Fatty acid composition and content of tocopherols and carotenoids in raw and extruded grass pea (Lathyrus sativus L)

✍ Scribed by Grela, Eugeniusz R; Jensen, Sorensen K; Jakobsen, Kirsten

• Publisher: John Wiley and Sons
• Year: 1999
• Tongue: English
• Weight: 79 KB
• Volume: 79
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/(sici)1097-0010(199912)79:15<2075::aid-jsfa495>3.0.co;2-o

✦ Synopsis

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 signi®cantly the content of the natural antioxidants: a-tocopherol, g-tocopherol, b-carotene and lutein.