Influence of type of raw material on fishmeal physicochemical properties, the extrusion process, starch gelatinization and physical quality of fish feed

2014 ◽  
Vol 20 (4) ◽  
pp. 410-420 ◽  
Author(s):  
T.A. Samuelsen ◽  
S.A. Mjøs ◽  
Å. Oterhals
Keyword(s):  
Physicochemical Properties ◽  
Extrusion Process ◽  
Raw Material ◽  
Fish Feed ◽  
Physical Quality ◽  
Starch Gelatinization

Standardized method for the Holmen pellet tester (NHP100) as a tool for evaluating the physical quality of fish feed

2014 ◽  
Vol 47 (6) ◽  
pp. 1790-1796
Author(s):  
Julia Wolska ◽  
Olle Holst ◽  
Patrick Adlercreutz ◽  
Jan Jonkers
Keyword(s):  
Fish Feed ◽  
Physical Quality ◽  
Standardized Method

scholarly journals Evaluation of the Effectiveness of the Use of Papaya Fruit Latex in Making Herbal Medicated Multinutrition Block as a Local Goat Feed Supplement

2019 ◽  
Vol 20 (1) ◽  
pp. 39
Author(s):  
Retno Iswarin Pujaningsih ◽  
Baginda Iskandar Moeda Tampoebolon ◽  
Widiyanto Widiyanto ◽  
Dian Wahju Harjanti
Keyword(s):  
Microbiological Quality ◽  
Raw Material ◽  
Quality Analysis ◽  
Physical Quality ◽  
Feed Digestibility ◽  
Randomized Design ◽  
Papaya Latex ◽  
Pass Through ◽  
Supplementary Feed

The use of papaya latex formulated with nitrogen supplementation and minerals in the form of multinutrition blocks that can pass through the rumen is expected to improve nutritional quality and feed digestibility. This study aims to evaluate the effectiveness of the use of fermented rice straw, papaya fruit latex and blood clamshell flour as a main raw material in the manufacture of multinutrition blocks plus herbal anthelmintic medicine (papaya fruit latex) on physical quality (texture, color, aroma, hardness), chemical quality (proximate composition and mineral content of Ca, P, Mg, Cu, Zn). Microbiological tests were carried out on total bacteria, Salmonella and Escherichia coli. The research design used was a completely randomized design with 4 treatment levels of papaya fruit administration and 4 replications. Data is processed statistically using ANOVA. The results of organoleptic physical quality analysis showed significant differences in the texture of the product given the highest papaya latex (0.007ml / kg). Chemical analysis of the product showed a quantitative increase in protein, although statistically the treatment did not show any significant differences. The results of the analysis of the microbiological quality of the product quantitatively showed that the resulting multinutrition block herbs were not contaminated with negative bacteria. It was concluded that multinutrition block herbs can be given to livestock as supplementary feed.

scholarly journals Effect of Dehydration Methods on Okra Chemical and Physical Composition

2019 ◽  
Vol 11 (5) ◽  
pp. 236 ◽  
Author(s):  
Francislaine S. dos Santos ◽  
Rossana M. F. de Figueirêdo ◽  
Alexandre J. de M. Queiroz ◽  
Thalis L. B. de Lima ◽  
Inacia S. Moreira
Keyword(s):  
New Products ◽  
Raw Material ◽  
Convective Drying ◽  
Chlorophyll B ◽  
Processing Industry ◽  
Physical Quality ◽  
Perishable Items ◽  
Physical Composition ◽  
Low Solubility

The agricultural processing industry is continually working to meet consumer demand for new products, diversifying the supply of non-perishable items ready for consumption, conveniently prepared to maintain the main characteristics of the raw material. The objective of this work was to dehydrate whole okra by lyophilization and convective drying at 50, 60, 70 and 80 °C and to evaluate the influence of drying processes on the chemical and physical quality of powdered products. The powders had acceptable contents of lipids, sugars, proteins, pectin, chlorophyll and carotenoids, high hygroscopicity and low solubility. Lyophilization produced powders with characteristics closer to those of the fresh raw material. Regarding the contents of ashes, pectin, lipids and chlorophyll b, the samples obtained by convective drying showed characteristics close and even superior to those of the lyophilized powder.

scholarly journals The Relationship Between the Moisture Content of Sweetcorn Raw Material and the Quality of the Deep-Frozen End Product

2003 ◽  
pp. 135-139
Author(s):  
Éva Kállai
Keyword(s):  
Moisture Content ◽  
Sweet Corn ◽  
Eating Habits ◽  
Great Part ◽  
Raw Material ◽  
Harvest Time ◽  
Foreign Matter ◽  
Physical Quality ◽  
The Relationship

One of the remarkable effects of the economical and social development is the changing of the eating habits, first of all increasing consumption of deep-frozen products. The spreading of the sweet corn under these vegetables is characteristic.The parameters exerting influence on the quality of the deepfrozen sweetcorn is classed in 3 categories:• Physical quality: foreign matter, clumps, blemished corn, broken kernel, miscut, pulled kernel.• Organoleptical features: taste, colour, texture, and sweetness.• Microbiological features: TVC, mould, yeast.The moisture content of the raw material influences the organoleptical features to the highest degree.We take continuously samples from the raw material arriving in to the factory to determinate moisture content, and from the product to specify the organoleptical features.Based on the data of 2002 we can make the following findings:The colour of the deepfrozen sweetcorn is less influenced by the moisture content. The taste is between 69% and 72% the most optimal, but over 72% get worse, more „milky”, water-tasted because of the underdevelopment of sweetcorn. The texture continuously becomes better with the increasing of moisture content. Under 67% of water the class „C” is typical, which means a taste with weak charasteric, a bit scathing or bitter, and texture with rubbery inner part and hard pericarpia. The decadence of taste is caused by converting a great part of sugar into starch.The correlation between moisture and quality is varying by varieties; different varieties have their best quality by different moisture content. By our investigations the best harvest time is at the 69-72% moisture content. At this point are the organoleptical features the most optimal, and the grower has not the loss of yield caused by early harvesting.

The addition of transglutaminase improves the physical quality of extruded fish feed

2015 ◽  
Vol 37 (11) ◽  
pp. 2265-2270 ◽  
Author(s):  
Julia Wolska ◽  
Jan Jonkers ◽  
Olle Holst ◽  
Patrick Adlercreutz
Keyword(s):  
Fish Feed ◽  
Physical Quality

scholarly journals Changes in physical properties of extruded sour cassava starch and quinoa flour blend snacks

2012 ◽  
Vol 32 (4) ◽  
pp. 826-834 ◽  
Author(s):  
Lívia Giolo Taverna ◽  
Magali Leonel ◽  
Martha Maria Mischan
Keyword(s):  
Physical Properties ◽  
Water Solubility ◽  
Extrusion Process ◽  
Cassava Starch ◽  
Raw Material ◽  
Pronounced Increase ◽  
Single Screw Extruder ◽  
Good Potential ◽  
Quinoa Flour

Given the broad acceptance of sour cassava starch biscuits in Brazil and the nutritional quality of quinoa flour, this study aimed to evaluate the effect of extrusion temperature, screw speed, moisture, and amount of quinoa flour on the physical properties of puffed snacks. Extrusion process was carried out using a single-screw extruder in a factorial central composite design with four factors. Effects of moisture and amount of quinoa flour on the expansion index and specific volume of snacks were observed. There was a pronounced increase in water solubility index of blends with the extrusion process with significant effects of all process parameters on the WSI. Higher water absorption index (WAI) was observed under high temperature, low moisture, and lower quinoa flour amount. Temperature and amount of quinoa flour influenced the color of the snacks. A positive quadratic effect of quinoa flour on hardness of products was observed. Blends of sour cassava starch and quinoa flour have good potential for use as raw material in production of extruded snacks with good physical properties.

scholarly journals Influence of starter culture on the physicochemical properties of rice bran sourdough and physical quality of sourdough bread

Food Research ◽  
2018 ◽  
Vol 2 (4) ◽  
pp. 340-349 ◽  
Author(s):  
M. Hanis-Syazwani ◽  
I.F. Boarinwa ◽  
O. Lasekan ◽  
Kharidah Muhammad
Keyword(s):  
Physicochemical Properties ◽  
Rice Bran ◽  
Starter Culture ◽  
Physical Quality ◽  
Sourdough Bread

scholarly journals Farmer Satisfaction on Concentrate Feed Produced by Dairy Feed Mill Cooperative: A Case Study

2020 ◽  
Vol 18 (3) ◽  
pp. 81-88
Author(s):  
Norma Nuraina ◽  
Atikah Nur Hamidah ◽  
Despal Despal ◽  
Epi Taufik
Keyword(s):  
Customer Satisfaction ◽  
Bulk Density ◽  
Gap Analysis ◽  
Nutrient Content ◽  
National Standards ◽  
Raw Material ◽  
Primary Data ◽  
Crude Fibre ◽  
Physical Quality

The aims of this study were to evaluate the quality of feedstuff as concentrate feed raw material, the quality of feed concentrate, and customer satisfaction toward concentrate quality produced by the cooperative. The parameters observed were nutrient contents (moisture, ash, crude protein, crude fat, and crude fibre) and physical quality (density, bulk density, and compacted bulk density). Farmer satisfaction was measured using customer satisfaction index (CSI) and gap analysis. The data obtained consisted of primary data (nutrient content of feedstuff and physical quality) and secondary data (nutrient content of concentrates) that were then analysed descriptively. Total respondents in the satisfaction analysis were 100 farmers. The results of this study indicated that feedstuff nutrient content varied, even though corn gluten feed (CGF) was in the range of Indonesian National Standards (SNI). The highest density and bulk density were limestone, and the highest compacted bulk density was salt, while the lowest physical quality was coffee chaff. Nutrient content of concentrate complied with SNI except for crude fat content. Meanwhile, the physical quality of the concentrate was still within the normal range. Farmer satisfaction was in the satisfied category with the highest gap values absence of foreign objects. Key words:        concentrate feed, CSI, farmer satisfaction, feedstuff, quality

Beet molasses – desugarization, composition, properties and application possibilities

2013 ◽  
pp. 105-114 ◽  
Author(s):  
Evzen Šárka ◽  
Zdenek Bubnik ◽  
Andrea Hinkova ◽  
Jaroslav Gebler ◽  
Pavel Kadlec
Keyword(s):  
Mathematical Model ◽  
Physicochemical Properties ◽  
Raw Material ◽  
Sugar Production ◽  
Beet Molasses ◽  
Cooling Crystallization ◽  
Detailed Composition ◽  
Mathematical Equations ◽  
Composition Properties

Despite the fall in sugar production in Europe, molasses still remains a valuable raw material in many areas. Installation of modern techniques into sugar technology (e.g. bioethanol fermentation or chromatographic separation) has meant that sugar technologists require different final properties and quality of this by-product compared to traditional sugar technology. This paper describes basic mathematical equations and results from a proof mathematical model of C sugar cooling crystallization. Great attention is paid to the detailed composition and physicochemical properties of molasses, knowledge of which is necessary both for novel and existing molasses applications.

Soybean meal improves the physical quality of extruded fish feed

2009 ◽  
Vol 149 (1-2) ◽  
pp. 149-161 ◽  
Author(s):  
M. Sørensen ◽  
N. Stjepanovic ◽  
O.H. Romarheim ◽  
T. Krekling ◽  
T. Storebakken
Keyword(s):  
Soybean Meal ◽  
Fish Feed ◽  
Physical Quality
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