Changes in oat lipids affected by extrusion

Abstract

Abstract During the extrusion of oat flour and its mixtures with starch, changes in lipids occurred being manifested by an increase in peroxide values, and position isomerism of double bonds in the fatty acids. The extrusion resulted in an increased peroxide value in free fat, and bound lipids. The bound lipids of extrudates had an increased percentage of non‐polar lipids, the peroxide value of which was lower than of free fat.