Physicochemical Properties of Flaxseed Fortified Extruded Bean Snack
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. S...
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| Format: | Article |
| Language: | English |
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Wiley
2014-01-01
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| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2014/478018 |
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| author | Naveen Vadukapuram Clifford Hall Mehmet Tulbek Mary Niehaus |
| author_facet | Naveen Vadukapuram Clifford Hall Mehmet Tulbek Mary Niehaus |
| author_sort | Naveen Vadukapuram |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-c52050a5e327405b8faae05138dd7d33 |
| institution | Kabale University |
| issn | 2356-7015 2314-5765 |
| language | English |
| publishDate | 2014-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Food Science |
| spelling | doaj-art-c52050a5e327405b8faae05138dd7d332025-02-03T06:07:03ZengWileyInternational Journal of Food Science2356-70152314-57652014-01-01201410.1155/2014/478018478018Physicochemical Properties of Flaxseed Fortified Extruded Bean SnackNaveen Vadukapuram0Clifford Hall1Mehmet Tulbek2Mary Niehaus3Department of Plant Science, North Dakota State University, Dept. 7670, P.O. Box 6050, Fargo, ND 58108-6050, USADepartment of Plant Science, North Dakota State University, Dept. 7670, P.O. Box 6050, Fargo, ND 58108-6050, USAAlliance Grain Traders Inc., P.O. Box 30029, Regina, SK, S4N 7K9, CanadaDepartment of Plant Science, North Dakota State University, Dept. 7670, P.O. Box 6050, Fargo, ND 58108-6050, USAMilled 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.http://dx.doi.org/10.1155/2014/478018 |
| spellingShingle | Naveen Vadukapuram Clifford Hall Mehmet Tulbek Mary Niehaus Physicochemical Properties of Flaxseed Fortified Extruded Bean Snack International Journal of Food Science |
| title | Physicochemical Properties of Flaxseed Fortified Extruded Bean Snack |
| title_full | Physicochemical Properties of Flaxseed Fortified Extruded Bean Snack |
| title_fullStr | Physicochemical Properties of Flaxseed Fortified Extruded Bean Snack |
| title_full_unstemmed | Physicochemical Properties of Flaxseed Fortified Extruded Bean Snack |
| title_short | Physicochemical Properties of Flaxseed Fortified Extruded Bean Snack |
| title_sort | physicochemical properties of flaxseed fortified extruded bean snack |
| url | http://dx.doi.org/10.1155/2014/478018 |
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