OPTIMIZATION OF EXTRUSION PROCESS FOR PRODUCTION OF TEXTURIZED FLAXSEED DEFATTED MEAL BY RESPONSE SURFACE METHODOLOGY

Suresh Bhise, Kaur A, Manikantan M R, Baljit Singh

Abstract: The objective of this work was to obtain and evaluate the nutritional and functional properties of texturized defatted flaxseed meal rich in protein. The flaxseed was defatted, grinded, and sieved to eliminate hull fiber. The independent variables used were 14 to 20 per cent feed moisture; 300 to 500 rpm screw speed and 120 to 1800C barrel temperature. The texturized flaxseed defatted meal contained 2.61per cent moisture, 2.707 per cent fat, 38.24 per cent protein and 12.24 per cent fiber. During texturization two important reactions (protein denaturation and starch gelatinization) in dough can affect viscosity. Functional properties as indicated by this study, texturized defatted flaxseed meal may be recommended for use as an ingredient in products such as noodles, cookies, extruded snacks, meat batters, hamburgers, and ice cream.

Keywords: Extrusion, Flaxseed meal, Texturization, Response surface methodology etc.

DOI: https://doi.org/10.15623/ijret.2013.0210045