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International Journal of Food Science
Volume 2014, Article ID 478018, 8 pages
http://dx.doi.org/10.1155/2014/478018
Research Article

Physicochemical Properties of Flaxseed Fortified Extruded Bean Snack

1Department of Plant Science, North Dakota State University, Dept. 7670, P.O. Box 6050, Fargo, ND 58108-6050, USA
2Alliance Grain Traders Inc., P.O. Box 30029, Regina, SK, Canada S4N 7K9

Received 19 June 2014; Accepted 12 September 2014; Published 30 September 2014

Academic Editor: Elad Tako

Copyright © 2014 Naveen Vadukapuram et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

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 different from the control. In general, no significant difference 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.