Processing and properties of extruded flaxseed-corn puff.

摘要

This study was conducted to determine the changes in the quantities of lignan compounds and the physical properties of flaxseed-corn puff products during extrusion processing. Mixtures of flaxseed meal and corn meal were processed in an APV Baker MPF 50/25 twin-screw extruder. A factorial experiment was applied with various combinations of flaxseed meal (0, 5, 10 and 15%), feed moisture (16, 18 and 20% w.b.), and screw speed (200, 300 and 400 rpm). Two replications were used in this study.; More than 48% initial lignan compounds remained in the extrudates after extrusion processing. In general, a higher flaxseed meal level and a higher screw speed favored the retention of lignan compounds. Higher feed moisture showed the opposite effect. Less expanded, browner, and harder flaxseed-corn puff extrudates were formed under a higher flaxseed meal level, higher moisture content and a lower screw speed. Because the dark brown flaxseed meal used in this study was high in fat, the expansion and lightness of flaxseed-corn puff products decreased with increasing flaxseed meal level. As the expansion decreased, the hardness level was increased.