Effects of lipids and processing conditions on degree of starch gelatinization of extruded dry pet food

S. Lin, F. Hsieh, H. E. Huff

Research output: Contribution to journalArticle

63 Citations (Scopus)

Abstract

Effect of fat type (poultry fat and beef tallow), fat content (0-75 g/kg) and processing conditions (initial water content 160-200 g/kg; screw speed 200-400 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.

Original languageEnglish
Pages (from-to)754-761
Number of pages8
JournalLWT - Food Science and Technology
Volume30
Issue number7
Publication statusPublished - Nov 1997
Externally publishedYes

Fingerprint

pet foods
Pets
gelatinization
Starch
Fats
starch
Lipids
Food
lipids
lipid content
tallow
screws
Poultry
poultry
water content
Water

Keywords

  • Extrusion
  • Lipid
  • Pet food
  • Starch gelatinization

ASJC Scopus subject areas

  • Food Science

Cite this

Effects of lipids and processing conditions on degree of starch gelatinization of extruded dry pet food. / Lin, S.; Hsieh, F.; Huff, H. E.

In: LWT - Food Science and Technology, Vol. 30, No. 7, 11.1997, p. 754-761.

Research output: Contribution to journalArticle

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