Changes in oat lipids affected by extrusion

Zadernowski, R.; Nowak-Polakowska, H.; Wicklund, T.; Fornal, L.

Changes in oat lipids affected by extrusion

1997

Zadernowski, R. | Nowak-Polakowska, H. | Wicklund, T. | Fornal, L.

During the extrusion of oat flour and its mixtures with starch, changes in lipids occurred being manifested by an increase in peroxide values, and position isomerism of double bonds in the fatty acids. The extrusion resulted in anincreased peroxide value in free fat, and bound lipids. The bound lipids of extrudates had an increased percentage of non-lipids, the peroxide value of which was lower than of free fat.

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AGROVOC Keywords

acide gras chemical composition composition chimique extrusion farine d'avoine fatty acids gehalt lipide lipids oatmeal peroxides verarbeitung

Bibliographic information

Published in

Nahrung (Germany)

Volume 41 Issue 4 ISSN 0027-769X

Pagination

pp. 224-227

Other Subjects

Lipidos; Composicion quimica; Peroxidos; Wandel; Peroxyde; Harina de avena; Acidos grasos; Einfluss

Language

English

Note

Summary (En)

Translated Title

Veraenderungen in Haferlipiden durch Extrusion

Type

Summary

In AGRIS since: 1999-08-15

Format: AGRIS AP

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Changes in oat lipids affected by extrusion

1997

AGROVOC Keywords

Bibliographic information