Effects of pulse crop types and extrusion parameters on the physicochemical properties, in vitro and in vivo starch digestibility of pet foods

Abstract

Background and objectives This study aimed to tackle the research gaps regarding how different pulse types and extrusion conditions influenced starch digestibility and quality attributes of extruded dry pet foods. Flours of round pea, lentil, faba bean, wrinkled pea, and rice (control) were selected to extrude dry pet foods under “mild” (C1) and “extreme” (C2) conditions. Physicochemical properties, in vitro and in vivo starch digestibility of the resulting pet foods were characterized. Findings Under both conditions, wrinkled pea pet foods showed significantly lower damaged/gelatinized‐starch contents and less molecular breakdown than other samples. For all the formulations, the C2 condition gelatinized and degraded starch to greater extents than C1. Consistent with the structural and physicochemical properties of the extrudates, wrinkled pea pet foods exhibited notably lower digestibility in both in vitro and in vivo studies than other formulations. Conclusions Both pulse types and extrusion parameters effectively impacted the quality and starch digestibility of the extruded pet foods. Wrinkled pea flours showed high amylose contents and could be a promising ingredient for producing pet foods rich in resistant starch. Significance and novelty This study revealed the interrelationships among the structures, physicochemical properties, and starch digestibility of extruded pet foods formulated with normal and high‐amylose pulse flours.

Degradability of Vicia ervilia Grain Using In Situ and CNCPS Methods, and Model-Based Analysis of Its Ruminal Degradation

“…The increase in the size of the starch granules and gelatinization depends on the type of seed and the intracellular content because Vicia ervilia has lower starch and higher protein than other grains, such as wheat, barley and sorghum. The extent of starch gelatinization in animal feeds is positively correlated with its digestibility [42]. The processing method used (i.e., steam flaking, pelleting, expanding, extrusion) and various operational factors (including water addition level, temperature, and retention time) affect the extent of starch gelatinization.…”

Utilizing Synchrotron-Based X-ray Micro-Computed Tomography to Visualize the Microscopic Structure of Starch Hydrogels In Situ

“…In food and other industrial applications, the granular structure of native starch can be (at least partially) disrupted by processing; for example, extrusion, , high hydrostatic pressure processing, drum drying to prepare pregelatinized starch, and enzymatic modification . After the loss of granular integrity, most waxy and normal starches (<50% amylose) cannot generate a rigid, viscoelastic hydrogel at a concentration <10%, but high-amylose starch (>50% amylose) can .…”

“…16,17 In contrast, some other native starches, such as waxy maize, waxy potato, and tapioca, swell extensively during heating, lose the granular structure, and eventually become well dispersed in aqueous medium, which thus fail to develop a self-standing, viscoelastic hydrogel at a concentration <10%. 15,17 In food and other industrial applications, the granular structure of native starch can be (at least partially) disrupted by processing; for example, extrusion, 18,19 pressure processing, 20 drum drying to prepare pregelatinized starch, 18 and enzymatic modification. 21 After the loss of granular integrity, most waxy and normal starches (<50% amylose) cannot generate a rigid, viscoelastic hydrogel at a concentration <10%, but high-amylose starch (>50% amylose) can.…”