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.
|Number of pages||8|
|Journal||LWT - Food Science and Technology|
|Publication status||Published - Nov 1997|
- Pet food
- Starch gelatinization
ASJC Scopus subject areas
- Food Science