Content of alkaloids and tannins in lupine and lathyrus extrudates depending on the extrusion-cooking parameters
2003
Kiczorowska, B. | Lipiec, A. (Akademia Rolnicza, Lublin (Poland). Inst. Zywienia Zwierzat)
Extrusion-cooking was performed in a twin-screw extruder 2S-9/5. The effects of the moisture levels (15, 20, 25 percent) of lupine and lathyrus seeds and 3 different temperature profiles (80/100/120/100, 100/130/160/120, 110/160/200/180/140) during extrusion on the content of alkaloids and tannins were studied. Extrusion-cooking of the white lupine and lathyrus seeds did not affect the content of alkaloids, but in yellow lupine extrudates the content of the mentioned antinutritional factors was lowered. The highest loss (average 30 percent) was noted in the extrudates developed from the seeds of 15 percent and 20 percent moisture. The content of tannins in extrudates was significantly lower than in the raw seeds. The least amount of tannins was established in extrudates generated at the highest temperatures and from seeds of the highest moisture. Their content in lupine extrudates decreased by 43 percent on average, whereas in lathyrus extrudates by 25 percent
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