Effects of extrusion parameters on physicochemical properties of flaxseed snack and process optimization

Wu Min, Liu Yi, Wang Lijun, Li Dong, Mao Zhihuai

Abstract


In order to optimize the extrusion process of flaxseeds snacks, the influence of different extrusion conditions on flaxseed production were studied by using the general four-factor quadratic designs of rotary combination and response surface methodology (RSM). Four extrusion conditions, the extrusion temperature (100-160°C), screw speed (60-180 r/min), feeding speed (18.35-54.95 kg/h) and moisture content (14%-30% w/w) were used as variables to detect the change of in vitro protein digestibility, expansion index, bulk density and texture (hardness and brittleness) of extruded productions. Through superimposed RSM contour map, it was found that the optimum extrusion conditions could be obtained at feed composition with flaxseed content of 20%, moisture content of 17.37%-22.43%, extrusion temperature of 134.3-156.1°C, screw speed of 114-165.7 r/min and feeding speed of 34.38-45.95 kg/h, respectively. Moreover, the composition and content of fatty acid in flaxseed-maize mixture changed rarely after extruded process, which indicated that extrusion had little impact on fatty acid. Under the optimum extrusion conditions, the flaxseed-maize blends can be extruded into acceptable snack foods.
Keywords: flaxseed, extrusion, optimization, physicochemical property, in vitro digestibility
DOI: 10.3965/j.ijabe.20150805.2093

Citation: Wu M, Liu Y, Wang L J, Li D, Mao Z H. Effects of extrusion parameters on physicochemical properties of flaxseed snack and process optimization. Int J Agric & Biol Eng, 2015; 8(5): 121－131.

Keywords


flaxseed, extrusion, optimization, physicochemical property, in vitro digestibility

Full Text:

PDF

References


Samaram S, Mirhosseini H, Tan C P, Ghazali H M, Bordbar S, Serjouie A. Optimaisation of ultrsound-assisted extraction of oil form papaya seed by response surface methodology: Oil recovery, radical scavenging antioxidant activity, and oxidation stability. Food Chemistry, 2015; 172: 7–17.

Marpalle P, Sonawane S K, LeBlanc J G, Arya S S. Nutritional characterization and oxidative stability of a-linolenic acid in bread containing roasted ground flaxseed. LWT-Food Science and Technology, 2015; 61: 510–515.

Choo W S, Birch J, Dufour J P. Physicochemical and quality characteristics of cold-pressed flaxseed oils. Journal of Food Composition and Analysis, 2007; 20(3-4): 202–211.

Alu’datt M H, Rababah T, Alli I. Effect of phenolic compound removal on rheological, thermal and physico-chemical properties of soybean and flaxseed proteins. Food Chemistry, 2014; 146: 608–613.

Cunnane S C, Ganguli S, Menard C, Liede A C, Hamadeh M J, Chen Z Y, et al. High α-linolenic acid flaxseed (linnum usitatissimum): some nutritional properties in humans. British Journal of Nutrition, 1993; 69: 443–453.

Dev D K, Quensel E. Functional and microstructural characteristics of linseed flour and a protein isolate. Lebensmittel-Wissenschaft und-Technologie, 1986; 19(4): 331–337.

Bhathena S J, Ali A A, Haudenschild C, Latham P, Ranich T, Mohamed A I, et al. Dietary flaxseed meal is more protective than soy protein concentrate against hypertriglyceridemia and steatosis of the liver in an animal model of obesity. Journal of the American College of Nutrition, 2003; 22(2): 157–164.

Velasquez M T, Bhathena S J, Ranich T, Schwartz A M, Kardon D E, Ali A A, et al. Dietary flaxseed meal reduces proteinuria and ameliorates nephropathy in an animal model of type II diabetes mellitus. Kidney International, 2003; 64(6): 2100–2107.

Degenhardt A, Habben S, Winterhalter P. Isolation of the lignan secoisolariciresinol diglucoside from flaxseed (Linum usitatissimum L) by high-speed counter-current chromatography. Journal of Chromatography A, 2002; 943(2): 299–302.

Martínez M M, Rosell C M, Gómez M. Modification of wheat flour functionality and digestibility through different extrusion conditions. Journal of Food Engineering, 2014; 143: 74–79.

Zhou Q C, Li L, Shen D C. Optimization of supercritical fluid extraction of daidzein from soybean after extrusion. Int J Agric & Biol Eng, 2009; 2(2): 57–64.

Pitts K F, Favaro J, Austin P, Day L. Co-effect of salt and sugar on extrusion processing, rheology, structure and fracture mechanical properties of wheat–corn blend. Journal of Food Enginesering, 2014; 127: 58–66.

Karunanithy C, Muthukumarappan K. Optimizing extrusion pretreatment and big bluestem parameters for enzymatic hydrolysis to produce biofuel using response surface methodology. Int J Agric & Biol Eng, 2011; 4(1): 61–74.

Osen R, Toelatede S, Wild F, Eisner P, Schweiggert-Weisz U. High moisture extrusion cooking of pea protein isolates: Raw material characteristics, extruder responses, and texture properties. Journal of Food Enginesering, 2014; 127: 67–74

Jongsutjarittam O, Charoenrein S. The effect of moisture content on physicochemical properties ofextruded waxy and non-waxy rice flour. Carbohydrate Polymers, 2014; 114: 133–140.

Kumagai H, Byeong-Heon L, Toshimasa Y. Flour treatment to improve the quality of extrusion-cooked rice flour products. Agricultural Biological Chemistry, 1987; 51(8): 2067–2071.

Alvarez-Martinez L, Kondury K P, Karper J M. A general model for expansion of extruded products. Journal of Food Science, 1988; 515(53): 609–615.

ISO. Animal and vegetable fats and oils-Preparation of methyl esters of fatty acids. 2000; 5509.

Onyango C, Henle T, Ziems A, Hofmanna T, Ble T. Effect of extrusion variables on fermented maize-finger millet blend in the production of uji. LWT-Food Science and Technology, 2004; 37(4): 409–415.

Hagenimana A, Ding X L, Fang T. Evaluation of rice modified by extrudion cooking. Journal of Cereal Science, 2006; 43(1): 38–46.

Altan A, McCarthy K L, Maskan M. Extrusion cooking of barley flour and process parameter optimization by using response surface methodology. Journal of the Science of Food and Agriculture, 2008; 88(9): 1648–1659.

Mercier C, Feillet P. Modification of carbohydrate component by extrusion cooking of cereal product. Cereal Chemistry, 1975; 52: 283–297.

Ryu G H, Walker C E. The effects of extrusion conditions on the physical properties of wheat flour extrudates. Starch/Stärke, 1995; 47(1): 33–36.

Srihara P, Alexander J C. Effect of heat treatment on nutritive quality of plant protein blends. Canadian Institute of Food Science and Technology Journal, 1984; 17: 237–241.

Håkansson B, Jägerstad M, Öste R, Åkesson B, Jonsson L. The effects of various thermal processes on protein quality, vitamins and selenium content in whole-grain wheat and white flour. Journal of Cereal Science, 1987; 6(3): 269–282.

Areas J A G. Extrusion of food proteins. Critical Reviews in Food Science and Nutrition, 1992; 32(4): 365–392.

Fapojuwo O O, Mega J A, Jansen G R. Effect of extrusion

cooking on in vitro protein digestibility of sorghum. Journal of Food Science, 1987; 52(1): 218–219.

Bhattacharya S, Das H, Bose A N. Effect of extrusion process variables on in vitro protein digestibility of fish-wheat flour blends. Food Chemistry, 1988; 28(3): 225–231.

Camire M L. Protein functionality modification by extrusion cooking. Journal of the American Oil Chemists’s Society, 1990; 68(3): 200–204.

Pérez A A, Drago S R, Carrara C R, De Greef D M, Torres R L, González R J. Extrusion cooking of a maize/soybean mixture: Factors affecting expanded product characteristics and flour dispersion viscosity. Journal of Food Engineering, 2008; 87(3): 333–340.

Padmanabhan M, Bhattacharya M. Extrudate expansion

during extrusion cooking of foods. Cereal Food World, 1989; 34(11): 945–949.

Fan J, Mitchell J R, blanshard J M V. The effect of sugars on the extrusion of maize grits: Ι. The role of the glass transition in determining product density and shape. International Journal of Food Science and Technology, 1996; 31(1): 55–65.

Carvalho C W P, Mitchell J R. Effect of sugar on the extrusion of maize grits and wheat flour. International Journal of Food Science and Technology, 2000; 35(6): 569–576.

Bi Y L. Oil chemistry, Chemical industry press, 2005. (in Chinese)

Hahn D E, Hood L F. Factors influencing corn starch-lipid complexion. Cereal Chemistry, 1987; 64(2): 81–85.




Copyright (c)



2023-2026 Copyright IJABE Editing and Publishing Office