Effects of moisture and extrusion temperatures on the oxidative stability of milling oat products with granularity below 532 µm
Autor(a) principal: | |
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Data de Publicação: | 1998 |
Outros Autores: | |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Brazilian Archives of Biology and Technology |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89131998000400003 |
Resumo: | The present research had as objective to study the effects of moisture and extrusion temperatures on the oxidative stability of oat fine (< 532 µm) milling products. The oat caryopsis were ground in a Brabender mill and separated in two fractions, coarse over 532 µm and fine less than 532 µm. The fine fraction, with higher amount of starch and low amount of crude protein, lipids and dietary fiber content when compared to oat coarse milling products was conditioned to moisture levels (15.5-25.5 %) and extruded in a simple one-screw Brabender laboratory extruder (C/D= 20:1). The conditions of extrusion were compression ratio 3:1, screw speed of 100 rpm, a die of 6 mm in diameter and temperatures between 77.6 and 162.4 ºC in the 2nd and 3rd zones while the 1st zone was maintained at 80 ºC. The extruded material was dried, ground, conditioned in plastic bag and periodically determined the peroxide value and n-hexanal. The unsaturated fatty acids content of the oil fraction was higher (79.20 %). Independent of moisture level, all extruded products in temperatures less than 120 ºC showed low oxidative rancidity. |
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Effects of moisture and extrusion temperatures on the oxidative stability of milling oat products with granularity below 532 µmAvena sativalipidsperoxiden-hexanalThe present research had as objective to study the effects of moisture and extrusion temperatures on the oxidative stability of oat fine (< 532 µm) milling products. The oat caryopsis were ground in a Brabender mill and separated in two fractions, coarse over 532 µm and fine less than 532 µm. The fine fraction, with higher amount of starch and low amount of crude protein, lipids and dietary fiber content when compared to oat coarse milling products was conditioned to moisture levels (15.5-25.5 %) and extruded in a simple one-screw Brabender laboratory extruder (C/D= 20:1). The conditions of extrusion were compression ratio 3:1, screw speed of 100 rpm, a die of 6 mm in diameter and temperatures between 77.6 and 162.4 ºC in the 2nd and 3rd zones while the 1st zone was maintained at 80 ºC. The extruded material was dried, ground, conditioned in plastic bag and periodically determined the peroxide value and n-hexanal. The unsaturated fatty acids content of the oil fraction was higher (79.20 %). Independent of moisture level, all extruded products in temperatures less than 120 ºC showed low oxidative rancidity.Instituto de Tecnologia do Paraná - Tecpar1998-08-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89131998000400003Brazilian Archives of Biology and Technology v.41 n.4 1998reponame:Brazilian Archives of Biology and Technologyinstname:Instituto de Tecnologia do Paraná (Tecpar)instacron:TECPAR10.1590/S1516-89131998000400003info:eu-repo/semantics/openAccessGutkoski,Luiz CarlosEl-Dash,Ahmed Atiaeng2011-06-30T00:00:00Zoai:scielo:S1516-89131998000400003Revistahttps://www.scielo.br/j/babt/https://old.scielo.br/oai/scielo-oai.phpbabt@tecpar.br||babt@tecpar.br1678-43241516-8913opendoar:2011-06-30T00:00Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar)false |
dc.title.none.fl_str_mv |
Effects of moisture and extrusion temperatures on the oxidative stability of milling oat products with granularity below 532 µm |
title |
Effects of moisture and extrusion temperatures on the oxidative stability of milling oat products with granularity below 532 µm |
spellingShingle |
Effects of moisture and extrusion temperatures on the oxidative stability of milling oat products with granularity below 532 µm Gutkoski,Luiz Carlos Avena sativa lipids peroxide n-hexanal |
title_short |
Effects of moisture and extrusion temperatures on the oxidative stability of milling oat products with granularity below 532 µm |
title_full |
Effects of moisture and extrusion temperatures on the oxidative stability of milling oat products with granularity below 532 µm |
title_fullStr |
Effects of moisture and extrusion temperatures on the oxidative stability of milling oat products with granularity below 532 µm |
title_full_unstemmed |
Effects of moisture and extrusion temperatures on the oxidative stability of milling oat products with granularity below 532 µm |
title_sort |
Effects of moisture and extrusion temperatures on the oxidative stability of milling oat products with granularity below 532 µm |
author |
Gutkoski,Luiz Carlos |
author_facet |
Gutkoski,Luiz Carlos El-Dash,Ahmed Atia |
author_role |
author |
author2 |
El-Dash,Ahmed Atia |
author2_role |
author |
dc.contributor.author.fl_str_mv |
Gutkoski,Luiz Carlos El-Dash,Ahmed Atia |
dc.subject.por.fl_str_mv |
Avena sativa lipids peroxide n-hexanal |
topic |
Avena sativa lipids peroxide n-hexanal |
description |
The present research had as objective to study the effects of moisture and extrusion temperatures on the oxidative stability of oat fine (< 532 µm) milling products. The oat caryopsis were ground in a Brabender mill and separated in two fractions, coarse over 532 µm and fine less than 532 µm. The fine fraction, with higher amount of starch and low amount of crude protein, lipids and dietary fiber content when compared to oat coarse milling products was conditioned to moisture levels (15.5-25.5 %) and extruded in a simple one-screw Brabender laboratory extruder (C/D= 20:1). The conditions of extrusion were compression ratio 3:1, screw speed of 100 rpm, a die of 6 mm in diameter and temperatures between 77.6 and 162.4 ºC in the 2nd and 3rd zones while the 1st zone was maintained at 80 ºC. The extruded material was dried, ground, conditioned in plastic bag and periodically determined the peroxide value and n-hexanal. The unsaturated fatty acids content of the oil fraction was higher (79.20 %). Independent of moisture level, all extruded products in temperatures less than 120 ºC showed low oxidative rancidity. |
publishDate |
1998 |
dc.date.none.fl_str_mv |
1998-08-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89131998000400003 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89131998000400003 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/S1516-89131998000400003 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Instituto de Tecnologia do Paraná - Tecpar |
publisher.none.fl_str_mv |
Instituto de Tecnologia do Paraná - Tecpar |
dc.source.none.fl_str_mv |
Brazilian Archives of Biology and Technology v.41 n.4 1998 reponame:Brazilian Archives of Biology and Technology instname:Instituto de Tecnologia do Paraná (Tecpar) instacron:TECPAR |
instname_str |
Instituto de Tecnologia do Paraná (Tecpar) |
instacron_str |
TECPAR |
institution |
TECPAR |
reponame_str |
Brazilian Archives of Biology and Technology |
collection |
Brazilian Archives of Biology and Technology |
repository.name.fl_str_mv |
Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar) |
repository.mail.fl_str_mv |
babt@tecpar.br||babt@tecpar.br |
_version_ |
1750318267858157568 |