Expander cooking of rapeseed-faba bean mixtures

• Autorzy: Moscicki L. , Kozlowska H. , Pokorny J. , Van Zuilichem D.J.
• Języki publikacji: EN

Abstrakty

EN

Feed components were produced by expander cooking of a mixture of 50% dehulled faba beans and 50% whole rapeseed, using an expander Contivar AL 150. The maximum barrel temperature was 140°C, and the initial water content 15-25%. Lipids changed only a little during the expansion. Polar lipids were bound more intensively into nonextractable lipids than low polar triacylglycerols. Oxidation of lipids, carotenoids, and the destruction of chlorophylls were only moderate because of short time and relatively low temperature (compared to baking). Volatile lipid oxidation products could not be detected by sensory analysis. Nonenzymic browning reactions were only slight, especially at low initial water content, and the sugar content changed only a little. The destruction of available lysine was negligible. Roasted flavour notes were hardly perceptible, and colour changes were on the limit of detectability.

Słowa kluczowe

EN

process condition; temperature; barothermal processing; Contivar AL 150 expander; cooking; chemical composition; faba bean; feed component; water content; mixture; rapeseed

• Wydawca: -
• Czasopismo: Electronic Journal of Polish Agricultural Universities. Series Agricultural Engineering
• Rocznik: 2003
• Tom: 06
• Numer: 2
• Opis fizyczny: http://www.ejpau.media.pl/series/volume6/issue2/engineering/art-01.html

Twórcy

autor

Moscicki L.

• University of Agriculture in Lublin, 44 Doswiadczalna Street, 20-236 Lublin, Poland

autor

Kozlowska H.

autor

Pokorny J.

autor

Van Zuilichem D.J.

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