Data/hora: 13/06/2024 07:20:50

Provedor de dados: 	52	
País: 	Brazil	
Título: 	Effects of moisture and extrusion temperatures on the oxidative stability of milling oat products with granularity below 532 µm	
Autores: 	Gutkoski,Luiz Carlos; El-Dash,Ahmed Atia.	
Data: 	1998-08-01	
Ano: 	1998	
Palavras-chave: 	Avena sativa; Lipids; Peroxide; N-hexanal.	
Resumo: 	The present research had as objective to study the effects of moisture and extrusion temperatures on the oxidative stability of oat fine (&lt; 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.	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89131998000400003	
Editor: 	Instituto de Tecnologia do Paraná - Tecpar	
Relação: 	10.1590/S1516-89131998000400003	
Formato: 	text/html	
Fonte: 	Brazilian Archives of Biology and Technology  v.41 n.4 1998	
Fonte: 	info:eu-repo/semantics/openAccess