This study aimed to evaluate changes in the fatty acid composition, oxidative stability and contents of some functional groups of palm oil (PO) during extrusion with corn starch or potato starch under two different extrusion conditions. The contents of saturated fatty acids in extracted PO ranged from 48.5 to 53.06 g/100 g of total fatty acids and were higher than that in unprocessed PO, while the proportions of unsaturated fatty acids were reduced after extrusion. Compared with extrusion at 100 °C with 22 g/100 g moisture content, extrusion at 160 °C with 16 g/100 g moisture content yielded peroxide values, conjugated diene values and p-anisidine values that were greater for extruded PO by ∼1-fold, ∼1-fold and ∼5-fold, respectively, regardless of the type of starch. Moreover, PO extruded with potato starch showed a better oxidative stability than PO extruded with corn starch. Alterations in the O-H, cis C=C, trans C=C and C=O contents in extruded PO were measured by the FTIR-based method. These results showed that extrusion conditions and the type of starch affect the quality of extruded lipids and can be used to choose a formula, determine the extrusion processing parameters and devise the package of oil-containing extruded food products.

本研究旨在评估玉米淀粉或马铃薯淀粉在两种不同挤出条件下挤出过程中棕榈油（PO）的脂肪酸组成，氧化稳定性和某些官能团含量的变化。提取的PO中饱和脂肪酸的含量范围为48.5至53.06 g / 100 g总脂肪酸，高于未加工的PO，而挤出后不饱和脂肪酸的比例降低。与在100°C和22 g / 100 g水分含量下挤出相比，在160°C和16 g / 100 g水分含量下挤出产生过氧化物值，共轭二烯值和p不论淀粉的类型如何，α-茴香胺值对于挤出的PO分别大于约1倍，约1倍和约5倍。此外，马铃薯淀粉挤出的PO比玉米淀粉挤出的PO具有更好的氧化稳定性。通过基于FTIR的方法测量挤出的PO中的OH，顺式C = C，反式C = C和C = O含量的变化。这些结果表明，挤出条件和淀粉类型会影响挤出脂质的质量，可用于选择配方，确定挤出加工参数以及设计含油挤出食品的包装。