Effects of extruding Persian acron, Quercus brantii flour under different temperature and humidity conditions on its biochemical indices, phenolic compounds and digestibility by common carp, Cyprinus carpio
Extrusion process is widely used in food processing. This process is effective on the anti-nutritional factors present in food raw materials and their digestibility. In treatments 1, 2 and 3 acorn flour with particles less than 250 microns in diameter was mixed with tap water at the rate of 200, 100...
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University of Guilan
2023-03-01
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| Series: | تغذیه آبزیان |
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| Online Access: | https://janb.guilan.ac.ir/article_6976_8d2be4db44094f3a0b0ca5d63090f373.pdf |
| _version_ | 1797685427162841088 |
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| author | Hojjatollah Alamdari Khadije Musavi |
| author_facet | Hojjatollah Alamdari Khadije Musavi |
| author_sort | Hojjatollah Alamdari |
| collection | DOAJ |
| description | Extrusion process is widely used in food processing. This process is effective on the anti-nutritional factors present in food raw materials and their digestibility. In treatments 1, 2 and 3 acorn flour with particles less than 250 microns in diameter was mixed with tap water at the rate of 200, 100 and 200 mL per kg of flour and then extruded by a single-axis extruder under the temperature of 135, 135 and 100 °C, respectively. Treatment 4 (control) was not subjected to the conditions of dough preparation and then extruded. Extruding exhibited no significant effect on ash content and non-tannin phenolic compounds of oak flour (p>0.05). However, it significantly decreased the contents of crude protein, crude fat, total phenolic compounds and condense tannins, while led to the elevation in the digestibility of carbohydrate and protein (p<0.05). In extruded treatments, there were no significant differences in crude protein, crude fat, ash, total phenolic compounds, non-tannin phenolic compounds and condensed tannins. The highest carbohydrate digestibility was observed in treatments 1 and 2, and the highest protein digestibility in treatment 2 (p<0.05). In total, treatment 2 (135 °C and 100 mL tap water per kg flour) was recognized as the best treatment for extruding oak acorn flour for common carp. |
| first_indexed | 2024-03-12T00:44:41Z |
| format | Article |
| id | doaj.art-f2dbe3fa28d6438592eaffe60428d9c3 |
| institution | Directory Open Access Journal |
| issn | 2980-8499 |
| language | fas |
| last_indexed | 2024-03-12T00:44:41Z |
| publishDate | 2023-03-01 |
| publisher | University of Guilan |
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| spelling | doaj.art-f2dbe3fa28d6438592eaffe60428d9c32023-09-14T20:25:12ZfasUniversity of Guilanتغذیه آبزیان2980-84992023-03-0191435210.22124/janb.2023.24743.12056976Effects of extruding Persian acron, Quercus brantii flour under different temperature and humidity conditions on its biochemical indices, phenolic compounds and digestibility by common carp, Cyprinus carpioHojjatollah Alamdari0Khadije Musavi1Department of Fishery, Faculty of Natural Resources, Behbahan Khatam Alanbia University of Technology, Behbahan, Khuzestan, IranDepartment of Fishery, Faculty of Natural Resources, Behbahan Khatam Alanbia University of Technology, Behbahan, Khuzestan, IranExtrusion process is widely used in food processing. This process is effective on the anti-nutritional factors present in food raw materials and their digestibility. In treatments 1, 2 and 3 acorn flour with particles less than 250 microns in diameter was mixed with tap water at the rate of 200, 100 and 200 mL per kg of flour and then extruded by a single-axis extruder under the temperature of 135, 135 and 100 °C, respectively. Treatment 4 (control) was not subjected to the conditions of dough preparation and then extruded. Extruding exhibited no significant effect on ash content and non-tannin phenolic compounds of oak flour (p>0.05). However, it significantly decreased the contents of crude protein, crude fat, total phenolic compounds and condense tannins, while led to the elevation in the digestibility of carbohydrate and protein (p<0.05). In extruded treatments, there were no significant differences in crude protein, crude fat, ash, total phenolic compounds, non-tannin phenolic compounds and condensed tannins. The highest carbohydrate digestibility was observed in treatments 1 and 2, and the highest protein digestibility in treatment 2 (p<0.05). In total, treatment 2 (135 °C and 100 mL tap water per kg flour) was recognized as the best treatment for extruding oak acorn flour for common carp.https://janb.guilan.ac.ir/article_6976_8d2be4db44094f3a0b0ca5d63090f373.pdfbiochemical analysiscommon carpextrusionin-vitro digestibilityoak acorn flour |
| spellingShingle | Hojjatollah Alamdari Khadije Musavi Effects of extruding Persian acron, Quercus brantii flour under different temperature and humidity conditions on its biochemical indices, phenolic compounds and digestibility by common carp, Cyprinus carpio تغذیه آبزیان biochemical analysis common carp extrusion in-vitro digestibility oak acorn flour |
| title | Effects of extruding Persian acron, Quercus brantii flour under different temperature and humidity conditions on its biochemical indices, phenolic compounds and digestibility by common carp, Cyprinus carpio |
| title_full | Effects of extruding Persian acron, Quercus brantii flour under different temperature and humidity conditions on its biochemical indices, phenolic compounds and digestibility by common carp, Cyprinus carpio |
| title_fullStr | Effects of extruding Persian acron, Quercus brantii flour under different temperature and humidity conditions on its biochemical indices, phenolic compounds and digestibility by common carp, Cyprinus carpio |
| title_full_unstemmed | Effects of extruding Persian acron, Quercus brantii flour under different temperature and humidity conditions on its biochemical indices, phenolic compounds and digestibility by common carp, Cyprinus carpio |
| title_short | Effects of extruding Persian acron, Quercus brantii flour under different temperature and humidity conditions on its biochemical indices, phenolic compounds and digestibility by common carp, Cyprinus carpio |
| title_sort | effects of extruding persian acron quercus brantii flour under different temperature and humidity conditions on its biochemical indices phenolic compounds and digestibility by common carp cyprinus carpio |
| topic | biochemical analysis common carp extrusion in-vitro digestibility oak acorn flour |
| url | https://janb.guilan.ac.ir/article_6976_8d2be4db44094f3a0b0ca5d63090f373.pdf |
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