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Effects of different temperature profiles and corn-sago starch ratios on physical properties of extruded tilapia diets

Sago starch is a locally grown and produced starch resource in Malaysia. In this study, corn starch to sago starch ratios (CS:SS) of 0:20, 5:15, 10:10, 15:5 and 20:0 were included in feed mixture to contain 20% starch and produce five isonitrogenous and isocaloric (30% crude protein and 16.7 kJ/g, r...

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Main Authors: Kamarudin, Mohd. Salleh, Ishak, Sairatul Dahlianis, Ramezani Fard, Ehsan, Saad, Che Roos, Yusof, Yus Aniza
Format: Article
Language:English
Published: Iranian Fisheries Research Organization 2016
Online Access:http://psasir.upm.edu.my/id/eprint/54087/1/Effects%20of%20different%20temperature%20profiles%20and%20corn-sago%20starch%20ratios%20.pdf
http://psasir.upm.edu.my/id/eprint/54087/
https://jifro.ir/browse.php?a_id=2207&sid=1&slc_lang=en
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spelling my.upm.eprints.540872018-02-28T02:24:24Z http://psasir.upm.edu.my/id/eprint/54087/ Effects of different temperature profiles and corn-sago starch ratios on physical properties of extruded tilapia diets Kamarudin, Mohd. Salleh Ishak, Sairatul Dahlianis Ramezani Fard, Ehsan Saad, Che Roos Yusof, Yus Aniza Sago starch is a locally grown and produced starch resource in Malaysia. In this study, corn starch to sago starch ratios (CS:SS) of 0:20, 5:15, 10:10, 15:5 and 20:0 were included in feed mixture to contain 20% starch and produce five isonitrogenous and isocaloric (30% crude protein and 16.7 kJ/g, respectively) tilapia Oreochromis sp. diets. Diets were preconditioned to contain 40% moisture and extruded using a single-screw extruder at screw speed of 120 rpm using three different temperature profiles (I 60-100-140-180˚C; II 60-100-120-160˚C; and III 60-120-120-180˚C). Effects of these factors were evaluated on physical properties of extrudates including expansion ratio, bulk density, water stability, floatability, sinking velocity and durability. From the results, different temperature profiles and CS:SS had significant effects (p<0.05) on expansion ratio and floatability. Sago starch performed as a good binder as it gave higher percentage of water stability and pellet durability. The mixture with 10:10 of corn to sago starch extruded using temperature profile II (60-100-120-160˚C) produced the best extrudates with desirable physical properties. Iranian Fisheries Research Organization 2016 Article NonPeerReviewed text en http://psasir.upm.edu.my/id/eprint/54087/1/Effects%20of%20different%20temperature%20profiles%20and%20corn-sago%20starch%20ratios%20.pdf Kamarudin, Mohd. Salleh and Ishak, Sairatul Dahlianis and Ramezani Fard, Ehsan and Saad, Che Roos and Yusof, Yus Aniza (2016) Effects of different temperature profiles and corn-sago starch ratios on physical properties of extruded tilapia diets. Iranian Journal of Fisheries Sciences, 15 (2). pp. 715-726. ISSN 1562-2916 https://jifro.ir/browse.php?a_id=2207&sid=1&slc_lang=en
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description Sago starch is a locally grown and produced starch resource in Malaysia. In this study, corn starch to sago starch ratios (CS:SS) of 0:20, 5:15, 10:10, 15:5 and 20:0 were included in feed mixture to contain 20% starch and produce five isonitrogenous and isocaloric (30% crude protein and 16.7 kJ/g, respectively) tilapia Oreochromis sp. diets. Diets were preconditioned to contain 40% moisture and extruded using a single-screw extruder at screw speed of 120 rpm using three different temperature profiles (I 60-100-140-180˚C; II 60-100-120-160˚C; and III 60-120-120-180˚C). Effects of these factors were evaluated on physical properties of extrudates including expansion ratio, bulk density, water stability, floatability, sinking velocity and durability. From the results, different temperature profiles and CS:SS had significant effects (p<0.05) on expansion ratio and floatability. Sago starch performed as a good binder as it gave higher percentage of water stability and pellet durability. The mixture with 10:10 of corn to sago starch extruded using temperature profile II (60-100-120-160˚C) produced the best extrudates with desirable physical properties.
format Article
author Kamarudin, Mohd. Salleh
Ishak, Sairatul Dahlianis
Ramezani Fard, Ehsan
Saad, Che Roos
Yusof, Yus Aniza
spellingShingle Kamarudin, Mohd. Salleh
Ishak, Sairatul Dahlianis
Ramezani Fard, Ehsan
Saad, Che Roos
Yusof, Yus Aniza
Effects of different temperature profiles and corn-sago starch ratios on physical properties of extruded tilapia diets
author_facet Kamarudin, Mohd. Salleh
Ishak, Sairatul Dahlianis
Ramezani Fard, Ehsan
Saad, Che Roos
Yusof, Yus Aniza
author_sort Kamarudin, Mohd. Salleh
title Effects of different temperature profiles and corn-sago starch ratios on physical properties of extruded tilapia diets
title_short Effects of different temperature profiles and corn-sago starch ratios on physical properties of extruded tilapia diets
title_full Effects of different temperature profiles and corn-sago starch ratios on physical properties of extruded tilapia diets
title_fullStr Effects of different temperature profiles and corn-sago starch ratios on physical properties of extruded tilapia diets
title_full_unstemmed Effects of different temperature profiles and corn-sago starch ratios on physical properties of extruded tilapia diets
title_sort effects of different temperature profiles and corn-sago starch ratios on physical properties of extruded tilapia diets
publisher Iranian Fisheries Research Organization
publishDate 2016
url http://psasir.upm.edu.my/id/eprint/54087/1/Effects%20of%20different%20temperature%20profiles%20and%20corn-sago%20starch%20ratios%20.pdf
http://psasir.upm.edu.my/id/eprint/54087/
https://jifro.ir/browse.php?a_id=2207&sid=1&slc_lang=en
_version_ 1643835560514551808
score 13.211869

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