Extrusion Processing Modifications of a Dog Kibble at Large Scale Alter Levels of Starch Available to Animal Enzymatic Digestion

The objective of the present work was to produce dog foods from a single recipe at three levels of resistant starch (RS). The low (LS), medium (MS), and high shear (HS) foods were produced on a single-screw extruder at target screw speeds of 250, 375 and 460 rpm, respectively, and with increasing in...

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Autores principales:	Isabella Corsato Alvarenga, Lewis C. Keller, Christopher Waldy, Charles G. Aldrich
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	extrusion pet food starch gelatinization resistant starch Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/bc0e56aeafd0479dab676d72026e4930
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id	oai:doaj.org-article:bc0e56aeafd0479dab676d72026e4930
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spelling	oai:doaj.org-article:bc0e56aeafd0479dab676d72026e49302021-11-25T17:32:05ZExtrusion Processing Modifications of a Dog Kibble at Large Scale Alter Levels of Starch Available to Animal Enzymatic Digestion10.3390/foods101125262304-8158https://doaj.org/article/bc0e56aeafd0479dab676d72026e49302021-10-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2526https://doaj.org/toc/2304-8158The objective of the present work was to produce dog foods from a single recipe at three levels of resistant starch (RS). The low (LS), medium (MS), and high shear (HS) foods were produced on a single-screw extruder at target screw speeds of 250, 375 and 460 rpm, respectively, and with increasing in-barrel moisture as shear decreased. Post-production, kibble measurements and starch analyses were conducted. Kibble parameters were compared by ANOVA with significance noted at <i>p</i> < 0.05 with a single degree of freedom orthogonal contrasts for extrusion outputs, starch analyses, and viscosity (RVA). The MS and LS kibbles exiting the extruder were denser and less expanded (<i>p</i> < 0.05) than the HS treatment. Resistant starch, starch cook, and raw:cooked starch RVA AUC increased linearly as shear decreased. These results confirmed that lower mechanical energy processes led to decreased starch gelatinization and greater retention of in vitro RS.Isabella Corsato AlvarengaLewis C. KellerChristopher WaldyCharles G. AldrichMDPI AGarticleextrusionpet foodstarchgelatinizationresistant starchChemical technologyTP1-1185ENFoods, Vol 10, Iss 2526, p 2526 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	extrusion pet food starch gelatinization resistant starch Chemical technology TP1-1185
spellingShingle	extrusion pet food starch gelatinization resistant starch Chemical technology TP1-1185 Isabella Corsato Alvarenga Lewis C. Keller Christopher Waldy Charles G. Aldrich Extrusion Processing Modifications of a Dog Kibble at Large Scale Alter Levels of Starch Available to Animal Enzymatic Digestion
description	The objective of the present work was to produce dog foods from a single recipe at three levels of resistant starch (RS). The low (LS), medium (MS), and high shear (HS) foods were produced on a single-screw extruder at target screw speeds of 250, 375 and 460 rpm, respectively, and with increasing in-barrel moisture as shear decreased. Post-production, kibble measurements and starch analyses were conducted. Kibble parameters were compared by ANOVA with significance noted at <i>p</i> < 0.05 with a single degree of freedom orthogonal contrasts for extrusion outputs, starch analyses, and viscosity (RVA). The MS and LS kibbles exiting the extruder were denser and less expanded (<i>p</i> < 0.05) than the HS treatment. Resistant starch, starch cook, and raw:cooked starch RVA AUC increased linearly as shear decreased. These results confirmed that lower mechanical energy processes led to decreased starch gelatinization and greater retention of in vitro RS.
format	article
author	Isabella Corsato Alvarenga Lewis C. Keller Christopher Waldy Charles G. Aldrich
author_facet	Isabella Corsato Alvarenga Lewis C. Keller Christopher Waldy Charles G. Aldrich
author_sort	Isabella Corsato Alvarenga
title	Extrusion Processing Modifications of a Dog Kibble at Large Scale Alter Levels of Starch Available to Animal Enzymatic Digestion
title_short	Extrusion Processing Modifications of a Dog Kibble at Large Scale Alter Levels of Starch Available to Animal Enzymatic Digestion
title_full	Extrusion Processing Modifications of a Dog Kibble at Large Scale Alter Levels of Starch Available to Animal Enzymatic Digestion
title_fullStr	Extrusion Processing Modifications of a Dog Kibble at Large Scale Alter Levels of Starch Available to Animal Enzymatic Digestion
title_full_unstemmed	Extrusion Processing Modifications of a Dog Kibble at Large Scale Alter Levels of Starch Available to Animal Enzymatic Digestion
title_sort	extrusion processing modifications of a dog kibble at large scale alter levels of starch available to animal enzymatic digestion
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/bc0e56aeafd0479dab676d72026e4930
work_keys_str_mv	AT isabellacorsatoalvarenga extrusionprocessingmodificationsofadogkibbleatlargescalealterlevelsofstarchavailabletoanimalenzymaticdigestion AT lewisckeller extrusionprocessingmodificationsofadogkibbleatlargescalealterlevelsofstarchavailabletoanimalenzymaticdigestion AT christopherwaldy extrusionprocessingmodificationsofadogkibbleatlargescalealterlevelsofstarchavailabletoanimalenzymaticdigestion AT charlesgaldrich extrusionprocessingmodificationsofadogkibbleatlargescalealterlevelsofstarchavailabletoanimalenzymaticdigestion
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Extrusion Processing Modifications of a Dog Kibble at Large Scale Alter Levels of Starch Available to Animal Enzymatic Digestion

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