naa a22 4500 510727050 CHVBK 20180411082939.0 cr unu---uuuuu 180411e20130201xx s 000 0 eng 10.1007/s11947-011-0764-7 doi (NATIONALLICENCE)springer-10.1007/s11947-011-0764-7 Changes in Moisture, Protein, and Fat Content of Fish and Rice Flour Coextrudates during Single-Screw Extrusion Cooking [Elektronische Daten] [Jaya Tumuluru, Shahab Sokhansanj, Sukumar Bandyopadhyay, A. Bawa] 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 (70-110rpm); 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 90rpm, 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 > 80rpm, 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 85-95rpm, 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. Springer Science+Business Media, LLC, 2011 Extrusion cooking nationallicence Fish and rice flour coextrudates nationallicence Proximate composition nationallicence Response surface models nationallicence Optimization nationallicence Genetic algorithm nationallicence ε : Random error nationallicence ANOVA : Analysis of variance nationallicence b o : intercept nationallicence b 0, b i , b j : Coefficients of regression equations nationallicence FAO : Food and Agriculture Organization nationallicence f i : Fitness values nationallicence GA : Genetic algorithm nationallicence H2SO4 : Sulfuric acid nationallicence HTST : High temperature short time nationallicence n : Number of independent variables nationallicence NaOH : Sodium hydroxide nationallicence N i : Number of individuals in the population nationallicence P : Statistical significance nationallicence p i : Position of the individual nationallicence RSM : Response surface methodology nationallicence SP : Selective pressure nationallicence temp : Temperature nationallicence w.b. : Wet basis nationallicence x 1 : Barrel temperature nationallicence x 2 : Screw speed nationallicence x 3 : Fish content nationallicence x 4 : Feed moisture content nationallicence y : Dependent variable nationallicence Tumuluru Jaya Department of Biofuels and Renewable Energies Technologies, Idaho National Laboratory, 2351 North Boulevard, 83415-2025, Idaho Falls, ID, USA aut Sokhansanj Shahab Department of Chemical and Biological Engineering, University of British Columbia, 2360 East Mall, V6T 1Z3, Vancouver, BC, Canada aut Bandyopadhyay Sukumar Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur, India aut Bawa A. Defence Food Research Laboratory, Siddhartha Nagar, Mysore, Karnataka, India aut Food and Bioprocess Technology Springer-Verlag 6/2(2013-02-01), 403-415 1935-5130 6:2<403 2013 6 11947 https://doi.org/10.1007/s11947-011-0764-7 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-011-0764-7 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Tumuluru Jaya Department of Biofuels and Renewable Energies Technologies, Idaho National Laboratory, 2351 North Boulevard, 83415-2025, Idaho Falls, ID, USA aut NATIONALLICENCE 700 1- Sokhansanj Shahab Department of Chemical and Biological Engineering, University of British Columbia, 2360 East Mall, V6T 1Z3, Vancouver, BC, Canada aut NATIONALLICENCE 700 1- Bandyopadhyay Sukumar Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur, India aut NATIONALLICENCE 700 1- Bawa A. Defence Food Research Laboratory, Siddhartha Nagar, Mysore, Karnataka, India aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/2(2013-02-01), 403-415 1935-5130 6:2<403 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer