Effect of Extruding Full-Fat Soy Flakes on Trans Fat Content
To evaluate the effects of extrusion process on the trans fatty acids (TFAs) formation in soybean crude oils, three different extrusion parameters, namely, extrusion temperature (80–160°C), feed moisture (10–26%), and screw speed (100–500 rpm), were carried out. It was found that only five different...
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| Format: | Article |
| Language: | English |
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Wiley
2014-01-01
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| Series: | The Scientific World Journal |
| Online Access: | http://dx.doi.org/10.1155/2014/427423 |
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| _version_ | 1832564103208501248 |
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| author | Hongxia Feng Xiaonan Sui Yunhe Chang Baokun Qi Yan Zhang Yang Li Lianzhou Jiang |
| author_facet | Hongxia Feng Xiaonan Sui Yunhe Chang Baokun Qi Yan Zhang Yang Li Lianzhou Jiang |
| author_sort | Hongxia Feng |
| collection | DOAJ |
| description | To evaluate the effects of extrusion process on the trans fatty acids (TFAs) formation in soybean crude oils, three different extrusion parameters, namely, extrusion temperature (80–160°C), feed moisture (10–26%), and screw speed (100–500 rpm), were carried out. It was found that only five different types of TFAs were detected out using gas chromatography-mass spectrometry. Before the extrusion started, the initial amount of total TFAs was 3.04 g/100 g. However, after extruding under every level of any variable, the total amounts of TFAs were significantly higher than those in the control sample (P<0.05). For example, taking the effect of extrusion temperature into account, we can find that the highest amount of total of trans fatty acid (TTFA) was 1.62 times the amount of that in the control sample, whereas the lowest amount of TTFA was 1.54 times the amount of that in the control sample. Importantly, it was observed that the amounts of every type of trans fatty acid were not continuously increasing with the increase of the level of any extrusion variable. This phenomenon demonstrated that the formation and diversification were intricate during extruding process and need to be further studied. |
| format | Article |
| id | doaj-art-0b39c76fc87e4ad994bcee330918711a |
| institution | Kabale University |
| issn | 2356-6140 1537-744X |
| language | English |
| publishDate | 2014-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | The Scientific World Journal |
| spelling | doaj-art-0b39c76fc87e4ad994bcee330918711a2025-02-03T01:11:49ZengWileyThe Scientific World Journal2356-61401537-744X2014-01-01201410.1155/2014/427423427423Effect of Extruding Full-Fat Soy Flakes on Trans Fat ContentHongxia Feng0Xiaonan Sui1Yunhe Chang2Baokun Qi3Yan Zhang4Yang Li5Lianzhou Jiang6College of Food Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin 150030, ChinaResearch Institute of Food and Beverage, Wahaha Group Co. Ltd., Hangzhou 310018, ChinaCollege of Food Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin 150030, ChinaTo evaluate the effects of extrusion process on the trans fatty acids (TFAs) formation in soybean crude oils, three different extrusion parameters, namely, extrusion temperature (80–160°C), feed moisture (10–26%), and screw speed (100–500 rpm), were carried out. It was found that only five different types of TFAs were detected out using gas chromatography-mass spectrometry. Before the extrusion started, the initial amount of total TFAs was 3.04 g/100 g. However, after extruding under every level of any variable, the total amounts of TFAs were significantly higher than those in the control sample (P<0.05). For example, taking the effect of extrusion temperature into account, we can find that the highest amount of total of trans fatty acid (TTFA) was 1.62 times the amount of that in the control sample, whereas the lowest amount of TTFA was 1.54 times the amount of that in the control sample. Importantly, it was observed that the amounts of every type of trans fatty acid were not continuously increasing with the increase of the level of any extrusion variable. This phenomenon demonstrated that the formation and diversification were intricate during extruding process and need to be further studied.http://dx.doi.org/10.1155/2014/427423 |
| spellingShingle | Hongxia Feng Xiaonan Sui Yunhe Chang Baokun Qi Yan Zhang Yang Li Lianzhou Jiang Effect of Extruding Full-Fat Soy Flakes on Trans Fat Content The Scientific World Journal |
| title | Effect of Extruding Full-Fat Soy Flakes on Trans Fat Content |
| title_full | Effect of Extruding Full-Fat Soy Flakes on Trans Fat Content |
| title_fullStr | Effect of Extruding Full-Fat Soy Flakes on Trans Fat Content |
| title_full_unstemmed | Effect of Extruding Full-Fat Soy Flakes on Trans Fat Content |
| title_short | Effect of Extruding Full-Fat Soy Flakes on Trans Fat Content |
| title_sort | effect of extruding full fat soy flakes on trans fat content |
| url | http://dx.doi.org/10.1155/2014/427423 |
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