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Physicochemical Properties of Flaxseed Fortified Extruded Bean Snack
Joint Authors
Vadukapuram, Naveen
Hall, Clifford
Tulbek, Mehmet
Niehaus, Mary
Source
International Journal of Food Science
Issue
Vol. 2014, Issue 2014 (31 Dec. 2014), pp.1-8, 8 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2014-09-29
Country of Publication
Egypt
No. of Pages
8
Abstract EN
Milled flaxseed was incorporated (0–20%) into a combination of bean-corn flours and extruded in a twin screw extruder using corn curl method.
Physicochemical parameters such as water activity, color, expansion ratio, bulk density, lipid content, and peroxide values of extruded snack were analyzed.
Scanning electron micrographs were taken.
Peroxide values and propanal contents were measured over four months of storage.
Rancidity scores of extruded snack were measured using a trained panel.
As expected, omega-3 fatty acids and bulk density increased with increasing flaxseed fortification levels.
Extrudates with more flaxseed had decreased lightness values and expansion ratios.
However, only the 15 and 20% flaxseed containing extrudates had expansion ratios that were significantly ( P ≤ 0.05 ) different from the control.
In general, no significant difference ( P > 0.05 ) in water activity values was observed in the flaxseed fortified extrudates, except in the navy-corn based extrudates.
Peroxide values increased with increased flaxseed levels and over a storage period.
However, propanal values did not change significantly in the 5–10% flaxseed fortified extrudates but increased in extrudates with higher levels of flaxseed.
Rancidity scores were correlated with peroxide values and did not increase significantly during storage under nitrogen flushed conditions.
American Psychological Association (APA)
Vadukapuram, Naveen& Hall, Clifford& Tulbek, Mehmet& Niehaus, Mary. 2014. Physicochemical Properties of Flaxseed Fortified Extruded Bean Snack. International Journal of Food Science،Vol. 2014, no. 2014, pp.1-8.
https://search.emarefa.net/detail/BIM-1036672
Modern Language Association (MLA)
Vadukapuram, Naveen…[et al.]. Physicochemical Properties of Flaxseed Fortified Extruded Bean Snack. International Journal of Food Science No. 2014 (2014), pp.1-8.
https://search.emarefa.net/detail/BIM-1036672
American Medical Association (AMA)
Vadukapuram, Naveen& Hall, Clifford& Tulbek, Mehmet& Niehaus, Mary. Physicochemical Properties of Flaxseed Fortified Extruded Bean Snack. International Journal of Food Science. 2014. Vol. 2014, no. 2014, pp.1-8.
https://search.emarefa.net/detail/BIM-1036672
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1036672