The influence of selected technological processes on the improvement of rapeseed meal and fluor feed quality. Part 1. The influence of hydrothermal treatment and ethanol extraction on chemical composition of rapeseed products

As the majority of noxious compounds in rapeseed, e. g. glucosinolates, phenolic compounds and other non-investigated ones, are well soluble in alcohol, an attampt was made to establish to which extent it is possible to eliminate these compounds from flour with 80 % alcohol and to which extent hydrothermal treatment increases the extraction efficiency. The results of the chemical composition of the differently treated products from the double-improved Jantar variety show, that hydrothermal treatment of whole seeds results in easier extraction of the major part of the compounds analysed. But under the influence of the applied processes protein denaturation changes may take place.