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Fatty acid composition and content of tocopherols and carotenoids in raw and extruded grass pea ( Lathyrus sativus L)
Author(s) -
Grela Eugeniusz R,
Jensen Sorensen K,
Jakobsen Kirsten
Publication year - 1999
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199912)79:15<2075::aid-jsfa495>3.0.co;2-o
Subject(s) - lathyrus , food science , carotenoid , tocopherol , lutein , chemistry , composition (language) , extrusion , fatty acid , water content , raw material , polyunsaturated fatty acid , antioxidant , vitamin e , botany , biology , biochemistry , organic chemistry , materials science , linguistics , philosophy , geotechnical engineering , metallurgy , engineering
The effects of adding 140, 180, 220, 260 and 300 g water to 1 kg grass pea seeds and using three levels of extrusion temperature, 90/100/120/100 °C, 120/140/170/160 °C and 140/180/220/200 °C, on concentrations of total lipids, tocopherols, carotenoids and fatty acids in extruded seeds were determined. Extrusion‐cooking and a higher moisture content resulted in a lower content of polyenoic fatty acids. The smallest decrease in the content of polyenoic fatty acids in grass pea seeds was observed during extrusion‐cooking at 120/140/170/160 °C. Moisturising as well as extrusion lowered significantly the content of the natural antioxidants: α‐tocopherol, γ‐tocopherol, β‐carotene and lutein. © 1999 Society of Chemical Industry