|Kenar, James - Jim|
Submitted to: American Association of Cereal Chemists Meetings
Publication Type: Abstract only
Publication Acceptance Date: 9/14/2005
Publication Date: 9/14/2005
Citation: Kenar, J.A., Tevis, I.D. 2005. Characterization of jet-cooked vegetable oils and fatty acid esters used to prepare starch oil composites [abstract]. American Association of Cereal Chemists Meetings. Paper No. P-281. Interpretive Summary:
Technical Abstract: Recently, highly stable starch-oil composite technology was developed at the National Center for Agricultural Utilization Research based on excess steam jet cooking mixtures of starches and lipids. In this process, the combination of high temperature and pressure, in addition to the high-shear mixing action that occurs during passage of the sample through a small orifice, causes complete gelatinization and solubilization of the starch and intimate mixing of the starch with lipid. These starch oil composites are easily prepared, contain starch-coated oil droplets (1-10 µm in diameter) uniformly suspended in cooked starch, and allows the production of a wide variety of products for food, industrial, or agricultural applications. Because for many applications, hydrolysis and oxidative degradation of oils and lipids is undesirable, the aim of this study was to determine and characterize oxidative changes that occur to lipids and oils that undergo excess steam jet cooking during starch oil composite formation. Physiochemical properties such as peroxide value, p-anisidine value, free fatty acids, and compositional lipid changes to the oils were examined. Oils passed through the excess steam jet cooker, under conditions similar to those utilized to make starch oil composites, had elevated peroxide, p-anisidine, free fatty acid, and TOTOX values relative to control oils. This presentation will discuss, starch oil composites, analytical methods used to examine the extent of oxidation in the oils, and the findings of our research.