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Changes in Moisture, Protein, and Fat Content of Fish and Rice Flour Coextrudates during Single-Screw Extrusion Cooking

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Abstract

Changes in proximate composition of fish and rice flour coextrudates like moisture, protein, and fat content were studied with respect to extrusion process variables like barrel temperature, x 1 (100–200 °C); screw speed, x 2 (70–110 rpm); fish content of the feed, x 3 (5–45%); and feed moisture content, x 4 (20–60%). Experiments were conducted at five levels of the process variables based on rotatable experimental design. Response surface models (RSM) were developed that adequately described the changes in moisture, protein, and fat content of the extrudates based on the coefficient of determination (R 2) values of 0.95, 0.99, and 0.94. ANOVA analysis indicated that extrudate moisture content was influenced by x 4, protein content by x 1 and x 3, and fat content by x 3 and x 4 at P < 0.001. Trends based on response surface plots indicated that the x 1 of about 200 °C, x 2 of about 90 rpm, x 3 of about 25%, and x 4 of about 20% minimized the moisture in the extrudates. Protein content was maximized at x 1 of 100 °C, x 2 > 80 rpm, x 3 of about 45%, and x 4 > 50%, and fat content was minimized at x 1 of about 200 °C, x 2 of about 85–95 rpm, x 3 < 15%, and x 4 of about >50%. Optimized process variables based on a genetic algorithm (GA) for minimum moisture and fat content and maximum protein content were x 1 = 199.86, x 2 = 109.86, x 3 = 32.45, x 4 = 20.03; x 1 = 199.71, x 2 = 90.09, x 3 = 15.27, x 4 = 58.47; and x 1 = 102.97, x 2 = 107.67, x 3 = 44.56, x 4 = 59.54. The predicted values were 17.52%, 0.57%, and 46.65%. Based on the RSM and GA analysis, extrudate moisture and protein content was influenced by x 1, x 3, and x 4 and fat content by x 2, x 3, and x 4.

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Abbreviations

ε :

Random error

ANOVA:

Analysis of variance

b o :

intercept

b 0, b i , b j :

Coefficients of regression equations

FAO:

Food and Agriculture Organization

f i :

Fitness values

GA:

Genetic algorithm

H2SO4 :

Sulfuric acid

HTST:

High temperature short time

n :

Number of independent variables

NaOH:

Sodium hydroxide

N i :

Number of individuals in the population

P :

Statistical significance

p i :

Position of the individual

RSM:

Response surface methodology

SP:

Selective pressure

temp:

Temperature

w.b.:

Wet basis

x 1 :

Barrel temperature

x 2 :

Screw speed

x 3 :

Fish content

x 4 :

Feed moisture content

y :

Dependent variable

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Acknowledgments

The authors would like to acknowledge Leslie Park Ovard and Lisa Plaster of Idaho National Laboratory, Idaho Falls, USA for editorial support.

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Authors and Affiliations

  1. Department of Biofuels and Renewable Energies Technologies, Idaho National Laboratory, 2351 North Boulevard, Idaho Falls, ID, 83415-2025, USA

    Jaya Shankar Tumuluru

  2. Department of Chemical and Biological Engineering, University of British Columbia, 2360 East Mall, Vancouver, BC, Canada, V6T 1Z3

    Jaya Shankar Tumuluru & Shahab Sokhansanj

  3. Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur, India

    Jaya Shankar Tumuluru & Sukumar Bandyopadhyay

  4. Environmental Sciences Division, Oak Ridge National Laboratory, Oak Ridge, TN, 37831, USA

    Shahab Sokhansanj

  5. Faculty of Fishery Science, WBUFAS, Kolkata, India

    Sukumar Bandyopadhyay

  6. Defence Food Research Laboratory, Siddhartha Nagar, Mysore, Karnataka, India

    A. S. Bawa

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  1. Jaya Shankar Tumuluru
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  2. Shahab Sokhansanj
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  3. Sukumar Bandyopadhyay
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  4. A. S. Bawa
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Correspondence to Jaya Shankar Tumuluru.

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Corresponding author carried out the research in the Department of Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur, India.

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Tumuluru, J.S., Sokhansanj, S., Bandyopadhyay, S. et al. Changes in Moisture, Protein, and Fat Content of Fish and Rice Flour Coextrudates during Single-Screw Extrusion Cooking. Food Bioprocess Technol 6, 403–415 (2013). https://doi.org/10.1007/s11947-011-0764-7

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