% contains soy white flakes, along with high protein distillers dried grains (HP-DDG), corn flour, corn gluten meal, fish meal, vitamin, and mineral mix. A central composite rotatable design (CCRD) and  response surface methodology (RSM) was used to investigate the significance of independent and interaction effects of the extrusion process variables on the extrudates physical properties namely pellet durability index, bulk density, water absorption and solubility indices and expansion ratio. Quadratic polynomial regression equations were developed to correlate the product responses and process variables as well as to obtain the response surfaces plots. The independent variables had significant (<em>P </em>&lt; 0.05) effects on physical properties of extrudates: (i) higher soy white flakes content increased the pellet durability index and water absorption index, but decreased the water solubility index, (ii) higher temperature decreased pellet durability index, bulk density and water solubility index, (iii) increased L/D ratio from 3.33 to 7.25 increased the pellet durability index, expansion ratio but decreased the bulk density of the extrudates.</p>

scholarly journals Modeling Single-Screw Extrusion Processing Parameters and Resulting Extrudate Properties of DDGS-Based Nile Tilapia (Oreochromis niloticus) Feeds

2013 ◽  
Vol 2 (2) ◽  
pp. 11 ◽  
Author(s):  
Ferouz Y. Ayadi ◽  
Parisa Fallahi ◽  
Kurt A. Rosentrater ◽  
Kasiviswanathan Muthukumarappan
Keyword(s):  
Moisture Content ◽  
Physical Properties ◽  
Soybean Meal ◽  
Nile Tilapia ◽  
Processing Parameters ◽  
Expansion Ratio ◽  
Fractional Factorial ◽  
Processing Conditions ◽  
Font Size ◽  
Single Screw

<span style="font-family: Times New Roman; font-size: small;"> </span><p class="MsoNoSpacing" style="margin: 0in 0in 0pt; line-height: 115%;">A single-screw laboratory extruder was used to conduct an L<sub>18</sub> (2<sup>2</sup><sup> </sup>´ 3<sup>6</sup>) Taguchi fractional factorial study of aquafeed processing. The ingredients were based on a formulation for nutritionally-balanced Nile tilapia diets containing distillers dried grains with solubles (DDGS) and soybean meal as the main protein sources, in addition to constant amounts of corn flour, whey, and fishmeal. The effects of three levels of DDGS (20, 30 and 40%), soybean meal (30, 40 and 50%), ingredient moisture content (20, 30 and 40% db), screw speed (100, 150 and 200 rpm), die dimension (L/D ratios of 5, 9 and 13), barrel temperature (80-100-100°C, 80-120-120°C and 80-140-140°C) and two levels of screw configuration (compression ratios of 2:1 and 3:1) on extrudate physical properties (moisture content, water activity, bulk density, unit density, expansion ratio, pellet durability index, water absorption and solubility indices, water stability, color) and extruder processing parameters (resulting temperatures, die pressure, extruder torque, mass flow rate, apparent viscosity, and specific mechanical energy) were determined. Data from raw materials, processing conditions, and extrudate properties were used to develop surface response curves and equations. However, predominantly low R<sup>2</sup> values (&lt; 0.5) only permitted linear relationships between some independent parameters and response variables. Regarding main effects, die pressure significantly decreased with higher DDGS levels, moisture content, temperature, lower die L/D, and higher screw compression. Expansion ratio decreased significantly with higher moisture content and lower die L/D. Significant differences in color were caused by changes in DDGS levels and moisture content. In summary, DDGS, moisture content, die dimension, and extrusion conditions had the biggest impact on most of the extrudate physical properties and processing conditions. Different combinations of these independent factors can be used to achieve desired extrudate physical properties and processing conditions.</p><span style="font-family: Times New Roman; font-size: small;"> </span>

scholarly journals Inclusion of Spirulina in Floating Fish Feed Production: Protein and Physical Quality

2021 ◽  
Vol 21 (4) ◽  
pp. 161-167
Author(s):  
Arif Rahman Hakim ◽  
Putri Wullandari ◽  
Naila Zulfia ◽  
Tri Nugroho Widianto ◽  
Bakti Berlyanto Sedayu
Keyword(s):  
Physical Properties ◽  
Protein Content ◽  
Control Diet ◽  
Expansion Ratio ◽  
Fish Feed ◽  
Feed Production ◽  
Single Protein ◽  
Unit Density ◽  
Pellet Formulation ◽  
Ratio Unit

The objective of this study was to investigate effects of Spirulina meal (SM) inclusion in fish feed formulations on their physical and protein content. Four formulations of fish feed were carried out i.e. a control diet with fishmeal (FM) as the single protein source and three others formulations containing Spirulina meal (SM) ingredient in different ratios of FM: SM (w/w) namely 75:25; 50:50 and 25:75 (w/w). All the formulations were processed into pellets using an extruder with a 600 rpm screw speed, 100 °C barrel temperature, and 3 mm diameter of dies. The dried pellets were then evaluated with respect to the protein content and physical properties i.e. expansion ratio, unit density, floatability and hardness. In general, the most optimum pellet formulation was found at the ratio of 25:75 (FM: SM) ingredients resulted in pellet with higher protein (38.89%) and expand ratio (1.65 fold), the lowest unit density (0.473 mg/mm3), the highest floatability (100%) and less hardness (32.53 N). Therefore, formulation of floating fish feed included with Spirulina are an option for improving its protein content and physical properties.

Optimization of lupine (Lupinus albus L.) composition, feed moisture content and barrel temperatures for best quality maize based extruded snack food

2019 ◽  
Vol 50 (5) ◽  
pp. 853-869 ◽  
Author(s):  
Muhammed Adem ◽  
Sadik J.A. ◽  
Admasu Worku ◽  
Satheesh Neela
Keyword(s):  
Moisture Content ◽  
Water Absorption ◽  
Bulk Density ◽  
Water Solubility ◽  
Expansion Ratio ◽  
Absorption Index ◽  
Snack Food ◽  
Content Type ◽  
Moisture Contents ◽  
Feed Moisture

Purpose This paper aims to optimize feed moisture contents, barrel temperatures, blending ratios of maize and lupine for processing of protein-rich best quality extruded product using a twin-screw extruder. Design/methodology/approach A three-factor three-level response surface methodology by Box-Behnken Design was applied to evaluate the effect of selected processing conditions of blending ratios of lupine (10-20 per cent), barrel temperatures (120°C-150°C) and feed moisture content (14-18 per cent) on functional, nutritional and sensory characteristics of produced snack food. Findings The results of functional properties such as radial expansion ratio, bulk density, water absorption index, water solubility index observed as 0.71-1.2, 0.33-0.92 g/cc, 4.4-6.4 per cent and 10.2-15.1 per cent, respectively. The snack food showed the moisture 5.6-7.2 per cent, protein 8.1-18.1 per cent, fiber 1.6-2.7 per cent, ash 1.6-2.2 per cent and carbohydrate 64.8-81.4 per cent. The independent variables (lupine blending ratio, barrel temperature and feed moisture content) posed significant effects on expansion ration (p = 0.0030), bulk density (p = 0.0026), water absorption index (p = 0.0075) and water-solubility index (p = 0.0116). Higher blending ratio of lupine was increase in the bulk density and water solubility index, but decrease in expansion ratio and water absorption index of snack food. Higher feed moisture content was led to a reduction in expansion ratio and water-soluble index of snack food. Whereas, higher feed moisture contents was lead to rise in bulk density and water absorption index. Fiber (p = 0.0145), ash (p = 0.0343) and carbohydrate (p = 0.0001) contents were significantly depended on blending ratio. Blending of lupine 15.06 per cent, barrel temperature of 150 °C and feed moisture content of 14.0 per cent produced the snack food with desirability value of 72.8 per cent. Originality/value Protein malnutrition is one of the major problems in child development in under developed countries including Ethiopia. Maize is a top producer in the country but least appreciated for cost. Lupine is one of the undervalued produce consumed in Ethiopia after boiling. Still data on the utilization of maize and lupine in the extruded snack preparation was very limited. Optimization of moisture and barrel temperatures for this snack was not reported clearly yet.

scholarly journals Optimisation of extrusion variables for the production of corn snack products enriched with defatted hemp cake

2017 ◽  
Vol 35 (No. 6) ◽  
pp. 507-516 ◽  
Author(s):  
Jozinović Antun ◽  
Ačkar Đurđica ◽  
Jokić Stela ◽  
Babić Jurislav ◽  
Balentić Jelena Panak ◽  
...  
Keyword(s):  
Physical Properties ◽  
Colour Change ◽  
Extrusion Process ◽  
Expansion Ratio ◽  
Process Conditions ◽  
Supercritical Co2 Extraction ◽  
Screw Extruder ◽  
Single Screw Extruder ◽  
Extruded Products ◽  
Snack Products

The effects of defatted hemp cake added to corn grits (at ratios of 0, 5, and 10% DM), the moisture content of the mixtures (15, 20, and 25%) and the temperature in the extruder ejection zone (150, 165, and 180°C) on the physical properties of extruded products have been investigated. Statistical optimization of investigated extrusion conditions using the response surface methodology was performed. The hemp cake was completely defatted by means of a supercritical CO2 extraction. The extrusion was performed on a laboratory single screw extruder and regulated by the following parameters: temperature in the dosing and compression zone (120 and 150°C), screw compression ratio (4 : 1), round die (4 mm). The change of extrusion process conditions significantly affected the physical properties of produced snacks. The expansion ratio ranged between 1.38 and 3.11, bulk density between 0.14 and 0.49 g/cm3, hardness between 18.15 and 70.62 N, fracturability from 3.65 to 10.38 mm, and the total colour change between 3.25 and 24.73.

Effect of Formulations and Spray Drying Process Conditions on Physical Properties of Resveratrol Spray-Dried Emulsions

2019 ◽  
Vol 819 ◽  
pp. 246-251
Author(s):  
Pontip Benjasirimongkol ◽  
Suchada Piriyaprasarth ◽  
Pornsak Sriamornsak
Keyword(s):  
Particle Size ◽  
Moisture Content ◽  
Physical Properties ◽  
Spray Drying ◽  
Feed Rate ◽  
Water Soluble ◽  
Process Conditions ◽  
Box Behnken Design ◽  
Drying Conditions ◽  
Spray Dried

Spray-dried emulsion is one of the useful strategies to enhance dissolution properties of poorly water-soluble drug for example resveratrol. Physical properties i.e. particle size and moisture content of spray-dried emulsions could affect their quality attributes. In this study, Box-Behnken design was performed in order to determine effect of formulation and spray drying condition parameters i.e. feed rate on responses including particle size and moisture content of resveratrol spray-dried emulsions. The spray-dried emulsions were prepared by varying content of low-methoxyl pectin (LMP) and caprylic/capric glycerides (CCG) and sprayed at different feed rate. Box-Behnken design results reveled that the particle size of spray-dried emulsions was significantly influenced by the content of LMP, interactions between LMP and CCG, interactions between LMP and feed rate. LMP content showed positive relationships with the particle size. The content of CCG had negative significantly effect on moisture content of the spray-dried emulsion. Mathematical models describing the relationships between studied parameters and responses provided good predictability. Based on model, the optimal formulation was prepared using 2.6% w/w of LMP, 9% w/w of CCG, and feed rate of 6.8 mL/min and the small particle size (~5.9 μm) and low moisture content (~5.6%) were obtained. The spray-dried emulsions were successfully prepared with satisfy quality. The Box-Behnken design would be an effective tool to elucidate influence of formulation and spray drying conditions on particle size and moisture content of the spray-dried emulsions. Further, the design aided in developing and optimizing the spray-dried emulsions with specified quality.

scholarly journals Effects of Selected Tuber Crops Starch on Some Extrusion Properties of Fish Feed

2020 ◽  
pp. 1-12
Author(s):  
A. M. Aderotoye ◽  
A. P. Olalusi ◽  
C. I. Ayo- Olalusi
Keyword(s):  
Physical Properties ◽  
Water Absorption ◽  
Potato Starch ◽  
Expansion Ratio ◽  
Fish Feed ◽  
Absorption Properties ◽  
Feed Composition ◽  
Feed Formulation ◽  
Volume Unit ◽  
Tuber Crops

This research evaluates the effect of feed formulation on fish feed properties with the aim of providing information on its water absorption and physical properties of the feed. The main objective of the study is to analysis the effects of the 3 tuber crops (dried cassava, potato and cocoyam flour) on the floatability of fish feed. The fish feed ingredients with varying percentage (40, 70 and 100) of starch from cassava, potato and cocoyam were extruded using a single screw extruder with constant screw speed (285 rpm). The resulting extrudates were subjected to extensive analysis of physical properties, which included moisture content, mass, surface area, volume unit density, bulk density and porosity. The water absorption properties include, the relative absorption rate (%), the water stability (%), the expansion ratio (%) and the floating ability rate (%) were also determined. There was a linear increment between the increase in starch with floatability and water absorption properties of cassava and cocoyam starch; however, a nonlinear decrease relationship existed in percentages (%) of potato starch. The formulation with 40% cocoyam has the highest floatability while the least floatability was observed from 100% potato at first 10 mins of observation. At 40% starches, 76.66% of cassava, 66.66% of potato and 100% of cocoyam afloat for the period of observation (10-120 mins). In conclusion, the formulation with 40% cocoyam was adjudged as the preferable feed composition based on its floatability. From the result, it can be recommended that cocoyam starch support the floatability of fish feed.

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