Acta Scientiarum Polonorum Technologia Alimentaria

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.