Lipid oxidation in extruded products
1994
Artz, W.E. | Rao, S.K.
An increase in the temperature at which corn meal or corn starch and soybean oil were extruded resulted in an increased oxidation of the extrudate during storage. Oxidation was measured as the conjugable oxidation products (C0P), oxodiene values (OV), peroxide values (PV) and conjugated dienes (CD). At the end of the storage period there was an increase in the C0P, 0V, PV, and the CD that corresponded to an increase in extrusion temperature. Transition metal content, particularly iron (2 ppm to 6 ppm), also increased as extrusion temperature increased from 115 to 175 degrees C. In a separate experiment, corn starch and soybean oil were extruded with 50 ppm added ferrous acetate (dry weight basis) and with 50 ppm butylated hydroxyanisole (oil weight basis). The rate of oxidation during storage in the extrudate containing ferrous acetate was reduced relative to the control and the sample containing BHA.
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