|
KMID : 0380619880200050691
|
|
Korean Journal of Food Science and Technology
1988 Volume.20 No. 5 p.691 ~ p.698
|
|
|
Changes of Lipids in Raw and Processed Adlay Powder during Storage
|
|
|
|
|
Abstract
|
|
|
|
Raw adlay powder(RAP) and processed adlay powder(PAP) were prepared and the changes of lipids in RAP and PAP during storage at 5℃ and 35℃ for six months were studied. The typical patterns of lipid oxidation were observed during the storage; the values of acid, peroxide and carbonyl in the lipids were increased and the iodine value was decreased. These changes were especially significant(P$lt;0.05) at higher temperature(35℃) and were more notable in the lipids from RAP than those from PAP during storage. The contents of neutral lipid, glycolipid and phospholipid were changed appreciably at 35℃, however, the changes were not significant(P$lt;0.05) at 5℃. Further more, triglyceride in neutral lipid, digalactosyl diglyceride in glycolipid and phosphatidyl choline in phospholipid showed respectively a tendency of decrease during storage as compared with the other contents of lipid class.
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|