Abstract
The aim of this research was to investigate the possibilities of incorporating flaxseed flour in extrude maize based snack foods produced through sion processing. In particular, we aimed at studying the physical characteristics of extruded flaxseed-maize snack foods. Single-factor experiment was conducted to study the effects of extrusion temperature (80-160C), screw speed (60-180 rpm), moisture content (11.3-30.2%) and flaxseed content (0-40%) on the product properties. The product responses of the flaxseed-maize snack such as water holding capacity and colour were affected by flaxseed and moisture contents in the mix and the extrusion temperature and screw speed. The microstructure images showed that the extruded samples had a very porous matrix made up of numerous cavities of different sizes and separated by a very thin wall, presumably gelatinized protein and starch. Probably the greater WHC of the extruded samples was due to a primarily physical retention of water by capillary action in the new structure formed by aggregation of protein and starch.
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