{"id":973,"date":"2021-06-02T12:21:23","date_gmt":"2021-06-02T10:21:23","guid":{"rendered":"http:\/\/relaunch.ilu-ev.de\/?post_type=avada_portfolio&p=973"},"modified":"2021-06-21T17:45:07","modified_gmt":"2021-06-21T15:45:07","slug":"decelerating-detoration-of-fats","status":"publish","type":"avada_portfolio","link":"https:\/\/www.ilu-ev.de\/en\/portfolio-items\/decelerating-detoration-of-fats\/","title":{"rendered":"Decelerating detoration of fats"},"content":{"rendered":"

The\u00a0<\/span>aim<\/span>\u00a0<\/span>of<\/span>\u00a0<\/span>the<\/span>\u00a0<\/span>research<\/span>\u00a0<\/span>project<\/span>\u00a0<\/span>is<\/span>\u00a0<\/span>to<\/span>\u00a0<\/span>investigate<\/span>\u00a0<\/span>which<\/span>\u00a0<\/span>combinations<\/span>\u00a0<\/span>process<\/span>\u00a0<\/span>conditions<\/span>\u00a0<\/span>and<\/span>\u00a0material\u00a0<\/span>characteristics<\/span>\u00a0<\/span>are<\/span>\u00a0<\/span>suitable<\/span><\/span>\u00a0<\/span><\/span>for<\/span>\u00a0<\/span>producing<\/span>\u00a0<\/span>stable<\/span>\u00a0<\/span>extrudates<\/span>\u00a0<\/span>with<\/span>\u00a0<\/span>excellent<\/span>\u00a0<\/span>sensory<\/span>\u00a0<\/span>properties<\/span>. The\u00a0<\/span>investigations<\/span>\u00a0will\u00a0<\/span>focus<\/span>\u00a0on\u00a0<\/span>grain<\/span>\u00a0<\/span>components<\/span>\u00a0(<\/span>wheat<\/span>\u00a0<\/span>and<\/span>\u00a0<\/span>oat<\/span>)\u00a0<\/span>as<\/span>\u00a0<\/span>well<\/span>\u00a0<\/span>as<\/span>\u00a0<\/span>substances<\/span>\u00a0<\/span>forming<\/span>\u00a0<\/span>complexes<\/span>\u00a0<\/span>with<\/span>\u00a0<\/span>fats<\/span><\/span>\u00a0<\/span><\/span>and<\/span>\u00a0<\/span>therefore<\/span>\u00a0<\/span>greatly<\/span>\u00a0<\/span>decelerate<\/span>\u00a0<\/span>fat<\/span>\u00a0<\/span>oxidation<\/span>\u00a0<\/span>physically<\/span>. <\/span><\/span>The\u00a0<\/span>relationship<\/span>\u00a0<\/span>between<\/span>\u00a0<\/span>ingredient<\/span>\u00a0<\/span>content<\/span>,\u00a0<\/span>quality<\/span>\u00a0<\/span>and<\/span>\u00a0<\/span>distribution<\/span>\u00a0in\u00a0<\/span>wheat<\/span>\u00a0<\/span>and<\/span>\u00a0<\/span>oats<\/span>\u00a0<\/span>are<\/span>\u00a0<\/span>to<\/span>\u00a0<\/span>be<\/span>\u00a0<\/span>compared<\/span>. The\u00a0<\/span>properties<\/span>\u00a0<\/span>of<\/span>\u00a0<\/span>directly<\/span>\u00a0<\/span>expanded<\/span>\u00a0<\/span>cereals<\/span>\u00a0<\/span>are<\/span>\u00a0<\/span>investigated<\/span>\u00a0in\u00a0<\/span>terms<\/span>\u00a0<\/span>of<\/span>\u00a0<\/span>quality<\/span>\u00a0<\/span>and<\/span>\u00a0<\/span>quantity<\/span>,\u00a0<\/span>taking<\/span>\u00a0<\/span>into<\/span>\u00a0<\/span>consideration<\/span>\u00a0<\/span>the<\/span>\u00a0<\/span>extrusion<\/span>\u00a0<\/span>conditions<\/span>,\u00a0<\/span>paying<\/span>\u00a0<\/span>particular<\/span>\u00a0<\/span>attention<\/span>\u00a0<\/span>to<\/span>\u00a0<\/span>the<\/span>\u00a0<\/span>water<\/span>\u00a0<\/span>content<\/span>\u00a0<\/span>during<\/span>\u00a0<\/span>extrusion<\/span>\u00a0<\/span>and<\/span>\u00a0<\/span>the<\/span>\u00a0<\/span>changes<\/span>\u00a0<\/span>of<\/span>\u00a0<\/span>quality<\/span>\u00a0<\/span>during<\/span>\u00a0<\/span>storage<\/span>. Critical\u00a0<\/span>process<\/span>\u00a0<\/span>conditions<\/span>\u00a0<\/span>are<\/span>\u00a0<\/span>to<\/span>\u00a0<\/span>be<\/span>\u00a0<\/span>identified<\/span>\u00a0<\/span>and<\/span>\u00a0<\/span>avoided<\/span>\u00a0in\u00a0<\/span>order<\/span>\u00a0<\/span>to<\/span>\u00a0<\/span>decelerate<\/span>\u00a0<\/span>the<\/span>\u00a0<\/span>rancidity<\/span>\u00a0<\/span>caused<\/span>\u00a0<\/span>by<\/span>\u00a0<\/span>autoxidation<\/span>\u00a0in\u00a0<\/span>directly<\/span>\u00a0<\/span>expanded<\/span>\u00a0<\/span>whole<\/span>\u00a0<\/span>grain<\/span>\u00a0<\/span>products<\/span>.<\/span><\/span>\u00a0<\/span>
<\/span>Wheat<\/span>\u00a0<\/span>stored<\/span>\u00a0in a dry\u00a0<\/span>and<\/span>\u00a0cool\u00a0<\/span>place<\/span>\u00a0was\u00a0<\/span>storage-stable<\/span>\u00a0in\u00a0<\/span>the<\/span>\u00a0<\/span>trial<\/span>\u00a0<\/span>period<\/span>. The\u00a0<\/span>freshly<\/span>\u00a0<\/span>ground<\/span>\u00a0<\/span>whole<\/span>\u00a0<\/span>meal<\/span>\u00a0<\/span>flour<\/span>\u00a0was\u00a0<\/span>extruded<\/span>. The\u00a0<\/span>extrudates<\/span>\u00a0<\/span>were<\/span>\u00a0<\/span>stored<\/span>\u00a0in PE film\u00a0<\/span>bags<\/span>\u00a0<\/span>with<\/span>\u00a0<\/span>pressure<\/span>\u00a0<\/span>cap<\/span><\/span>\u00a0<\/span><\/span>at 40\u00b0C. The\u00a0<\/span>samples<\/span>\u00a0<\/span>stored<\/span>\u00a0in\u00a0<\/span>this<\/span>\u00a0<\/span>way<\/span>\u00a0<\/span>were<\/span>\u00a0<\/span>storage-stable<\/span>\u00a0<\/span>for<\/span>\u00a0<\/span>up<\/span>\u00a0<\/span>to<\/span>\u00a010\u00a0<\/span>months<\/span>,\u00a0<\/span>this<\/span>\u00a0<\/span>corresponds<\/span>\u00a0<\/span>to<\/span>\u00a0a\u00a0<\/span>storage<\/span>\u00a0<\/span>period<\/span>\u00a0<\/span>of<\/span>\u00a030\u00a0<\/span>months<\/span>\u00a0at 25 \u00b0C\u00a0<\/span>and<\/span>\u00a0<\/span>is<\/span>\u00a0<\/span>therefore<\/span>\u00a0<\/span>above<\/span><\/span>\u00a0<\/span><\/span>the<\/span>\u00a0<\/span>usual<\/span>\u00a0<\/span>shelf-life<\/span>\u00a0<\/span>requirements<\/span>\u00a0<\/span>for<\/span>\u00a0<\/span>cereals<\/span>. The potential\u00a0<\/span>for<\/span>\u00a0<\/span>the<\/span>\u00a0<\/span>deterioration<\/span>\u00a0<\/span>of<\/span>\u00a0<\/span>fats<\/span>\u00a0due\u00a0<\/span>to<\/span><\/span>\u00a0<\/span><\/span>autoxidation<\/span>\u00a0<\/span>is<\/span>\u00a0<\/span>low<\/span>\u00a0due\u00a0<\/span>to<\/span>\u00a0<\/span>the<\/span>\u00a0<\/span>extrusion<\/span>.<\/span><\/span>\u00a0<\/span><\/span>Oats<\/span>\u00a0<\/span>possess<\/span>\u00a0a\u00a0<\/span>higher<\/span>\u00a0<\/span>fat<\/span>\u00a0<\/span>content<\/span>\u00a0<\/span>than<\/span>\u00a0<\/span>wheat<\/span>.\u00a0<\/span>Oats<\/span>\u00a0<\/span>are<\/span>\u00a0a\u00a0<\/span>husked<\/span>\u00a0<\/span>cereal<\/span>.\u00a0<\/span>Following<\/span>\u00a0<\/span>the<\/span>\u00a0<\/span>husking<\/span>,\u00a0<\/span>the<\/span>\u00a0<\/span>oats<\/span>\u00a0<\/span>are<\/span>\u00a0<\/span>exposed<\/span>\u00a0<\/span>to<\/span>\u00a0<\/span>enzymatic<\/span>\u00a0<\/span>and<\/span>\u00a0oxidative\u00a0<\/span>fat<\/span>\u00a0<\/span>deterioration<\/span>\u00a0<\/span>reactions<\/span>,\u00a0<\/span>which<\/span>\u00a0<\/span>is<\/span>\u00a0<\/span>why<\/span>\u00a0<\/span>it<\/span>\u00a0<\/span>has<\/span>\u00a0<\/span>to<\/span>\u00a0<\/span>be<\/span>\u00a0<\/span>stabilised<\/span>\u00a0<\/span>through<\/span>\u00a0<\/span>kiln<\/span>\u00a0<\/span>drying<\/span>\u00a0<\/span>and<\/span>\u00a0<\/span>steaming<\/span>.\u00a0<\/span>Oats<\/span>\u00a0<\/span>can<\/span>\u00a0<\/span>only<\/span>\u00a0<\/span>be<\/span>\u00a0<\/span>processed<\/span><\/span>\u00a0<\/span><\/span>with<\/span>\u00a0high\u00a0<\/span>extrusion<\/span>\u00a0<\/span>moisture<\/span>\u00a0<\/span>between<\/span>\u00a022-27%,\u00a0<\/span>which<\/span>\u00a0<\/span>means<\/span>\u00a0<\/span>that<\/span>\u00a0<\/span>during<\/span>\u00a0<\/span>extrusion<\/span>\u00a0<\/span>reactions<\/span>\u00a0<\/span>of<\/span>\u00a0<\/span>the<\/span>\u00a0<\/span>autoxidative<\/span>\u00a0<\/span>deterioration<\/span>\u00a0<\/span>of<\/span>\u00a0<\/span>fats<\/span>\u00a0<\/span>are<\/span>\u00a0not\u00a0<\/span>established<\/span>\u00a0<\/span>to<\/span>\u00a0<\/span>the<\/span>\u00a0<\/span>expected<\/span>\u00a0<\/span>extent<\/span>. Due\u00a0<\/span>to<\/span>\u00a0<\/span>the<\/span>\u00a0<\/span>insufficient<\/span><\/span>\u00a0<\/span><\/span>water<\/span>\u00a0<\/span>evaporation<\/span>\u00a0<\/span>when<\/span>\u00a0<\/span>the<\/span>\u00a0mix\u00a0<\/span>leaves<\/span>\u00a0<\/span>the<\/span>\u00a0<\/span>extruder<\/span>\u00a0<\/span>stencil<\/span>\u00a0<\/span>during<\/span>\u00a0<\/span>extrusion<\/span>,\u00a0<\/span>the<\/span>\u00a0<\/span>oat<\/span>\u00a0<\/span>extrudates<\/span>\u00a0<\/span>were<\/span>\u00a0<\/span>dried<\/span>.\u00a0<\/span>Types<\/span>\u00a0<\/span>of<\/span>\u00a0<\/span>the<\/span>\u00a0<\/span>drying<\/span>\u00a0<\/span>process<\/span>\u00a0<\/span>as<\/span>\u00a0<\/span>well<\/span>\u00a0<\/span>as<\/span>\u00a0<\/span>drying<\/span>\u00a0<\/span>conditions<\/span>\u00a0<\/span>are<\/span>\u00a0<\/span>crucial<\/span>\u00a0<\/span>for<\/span>\u00a0<\/span>the<\/span>\u00a0<\/span>sensory<\/span>\u00a0<\/span>quality<\/span>. The\u00a0<\/span>sensory<\/span>\u00a0<\/span>and<\/span>\u00a0<\/span>metrological<\/span>\u00a0<\/span>evaluation<\/span>\u00a0<\/span>showed<\/span><\/span>\u00a0<\/span><\/span>that<\/span>\u00a0<\/span>depending<\/span>\u00a0on<\/span><\/span>\u00a0<\/span><\/span>the<\/span>\u00a0<\/span>drying<\/span>\u00a0<\/span>conditions<\/span>\u00a0<\/span>considerable<\/span>\u00a0<\/span>differences<\/span>\u00a0in\u00a0<\/span>the<\/span>\u00a0<\/span>sensory<\/span>\u00a0<\/span>quality<\/span>\u00a0<\/span>during<\/span>\u00a0<\/span>storage<\/span>\u00a0<\/span>were<\/span>\u00a0<\/span>determined<\/span>. The\u00a0<\/span>oat<\/span>\u00a0<\/span>extrudates<\/span>\u00a0<\/span>became<\/span>\u00a0<\/span>rancid<\/span>, but\u00a0<\/span>to<\/span>\u00a0<\/span>varying<\/span>\u00a0<\/span>extents<\/span>.<\/span><\/span>\u00a0<\/span><\/p>\n<\/div>

<\/span><\/div><\/div><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

The research goal of the project is to determine process conditions and material properties that are suitable for producing extrudates with good sensory properties and storage stability. The relationships between ingredient content, quality and distribution of wheat and oats are to be compared.<\/p>\n","protected":false},"author":6,"featured_media":0,"menu_order":0,"comment_status":"open","ping_status":"closed","template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"portfolio_category":[23],"portfolio_skills":[],"portfolio_tags":[],"class_list":["post-973","avada_portfolio","type-avada_portfolio","status-publish","format-standard","hentry","portfolio_category-projects-completed"],"acf":[],"yoast_head":"\nDecelerating detoration of fats - Institut f\u00fcr Lebensmittel- und Umweltforschung e.V. 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