Journal of Food Processing & Technology

Kasiviswanathan Muthukumarappan

Publications

• Research Article
  A Comparative Study of the Effects of Non-starch Polysaccharide Gums on Physical Properties of Single-screw Extruded Aquafeed
  Author(s): Michael L Brown, Parisa Fallahi, Kasiviswanathan Muthukumarappan, Poonam Singha and Scott SindelarMichael L Brown, Parisa Fallahi, Kasiviswanathan Muthukumarappan, Poonam Singha and Scott Sindelar
  
  A factorial experimental design (5×3×2) was used to investigate the effects of non-starch polysaccharide binding agents on physical properties of single-screw extrusion. Extrusion cooking trials were performed with an ingredient blend for yellow perch, fortified with five non-starch polysaccharide binding agents including three plant-origin gums (guar, wheat gluten, carboxymethyl cellulose (CMC)) and two microbial-origin exopolysaccharide gums (xanthan and pullulan), with three levels of gum inclusion (3, 6, and 10%), and two levels of screw speed (100 and 150 rpm). Effects of the independent variables on extrudate characteristics were extensively analyzed and included density, expansion ratio, water absorption and solubility indices, pellet durability, and color. Increasing gum level from 3 to 10% led to a considerable increase in unit density of extrudates for xanthan, g.. View More»
  DOI: 10.4172/2157-7110.1000457

  Abstract PDF