| Abstract: | The effects of adding 140, 180, 220, 260 and 300 g water to 1 kg grass pea seeds and using three levels of extrusion temperature, 90/100/120/100 °C, 120/140/170/160 °C and 140/180/220/200 °C, on concentrations of total lipids, tocopherols, carotenoids and fatty acids in extruded seeds were determined. Extrusion-cooking and a higher moisture content resulted in a lower content of polyenoic fatty acids. The smallest decrease in the content of polyenoic fatty acids in grass pea seeds was observed during extrusion-cooking at 120/140/170/160 °C. Moisturising as well as extrusion lowered significantly the content of the natural antioxidants: α-tocopherol, γ-tocopherol, β-carotene and lutein. © 1999 Society of Chemical Industry |
