Abstract
Flaxseed (Linum usitatissimum L.) provides multiple nutritional benefits including high quality protein, dietary fiber and is
the most abundant source of α-linolenic acid (C18:3). This study focuses on the effect of twin-screw hot extrusion on αlinolenic acid retention in full-fat flaxseed meal. The ranges of processing variables selected using Box-Behnken design
were: barrel exit temperature (BET) of 120-140ºC; screw speed (SS) of 200-400 rpm; feed rate (FR) of 1-2 kg/h and feed
moisture (FM) of 20-30%. The amount of α-linolenic acid retention in extruded samples ranged from 89.2% to 99.3%.
Optimal operating conditions were established; BET (121ºC), SS (388 rpm), FR (1 kg/h) and FM (22.2%) for maximum
(99.9%) retention of α-linolenic acid. This effect was mainly dependent on BET and FM (p≤0.01), whereas SS and FR
imparted a lesser effect (p˃0.05). The results of this study demonstrated that the twin-screw hot extrusion can be successfully
explored to produce fatty meals with significant fatty acids retention for commercially food or feed purposes.
