Changes in the fatty acid composition of rapeseed and camelina oil cakes in the extrusion process and their biological effectiveness evaluation

Автор: Smolnikova Y.V., Yanova M.A., Bopp V.L., Kolomeytsev A.V., Khanipova V.A.

Журнал: Вестник Воронежского государственного университета инженерных технологий @vestnik-vsuet

Рубрика: Пищевая биотехнология

Статья в выпуске: 4 (90), 2021 года.

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The problems of extrusion process influence on the fatty acid composition of products obtained from the cake of cruciferous oilseeds (rapeseed, camelina) were considered in the article. Cakes of these crops have a wide range of uses for fodder purposes, which indicates their high biological value. The aim of this study was to evaluate the biological effectiveness of rape and camelina cakes before and after the extrusion process accorfding to the calculation of the rationality coefficient of the fatty acid composition. An increase in the content of saturated fatty acids and a decrease in unsaturated fatty acids were revealed during studies after extrusion processing. A decrease in the amount of linolenic acid was also noted in the work. Its amount decreased by 2.24% in rapeseed cake and by 2.63% in camelina cake after extrusion. It was determined that the coefficient of unsaturation of oils in rapeseed and camelina cakes decreases after extrusion by 4 and 3% for rapeseed and camelina cakes, respectively. The calculation of the rationality coefficients of the fatty acid composition showed an increase in the biological efficiency of oils in rapeseed and camelina cake after extrusion. The balance of the fatty acid composition increased after extrusion by 0.07 fractions of a unit in rapeseed cake and by 0.04 fractions of a unit in camelina. The use of the extrusion method in the processing of cruciferous oilseeds makes it possible to expand the range of raw materials for the feed industry, obtain feed that is safe for feeding animals and poultry, does not reduce its quality during storage and increases the energy value of the diet, and provides opportunities for the development of food products with increased content of essential fatty acids as well.

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Fatty acid composition, extrusion, rapeseed cake, cold pressing, camelina, oilseeds

Короткий адрес: https://readera.org/140290649

IDR: 140290649   |   DOI: 10.20914/2310-1202-2021-4-197-203

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