Effect of Extrusion on Lipid Oxidation

Rao, Suresh K.; Artz, William E.

doi:10.1111/j.1365-2621.1989.tb05164.x

Cited by 32 publications

(25 citation statements)

References 9 publications

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“…In addition, steamed MP started to have perceivable rancidity at day 9, whereas for extruded samples it was at day 12 with a total OAV above 11, according to the sensory panel. However, Rao and Artz (1989) studied the effect of extrusion on lipid oxidation and found that higher extrusion temperature led to a faster increase of peroxide values and conjugated oxidation products. Cheftel (1986) reported that extrusion contributed to lipid stabilization by inactivating lipase and lipoxygenase in raw materials.…”

Section: Resultsmentioning

confidence: 99%

“…Extrusion has been described as a low-moisture, continuous-flow, multiple-unit operation capable of processing biopolymers and ingredient mixes at relatively high temperatures under high pressures and shear forces (Camire et al 1990). Additionally, lipoxygenase and lipase were greatly inactivated under extrusion processing conditions (Rao and Artz 1989;Camire et al 1990). On the other hand, extrusion may provide some beneficial effects with respect to lipid oxidation.…”

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confidence: 99%

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Aroma Stability of Millet Powder During Storage and Effects of Cooking Methods and Antioxidant Treatment

et al. 2014

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Cereal Chem. 91(3):262-269Foxtail millet is a cereal crop that contains high levels of unsaturated fatty acids, so that processed food such as instant millet powder is susceptible to lipid oxidation, which gradually leads to deteriorated flavor and quality. In this work, volatiles of millet powder samples with or without storage at room temperature for 12 months were extracted and analyzed by gas chromatography-olfactometry/mass spectrometry. In fresh steamed millet powder, hexanal, 2-pentylfuran, and 3-octen-2-one might be dominant odorants, whereas in deteriorated steamed millet powder, volatiles such as 1-octen-3-ol, (E)-2-octen-1-ol, (E)-2-octenal, 3-nonen-2-one, (E)-2-nonenal, decanal, 2-undecanone, and 2-methylnaphthalene emerged or increased over time, among which 1-octen-3-ol and (E)-2nonenal were highly responsible for its rancid flavor. We also compared millet powder prepared with two different processing methods, steaming and extrusion. Compared with steaming, extrusion was a cooking method of millet that helped slow the generation of oxidized flavor to some extent. When 0.04 g/kg (w/w millet) of ascorbyl palmitate was added as an antioxidant before drying, the production of unpleasant odorants was significantly inhibited, so that the quality of final products was improved. Analysis of odorants can be an alternative method for evaluating the storage stability of processed food.* The e-Xtra logo stands for "electronic extra" and indicates that Figures 1 and 2 appear in color online.

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Section: Resultsmentioning

confidence: 99%

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confidence: 99%

Aroma Stability of Millet Powder During Storage and Effects of Cooking Methods and Antioxidant Treatment

et al. 2014

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“…Increased complexing resulted in decreased expansion ratio, water solubility and iodine binding capacity and increased bulk density. Asp and Bjorck (1984); Rao and Artz (1989) and Artz et al (1992) reported decreases in lipid stability with increases in extrusion temperature. Mustakas et al (1970) reported that a shorter residence time in the extruder reduced the amount of oxidation of lipids during storage.…”

Section: Introductionmentioning

confidence: 99%

Starch‐stearic Acid Complex Development within Single and Twin Screw Extruders

Bhatnagar

Hanna

1996

Journal of Food Science

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Corn starch was extruded with 4% stearic acid in Brabender single screw and twin screw laboratory extruders. The screws were cooled and removed and samples were collected from locations along the screws. In the single screw extruder, starch gelatinization as determined by DSC and polarized light microscopy started in the compression zone and was completed in the metering zone. Starch-stearic acid complex formation as determined by iodine binding capacity and X-ray diffraction started at the same point as gelatinization and increased to a maximum near the tip of the screw. In the twin screw extruder, starch gelatinization and starch-stearic acid complex formation started at a distance of seven screw diameters and continued from there to the die end.

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“…E-E oils may contain higher amounts of transition metals, particularly iron, which can negatively affect oil stability. A higher iron content in E-E oil has been reported (15).…”

Section: Resultsmentioning

confidence: 97%

Survey of soybean oil and meal qualities produced by different processes

Wang

Johnson

2001

J Americ Oil Chem Soc

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Soybean oil and meal produced by extruding-expelling (E-E) are believed to have unique characteristics compared with products produced by solvent extraction (SE). A survey was conducted to compare quality characteristics of the oils and meals produced from different types of soybean processing methods. Soybean oil and meal samples were collected three different times within a 1-yr period from 13 E-E mills, 8 SE plants, and 1 continuous screwpress (SP) plant. Properties of oil and meal varied considerably between different types of plants and among plants of the same type and sampling times. In general, settled crude E-E and SP oils had significantly greater peroxide values than those of SE oils. E-E oils contained less free fatty acid and phosphorus than did SE and SP oils. The oxidative stability (AOM) of E-E oil was less than that of SE oil, and that of SP oil was intermediate. E-E and SP meals had higher oil and lower protein and moisture contents than those of SE meals. Protein dispersibility indices were lower for E-E and SP meals. Protein solubilities in KOH were similar for E-E and SE meal, but higher than that of SP meal (62%). Rumen bypass protein values were higher for the SP meal.

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Effect of Extrusion on Lipid Oxidation

Cited by 32 publications

References 9 publications

Aroma Stability of Millet Powder During Storage and Effects of Cooking Methods and Antioxidant Treatment

Aroma Stability of Millet Powder During Storage and Effects of Cooking Methods and Antioxidant Treatment

Starch‐stearic Acid Complex Development within Single and Twin Screw Extruders

Survey of soybean oil and meal qualities produced by different processes

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