Removal of flaxseed mucilage by extrusion and enzyme treatments

American Society of Agricultural and Biological Engineers Annual International Meeting 2009, ASABE 2009

Volumn 6, Issue , 2009, Pages 3787-3795

  Wu, Min ^a   Li, Dong ^a   Zhou, Yuguang ^a   Bai, Mengliang ^a   Mao, Zhihuai ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Enzyme treatment; Flaxseed mucilage; SEM; Twin screw extrusion

Indexed keywords

AFTER-TREATMENT; BULK DENSITY; CORN FLOUR; DIE TEMPERATURES; ENZYME TREATMENT; EXTRUDATES; FEEDING RATE; HIGHER TEMPERATURES; INITIAL MOISTURE CONTENT; REMOVAL RATE; SCREW SPEED; SEM; SOAKING TIME; TWIN SCREW EXTRUDERS; TWIN SCREW EXTRUSION;

ENZYMES; EXTRUSION; FLAX; MOISTURE; MOISTURE DETERMINATION;

ADHESIVES;

EID: 76449118120     PISSN: None     EISSN: None     Source Type: Conference Proceeding    
DOI: None     Document Type: Conference Paper

References (20)

1. Agriculture and Agri-Food Canada. 2007. Flaxseed: situation and outlook. Market Analysis Division Publications. Bi-weekly Bulletin 20(3).
2. Altan, A., McCarthy, K. L., Maskan, M. 2008. Extrusion cooking of barley flour and process parameter optimization by using response surface methodology. Journal of the Science of Food and Agriculture, 88(9): 1648-1659. (Pubitemid 351897941)
3. Caragay, A.B. 1992. Cancer preventive foods and ingredients. Food Technology, 46(4): 65-68.
4. Case, S. E., Hamann, D. D., Schwartz, S. J. 1992. Effect of starch gelatinization on physical properties of extruded wheat-and corn-based products. Cereal Chemistry, 69(4): 401-404.
5. Castells, M., Marin, S., Sanchis, V., Ramos, A. J. 2006. Reduction of aflatoxins by extrusioncooking of rice meal, Food Chemistry and Toxicology, 71(7): 369-377.
6. Ding, Q. B., Ainsworth, P., Tucker, G., Marson, H. 2005. The effect of extrusion conditions on the physicochemical properties and sensory characteristics of rice-based expanded snacks. Journal of Food Engineering, 66: 283-289.
7. Erskine, A.J. and Jones, J.K.N. 1957. The structure of linseed mucilage: Part I. Canadian Journal of Chemistry, 35: 1174-1182.
8. Fedeniuk, R. W., Biliaderis, C. G. 1994. Composition and physicochemical properties of linseed (linum usitatissimum L.) mucilage. Journal of Agricultural and Food Chemistry, 42: 240-247.
9. Foulk, J. A., Akin, D. E., Dodd, R. B. 2001. Processing techniques for improving enzyme-retting of flax. Industrial Crops and Product, 13(3): 239-248.+
10. Gouveia, I. C., Fiadeiro, J. M., Queiroz, J. A. 2008. Enzymatic removal of plant residues from wool: Application of experimental design techniques for optimization parameters. Biochemical Engineering Journal, 41 (2): 157-165.
11. Hagenimana, A., Ding, X., Fang, T. 2006. Evaluation of rice flour modified by extrusion cooking. Journal of Cereal Science, 43(1 ): 38-46. (Pubitemid 41728286)
12. Hunt, K. and Jones, J.K.N. 1962. The structure of linseed mucilage: Part II. Canadian Journal of Chemistry, 40: 1266-1279.
13. Obatolu, V. A., Cole, A. H., Maziya-Dixon, B. B. 2000. Nutritional quality of complementary food prepared from unmalted and malted maize fortified with cowpea using extrusion cooking. Journal of the Science of Food and Agriculture, 80(6): 646-650.
14. Oomah, B. D., Mazza, G. 1993. Flaxseed proteins-A review. Food Chemistry, 48: 109-114.
15. Oomah, B. D., Kenaschuk, E. O., Cui, W., Mazza, G. 1995. Variation in the composition of water-soluble polysaccharides in flaxseed. Journal of Agricultural and Food Chemistry, 43(6): 1484-1488.
16. Pan, Z., Zhang, S., Jane, J. 1998. Effects of extrusion variables and chemicals on the properties of starch-based binders and processing conditions. Cereal Chemistry, 75(4): 541-546. (Pubitemid 28348751)
17. Pérez, A. A., Drago, S. R., Carrara, C. R., De Greef, D. M., Torres, R. L., González, R. J. 2008. Extrusion cooking of a maize/soybean mixture: Factors affecting expanded product characteristics and flour dispersion viscosity. Journal of Food Engineering, 87(3): 333-340.
18. Robutti, J. L., Borras, F., González, R., Torres, R., De Greef, D. 2002. Endosperm properties and extrusion cooking behavior of maize cultivars. Food Science and Technology, 35(8): 663-669. (Pubitemid 35442271)
19. Singh, S., Gamlath, S., Wakeling, L. 2007. Nutritional aspects of food extrusion: a review. International Journal of Food Science and Technology, 42: 916-929.
20. Wanasundara, P. K. J. P. D., Shahidi, F. 1997. Removal of flaxseed mucilage by chemical and enzymatic treatments. Food Chemistry, 59(1): 47-55. (Pubitemid 27135675)