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Faqir Muhammad Anjum
Faqir Muhammad Anjum
Pakistan
Publications
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Research Article
Influence of Extrusion Processing on Fatty acids Retention in Full-fat Flaxseed (Linum usitatissimum L.) Meal
Author(s): Muhammad Imran, Faqir Muhammad Anjum and Muhammad Umair ArshadMuhammad Imran, Faqir Muhammad Anjum and Muhammad Umair Arshad
Background: Flaxseed (Linum usitatissimum L.) provides multiple nutritional benefits including high quality protein, dietary fiber and is the most abundant source of α-linolenic acid (C18:3). This study focuses on the effect of extrusion processing on fatty acids retention in full-fat flaxseed meal. The ranges of processing variables selected using central composite design were: barrel exit temperature (BET) of 76.3-143.6°C; screw speed (SS) of 59.6-160.5 rpm and feed rate (FR) of 26.4-93.6 kg/h. Results: The extrusion processing at different barrel temperatures, screw speed and feed rate did not showed gradual decrease or increase in palmitic, stearic, oleic and linoleic acid contents. The amount of α-linolenic acid retention in extruded samples ranged from 92% to 99.2%. Optimal operating conditions were established; BET (138.4.. View More»
DOI: 10.4172/2157-7110.1000268