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Issue 1 (2) 2002 pp. 93-99

Bożena Kiczorowska, Antoni Lipiec

THE QUALITY OF FAT IN LUPINE EXTRUDATES ACCORDING TO THE PARAMETERS OF EXTRUSION-COOKING

Abstract Effects of yellow and white lupine seeds conditioning (15, 20, 25%) and 3 temperature profiles (80/100/120/100/100°C; 100/130/160/150/120°C; 110/160/200/180/140°C) on the changes in fatty acids content in ether extract during extrusion-cooking in twin-screw unit were examined. Extrusion-cooking had no effect on either essential fatty acids (C 18:2 and C 18:3) or the sum of UFA. On the other hand, some changes in qualitative content of FA were observed. The highest loses were noted with respect to C 20:1 (30-70%) and C 16:1 (about 50% compared to control) in yellow lupine extrudates. In the yellow lupine extrudates smaller amount SFA was established, compared to the rough ground. Specially susceptible to the extrusion-cooking conditions were C16, C18 and C22. In the white lupine extrudates the content of SFA was comparable to these of untreated seeds.
Keywords: lupine, extrusion-cooking, fatty acids
pub/.pdf Full text available in english in Adobe Acrobat format:
http://www.food.actapol.net/issue2/volume/10_2_2002.pdf

For citation:

MLA Kiczorowska, Bożena, and Antoni Lipiec. "THE QUALITY OF FAT IN LUPINE EXTRUDATES ACCORDING TO THE PARAMETERS OF EXTRUSION-COOKING." Acta Sci.Pol. Technol. Aliment. 1.2 (2002): 93-99.
APA Kiczorowska B.,Lipiec A. (2002). THE QUALITY OF FAT IN LUPINE EXTRUDATES ACCORDING TO THE PARAMETERS OF EXTRUSION-COOKING. Acta Sci.Pol. Technol. Aliment. 1 (2), 93-99
ISO 690 KICZOROWSKA, Bożena, LIPIEC, Antoni. THE QUALITY OF FAT IN LUPINE EXTRUDATES ACCORDING TO THE PARAMETERS OF EXTRUSION-COOKING. Acta Sci.Pol. Technol. Aliment., 2002, 1.2: 93-99.