1633 Moisture content influences ensiling characteristics, in situ disappearance, and in vitro digestion characteristics of reconstituted corn grain

2016 ◽  
Vol 94 (suppl_5) ◽  
pp. 795-795
Author(s):  
F. R. Camilo ◽  
A. M. Mobiglia ◽  
C. L. Van Bibber-Krueger ◽  
H. C. Muller ◽  
T. J. Ellerman ◽  
...  
Keyword(s):  
Moisture Content ◽  
In Vitro Digestion ◽  
Corn Grain

In vitro digestion and ruminal degradation of soybean hulls

2007 ◽  
Vol 2007 ◽  
pp. 166-166 ◽  
Author(s):  
Hamid Mohammadzadeh ◽  
Ali Nikkhah ◽  
Kamran Reza-Yazdi ◽  
Hassan Mehrabani-Yeganeh
Keyword(s):  
Dairy Cows ◽  
In Vitro Digestion ◽  
Soybean Hulls ◽  
Lactating Dairy Cows ◽  
Ruminal Degradation ◽  
Ruminant Animals ◽  
Soybean Processing

Dairy producers use soyhulls, a byproduct of soybean processing, to replace either grain or forage in diets of lactating dairy cows. In view of the nutritional and economical value of soyhulls it is anticipated that this practice will continue to increase in popularity among nutritionists and producers of ruminant animals. According to the NRC (2001), SH contain 60.3% NDF and 44.6% ADF on a DM basis. Also The CP content of SH averaged 11.8%, which is within the range of 13.9± 4.6%. The objectives of this paper are to evaluate the in vitro DM and OM digestibility and in situ degradability of DM, CP and NDF contents of soybean hulls.

IN VITRO EVALUATION OF PROCESSING CONDITIONS FOR THERMOAMMONIATION OF CORN STOVER

1979 ◽  
Vol 59 (4) ◽  
pp. 813-816 ◽  
Author(s):  
U. I. OJI ◽  
D. N. MOWAT ◽  
J. E. WINCH
Keyword(s):  
Moisture Content ◽  
Ambient Temperature ◽  
Corn Stover ◽  
Elevated Temperatures ◽  
In Vitro Digestion ◽  
Processing Conditions ◽  
In Vitro Evaluation ◽  
Optimum Processing

Thermoammoniation of corn stover increased rate and extent of in vitro digestion over ammoniation at ambient temperature. Increasing moisture content up to at least 60% improved response to ammoniation. Processing at elevated temperatures did not reduce the amount of NH3 required. Optimum processing conditions appear to be 3 to 4% NH3, 60% H2O and 90 °C for 6 to 12 h.

scholarly journals Fabrication of Spray-Dried Microcapsules Containing Noni Juice Using Blends of Maltodextrin and Gum Acacia: Physicochemical Properties of Powders and Bioaccessibility of Bioactives during In Vitro Digestion

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1316 ◽  
Author(s):  
Chuang Zhang ◽  
Siew Lin Ada Khoo ◽  
Peter Swedlund ◽  
Yukiharu Ogawa ◽  
Yang Shan ◽  
...  
Keyword(s):  
Moisture Content ◽  
Physicochemical Properties ◽  
Water Activity ◽  
Bioactive Compounds ◽  
In Vitro Digestion ◽  
Core Material ◽  
Gum Acacia ◽  
Tapped Density ◽  
Spray Dried

Microencapsulation of fermented noni juice (FNJ) into powder format could protect bioactive compounds, reduce the unpleasant odour and improve the acceptability for consumers. Blends of maltodextrin (MD) and gum acacia (GA) were used to achieve spray-drying microencapsulation of noni juice at different blending ratios. The physicochemical properties including microstructure, moisture content, water activity, particle size, bulk/tapped density, dissolution rate, ATR-FTIR and the bioaccessibility of bioactive compounds in powders during in vitro digestion were examined. Results showed that blends produced with more GA produced microcapsules with lower moisture content, water activity and bulk/tapped density, but slower powder dissolution. The ATR-FTIR results suggested that there were no significant chemical interactions between the core material and carrier or between the MD and GA in the blend powders. The spray-dried noni juice powder produced using the blends with higher ratio of GA to MD showed a better protection on the bioactive compounds, resulting in a higher bioaccessibility of powders during in vitro digestion. This study provides insights into microencapsulation of noni juice using blends of MD and GA and examines the physicochemical properties and bioaccessibilities of spray-dried powders as affected by the selected carriers.

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