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.
|頁（從 - 到）||754-761|
|期刊||LWT - Food Science and Technology|
|出版狀態||已發佈 - 十一月 1997|
ASJC Scopus subject areas
- Food Science