Development of a water solubility model of extruded feeds by utilizing a starch gelatinization model. Issue 1 (31st December 2022)

• Record Type: Journal Article
• Authors: Cheng, Hongyuan; Wang, Hao; Ma, Shifeng; Xue, Min; Li, Junguo; Yang, Jie
• Is Part Of: International journal of food properties. Volume 25:Issue 1(2022)
• Page Start: 463
• Page End: 476
• Publication Date: 2022-12-31
• Subjects: Extrudate water solubility -- Model -- Starch gelatinization -- Extrusion -- Water solubility index; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664.0705
• DOI: 10.1080/10942912.2022.2046055
• Languages: English
• ISSNs: 1094-2912

Abstract

ABSTRACT: This study aimed to estimate the effects of extrusion variables on extruded aquafeed water solubility using a starch gelatinization model. A new equation was derived from a classical starch gelatinization degree model to calculate aquafeed water solubility. After considering the data of five formulations, the average absolute deviation (AAD) of the new equation was 7.97% for the extrudate water solubility and 2.24% for the water solubility index. In the most cases, water solubility and water solubility index increased with an increase in the process screw speed and temperature but decreased with a decrease in water content. On the other hand, when the moisture content increased from 0.2 to 0.3 kg/kg, the water solubility increased from 4.91 to 5.22% (wt) for a typical recipe in the low moisture content extrusion process. The new equation established a way to quantitatively elaborate the relationship between the extrudate water solubility and extrusion process variables.