The paper concerning oat flour focused on the effect of processing temperature on stability of oat lipids during long term storage (Lampi et al 2015). 70 °C was enough high temperature to inactivate lipid degrading enzymes present in the original oat flour, and to prevent oxidation in storage. Extrusion process could be performed at 110 °C without subjecting the lipids to non-enzymatic oxidation but 130 °C was too high temperature since lipid oxidation promoted ending up to losses of neutral lipids.
The paper about rye bran aimed at elucidate under which conditions extrusion of rye bran could produce material with long shelf life in terms of lipid chemistry, and possible to link lipid stability with physical properties of extrudates (Moisio et al 2015). In addition to water content and temperature as variables in extrusion, effect of rye bran particle size was studied. Low water led to highest expansion and most stable lipids in storage. Lot of tocols were lost in grinding of rye bran. As compared with the coarse rye bran, Maillard reaction was more extensive in extrusion of the fine rye bran which may have ended to undesirable flavour.
Lampi, A-M., Damerau A., Li J., Moisio T., Partanen R., Forssell P., Piironen V. 2015, “Changes in lipids and volatile compounds of oat flours and extrudates during processing and storage”, Journal of Cereal Science, vol 62, pp. 102-109
Moisio T., Damerau A., Lampi A-M., Partanen R., Forssell P., Piironen V. 2015, ” Effect of extrusion processing on lipid stability of rye bran” European Food Research and Technology” DOI 10.1007/s00217-015-2433-y
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