Consulta: subjectFacets:"Extrusion"
Registros recuperados: 24
Data/hora: 17/06/2024 09:16:03

Development of extruded mixtures of cassava, green banana and brazil nut flours.
Provedor de dados: Informação Tecnológica em Agricultura (Infoteca-e)
Autores: CARVALHO, A. V.; MATTIETTO, R. de A.; SÁ, D. de G. C. F. de; CUNHA, C. R. da.
O objetivo deste trabalho foi otimizar as condições de processamento por extrusão termoplástica de misturas de farinhas de mandioca, de banana verde e de castanha-do-brasil, visando à obtenção de uma farinha pré-gelatinizada para consumo na forma de mingau. Para a obtenção das farinhas pré-gelatinizadas, utilizou-se um delineamento do tipo composto central rotacional 23, contendo 3 pontos centrais e 6 axiais. Os ensaios foram processados em extrusor monorrosca. Duas formulações destacaram-se em termos nutricionais (elevado teor proteico), tecnológicos e aceitação sensorial: a Formulação 6 (40% de farinha de mandioca, 20% de farinha de banana verde, 40% de farinha de castanha-do-brasil, 14% de umidade, temperatura de 100 °C) e a Formulação 16 (40% de...
Tipo: Boletim de Pesquisa e Desenvolvimento (INFOTECA-E)
Palavras-chave: Feed; Brazil nut; Manihot esculenta Crantz; Bertholletia excelsa Bonpl.; Banana; Extrusão.; Flour.; Cassava; Extrusion.
Ano: 2016
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/1056564

Dynamical modelling of a reactive extrusion process: Focus on residence time distribution in a fully intermeshing co-rotating twin-screw extruder and application to an alginate extraction process
Provedor de dados: Institutional Archive of Ifreme (ArchiMer)
Autores: Baron, Regis; Vauchel, Peggy; Kaas, Raymond; Arhaliass, Abdellah; Legrand, Jack.
The context of this study is the modelling of reactive extrusion process based on an alginate extraction protocol. Residence Time Distribution (RTD) is one important part to predict the kinetics of reactive compounds. A simple model is proposed to predict RTD in fully intermeshing co-rotating twin-screw extruders without reaction. This model, which can be easily extended to reactive case in a future work, is based on the extension of an axial dispersion model, including control parameters (screw speed and flow rate) and geometrical parameters (screw profile and die design). Simulations were performed for various operating and geometrical conditions so as to illustrate possibilities offered by the proposed model. Validation was conducted for two different...
Tipo: Text
Palavras-chave: Alginate; Extraction; Extrusion; Mathematical modelling; Residence time distribution; Simulation; Laminaria digitata.
Ano: 2010
URL: http://archimer.ifremer.fr/doc/00005/11592/8985.pdf

Daily intake of lactating crossbred cows grazing elephant grass rotationally
Provedor de dados: Pesquisa Agropecuária Brasileira
Autores: Aroeira,Luiz Januário Magalhães; Lopes,Fernando César Ferraz; Soares,João Paulo Guimarães; Deresz,Fermino; Verneque,Rui da Silva; Arcuri,Pedro Braga; Matos,Leovegildo Lopes de.
The goal of this trial was to estimate the total dry matter (TDMI) and daily pasture dry matter intakes (PDMI) by lactating crossbred Holstein - Zebu cows grazing elephant grass (Pennisetum purpureum Schum.) paddocks submitted to different rest periods. Three groups of 24 cows were used during two years. The paddocks were grazed during three days at the stocking rate of 4.5 cows/ha. Treatments consisted of resting periods of 30 days without concentrate and resting periods of 30, 37.5 and 45 days with 2 kg/cow/day of 20.6% crude protein concentrate. From July to October, pasture was supplemented with chopped sugarcane plus 1% urea. Total daily dry matter intake was estimated using the extrusa in vitro dry matter digestibility and the fecal output with...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Pennisetum purpureum; Digestibility; Extrusion; Dry matter content; Feed grasses.
Ano: 2001
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2001000600009

Corn types with different nutritional profiles, extruded or not, on piglets (6 to 15 kg) feeding
Provedor de dados: Revista Brasileira de Zootecnia
Autores: Oliveira,Gisele Cristina de; Moreira,Ivan; Furlan,Antonio Claudio; Piano,Liliane Maria; Toledo,Juliana Beatriz; Peñuela Sierra,Lina Maria.
Two experiments were carried out to determine the nutritional value and verify piglets' performance in the nursery phase fed with diets containing common corn (CC), extruded common corn (ECC), high-lysine corn (HLC), extruded high-lysine corn (EHLC), high-oil corn (HOC) and extruded high-oil corn (EHOC). In the total digestibility trial 14 barrows averaging 6.49 ± 0.16 kg initial body weight were allotted in metabolism cages, distributed in a randomized design with seven diets, six replicates, and one piglet per experimental unit. The values of digestible energy (DE), as well as metabolizable energy (ME) as-fed basis for CC, ECC, HLC, EHLC, HOC and EHOC were: 3,428 and 3,327 kcal/kg; 3,439 and 3,355 kcal/kg; 3,533 and 3,414 kcal/kg; 3,515 and 3,427...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Bioeconomic studies; Extrusion; Food energy; Nutritional values; Performance.
Ano: 2011
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982011001100026

Physical characteristics of extruded cassava starch
Provedor de dados: Scientia Agricola
Autores: Leonel,Magali; Freitas,Taila Santos de; Mischan,Martha Maria.
Considering the importance of cassava starch for Brazilian industries, the current work aimed at evaluating the effects of extrusion parameters on the physical characteristics, mainly viscosity properties of extruded cassava starch. A factorial central composite design (2³) with three independent variables and the response surface methodology were used to evaluate the results of expansion index, specific volume, water absorption index, water solubility index, color and paste properties, according to the variations in the moisture content, barrel temperature and screw speed. Results indicated that barrel temperature influenced the expansion index, specific volume, water absorption index, all the color parameters, the initial viscosity, peak and final...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Manihot esculenta; Modified starch; Extrusion; Viscosity.
Ano: 2009
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162009000400009

Thermal and pasting properties of cassava starch-dehydrated orange pulp blends
Provedor de dados: Scientia Agricola
Autores: Leonel,Magali; Souza,Luciana Bronzi de; Mischan,Martha Maria.
Instant mixtures are easy to prepare and frequently present functional appeals. A quality parameter for instant mixtures is their rheological behavior. This study aimed at evaluating the effects of extrusion parameters on the pasting properties of cassava (Manihot esculenta L.) starch and dehydrated orange (Citrus sinensis (L.) Osbeck) pulp mixtures. The variable parameters were moisture of mixtures (12.5 to 19%), barrel temperature (40 to 90ºC) and screw rotation (170 to 266 rpm). The extruded mixtures did not show gelatinization enthalpy. Moisture had the greatest effect on paste properties. The initial pasting viscosity (before heating) of RVA (Rapid visco analyzer) is the most relevant parameter to instant mixtures. The highest cold viscosity values...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Manihot esculenta; Fiber; Viscosity; Extrusion.
Ano: 2011
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162011000300011

อิทธิพลของสภาวะการผลิตแบบเอกซ์ทรูชันต่อปริมาณสตาร์ชเพื่อสุขภาพและคุณลักษณะของผลิตภัณฑ์อาหารขบเคี้ยวชนิดกรอบพองที่มีข้าวหักและถั่วลันเตาสีทองเป็นองค์ประกอบหลัก
Provedor de dados: Thai Agricultural Research Repository
Autores: Chulaluck Charunuch; Nipat Limsangouan; Waraporn Prasert; Pisut Butsuwan.
As a result of providing health benefits in direct expansion snack to differentiate  from most of commercial product which raw materials based on starch components, yellow pea was incorporated with broken rice to obtain functional snack from extrusion process. A study was conducted to investigate the effect of yellow pea content (20, 50 and 80%), screw speed (300, 350 and 400 rpm) and feed moisture (13, 16 and 19%) on the physical and functional properties of extrudates  in snack production using response surface methodology(RSM) and box-behnken experimental design. The results  had shown high correlations coefficients(R2) of multiple regression equations about the relationship among product responses and process variables and no significant lack-of-fit...
Tipo: PhysicalObject
Palavras-chave: Snack; Extrusion; Broken rice; Yellow pea; Resistant starch; อาหารขบเคี้ยว; กระบวนการเอกซ์ทรูชัน; ข้าวหัก; ถั่วลันเตาสีทอง; รีซิสสแตนท์สตาร์ช.
Ano: 2012
URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5245

Pasting properties of modified corn grit from extrusion process
Provedor de dados: Thai Agricultural Research Repository
Autores: Nipat Limsangouan; Sunaree Thamkrasae; Phisamai Srichayet; Kassamaporn Puntaburt; Chulaluck Charunuch.
Effect of extrusion conditions on pasting properties (Cold peak (I), Raw peak, Hold,  Breakdown, Final viscosity, Set back, Peak time and Cold peak (II)) of modified corn grit from extrusion process were investigated using Rapid Visco Analyzer (Software: Thermocline for windows Version 2.1 with extrusion profile method). A co-rotating twin screw extruder was used for modified corn grit with three operating factor such as particle size (250, 500 and 600 μm), feed moisture content (14, 16 and 18%) and screw speed (300, 350 and 400 rpm). Increasing feed moisture content results in extrudates with a higher pasting viscosity, but otherwise increasing screw speed shows with a lower response. Particle size has a slightly effect for this experiment.  All of...
Tipo: PhysicalObject
Palavras-chave: Corn grit; Pasting properties; Extrusion; ข้วโพดบดหยาบ; การกดอัดเป็นรูป; สมบัติความหนืด; อุณหภูมิ.
Ano: 2009
URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5257

Functional properties of cereal and legume based extruded snack foods fortified with by-products from herbs and vegetables
Provedor de dados: Thai Agricultural Research Repository
Autores: Nipat Limsangouan; Makiko Takenaka; Itaru Sotome; Kazuko Nanayama; Chulaluck Charunuch; Seiichiro Isobe.
This study demonstrated the effect of extrusion processing on the functional properties of extruded snack foods developed from cereal and legumes, and the by-products from herbs and vegetables. The functional properties considered were antioxidant capacity, total phenolic compounds and resistant starch content. The results showed that Japanese green tea had the highest antioxidant capacity and phenolic content (68.31mmol Trolox/g and 337.58 mg GAE/g, respectively) and egoma leaves had the second highest (8.35 mmol Trolox/g and 60.60 mg GAE/g, respectively). Red kidney beans had the highest resistant starch content (33.78 % w/w) and corn grits had the second highest content (13.67% w/w). The extrusion process slightly decreased the antioxidant capacity...
Tipo: PhysicalObject
Palavras-chave: Cereal-legume snacks; Herbs; Vegetable by-products; Functional properties; Extrusion; ธัญพืช; ผัก; สมุนไพร; ถั่ว; คุณสมบัติทางกายภาพ; ผลิตภัณฑ์อาหารขบเคี้ยว; กระบวนการเอ็กซ์ทรูชั่น; องค์ประกอบทางเคมี.
Ano: 2010
URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5247

Optimization and extrusion behavior on functional ready-to-eat breakfast cereal
Provedor de dados: Thai Agricultural Research Repository
Autores: Chulaluck Charunuch; Nipat Limsangouan; Waraporn Prasert; Pisut Butsuwan.
Tipo: PhysicalObject
Palavras-chave: Extrusion; Mixed vegetable powders; Optimization; Ready to eat cereal breakfast; Breakfast; Cereal; อาหารเช้าธัญพืชพร้อมรับประทาน; กระบวนการเอกซ์ทรูชัน; แป้งผัก; คุณสมบัติทางกายภาพ; คุณสมบัติเชิงหน้าที่.
Ano: 2010
URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5259

ผลิตอาหารเสริมสำหรับเด็กและทารกที่ได้มาตรฐานในระดับอุตสาหกรรม ระยะที่ 1 (ปี 2551): การประยุกต์ใช้ Linear programming ในการพัฒนาสูตรอาหารเสริมสำหรับเด็กและทารกให้ได้มาตรฐานทางโภชนาการ
Provedor de dados: Thai Agricultural Research Repository
Autores: Chulaluck Charunuch.
Due to studying the production of supplementary food for infant and young children at industrial level to provide the standard nutrition, the linear programming was  applied to calculate the formulas. Extrusion process was used to develop the products  because of numerous processing advantages such as high efficiency, continuous system, high throughput, low production cost and high quality with good hydrated in hot water. The method of calculation the formulas composed of preparing the data of price and nutrients per 100 grams of selected raw material. The next step limited the main constraints about the adequate nutrients in the formulas which corresponded to the Codex standards and Dietary Reference Intake (DRI). The other constraints were minimum price...
Tipo: PhysicalObject
Palavras-chave: Baby foods; Linear programming; Supplementary food; Extrusion; Young children; ทารก; เด็กเล็ก; กระบวนการเอกซ์ทรูชัน; โปรแกรมเชิงเส้น; อาหารเสริมกึ่งสำเร็จรูป; สูตรอาหาร; ชนิด; ปริมาณ; วัตถุดิบ; คุณค่าทางอาหาร; คุณภาพ; การพัฒนาคุณภาพ.
Ano: 2012
URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5246

เครื่องดื่มสำเร็จรูปธัญชาติเสริมสุขภาพด้วยสมุนไพรไทย
Provedor de dados: Thai Agricultural Research Repository
Autores: Chulaluck Charunuch; Nipat Limsangouan; Janpen Saengprakai; Vayuh Sonted; Kassmaporn Puntaburt.
To satisfy the demands of increasingly health - conscious consumers and obtain the  desirable target product using extrusion process, the effect of extrusion conditions including screw speed (300, 350 and 400 rpm), barrel temperature (140, 150 and 160 oC) and feed moisture content (15, 17 and 19%) were investigated on the physical properties (bulk density, color, viscosity, water absorption index, water solubility index and reconstitution index) and antioxidant property (antioxidant activity) of  the instant cereal beverage powders admixed with Thai herbs. A box - behnken design of the response surface methodology (RSM) was employed whereas the experimental datas were modelled by multiple regression and a second order polynomial equation was fitted to each...
Tipo: PhysicalObject
Palavras-chave: Instant cereal beverage powders; Extrusion; Thai herbs; Antioxidant; เครื่องดื่มสำเร็จรูปธัญชาติ; กระบวนการเอกซ์ทรูชัน; เครื่องดื่มเสริมสุขภาพ; สมุนไพรไทย; คุณสมบัติทางกายภาพ; สุขภาพของผู้บริโภค; ฤทธิ์ต้านอนุมูลอิสระ; การยอมรับของผู้บริโภค.
Ano: 2012
URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5135

Optimization of extrusion process for developing cereal based ready-to-eat puffed breakfast cereal with mangosteen (Garcinia mangostana L.) fruit powders
Provedor de dados: Thai Agricultural Research Repository
Autores: Chulaluck Charunuch; Nipat Limsangouan; Phisamai Srichayet; Kassamaporn Puntaburt.
Tipo: Image
Palavras-chave: Optimization; Extrusion; Cereal; Ready-to-eat; Breakfast; Mangosteen; เปลือกมังคุด; ผลิตภัณฑ์อาหารเช้าธัญชาติ; กระบวนการเอกซ์ทรูชัน; อาหารเสริมสุขภาพ; คุณค่าทางโภชนาการ; การยอมรับของผู้บริโภค.
Ano: 2012
URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5241

Optimization of functional egoma (Perilla flutescens var. flutescens) leaf snack production
Provedor de dados: Thai Agricultural Research Repository
Autores: Nipat Limsangouan; Chulaluck Charunuch; Seiichiro Isobe.
Optimization condition for egoma leaf snack production was investigated using response surface methodology. A central composite  design with four independent variables: screw speed; feed rate; moisture content and egoma leaf content was use to study the response variables. A second-degree equation for independent and response variables was computed and used to create the contour and surface plot graphs. The screw speed at 215 rpm, feed rate of 43.1 g/min, moisture content at 14.1 % and egoma leaf content of 3.0 % were suitable to make egoma leaf snack with the responses as 2.20 ± 0.08 (expansion ratio);  0.48 ± 0.01 g/ml (bulk density);  3451 ± 207 g (hardness); 9.80 ± 3.90 (crispness); 0.25 ± 0.02 mmol Trolox/g  (antioxidant activity); 3.02  ± 0.25 mg...
Tipo: PhysicalObject
Palavras-chave: Egoma leaf; Snack; Optimization; Functional food; Extrusion; ผลิตภัณฑ์อาหารเสริมเพื่อสุขภาพ; อาหารขบเคี้ยว; การกดอัดเป็นรูป; งาขี้ม้อน; ใบ; คุณสมบัติทางกายภาพ; คุณสมบัติเชิงหน้าที่.
Ano: 2009
URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5260

นวัตกรรมสแนคข้าวโพดสีม่วงสุขภาพด้วยกระบวนการเอกซ์ทรูชัน
Provedor de dados: Thai Agricultural Research Repository
Autores: Chulaluck Charunuch; Nipat Limsangouan; Waraporn  Prasert; Ngamjit Lowithun; Pisut  Butsuwan.
As a result of providing health benefits in direct expansion snack to differentiate  from most of commercial product which raw materials based on starch components, purple corn was used as based ingredient to obtain functional snack from extrusion process. A study was conducted to investigate the effect of screw speed (300, 350 and 400 rpm), barrel temperature: H6 (130, 140, and 150 ◦c) and feed moisture (14.5, 16.5 and 18.5%) on the physical and functional properties of extrudates in snack production using response surface methodology(RSM) and box-behnken experimental design. The results had shown high correlations coefficients(R 2) of multiple regression  equations about the relationship among product responses and process variables and no significant...
Tipo: PhysicalObject
Palavras-chave: Purple corn; Health snack; Innovation; Extrusion; Anthocyanin; ข้าวโพดสีม่วง; อาหารขบเคี้ยว; สแนคสุขภาพ; กระบวนการเอกซ์ทรูชัน; แอนโทไซยานิน; นวัตกรรม; คุณสมบัติทางกายภาพ.
Ano: 2012
URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5134

การศึกษาคุณสมบัติทางกายภาพและเคมีของแป้งข้าวโพดบดหยาบดัดแปรด้วยกระบวนการเอกซ์ทรูชัน
Provedor de dados: Thai Agricultural Research Repository
Autores: Nipat Limsangouan; Chulaluck Charunuch; Vayuh Sonted; Phisamai Srichayet; Kassmaporn Puntaburt.
Effect of particle size, feed moisture content and screw speed with different levels (250, 500 and 600 μm; 14, 16 and 18%; 300, 350 and 400 rpm) using a co-rotating twin screw extruder on physical and chemical properties (color, expansion ratio, bulk density, water absorption index (WAI), water solubility index (WSI), rheological and amylose/amylopectin content) of modified extruded products was investigated. Increasing feed moisture content results in extrudates with a higher bulk density, WAI and cold paste viscosity, but reduced the expansion ratio and WSI. Increasing particle size caused with a brighter color and higher amylose content.  In case of higher  screw speed increased the expansion ratio, WSI and amylopectin content.
Tipo: PhysicalObject
Palavras-chave: Corn grit; Modified starch; Extrusion; Physical property; Chemical property; ข้าวโพดบดหยาบ; แป้งดัดแปร; กระบวนการเอ็กซ์ทรูชั่น; คุณสมบัติทางกายภาพ; คุณสมบัติทางเคมี.
Ano: 2008
URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5244

Contenido de calcio, fibra dietaria y fitatos en diversas harinas de cereales, pseudocereales y otros
Provedor de dados: Acta Bioquímica Clínica Latinoamericana
Autores: Dyner,Luis; Cagnasso,Carolina; Ferreyra,Verónica; Pita Martín de Portela,María Luz; Olivera Carrión,Margarita.
El contenido de calcio (Ca) y de compuestos que afectan su absorción son relevantes en dietas ricas en harinas integrales y frutos secos, tanto en vegetarianos estrictos, individuos con intolerancia a lácteos, como en celíacos. Se determinaron Ca, fibra dietaria y perfil de inositoles fosfato (IP) en harinas integrales/refinadas y/o extrudidas de cereales (trigo, maíz, arroz, sorgo), pseudocereales (trigo sarraceno, amaranto), leguminosas (arveja), oleaginosas (soja, lino). Se cuantificó Ca por espectrometría de absorción atómica, fibra dietaria por método enzimático-gravimétrico y perfil de IP por HPLC. Mediante factores de conversión, se calculó el contenido de ácido fítico (AF) y la relación molar AF/Ca como indicador de su disponibilidad potencial. El...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Calcio; Fitatos; Fibra dietaria; Harinas; Cereales; Pseudocereales; Extrusion.
Ano: 2016
URL: http://www.scielo.org.ar/scielo.php?script=sci_arttext&pid=S0325-29572016000300012

Study of machine parameters in twin-screw extruder for pulses based extrudate
Provedor de dados: Agricultural Engineering International : The CIGR e-journal
Autores: Shukla, Prabhakar; Sudhakar, Anjali; Sharma, Anjali.
Legumes are prime source of plant proteins, calories and other nutrients. Extrusion cooking of legumes increases the digestibility of legume protein. Extrusion technology has been applied to generate analogues of foods made from animal products, as well as snacks using blends of various plant raw materials e.g. oil seeds [soybeans, peanut with a cereal flour]. Present work was under taken for producing extruded product from pigeon pea. The legumes viz. pigeon pea and Bengal gram were cleaned and ground to required particle size by multipurpose grinder mill to pass through sieve ASTM No. 20. The moisture content of sample was adjusted to 14% moisture level (w.b.). Before extrusion, the feed was allowed to come to ambient temperature and then remixed, after...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Extrusion; Protein; Moisture content; Density; Dimension.
Ano: 2021
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/6861

Kinematics and geometry of structures in the southern limb of the Paraíba do Sul divergent structural fan, SE Brazil: a true transtensional shear
Provedor de dados: Anais da Academia Brasileira de Ciências
Autores: Dehler,Nolan M.; Machado,Rômulo; Dehler,Heloisa R.S.; McReath,Ian; Nummer,Alexis R.
Shear zones geometry in the Paraíba do Sul belt, southeastern Brazil, delineates a NE-trending fan-like structure. Shear zones dip towards SE in the northern limb, and towards NW in the southern one. This geometry has been interpreted either due to transpression or to late folding of flat-lying thrust surfaces. Stretching lineation plunges to ENE-ESE in the northern limb and towards NNE-NE in the southern one. Structural data in the southern limb of the divergent fan suggest a two stage kinematic evolution in high-temperature conditions: an earlier stage with top-to-SSW/SW sinistral thrusting and orogenic-parallel tangential motion, and a later stage with top-down to NNE/NE transtensional deformation. We propose a heterogeneous deformation model to explain...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Transtensional deformation; Extrusion; Transpression; Divergent fan.
Ano: 2006
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652006000200014

Ruminal Degradability of Dry Matter and Crude Protein from Moist Dehulled Lupin and Extruded Rapeseed Meal
Provedor de dados: Chilean Journal of Agricultural Research
Autores: Barchiesi-Ferrari,Claudia; Anrique,René.
The flow of ruminal undegradable protein (RUP) to the small intestine can be increased if ruminal degradation of dietary protein is reduced. The objective of this study was to evaluate the effect of extrusion on ruminal degradability of dry matter (DM) and crude protein (CP) from dehulled lupin (Lupinus albus L.) (DL) and rapeseed (Brassica napus L.) meal (RM). Unextruded soybean (Glicine max L.) meal (SBM) was used as a control. The DL was extruded at 130 ºC with 20% moisture and RM was extruded at 120 ºC with 20% moisture. Ruminal degradability was evaluated in situ by incubating feed samples for 2, 4, 8, 12, 24, and 48 h of fermentation in the rumen using three rumen-fistulated dairy cows. Values of CP soluble fraction (“a”) in SBM, DL, extruded...
Tipo: Journal article
Palavras-chave: Extrusion; Protein supplements; Protein degradation; Soybean meal; Cattle.
Ano: 2011
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-58392011000300014

Microbial protein synthesis in young steers fed with grass silage and extruded corn
Provedor de dados: Chilean Journal of Agricultural Research
Autores: Barchiesi-Ferrari,Claudia; Anrique,René.
Microbial protein synthesis is essential to meet protein requirements in ruminants. The aim of this investigation was to evaluate the effect of incorporating extruded corn (Zea mays L.) into the ration of young steers fed with grass silage on microbial protein synthesis (MPS). Twenty young steers in metabolic cages were used for supplying food. The treatments consisted of combinations of extruded corn (EC) and ground corn (GC) EC-10 (10% EC-30% GC); EC-25 (25% EC-15% GC) and EC-40 (40% EC-0% GC). These foods constituted 40% of the ration (DM-based) and the remaining 60% was grass silage. The MPS was calculated through the excretion of purine derivatives (PD) in the urine, using total collection of urine. The inclusion of a higher percentage of extruded...
Tipo: Journal article
Palavras-chave: Purine derivatives; Extrusion; Allantoin; Microbial protein synthesis; Zea mays.
Ano: 2012
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-58392012000400012

Physical characteristics of potato flour from 'Ibituaçú' cv. under different extrusion parameters
Provedor de dados: Ciência Rural
Autores: Cardoso,Raema Fortes Vicente; Garcia,Émerson Loli; Carmo,Ezequiel Lopes do; Mischan,Martha Maria; Leonel,Magali.
ABSTRACT: This study aimed to evaluate potato flour from 'Ibituaçú' cultivar as raw material for extrudates. Potato flour was processed in a single-screw extruder following central composite rotational design for three factors, being considered as independent parameters: temperature in the third zone, humidity and screw speed. The products obtained were characterized by expansion index (EI), specific volume (SV), water solubility index (WSI), water absorption index (WAI), hardness (H), color (L*, a* and b*). Results showed an effect of the independent parameters on the extruded physical characteristics. The parameters varied from: 3.22 to 5.47 (EI); 2.08 to 11.23 mL g-1 (SV), 32.88 to 63.72% (WSI), 4.02 to 8.97 g gel g-1 (WAI), 7.54 to 29.85 kgf (H), 53.89...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Solanum tuberosum L.; Extrusion; Physical properties.
Ano: 2015
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782015001202245

Physical and sensory characteristics of pellets elaborated with different levels of corn grits and whey protein concentrate
Provedor de dados: Ciência e Agrotecnologia
Autores: Fernandes,Anderson Felicori; Madeira,Raul Antônio Viana; Carvalho,Carlos Wanderlei Piler; Pereira,Joelma.
ABSTRACT Whey has proteins of high biological value, which has been used as an ingredient in the elaboration of yogurt, milk beverages and as protein concentrates. Food extrusion stands out as one of the most efficient cooking techniques, allowing a number of product types, from soluble flour to convenience products, such as snacks, which have high acceptability by the consumers. Products processed by extrusion, such as those expanded by frying (pellets), have high carbohydrate content, and its enrichment with protein can favor its nutritional aspect. This study aimed to use the whey protein concentrate (WPC) in combination with corn grits in the preparation of pellets. Absolute density, density of expanded pellets, color, crispness index, and pellet...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Pellet; Extrusion; Sensory; Texture.
Ano: 2016
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542016000200235

Cassava and turmeric flour blends as new raw materials to extruded snacks
Provedor de dados: Ciência e Agrotecnologia
Autores: Spinello,Alessandra Mussato; Leonel,Magali; Mischan,Martha Maria; Carmo,Ezequiel Lopes do.
Short cooking time and ability to blend varieties of food ingredients have made extrusion cooking a medium for low-cost and nutritionally improved food products. The effect of moisture, extrusion temperature and amount of turmeric flour mixed with cassava flour on physical characteristic of puffed snacks was evaluated in this work. Extrusion process was carried out using a single-screw extruder in a factorial central composite design with four factors. Results showed effect of extrusion parameters on dependents variables. High expansion, low browning, low water solubility index, intermediate water absorption index and high crispness desirable characteristics to puffed snacks are obtained in conditions of 12% moisture, 5% turmeric flour, 105º C of...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Curcuma longa; Manihot esculenta; Extrusion.
Ano: 2014
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542014000100008