Effect of extrusion parameters on conjugated linoleic acids of corn extrudates.
The effects of extrusion temperature, 150-190 degrees C, and torque, 50-70%, on the content and configuration of conjugated linoleic acids (CLA) in corn extrudates were analyzed by GC and HPLC. At a temperature of 150 degrees C, CLA content increased from 1.2 mg/g of oil in feed to 7.8 mg/g of oil in corn extrudates. A decrease in total CLA (P < 0.05) was obtained when the product temperature was further increased to 190 degrees C. Alteration of CLA geometrical configuration was observed at higher extrusion temperatures. trans,trans-CLA significantly increased (P < 0.05) from 10.2% in feed to 11.9% of CLA at the extrusion condition of 190 degrees C and 70% torque. The highest expansion of extrudates was found at the product temperature of 150 degrees C and 70% torque. This extrusion condition also gave the maximum total CLA content and minimum trans,trans-CLA formation.
Pakdeechanuan
Patcharin
P
Department of Food Science and Nutrition, Faculty of Science and Technology, Prince of Songkla University, Pattani, Thailand 94000.
Intarapichet
Kanok-Orn
KO
Tongta
Sunanta
S
D002849:Chromatography, Gas; D002851:Chromatography, High Pressure Liquid; D044243:Linoleic Acids, Conjugated / Q000032:analysis* / Q000737:chemistry; D010938:Plant Oils / Q000737:chemistry; D012639:Seeds / Q000737:chemistry; D000074242:Sunflower Oil; D014783:Viscosity; D003313:Zea mays / Q000737:chemistry*
D044243:Linoleic Acids, Conjugated; D010938:Plant Oils; D000074242:Sunflower Oil