Extrusion run

Independent variables

Fatty acids (% of total weight)

BET (°C) SS (rpm) FR (kg/h) Palmitic acid Stearic acid Oleic acid Linoleic acid α-Linolenic acid retention
1 -1.682 0 0 5.2 4.1 15.8 14.6 98.9
2 (C1) 0 0 0 5.0 4.0 16.0 14.5 95.7
3 (C2) 0 0 0 4.9 3.9 16.0 14.5 95.8
4 1.682 0 0 4.7 3.8 16.4 14.2 92.0
5 -1 -1 -1 5.1 4.1 15.9 14.3 98.4
6 0 1.682 0 5.3 4.1 15.9 14.6 98.3
7 (C3) 0 0 0 5.0 4.0 16.0 14.5 95.9
8 -1 1 -1 4.8 4.1 15.8 14.5 99.2
9 (C4) 0 0 0 4.9 4.0 16.0 14.5 95.8
10 1 -1 -1 4.6 3.8 16.2 14.3 94.7
11 0 0 1.682 4.8 3.7 15.9 14.4 96.5
12 1 1 -1 4.7 4.0 16.1 14.5 96.3
13 1 1 1 4.9 3.9 16.1 14.5 95.0
14 -1 -1 1 5.1 3.9 15.8 14.4 97.5
15 0 0 -1.682 4.8 3.8 16.1 14.5 98.2
16 0 -1.682 0 4.7 3.7 16.2 14.3 97.4
17 (C5) 0 0 0 4.9 4.0 16.0 14.5 95.9
18 1 -1 1 4.7 3.8 16.1 14.3 93.6
19 -1 1 1 5.1 4.0 15.8 14.5 98.1
20 (C6) 0 0 0 5.0 4.1 16.0 14.5 95.8
C1, C2, C3, C4, C5, C6 = Center points in central composite design.
Table 2: Percent values of fatty acids content in extruded flaxseed samples as determined by the central composite design (CCD).