Extrusion cooking effects on oxidative stability of oat coarse milling product

Detalhes bibliográficos
Autor(a) principal: Gutkoski, Luiz Carlos
Data de Publicação: 1999
Outros Autores: Dash, Ahmed Attia El
Tipo de documento: Artigo
Idioma: por
Título da fonte: Pesquisa Agropecuária Brasileira (Online)
Texto Completo: https://seer.sct.embrapa.br/index.php/pab/article/view/5152
Resumo: The objective of the present research was to study the effects of extrusion cooking on oxidative stability of oat (Avena sativa L.) milling product. The dehulled grains were ground in a Brabender Quadrumat Senior mill and separated in two fractions, coarse over 532 mm and fine less than 532 mm. The coarse fraction, with higher amount of crude protein, lipids and dietary fiber content was conditioned to moisture levels (15.5-25.5%) and extruded in a Brabender single-screw laboratory extruder (C/D= 20:1). The extrusion conditions were compression ratio of 3:1, screw speed of 100 rpm, a die of 6 mm in diameter and temperatures between 77.6 and 162.4°C in the 2nd and 3rd zones while the 1st zone was maintained at 80°C. The extruded material was dried, ground, conditioned in plastic bags and periodically determined the peroxide value and n-hexanal. The unsaturated fatty acids content of the oil of fraction was higher (79.47%). Independently of the initial moisture, all the products extruded at temperatures lower than 120°C showed low oxidative rancidity.
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spelling Extrusion cooking effects on oxidative stability of oat coarse milling productEfeito do cozimento por extrusão na estabilidade oxidativa de produtos de moagem de aveiaAvena sativa; lipids; peroxide; n-hexanalAvena sativa; lipídios; peróxidos; n-hexanalThe objective of the present research was to study the effects of extrusion cooking on oxidative stability of oat (Avena sativa L.) milling product. The dehulled grains were ground in a Brabender Quadrumat Senior mill and separated in two fractions, coarse over 532 mm and fine less than 532 mm. The coarse fraction, with higher amount of crude protein, lipids and dietary fiber content was conditioned to moisture levels (15.5-25.5%) and extruded in a Brabender single-screw laboratory extruder (C/D= 20:1). The extrusion conditions were compression ratio of 3:1, screw speed of 100 rpm, a die of 6 mm in diameter and temperatures between 77.6 and 162.4°C in the 2nd and 3rd zones while the 1st zone was maintained at 80°C. The extruded material was dried, ground, conditioned in plastic bags and periodically determined the peroxide value and n-hexanal. The unsaturated fatty acids content of the oil of fraction was higher (79.47%). Independently of the initial moisture, all the products extruded at temperatures lower than 120°C showed low oxidative rancidity.O objetivo do presente trabalho foi estudar os efeitos de umidade e de temperatura de extrusão na estabilidade oxidativa de produtos de aveia (Avena sativa L.). Cariopses de aveia foram moídas em moinho de rolos Brabender e obtidas frações de granulometrias superior e inferior a 532 mm. A fração de granulometria superior a 532 mm, de alto teor de proteínas, lipídios e fibra alimentar, foi condicionada na umidade desejada (15,5-25,5%) e extrusada em extrusor de laboratório Brabender monorosca. As condições usadas na extrusão foram taxa de compressão de 3:1, rotação de 100 rpm, matriz de 6 mm de diâmetro e temperaturas entre 77,6 e 162,4°C nas 2a e 3a zonas e de 80°C na 1a zona. O material extrusado foi seco em estufa, moído, acondicionado em sacos de plástico e utilizado periodicamente nas determinações de peróxidos e de n-hexanal. O óleo da fração estudada apresentou quantidade relativamente alta de ácidos graxos insaturados (79,47%), sendo linoléico o principal representante. Independentemente do conteúdo inicial de umidade, todos os produtos extrusados em temperaturas inferiores a 120°C apresentaram baixa rancidez oxidativa, ou seja, essas temperaturas se mostraram adequadas ao processamento de aveia.Pesquisa Agropecuaria BrasileiraPesquisa Agropecuária BrasileiraGutkoski, Luiz CarlosDash, Ahmed Attia El1999-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://seer.sct.embrapa.br/index.php/pab/article/view/5152Pesquisa Agropecuaria Brasileira; v.34, n.1, jan. 1999; 119-127Pesquisa Agropecuária Brasileira; v.34, n.1, jan. 1999; 119-1271678-39210100-104xreponame:Pesquisa Agropecuária Brasileira (Online)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPAporhttps://seer.sct.embrapa.br/index.php/pab/article/view/5152/2344info:eu-repo/semantics/openAccess2010-07-16T12:38:17Zoai:ojs.seer.sct.embrapa.br:article/5152Revistahttp://seer.sct.embrapa.br/index.php/pabPRIhttps://old.scielo.br/oai/scielo-oai.phppab@sct.embrapa.br || sct.pab@embrapa.br1678-39210100-204Xopendoar:2010-07-16T12:38:17Pesquisa Agropecuária Brasileira (Online) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false
dc.title.none.fl_str_mv Extrusion cooking effects on oxidative stability of oat coarse milling product
Efeito do cozimento por extrusão na estabilidade oxidativa de produtos de moagem de aveia
title Extrusion cooking effects on oxidative stability of oat coarse milling product
spellingShingle Extrusion cooking effects on oxidative stability of oat coarse milling product
Gutkoski, Luiz Carlos
Avena sativa; lipids; peroxide; n-hexanal
Avena sativa; lipídios; peróxidos; n-hexanal
title_short Extrusion cooking effects on oxidative stability of oat coarse milling product
title_full Extrusion cooking effects on oxidative stability of oat coarse milling product
title_fullStr Extrusion cooking effects on oxidative stability of oat coarse milling product
title_full_unstemmed Extrusion cooking effects on oxidative stability of oat coarse milling product
title_sort Extrusion cooking effects on oxidative stability of oat coarse milling product
author Gutkoski, Luiz Carlos
author_facet Gutkoski, Luiz Carlos
Dash, Ahmed Attia El
author_role author
author2 Dash, Ahmed Attia El
author2_role author
dc.contributor.none.fl_str_mv

dc.contributor.author.fl_str_mv Gutkoski, Luiz Carlos
Dash, Ahmed Attia El
dc.subject.por.fl_str_mv Avena sativa; lipids; peroxide; n-hexanal
Avena sativa; lipídios; peróxidos; n-hexanal
topic Avena sativa; lipids; peroxide; n-hexanal
Avena sativa; lipídios; peróxidos; n-hexanal
description The objective of the present research was to study the effects of extrusion cooking on oxidative stability of oat (Avena sativa L.) milling product. The dehulled grains were ground in a Brabender Quadrumat Senior mill and separated in two fractions, coarse over 532 mm and fine less than 532 mm. The coarse fraction, with higher amount of crude protein, lipids and dietary fiber content was conditioned to moisture levels (15.5-25.5%) and extruded in a Brabender single-screw laboratory extruder (C/D= 20:1). The extrusion conditions were compression ratio of 3:1, screw speed of 100 rpm, a die of 6 mm in diameter and temperatures between 77.6 and 162.4°C in the 2nd and 3rd zones while the 1st zone was maintained at 80°C. The extruded material was dried, ground, conditioned in plastic bags and periodically determined the peroxide value and n-hexanal. The unsaturated fatty acids content of the oil of fraction was higher (79.47%). Independently of the initial moisture, all the products extruded at temperatures lower than 120°C showed low oxidative rancidity.
publishDate 1999
dc.date.none.fl_str_mv 1999-01-01
dc.type.none.fl_str_mv
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://seer.sct.embrapa.br/index.php/pab/article/view/5152
url https://seer.sct.embrapa.br/index.php/pab/article/view/5152
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://seer.sct.embrapa.br/index.php/pab/article/view/5152/2344
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Pesquisa Agropecuaria Brasileira
Pesquisa Agropecuária Brasileira
publisher.none.fl_str_mv Pesquisa Agropecuaria Brasileira
Pesquisa Agropecuária Brasileira
dc.source.none.fl_str_mv Pesquisa Agropecuaria Brasileira; v.34, n.1, jan. 1999; 119-127
Pesquisa Agropecuária Brasileira; v.34, n.1, jan. 1999; 119-127
1678-3921
0100-104x
reponame:Pesquisa Agropecuária Brasileira (Online)
instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
instname_str Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron_str EMBRAPA
institution EMBRAPA
reponame_str Pesquisa Agropecuária Brasileira (Online)
collection Pesquisa Agropecuária Brasileira (Online)
repository.name.fl_str_mv Pesquisa Agropecuária Brasileira (Online) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
repository.mail.fl_str_mv pab@sct.embrapa.br || sct.pab@embrapa.br
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