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

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

研究成果: 雜誌貢獻文章同行評審

91 引文 斯高帕斯(Scopus)

摘要

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.

原文英語
頁(從 - 到)754-761
頁數8
期刊LWT
30
發行號7
DOIs
出版狀態已發佈 - 11月 1997
對外發佈

ASJC Scopus subject areas

  • 食品科學

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