Effect of extrusion cooking on extractable lipids and fatty acid composition in sifted oat flour
1997
Wicklund, T. | Magnus, E.M.
Sifted oat flour was processed at 25.0, 27.5, and 30.0% moisture content in a twin-screw extruder at screw speed 300 rpm. The preset temperatures of the extruder barrel were 120, 150, or 180 degrees C. Raw material and extrudates were analyzed for the content of diethyl ether-extractable lipids, with and without hydrolysis, and the content of chloroform- methanol-water saturated butanol (C/M/WSB) extractable lipids. The lipid extracts were analyzed for fatty acid (FA) composition. Percentage distribution of palmitic, oleic, and linoleic acids were significantly different in the different lipid extracts. Extrusion processing influenced the amounts of extractable lipids, while FA composition was not affected.
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