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Effect of Extrusion Cooking on Extractable Lipids and Fatty Acid Composition in Sifted Oat Flour

¹Department of Food Science, Agricultural University of Norway, PO Box 5036, N-1432 Ås, Norway. ²Current address: Regal Mølle avd Moss, P. O. Box 261, N-1502 Moss, Norway. Corresponding author. E-mail: trude.wicklund@orklafoods.telemax.no

Sifted oat flour was processed at 25.0, 27.5, and 30.0% moisture content in a twin-screw extruder at screw speed 300 rpm. The preset temperatures of the extruder barrel were 120, 150, or 180°C. Raw material and extrudates were analyzed for the content of diethyl ether-extractable lipids, with and without hydrolysis, and the content of chloroformmethanol-water saturated butanol (C/M/WSB) extractable lipids. The lipid extracts were analyzed for fatty acid (FA) composition. Percentage distribution of palmitic, oleic, and linoleic acids were significantly different in the different lipid extracts. Extrusion processing influenced the amounts of extractable lipids, while FA composition was not affected.