| Title |
Avižų cheminės sudėties ir funkcinių savybių pokyčiai ekstruzijos ir laikymo metu / |
| Translation of Title |
Changes in chemical composition and functional properties of oats during extrusion and storage. |
| Authors |
Žilinskaitė, Giedrė |
| Full Text |
|
| Pages |
69 |
| Keywords [eng] |
oats ; oats extrudates ; lipid oxidation ; change in storage |
| Abstract [eng] |
Oats are valued for their high content of protein and fiber, especially β-glucans, but their use in foods is still limited due to their high fat content. Oats contain lipolytic and oxidative enzymes that cause hydrolysis and oxidation reactions when the grain structure is damaged, which has a negative impact on the taste and acceptability of the products to consumers. Extrusion inactivates lipolytic enzymes, but it can initiate non-enzymatic lipid oxidation. The purpose of this work was to assess changes in the chemical composition and functional properties of oats during extrusion and storage. |
| Dissertation Institution |
Kauno technologijos universitetas. |
| Type |
Master thesis |
| Language |
Lithuanian |
| Publication date |
2020 |
