Skip to main content

Table 1 Chemical composition of extruded full-fat flaxseed meals at different extrusion processing conditions

From: Impact of extrusion processing conditions on lipid peroxidation and storage stability of full-fat flaxseed meal

Extrusion conditions Chemical composition
Cyanogenic compounds (mg/kg) Tannin (mg/100 g) Mucilage (g/100 g) Oil yield (g/100 g) Fatty acids
Oleic (% of TFA) Linoleic (% of TFA) α-Linolenic (% of TFA)
Barrel exit temperature (°C) 100 52.3 ± 0.4e 59.3 ± 0.6e 7.6 ± 0.2c 31.6 ± 0.1b 18.6 ± 0.1a 11.4 ± 0.2a 47.7 ± 0.4a
120 45.1 ± 0.5f 51.4 ± 0.6h 7.1 ± 0.2f 30.2 ± 0.2c 18.8 ± 0.2a 11.3 ± 0.1a 47.1 ± 0.5a
140 31.5 ± 0.6h 39.2 ± 0.5j 6.5 ± 0.2h 29.8 ± 0.2c 19.1 ± 0.1a 11.1 ± 0.2a 46.6 ± 0.6a
Screw speed (rpm) 50 70.5 ± 0.5a 74.8 ± 0.4a 7.3 ± 0.3e 31.3 ± 0.2b 19.0 ± 0.2a 11.4 ± 0.2a 49.0 ± 0.6a
100 52.9 ± 0.4e 53.1 ± 0.6g 7.5 ± 0.3c 29.0 ± 0.1d 18.7 ± 0.2 a 11.5 ± 0.2a 48.3 ± 0.5a
150 61.8 ± 0.5c 64.9 ± 0.7c 7.9 ± 0.2a 31.5 ± 0.1b 18.4 ± 0.1a 11.7 ± 0.1a 49.1 ± 0.5a
Feed rate (kg/h) 30 59.0 ± 0.5d 61.9 ± 0.7d 7.4 ± 0.1d 31.4 ± 0.2b 18.9 ± 0.1a 11.4 ± 0.2a 49.5 ± 0.6a
60 46.3 ± 0.6f 57.1 ± 0.4f 6.9 ± 0.3g 31.3 ± 0.2b 18.7 ± 0.2a 11.5 ± 0.3a 48.4 ± 0.5a
90 66.7 ± 0.3b 72.7 ± 0.8b 7.7 ± 0.2b 29.9 ± 0.1c 18.6 ± 0.2a 11.6 ± 0.2a 49.2 ± 0.6a
Feed moisture (%) 10 26.4 ± 0.3i 35.9 ± 0.4k 7.0 ± 0.2g 31.3 ± 0.2b 18.7 ± 0.2a 11.4 ± 0.1a 48.0 ± 0.6a
20 43.7 ± 0.4g 45.9 ± 0.5i 7.4 ± 0.1d 32.0 ± 0.1a 18.5 ± 0.1a 11.7 ± 0.1a 48.3 ± 0.5a
30 62.4 ± 0.5c 58.1 ± 0.6f 7.9 ± 0.2a 32.1 ± 0.1a 18.5 ± 0.1a 11.8 ± 0.2a 48.6 ± 0.5a
  1. Values represent the mean ± standard deviation; n = 3
  2. a–kMeans in a column with different superscripts were significantly different (p < 0.05)
  3. TFA = Total fatty acids
  4. The effect of single condition of extrusion was determined by setting the all other three conditions at mean values, respectively