alexa Influence of Extrusion Processing on Fatty acids Retent
ISSN: 2157-7110

Journal of Food Processing & Technology
Open Access

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Research Article

Influence of Extrusion Processing on Fatty acids Retention in Full-fat Flaxseed (Linum usitatissimum L.) Meal

Muhammad Imran1*, Faqir Muhammad Anjum2 and Muhammad Umair Arshad1

1Department of Food Science, Government College University, Faisalabad-38040, Pakistan

2National Institute of Food Science and Technology, University of Agriculture, Faisalabad-38040, Pakistan

*Corresponding Author:
Muhammad Imran
Department of Food Science
Government College University
Faisalabad-38040, Pakistan
Tel: +92-315-7054723
E-mail: [email protected]

Received date: July 22, 2013; Accepted date: September 25, 2013; Published date: October 05, 2013

Citation: Imran M, Anjum FM, Arshad MU (2013) Influence of Extrusion Processing on Fatty acids Retention in Full-fat Flaxseed (Linum usitatissimum L.) Meal. J Food Process Technol 4:268. doi:10.4172/2157-7110.1000268

Copyright: © 2013 Imran M, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

 

Abstract

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 (138.4-138.8°C), SS (160-160.5 rpm) and FR (26.4-34.1 kg/h) for maximum (98.3-98.8%) retention of α-linolenic acid. This effect was mainly dependent on BET (p≤0.01), whereas mutual interaction effect of BET, SS and FR was found to be non-significant (p˃0.05).
Conclusions: The results of this study demonstrated that the extrusion processing can be successfully explored to produce fatty meals with significant fatty acids retention for commercially food or feed purposes.

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