Lipid Oxidation in Extruded Products

Artz, William E.; Rao, Suresh K.

doi:10.1021/bk-1994-0543.ch024

Cited by 8 publications

(5 citation statements)

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“…TBA value or peroxide values have been low when decomposition rate of E vitamers or antioxidants was high (Thafvelin and Oksanen, 1966). Artz and Rao (1991) reported that corn starchsoybean oil extruded at 115 and 135ЊC showed no significant difference in peroxide values during 16 days of storage. In our study, lipid stability in rice bran extruded at 120, 130, and 140ЊC with holding time 3 and 6 min was considered to be similar.…”

Section: Changes Of Vitamers and Oryzanol In Extruded Rice Bran Durinmentioning

confidence: 99%

Hydrolytic Stability and Changes in E Vitamers and Oryzanol of Extruded Rice Bran During Storage

Shin

Godber

Martin

et al. 1997

Journal of Food Science

136

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Rice bran was extruded at 110, 120, 130, and 140ЊC with post extrusion holding times of 0, 3, and 6 min and stored at ambient temperatures for 1 yr. Holding time had no effect (pϾ0.05) on hydrolytic stability whereas 110ЊC was slightly less effective in maintaining hydrolytic stability. Increased holding times reduced (pϽ0.05) total vitamin E content. Oryzanol concentration was lower (pϽ0.05) only after 6 min holding time. Oryzanol was relatively more stable to extrusion temperatures than vitamin E. The highest retentions of total vitamin E and oryzanol were found in raw rice bran during storage. Increased extrusion temperatures reduced the retention of vitamin E and oryzanol during storage.

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Section: Changes Of Vitamers and Oryzanol In Extruded Rice Bran Durinmentioning

confidence: 99%

Hydrolytic Stability and Changes in E Vitamers and Oryzanol of Extruded Rice Bran During Storage

Shin

Godber

Martin

et al. 1997

Journal of Food Science

136

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“…One of the common industrial techniques for processing CFs is extrusion cooking. This method has various beneficial effects such as reduction of antinutritional factors [ 21 , 22 ], starch gelatinization [ 23 ], increased soluble dietary fiber [ 24 , 25 ], decreased lipid oxidation [ 26 ], and decreased microorganism contamination [ 27 ] because of increased temperature and reduced moisture in the foods during extrusion [ 28 ]. Studies by [ 29 ] reported that teff-based CFs using extrusion cooking influenced nutrient compositions of the developed CFs.…”

Section: Introductionmentioning

confidence: 99%

Nutritional Quality and Safety of Complementary Foods Developed from Blends of Staple Grains and Honey Bee Larvae (Apis mellifera)

Mekuria

Kinyuru

Mokua

et al. 2021

International Journal of Food Science

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Complementary foods must be adequate to satisfy the nutritional needs of the growing child together with breastfeeding. This study was aimed at evaluating the nutritional composition, microbial safety, and sensory quality of extruded complementary foods developed from blends of staple grains and insect bee larva (Apis mellifera). Teff, maize, soybean, and bee larva samples were milled to flour and blended before extrusion as follows: ComF01 (57% maize, 29% teff, and 14% soybean) and ComF02 (58% maize, 29% teff, and 13% bee larvae) using NutriSurvey software (version, 2007). Nutrient composition, microbial, and sensory analyses of developed flour blends were conducted using standard methods. The proximate composition of moisture, fat, fiber, carbohydrate, and energy was significantly different between the developed and commercial wean-mix foods. ComF02 recorded the highest fat content (14.3 g/100 g), energy (427.18 kcal/100 g), and vitamins A (706 μg/100 g), B3 (8.2 mg/100 g), and B9 (86.7 mg/100 g) while ComF01 had the highest protein content (12.56 g/100 g). Iron (40.94 mg/100 g) and calcium (68.20 mg/100 g) were the minerals with the highest content in ComF02. Both ComF01 and ComF02 met the recommended dietary allowance of nutrients for infants aged 6-12 months. Overall, the present study showed that bee larvae can be used to develop complementary foods that are nutritionally adequate, microbiologically safe, and sensory acceptable meeting the dietary allowance of infants at an acceptable level compared to conventional cereal-based foods.

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“…Potato peel iron content increased 130-180% after extrusion (Camire, Zhao, & Violette, 1992). Transition metals can act as pro-oxidant catalysts, but Artz and Rao (1994) proposed that the high levels of metal caused by screw wear could form ionic compounds with peroxy radicals, thus inhibiting free radical propagation. Lipase and other enzymes that may contribute to oxidation are usually denatured during extrusion.…”

Section: Introductionmentioning

confidence: 99%