%0 Journal Article
%T Physicochemical Properties of Flaxseed Fortified Extruded Bean Snack
%A Naveen Vadukapuram
%A Clifford Hall III
%A Mehmet Tulbek
%A Mary Niehaus
%J International Journal of Food Science
%D 2014
%I Hindawi Publishing Corporation
%R 10.1155/2014/478018
%X Milled flaxseed was incorporated (0¨C20%) 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¨C10% 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. 1. Introduction The three most physiologically important omega-3 fatty acids are alpha-linolenic acid (ALA, 18:3), eicosapentaenoic acid (EPA, 22:5), and docosahexaenoic acid (DHA, 24:6). ALA is the precursor fatty acid of EPA and DHA. ALA is an essential fatty acid that cannot be synthesized by the body [1¨C4]. Recently the number of foods containing omega-3 fatty acids has increased. Omega-3 fortified foods such as bread, biscuits, cakes, pasta, fruit drinks, ice cream, milk shakes, and low fat spreads have already occupied market shelves [5]. Flaxseed fortified omega-3 foods are gradually gaining importance [6]. The other reason for the rapid increase in the number of omega-3 enhanced foods is the FDA approval of a qualified health claim on conventional foods containing DHA and EPA. Furthermore, whole and milled flax were given GRAS (generally regarded as safe) status by FDA in January of 2009 [6]. The introduction of healthful ingredients into snack foods would be one way to increase the omega-3 intake by people due to the large volume of snacks consumed annually. Plant sources for omega-3 fatty acids are flaxseed, walnut, hempseed, soybeans, canola, and rapeseed. Flaxseed (Linum usitatissimum L.) is a rich source of
%U http://www.hindawi.com/journals/ijfs/2014/478018/