Abstract
The effects of flaxseed meal (0, 5, 10 and 15%) in flaxseed meal/corn meal blend and processing variables, including moisture content (16, 18 and 20%), and screw speed (200, 300 and 400 rpm), on extrudate chemical property (lignan residue) and physical properties (specific volume, hardness and color) were studied. The lignan compounds in the flaxseed and corn meals were 2.27 and 0 mg/g, respectively, before extrusion. A higher flaxseed meal level and a higher screw speed favored the retention of lignan compounds, but higher feed moisture showed the opposite effect. About 25–52% lignan compounds were lost after extrusion. Increasing flaxseed meal level, increasing feed moisture or decreasing screw speed significantly reduced the expansion and resulted in harder extrudate that was darker, more reddish and less yellow.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
