Rich sources of protein and dietary fiber from food processing by-products, defatted soybean meal, germinated brown rice meal, and mango peel fiber, were added to corn grit at 20 % (w/w) to produce fortified extruded snacks. Increase of total dietary fiber from 4.82 % (wb) to 5.92-17.80 % (wb) and protein from 5.03 % (wb) to 5.46-13.34 % were observed. The product indicated high expansion and good acceptance tested by sensory panels. There were 22.33-33.53 and 5.30-11.53 fold increase in the phenolics and antioxidant activity in the enriched snack products. The effects of feed moisture content, screw speed, and barrel temperature on expansion and nutritional properties of the extruded products were investigated by using response surface methodology. Regression equations describing the effect of each variable on the product responses were obtained. The snacks extruded with feed moisture 13-15 % (wb) and extrusion temperature at 160-180°C indicated the products with high preference in terms of expansion ratio between insoluble dietary fiber and soluble dietary fiber balance. The results showed that the by-products could be successfully used for nutritional supplemented expanded snacks.
Extrusion of pentosanase supplemented swine feed to improve digestibility was optimized and the extrudates’ physical properties, and enzyme stability were investigated. The effects of feed moisture content, die end temperature, and screw speed on product responses, including expansion ratio, bulk density, and hardness were evaluated using the response surface methodology. Following conditions yielded the swine feed with physical properties comparable to the commercial products, feed moisture content at 18–21% (w/w), die end temperature of 95–120 °C, and screw speed at 100–150 rpm. Crude pentosanase was added to the ingredients at 0.5 g/kg and extruded with 2 levels of die end temperature at 95 and 110 °C. Residual activity of pentosanase in extruded swine feed indicated that an increase in die end temperature reduced the activity by 34–35%. Higher activity and stability of pentosanase were observed at pH 3.0 compared to pH 6.8. A significant decrease in the enzyme activity was observed during a 4 week storage period at room temperature. Optimal conditions for the extrusion of pentosanase-supplemented swine feed were obtained. However, the enzyme stabilization in extruded swine feed during the long storage requires further study.
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