Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10130440 | LWT - Food Science and Technology | 2018 | 34 Pages |
Abstract
This study aimed to evaluate changes in the fatty acid composition, oxidative stability and contents of some functional groups of palm oil (PO) during extrusion with corn starch or potato starch under two different extrusion conditions. The contents of saturated fatty acids in extracted PO ranged from 48.5 to 53.06â¯g/100â¯g of total fatty acids and were higher than that in unprocessed PO, while the proportions of unsaturated fatty acids were reduced after extrusion. Compared with extrusion at 100â¯Â°C with 22â¯g/100â¯g moisture content, extrusion at 160â¯Â°C with 16â¯g/100â¯g moisture content yielded peroxide values, conjugated diene values and p-anisidine values that were greater for extruded PO by â¼1-fold, â¼1-fold and â¼5-fold, respectively, regardless of the type of starch. Moreover, PO extruded with potato starch showed a better oxidative stability than PO extruded with corn starch. Alterations in the O-H, cis C=C, trans C=C and C=O contents in extruded PO were measured by the FTIR-based method. These results showed that extrusion conditions and the type of starch affect the quality of extruded lipids and can be used to choose a formula, determine the extrusion processing parameters and devise the package of oil-containing extruded food products.
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Authors
Liting Wan, Lin Li, Wenjuan Jiao, Linlu Mao, Bing Li, Xia Zhang,