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Full-Text Articles in Life Sciences
Understanding The Effect Of Single- And Twin-Screw Extrusion Processing Parameters On Physical And Physico-Chemical Properties Of Sprouted Quinoa And Sprouted Proso Millets, Gabriela John Swamy
Understanding The Effect Of Single- And Twin-Screw Extrusion Processing Parameters On Physical And Physico-Chemical Properties Of Sprouted Quinoa And Sprouted Proso Millets, Gabriela John Swamy
Electronic Theses and Dissertations
According to Mordor Intelligence Research, the new compositional research and moisture content extrusion process are helping the growth of the plant protein market. The demand for plant proteins is growing at a fast rate, owing to change in lifestyle, lack of balanced dietary intake, and improved research and development in order to develop new kinds of plant-protein enriched products. It is necessary to identify the right plant protein sources and choose the right processing methodology to create highly digestible foods which can be consumed by infants and elderly as well. In addition, it is important to support local farmers and …
Understanding The Impact Of Extrusion Processing On Rheological, Textural And Functional Properties Of High-Protein, High-Fiber Extrudates, Poonam Singha
Electronic Theses and Dissertations
Extrusion processing is a technology widely used to make ready-to-eat snack and breakfast cereal products. Expanded products mainly consists of high levels of starch resulting in optimal texture and consumer acceptance. However, these products are usually low in nutritional value. One of the many alternatives are to combine legumes and cereals to improve the protein quality of the product. Another possibility is to enhance the nutritional value by incorporating fruits and vegetables. Fruits and vegetables are consistently under-consumed by the American population and incorporation into extruded products may help increase the intake of important nutrients, such as dietary fiber. The …
Effect Of Different Extrusion Processing Parameters On Physical Properties Of Soy White Flakes And High Protein Distillers Dried Grains-Based Extruded Aquafeeds, Sushil Kumar Singh, Kasiviswanathan Muthukumarappan
Effect Of Different Extrusion Processing Parameters On Physical Properties Of Soy White Flakes And High Protein Distillers Dried Grains-Based Extruded Aquafeeds, Sushil Kumar Singh, Kasiviswanathan Muthukumarappan
Agricultural and Biosystems Engineering Publications
Nutritionally balanced ingredient blends for catla (Catla catla), 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, …
Twin-Screw Extrusion Processing Of Distillers Dried Grains With Solubles (Ddgs)-Based Yellow Perch (Perca Flavescens) Feeds, Ferouz Y. Ayadi, Kurt A. Rosentrater, Kasiviswanathan Muthukumarappan, Michael L. Brown
Twin-Screw Extrusion Processing Of Distillers Dried Grains With Solubles (Ddgs)-Based Yellow Perch (Perca Flavescens) Feeds, Ferouz Y. Ayadi, Kurt A. Rosentrater, Kasiviswanathan Muthukumarappan, Michael L. Brown
Natural Resource Management Faculty Publications
Increases in global aquaculture production, compounded with limited availabilities of fish meal for fish feed, has created the need for alternative protein sources. Twinscrew extrusion studies were performed to investigate the production of nutritionally balanced feeds for juvenile yellow perch (Perca flavescens). Five isocaloric (~3.06 kcal/g) ingredient blends, adjusted to a target protein content of 36.7% db, were formulated with 0%, 10%, 20%, 30%, and 40% distillers dried grains with solubles (DDGS) at an initial moisture content of 5–7%db, with appropriate amounts of fish meal, fish oil, whole wheat flour, corn gluten meal, and vitamin and mineral premixes. …