O. Babatunde, C. Cargo-Froom, Y. Ai, R. Newkirk, C. Marinangeli, A. Shoveller, D. Columbus
{"title":"挤压对加拿大豆类淀粉和纤维组成的影响","authors":"O. Babatunde, C. Cargo-Froom, Y. Ai, R. Newkirk, C. Marinangeli, A. Shoveller, D. Columbus","doi":"10.1139/cjas-2022-0127","DOIUrl":null,"url":null,"abstract":"Abstract Pulses are important as alternative sources of protein and carbohydrates for the animal industry and, thus, require accurate evaluation of their nutrient profile during processing. Extrusion is a thermal processing of ingredients to induce physiochemical changes that convert them into more valuable products. The current study evaluated the effects of extrusion on the starch and fibre components of Amarillo peas, Dun peas, chickpeas, faba beans, lentils, and soybean meal (SBM). Pulses were extruded at 18% or 22% moisture and 110, 130, or 150 °C. Extrusion decreased (P < 0.05) the starch content in Amarillo and Dun peas but increased (P < 0.05) the same in faba beans, lentils, and SBM when compared with their whole counterparts. There was no difference in the total dietary fibre content of whole and extruded Amarillo peas, Dun peas, chickpeas, and SBM. Extrusion increased (P < 0.05) the soluble dietary fibre (SDF) content of all pulses and SBM except chickpeas. Extrusion increased (P < 0.05) for all fibre types in faba beans. Results indicate that extrusion increased the starch and SDF content of most pulses but had negative or no effects on other fibre components in all pulses except faba beans.","PeriodicalId":9512,"journal":{"name":"Canadian Journal of Animal Science","volume":null,"pages":null},"PeriodicalIF":1.2000,"publicationDate":"2023-04-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Extrusion effects on the starch and fibre composition of Canadian pulses\",\"authors\":\"O. Babatunde, C. Cargo-Froom, Y. Ai, R. Newkirk, C. Marinangeli, A. Shoveller, D. Columbus\",\"doi\":\"10.1139/cjas-2022-0127\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Abstract Pulses are important as alternative sources of protein and carbohydrates for the animal industry and, thus, require accurate evaluation of their nutrient profile during processing. Extrusion is a thermal processing of ingredients to induce physiochemical changes that convert them into more valuable products. The current study evaluated the effects of extrusion on the starch and fibre components of Amarillo peas, Dun peas, chickpeas, faba beans, lentils, and soybean meal (SBM). Pulses were extruded at 18% or 22% moisture and 110, 130, or 150 °C. Extrusion decreased (P < 0.05) the starch content in Amarillo and Dun peas but increased (P < 0.05) the same in faba beans, lentils, and SBM when compared with their whole counterparts. There was no difference in the total dietary fibre content of whole and extruded Amarillo peas, Dun peas, chickpeas, and SBM. Extrusion increased (P < 0.05) the soluble dietary fibre (SDF) content of all pulses and SBM except chickpeas. Extrusion increased (P < 0.05) for all fibre types in faba beans. Results indicate that extrusion increased the starch and SDF content of most pulses but had negative or no effects on other fibre components in all pulses except faba beans.\",\"PeriodicalId\":9512,\"journal\":{\"name\":\"Canadian Journal of Animal Science\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":1.2000,\"publicationDate\":\"2023-04-13\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Canadian Journal of Animal Science\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1139/cjas-2022-0127\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"AGRICULTURE, DAIRY & ANIMAL SCIENCE\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Canadian Journal of Animal Science","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1139/cjas-2022-0127","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"AGRICULTURE, DAIRY & ANIMAL SCIENCE","Score":null,"Total":0}
Extrusion effects on the starch and fibre composition of Canadian pulses
Abstract Pulses are important as alternative sources of protein and carbohydrates for the animal industry and, thus, require accurate evaluation of their nutrient profile during processing. Extrusion is a thermal processing of ingredients to induce physiochemical changes that convert them into more valuable products. The current study evaluated the effects of extrusion on the starch and fibre components of Amarillo peas, Dun peas, chickpeas, faba beans, lentils, and soybean meal (SBM). Pulses were extruded at 18% or 22% moisture and 110, 130, or 150 °C. Extrusion decreased (P < 0.05) the starch content in Amarillo and Dun peas but increased (P < 0.05) the same in faba beans, lentils, and SBM when compared with their whole counterparts. There was no difference in the total dietary fibre content of whole and extruded Amarillo peas, Dun peas, chickpeas, and SBM. Extrusion increased (P < 0.05) the soluble dietary fibre (SDF) content of all pulses and SBM except chickpeas. Extrusion increased (P < 0.05) for all fibre types in faba beans. Results indicate that extrusion increased the starch and SDF content of most pulses but had negative or no effects on other fibre components in all pulses except faba beans.
期刊介绍:
Published since 1957, this quarterly journal contains new research on all aspects of animal agriculture and animal products, including breeding and genetics; cellular and molecular biology; growth and development; meat science; modelling animal systems; physiology and endocrinology; ruminant nutrition; non-ruminant nutrition; and welfare, behaviour, and management. It also publishes reviews, letters to the editor, abstracts of technical papers presented at the annual meeting of the Canadian Society of Animal Science, and occasionally conference proceedings.