Effects of Lipids and Processing Conditions on Degree of Starch Gelatinization of Extruded Dry Pet Food

Authors :: Lin, S.
Hsieh, F.
Huff, H. E.
Source :: Lebensmittel-Wissenschaft + -I.E. Und Technologie. Food science + technology. Science + Technologie Alimentaire; November 1997, Vol. 30 Issue: 7 p754-761, 8p
Publication Year :: 1997
Abstract: Effect of fat type (poultry fat and beef tallow), fat content (075 g/kg) and processing conditions (initial water content 160200 g/kg; screw speed 200400 rpm) on the degree of starch gelatinization of extruded, dry pet food was investigated. Fat content had the most prominent influence on starch gelatinization of the samples. Increasing the fat content significantly decreased the degree of starch gelatinization of the extrudates. Addition of beef tallow resulted in a lower degree of starch gelatinization as compared to poultry fat. Increasing the initial moisture decreased the degree of starch gelatinization of the extrudates. However, the effect was not very significant within the range studied. Interactive effects of screw speed and fat content on starch gelatinization of dry pet foods were observed.Copyright 1997 Academic Press Limited

Language :: English
ISSN :: 00236438 and 10961127
Volume :: 30
Issue :: 7
Database :: Supplemental Index
Journal :: Lebensmittel-Wissenschaft + -I.E. Und Technologie. Food science + technology. Science + Technologie Alimentaire
Publication Type :: Periodical
Accession number :: ejs777547
Full Text :: https://doi.org/10.1006/fstl.1997.0271

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