Effects of extruder die head temperature and pre-gelatinized taro and broken rice flour level on physical properties of floating fish pellets

Kamarudin, Mohd Salleh; Cruz, Clement R. de; Saad, Che Roos; Romano, Nicholas; Ramezani-Fard, E.

doi:10.1016/j.anifeedsci.2017.12.007

Cited by 38 publications

(24 citation statements)

References 39 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Commercial aquafeeds are often made using extrusion technology and is largely due to having a greater flexibility over the type of pellet that can be produced, particularly sinking or floating feeds (Kamarudin et al . ). Elevating temperatures, pressures and/or shear forces are known to increase the degree of starch gelatinization as well as the chances of creating floating pellets.…”

Section: Implications Of Starch Gelatinization To the Physical Characmentioning

confidence: 97%

“…For example, when using extrusion technology, the inclusion of PG starches (broken rice or taro), created high‐quality floating pellets at both lower starch inclusion levels (15%) and lower die temperatures (Kamarudin et al . ). Kamarudin et al .…”

Section: Implications Of Starch Gelatinization To the Physical Characmentioning

confidence: 97%

“…One of the ways to reduce the reliance for high temperatures, pressures or shear forces in order to create stable pellets is by the inclusion of PG starch whether using extrusion (Kamarudin et al . ; Kanmani et al . ), steam pelleting (Zimonja & Svihus ) or simple technology, such as meat grinders (Romano et al .…”

Section: Implications Of Starch Gelatinization To the Physical Characmentioning

confidence: 99%

“…Kamarudin et al . () indicated this could provide more flexibility for feed formulators by reducing the need for high starch levels and/or temperatures that could destroy more heat sensitive nutrients. In the case of hand pelleters that are used by many small‐scale farmers to produce pellets on site (Gonzalez & Allan ), this machine creates substantially less pressure and shear forces while heat is only generated from friction.…”

Section: Implications Of Starch Gelatinization To the Physical Characmentioning

confidence: 99%

See 3 more Smart Citations

Starch gelatinization on the physical characteristics of aquafeeds and subsequent implications to the productivity in farmed aquatic animals

Romano

Kumar

2018

Reviews in Aquaculture

View full text Add to dashboard Cite

Starches are added macronutrients in aquafeeds to act as binders and provide inexpensive digestible energy to aquatic animals. These qualities can be further enhanced through gelatinization, which occurs when the crystalline region of amylopectin within the starch granule melts along with the leaching of amylose to form a gel matrix. This process readily occurs in the presence of heat and water, and therefore, some degree of starch gelatinization is ubiquitous in aquafeeds. When using simple technology, such as hand pelleters that employ less heat, pressure and shear forces, the inclusion of pre-gelatinized starch can effectively improve pellet quality and digestibility in aquatic animals. In this review, the implications of starch gelatinization to various pellet characteristics will first be presented, followed by a brief discussion on carbohydrate metabolism in aquatic animals. A common feature of gelatinized starch in fish includes a higher digestibility; however, the implications to growth, physiology, post-harvest quality as well as waste and disease management can depend on the host species, starch type and degree of gelatinization. This review comprehensively discusses these factors in various aquatic animals and such information may assist feed manufacturers and nutritionists to optimize cost-effective feed formulations.

show abstract

Section: Implications Of Starch Gelatinization To the Physical Characmentioning

confidence: 97%

Section: Implications Of Starch Gelatinization To the Physical Characmentioning

confidence: 97%

Section: Implications Of Starch Gelatinization To the Physical Characmentioning

confidence: 99%

Section: Implications Of Starch Gelatinization To the Physical Characmentioning

confidence: 99%

See 2 more Smart Citations

Starch gelatinization on the physical characteristics of aquafeeds and subsequent implications to the productivity in farmed aquatic animals

Romano

Kumar

2018

Reviews in Aquaculture

View full text Add to dashboard Cite

show abstract

“…Due to these economical and nutritional advantages, broken rice has been converted and utilized in many fields, such as in brewing (Li et al, ), rice products processing (e.g., rice noodle) (Jeong, Kim, Yoon, & Lee, ; Tuncel, Kaya, & Karaman, ), feed (Mir et al, ) and protein products processing (Udachan & Sahoo, ). A report (Kamarudin, Cruz, Saad, Romano, & Ramezani‐Fard, ) indicated that broken rice and pre‐gelatinized taro could be used to manufacture higher quality floating pellets.…”

Section: Introductionmentioning

confidence: 99%

Effect of fragmentation degree on sensory and texture attributes of cooked rice

Wang

Huimin

Xue

et al. 2019

J Food Process Preserv

View full text Add to dashboard Cite

This study investigated the possibility of classified utilization of broken rice by analyzing sensory and texture attributes of cooked rice with different fragmentations. Compared with head rice, the relative concentration of volatile components in broken rice with three fragmentations (25%, 50%, 75%) increased 21%, 43% and 26%, respectively. Among them, 50% fragmentation rice sample contained the greatest amount of typical rice related aroma compounds, including heptanal, hexanal, nonanal, 1‐octen‐3‐ol, 1‐pentanol and 2‐pentylfuran. Moreover, 50% fragmentation could increase the taste intensity of fruitiness, nuttiness, toastiness and sweetness of cooked rice significantly. The hardness of cooked rice was found to be negatively related with fragmentation degree, while the stickiness and water soluble protein content were positively related with fragmentations. The results of this study suggest that suitable utilization of broken rice with 50% fragmentation has a potential to enhance desirable rice flavor and increase staple food supply. Practical applications During rice processing, broken rice with different fragmentations will form inevitably, the composition of which is not different from head rice, but much cheaper. Broken rice with 50% fragmentation has a potential to add desirable rice flavor to cooked rice. Thus suitable utilization of broken rice could be applied to achieve high added‐value of rice milling by‐product.

show abstract

Gelatinization kinetics and starch particle structure of formula feed in limited water system employing homogeneous thermal treatments

Jin

Wang

2020

Cereal Chem

View full text Add to dashboard Cite

Background and objectives During conditioning, one of the most important feed thermal processing techniques, the gelatinization of starch in feedstuffs is applied extensively. In this study, the gelatinization kinetics and transformations of starch particle structure of formula feed subjected to thermal treatments in limited water system were investigated. Findings Gelatinization process of feed in limited water system followed the first‐order kinetics model. The relatively low Ea obtained from the linear regressions of kinetics parameters could only be called “incomplete gelatinization activation energy.” The decrease in birefringence was higher in the center of starch granules in heat‐treated feed samples. The crystalline phases of all samples changed to V‐type attributed to the formation of the amylose–lipid complexes, and the relative crystallinity of samples increased with the heating duration within certain temperature. Conclusion Gelatinization process of feed samples suffering thermal treatments started from the destruction of amorphous regions in the center of starch granules. Destruction and re‐formation of the crystalline structure occurred simultaneously during the heat–moisture treatments of samples. Significance and novelty The results help to understand the mechanisms of starch gelatinization in practical feed conditioning and to find new ways to improve the effects of feed conditioning.

show abstract

Effects of extruder die head temperature and pre-gelatinized taro and broken rice flour level on physical properties of floating fish pellets

Cited by 38 publications

References 39 publications

Starch gelatinization on the physical characteristics of aquafeeds and subsequent implications to the productivity in farmed aquatic animals

Starch gelatinization on the physical characteristics of aquafeeds and subsequent implications to the productivity in farmed aquatic animals

Effect of fragmentation degree on sensory and texture attributes of cooked rice

Gelatinization kinetics and starch particle structure of formula feed in limited water system employing homogeneous thermal treatments

Contact Info

Product

Resources

About