IJRET: Interntionl Journl of Reserh in Engineering nd Tehnology eissn: 9-6 pissn: -708 OPTIMIZATION OF EXTRUSION PROCESS FOR PRODUCTION OF TEXTURIZED FLAXSEED DEFATTED MEAL BY RESPONSE SURFACE METHODOLOGY Suresh Bhise, Kur A, Mnikntn M R, Bljit Singh,, Deprtment of Food Siene nd Tehnology, Punj Agriulturl University, Ludhin, Punj, Indi Food Grin nd Oilseeds Division, CIPHET, Ludhin, Indi, sureshhise_ft@yhoo.o.in Astrt The ojetive of this work ws to otin nd evlute the nutritionl nd funtionl properties of texturized deftted flxseed mel rih in protein. The flxseed ws deftted, grinded, nd sieved to eliminte hull fier. The independent vriles used were to 0 per ent feed moisture; 00 to 500 rpm srew speed nd 0 to 80 0 C rrel temperture. The texturized flxseed deftted mel ontined.6per ent moisture,.707 per ent ft, 8. per ent protein nd. per ent fier. During texturiztion two importnt retions (protein denturtion nd strh geltiniztion) in dough n ffet visosity. Funtionl properties s indited y this study, texturized deftted flxseed mel my e reommended for use s n ingredient in produts suh s noodles, ookies, extruded snks, met tters, hmurgers, nd ie rem. Keywords: Extrusion, Flxseed mel, Texturiztion, Response surfe methodology et. -------------------------------------------------------------------***----------------------------------------------------------------------. INTRODUCTION Extrusion tehnology is extensively used for preprtion of new protein soures, suh s oilseeds, leguminous seeds, lef nd single ell proteins []. Providing sfe, nutritious, nd wholesome food for poor nd undernourished popultions hd een mjor hllenge for the developing world [, ]. It hd een estimted tht 800 million mlnourished people exist in lest developed ountries. Development of nutritious foods hs een suggested y FAO to omt mlnutrition mong hildren for mintining good helth. Animl proteins re etter soure of high qulity proteins thn vegetle proteins []. However, niml protein foods re more expensive thn vegetle protein [5]. Due to the prie nd reltive srity of food otined from nimls, it is neessry to find or develop new lterntive produts tht offer oth etter qulity nd greter quntity of proteins. renders it digestile nd destroys the iologil tivity of enzymes nd toxi proteins [8]. Trditionlly used oil extrtion mhinery in Indi results into poor oil extrtion nd oilseed ke ontins sustntil mount of residul oil. This oilseed ke whih is generlly used in niml feeds ould e exploited for use in food produts of the proper proessing. Extrusion tehnology hd potentil to proess this lrge of yproduts. It my improve the property of oil, protein denturtion nd texturiztion of long with strh geltiniztion. Extrusion of flxseed modifies texture nd uses omplex physiohemil hnges. Under onditions of high temperture, high pressure nd high sher fore proteins were dentured, dietry fire ws roken down nd ynogeni gluoside ws removed. Amino id nd solule dietry fire inresed, ft nd wter ontent deresed, strh is geltinized nd degrded nd the texture eme loose nd uniform [9]. Flxseed hs een onsumed throughout the world for enturies. Tody, flxseed is used s good soure of solule The potentil usefulness of plnt protein onentrtes depends nd insolule fier to redue lood holesterol nd promote on the verstility of their funtionl properties, whih re lxtion [6]. However, flxseed is one of the oilseeds tht influened y severl intrinsi ftors, suh s protein hve not yet een widely exploited s soure of omposition nd onformtion, s well s y environmentl protein for humn onsumption. High met pries hve ftors, suh s the omposition of the model system of food prompted the food industry to produe nonmet proteins. An [0]. Funtionl properties ffet proessing pplitions, food importnt reson for the inresed eptne of vegetle qulity, eptne, nd use in formulting food produts []. proteins, suh s texturized soy protein (TSP), is their low ost The ojetive of the present study ws to otin texturized [7]. In ddition to retexturing nd restruturing vegetle food protein from deftted flxseed mel y extrusion, optimize the proteins, the extrusion ooking system performs severl other proess using response surfe methodology nd evlute the importnt funtions. Denturtion of protein lowers soluility, Volume: 0 Issue: 0 Ot-0, Aville @ http://www.ijret.org 0
IJRET: Interntionl Journl of Reserh in Engineering nd Tehnology eissn: 9-6 pissn: -708 funtionl properties of the produt produed.. MATERIALS AND METHODS.. Rw Mteril The flxseed (LC 06) used in this study ws proured from Diretorte of Seeds, Punj Agriulturl University, Ludhin, Indi... Chemil Composition The moisture, ft, fier, rohydrtes nd protein ontent were determined []... Oil Extrtion The flxseed ws lened nd deftted using lortory oil expeller. The mel ws dried nd milled into grits using Super Mill (Perten Instruments, Sweeden). After tht, the smple ws sieved using 00 mesh sreen to seprte out the lrge prtiles of the seed ot... Extrusion Proess for Flxseed Texturiztion of flxseed ws rried out y using Clextrl BC twin srew extruder (Clextrl, Firminy, Frne). RSM ws used to optimize the texturiztion onditions. Operting ondition of extruder were -7 per ent feed moisture, 00-500 rpm srew speed nd 0-80oC rrel temperture. Texturized smples were ws milled into flour using ylote mill ( Newport Sientifi, Austrli) nd pked in suitle pkging mteril for further study..5. Experimentl Design Centrl omposite design is generlly used for experiments where zone of experimenttion n e well defined through initil test runs. Extrusion proess vriles (feed moisture ontent, srew speed nd temperture) were oded to the level of -, 0, + suh tht one ftor t time of experimentl design ws s follow []. Extrusion prmeters Moisture ontent (%) Srew speed (rpm) Brrel temperture ( o C).6. Funtionl Properties -.68-0 + +.68.95 7 0.06.800 00 00 500 568.00 99.5 0 50 80 00.60.6.. Wter Asorption Index (WAI), Wter Soluility Index (WSI) nd Ft Asorption Cpity (FAC) Wter sorption index (WAI) ws mesured []. First, g of protein flour ws pled in previously weighed 50 ml entrifuge tue. Then, 0 ml of distilled wter ws dded nd stirred homogeneously with glss rod nd entrifuged t 000 rpm for 0 min t room temperture ( C) using Model T-8BL Ly TM entrifuge (Ly Lortory Instruments, Aml Cntt, Indi). The residue ws weighed together with the entrifuge tue. The WAI vlues were expressed s grm of wter sored/g of protein. The superntnt ws trnsferred to previously weighed dish nd put in hot ir oven for evportion of wter. The residue ws weighed. A similr method ws used to mesure ft sorption pity (FAC), lthough 0.5 g smple ws used [5]. WAI (g/g) = Weight of residue/ smple tken () WSI (per ent) = Weight of dry mtter in superntnt x00 () Dry weight of smple FAC (per ent) = Weight of ft sored y smple x00 () Weight of smple.6.. Foming Cpity One grm of protein flour ws dissolved in 00 ml of distilled wter. Then the suspensions were whipped t low speed in lender for min t room temperture ( C) nd poured into 00 ml ylinder. To determine fom stility (FS), fom volume ws reorded 0 min fter whipping nd lulted [6]. FS = Fom volume fter 0 min/initil fom volume x 00.6.. Wter Holding Cpity (WHC) Five grm of protein flour ws pled in previously weighed 50 ml entrifuge tue. Then, 0 ml of distilled wter ws dded nd stirred homogeneously with glss rod nd entrifuged t 000 rpm for 0 min t room temperture ( C). The superntnt ws dented nd the residue ws Volume: 0 Issue: 0 Ot-0, Aville @ http://www.ijret.org 0
IJRET: Interntionl Journl of Reserh in Engineering nd Tehnology eissn: 9-6 pissn: -708 weighed together with the entrifuge tue []. WHC (ml/g) = (weight of tue + sediment) (weight of tue +5.0) 5 ().6.5. Bulk Density (BD) The Bulk densities (g/ml) of deftted flour were determined y volumetri method. The volume of the expnded smple ws mesured y using 5 ml grduted ylinder nd gently tpped for 5 times. The volume of 0 g rndomized smples ws mesured for eh test. The rtio of smple weight nd the repled volume in the ylinder ws lulted s ulk density (w/v) [7]. Bulk density (g/ml) = Weight of smple (5) Volume displed y smple. RESULTS AND DISCUSSION.. Chemil Composition The moisture, ft, fire nd protein ontent were.6 per ent,.707 per ent,. per ent, nd 8. per ent, respetively... Funtionl Properties... Ft Asorption Cpity The qudrti model otined from regression nlysis for ft sorption pity (FAC) in terms of oded levels of the vriles ws developed s follows. FAC = + 7.08 +.8 A - 0. B - 0. C -.90 A B.59 A C-. B C +.5 A +0.7 B + 5.9 C (6) The nlysis of vrine (ANOVA) for FAC of qudrti model is given in Tle. There ws only 0.0 per ent hne tht Model F-Vlue this lrge ould our due to noise. If there re mny insignifint model terms, model redution might improve model. Non-signifint lk of fit ws good for the model to fit. The P-vlue for Lk of fit 0.0 implies tht it ws not signifint. The vlue of R ws found to e 0.99. Regression nlysis results (Tle ) showed the signifint positive liner influene of moisture, while negtive influene of srew speed nd temperture (P<0.05) ws reorded. There ws signifint qudrti terms effets (P<0.0) of moisture ontent nd temperture on FAC. There ws lso reported signifint intertion of feed moisture with srew speed, feed moisture with temperture nd srew speed with temperture (P<0.0) on FAC. The FAC vried from 7.07 to 9.8 per ent protein flour (Tle ). It ws oserved from regressions nlysis tht during extrusion-ooking, higher moisture ontents inrese FAC of protein flour (Fig. ). The inrese in FAC with inresing srew speed ws onsistent. Deftting inreses the protein soluility nd wter nd oil sorption pities of the mels. The pity of protein to sor wter nd oil is determined y its polr nd non polr mino ids omposition, respetively [8]. FAC of the flxseed protein onentrte ws higher thn tht of mrnth protein onentrte [9].... Wter Holding Cpity Wter holding pity is the ility to retin wter ginst grvity, nd inludes ound wter, hydrodynmi wter, pillry wter nd physilly entrpped wter [0]. The qudrti model otined from regression nlysis for wter holding pity (WHC) in terms of oded levels of the vriles ws developed s follows. WHC = +.+0.0 A -0.5 B - 0.8 C- 0.09 A B - 0.05 A C+0.0 B C+0.6 A -0. B +0. C (7) The Model F-vlue of 56.9 implies tht model ws signifint. In this se A, B, C, BC, A, B, C re signifint model terms. Non signifint lk of fit ws good for the model to fit. Model rtio of 8.5 indites n dequte signl. This model ould e used to nvigte the design spe. The P-vlue for Lk of fit 0.67 implies tht it ws not signifint. The vlue of R ws found to e 0.98. The nlysis of vrine (ANOVA) for WHC of qudrti model is given in Tle. Regression nlysis results showed tht the signifint positive liner influene of moisture, while negtive influene of srew speed nd temperture (P<0.05) ws reorded. There ws signifint qudrti terms effet (P<0.0) of moisture ontent, srew speed nd temperture on WHC. There ws lso reported signifint intertion of srew speed with rrel temperture (P<0.0) on WHC. The WHC vried from 0.69 to.50 ml/g protein flour (Tle ). It ws oserved from regressions nlysis tht during extrusionooking, higher moisture ontents inrese WHC of protein flour (Fig. ). Wter holding pity of protein is very importnt s it ffets the texture, juiiness, nd tste of food produts. The pity of protein to sor wter ws determined y its polr nd non polr mino ids omposition [8]. The mount of wter ssoited to proteins is losely relted with its mino ids profile nd inreses with the numer of hrged residues, [] onformtion, hydrophoiity, ph, temperture, ioni strength nd protein onentrtion []. Volume: 0 Issue: 0 Ot-0, Aville @ http://www.ijret.org 0
IJRET: Interntionl Journl of Reserh in Engineering nd Tehnology eissn: 9-6 pissn: -708... Wter Soluility Index WSI, often used s n inditor of degrdtion of moleulr omponents []. WSI mesures the mount of solule omponents relesed from the protein nd other moleules fter extrusion. High WSI is n in vitro inditor of good digestiility []. The qudrti model otined from regression nlysis for wter soluility index (WSI) in terms of oded levels of the vriles ws developed s follows. WSI = +.0 + 0.58 A- 0.7 B-.8 C- 0. A B.5 to.85 g/g (Tle ). Inreses in moisture ontent redue the wter sorption index. Moisture ontent, ting s plstiizer during extrusion ooking, redues the degrdtion of strh grnules, this result in n inresed pity for wter sorption [8]. WAI ws higher for lower srew speed nd lower temperture s shown in response surfe plot (Fig. nd ). It ould e expeted tht more undmged polymer hins nd greter vilility of hydrophili groups, whih ould ind more wter resulted in higher vlues of WAI under low sher onditions with lower srew speed [9]. 0.57 A C + 0.7 B C - 0.8 A - 0.77 B - 0.0 C (8) Regression model fitted to experimentl results. The P-vlue for Lk of fit 0. implies tht it ws signifint. The vlue of R ws found to e 0.96. Regression nlysis results showed the signifint positive liner influene of moisture, while negtive influene of srew speed nd temperture (P<0.05) ws reorded. There ws signifint qudrti terms effet (P<0.0) of moisture ontent nd temperture on WSI. There ws lso signifint intertion of moisture nd temperture (P<0.0) on WSI. The WSI vried from 0.70 to 6.5 per ent protein flour (Tle ). It ws oserved from regressions nlysis tht during extrusion-ooking, higher moisture ontents inrese WSI of protein flour (Fig. ). The high mehnil sher used rekdown of mromoleules to smll moleules with higher soluility. The inrese in WSI with inresing srew speed ws onsistent with the results reported y other reserhers [5]. Also inresing temperture would result in degrdtion of moleule resulting in n inrese in WSI [6].... Wter Asorption Index High WAI is n in vitro inditor of good digestiility of protein strh nd other moleules []. The WAI mesures the mount of wter sored y strh nd n e used s n index of geltiniztion [7]. WAI depends on the vilility of hydrophili groups tht ind wter moleules. The qudrti model otined from regression nlysis for wter sorption index in terms of oded levels of the vriles ws developed s fllows. WAI = +.5 + 0. A - 0.5 B - 0.65 C - 0. A B + 0.098 A C + 0.65 B C + 0.60 A - 0.8 B + 0. C (9) The P-vlue for Lk of fit 0.8 implies tht it ws not signifint. The vlue of R is found to e 0.9. Regression nlysis results showed tht srew speed nd temperture hd signifint negtive nd moisture hd positive liner (P<0.00) effet nd signifint qudrti effet on WAI. Intertion of srew speed with temperture hd signifint influene (P<0.0). The WAI of protein flour rnges from..5. Bulk Density Bulk density is very importnt prmeter in the prodution of texturized produts. Density is mesure of how muh expnsion hs ourred s result of extrusion. The het developed during extrusion n inrese the temperture of the moisture ove the oiling point so tht when the extrudte exits from the die, prt of the moisture would quikly flsh off s stem nd result in n expnded struture with lrge lveoli nd low density. The qudrti model otined from regression nlysis for ulk density (BD) in terms of oded levels of the vriles ws developed s follows. Bulk Density = + 0. +0.0 A -0.0088 B -0.0087 C +0.006 A B -0.0 A C + 0.05 B C +0.0 A +0.00 B -0.05 C (0) The nlysis of vrine (ANOVA) for ulk density of qudrti model is given in Tle. Regression model fitted to experimentl results of ulk density showed The P-vlue for Lk of fit 0.57 implies tht it ws not signifint. The vlue of R is found to e 0.97. The ulk density of protein flour rnges from 0.89 to 0.59 g/ml (Tle ). Regression nlyses indite tht ulk density dereses with derese in moisture (Fig. 5).The high dependene of ulk density nd expnsion on feed moisture would reflet its influene on elstiity hrteristis of the strh- sed mteril. Inresed feed moisture ontent during extrusion my redue the elstiity of the mteril through plstiiztion of the melt, resulting in redued SME nd lower ulk density ws oserved t high srew speed nd deresing the expnsion nd inresing the density of extrudte. Bulk density low t high srew speed (Fig. 5). Bulk density inresed with derese in moisture s higher wter ontent produed extrudtes denser thn those produed with low wter ontent. Similr results were reported [0] in study of effet of extrusion ondition on the soy rie extrudtes nd effet of extrusion vriles on wxy hull less rley []...6. Foming Cpity Foms were gseous droplets enpsulted y liquid film ontining solule surftnt protein resulting in redued interfil tension etween gs nd wter. The qudrti Volume: 0 Issue: 0 Ot-0, Aville @ http://www.ijret.org 05
IJRET: Interntionl Journl of Reserh in Engineering nd Tehnology eissn: 9-6 pissn: -708 model otined from regression nlysis for foming pity (FC) in terms of oded levels of the vriles ws developed s follows. Foming Cpity = +7.5 + 0.00805 A -.8 B - 0.7 C -. A B + 0. A C + 0.9 B C.7 A -.6 B -.5 C () The nlysis of vrine (ANOVA) for foming pity of qudrti model is given in Tle. Regression model fitted to experimentl results of foming pity showed. The P- vlue for Lk of fit 0. implies tht it ws not signifint. The vlue of R is found to e 0.99. Intertion (P<0.05) of ll independent vriles were found signifint. The foming pity of protein flour rnges from 9. to 7.8 perent (Tle ). Regression nlyses indite tht foming pity dereses with derese in moisture (Fig. 6). Foming pity ws low t high srew speed (Fig. 6). CONCLUSIONS There ws lso reported signifint intertion of feed moisture with srew speed, feed moisture with temperture nd srew speed with temperture on FAC. The inrese in FAC with inresing srew speed ws onsistent. Deftting inreses the protein soluility nd wter nd oil sorption pities of the mels. Signifint positive liner influene of feed moisture, while negtive influene of srew speed nd temperture on WHC ws reorded. Srew speed with temperture hd signifint intertion on WHC. Feed moisture hd positive effet, while srew speed nd temperture hd negtive effet on WSI ws reorded. There ws lso reported signifint intertion of moisture nd temperture (P<0.0) on WSI. Higher moisture ontents inresed WSI of protein flour during extrusion. Srew speed nd temperture hd signifint negtive nd moisture hd positive liner effet nd signifint qudrti effet on WAI. Intertion of srew speed with temperture hd signifint influene. Bulk density dereses with derese in moisture. Foming pity dereses with derese in moisture. Foming pity ws low t high srew speed. REFERENCES Optimiztion of the isoeletri preipittion method to otin protein isoltes from mrnth (Amrnthus ruentus) seeds. J Agri Food Chem 50: 655-650. [5] Shils ME, Olson JA, Shike M, Ross AC (00) Nutriión en slud y enfermedd, Volumen II 9 A edition, MGrwHill Intermerin Editores, S.A. de C.V. Méxio, D.F. 0-. [6] Pyne TJ (000) Promoting etter helth with flxseed in red. Cerel Foods World 5:0-0. [7] Singh P, Kumr R, Spthy SN, Bw AS (008) Funtionl nd edile uses of soy protein produts. Comp Rev Food Si Food Sfety 7:-8. [8] Altshul A M (965) In proteins: Their hemistry nd politis. Bsi Books. New York. [9] Li-Ci-Li, Mio-Ming (007) Influene of extrusion on hemil omponents nd texture of flxseed mel. Food Si Teh 0:77-80. [0] Fernández-Quintel A, Mrull MT, Brrio AS, Mrtínez JA (997) Composition nd funtionl properties of protein isoltes otined from ommeril legumes grown in northern Spin. Plnt foods Humn Nut 5:-. [] Mhjn A, Du S (00) Slts nd ph indued hnges in funtionl properties of mrnth (Amrnthus triolor L.) seed mel. Cerel hem 79:8-87. [] AOAC (000) Offiil methods of Anlysis.Assoition of Offiil Anlytil Chemists, Guthersurg, Mrylnd, USA.7 th edition. [] Myers RH (97) Response surfe methodology. st edition. Boston, Mss: Allyn nd Bon, 7. [] Stojesk V, Ainsworth P, Plunkett A, Inoglu S (009) The effet of extrusion ooking using different wter feed rtes on the qulity of redy-to-et snks mde from food y-produts. Food Chem :6-. [5] Lin MJY, Humert ES, Sosulski FW (97) Funtionl properties of sunflower mel produt. J Food Si 9:68-70. [6] Kirullh M, Wills RBH (98) Chrteriztion of sunflower protein. J Agri Food Chem :95-956. [7] Pn Z, Zhng S, Jne J (998) Effets of extrusion vriles nd hemils on the properties of strhsed inders nd proessing onditions. Cerel hem 75:5-56. [8] Sthe SK, Slunkhe DK (98) Funtionl properties of the gret Northern en proteins: emulsion, foming, visosity, nd geltion properties. J Food Si 6:7-8. [9] De Luquez N, Fernndez S, Arellno M, Muirelli S (997) Conentrdo proteio de Amrnthus mntegzzinus: Crterizión físio-químioiológi. Arhivos Ltinomerinos de Nutriión 7:59-6. [0] Moure A, Sineiro J, Domınguez H, Prjo JC (006) Funtionlity of oilseed protein produts: A review. Food Res Intl 9:95-96. [] Hgn RO, Dhl SR, Villot R (986) Texturiztion of o preipitted soyen nd penut protein y twin srew extrusion. J Food Si 5:67. [] Bht R, Krim AA (009) Exploring the nutritionl potentil of wild nd underutilized legumes. Comp Rev Food Si Food Sfety 8:05-. [] Boye J, Zre F, Pleth A (00) Pulse proteins: Proessing, hrteriztion, funtionl properties nd pplitions in food nd feed. Food Res Intl :-. [] Sledo-Chávez B, Osun-Cstro JA, Guevr-Lr F, Domínguez-Domínguez J, Predes-López O (00) Volume: 0 Issue: 0 Ot-0, Aville @ http://www.ijret.org 06
IJRET: Interntionl Journl of Reserh in Engineering nd Tehnology eissn: 9-6 pissn: -708 [] Kuntz ID Jr, Kuzmnn W (97) Hydrtion of proteins nd polypeptides. Adv protein Chem 8:9-5. [] Dmodrn S (997) Food prtiens: An overview. In: S. Dmodrn nd A. Prf (Eds), Food prtiens nd their pplition New York: Mrel Dekker. [] Kiry AR, Ollett AL, Prker R, Smith AC (988) An experimentl study of srew onfigurtion effets in the twin-srew extrusion-ooking of mize grits. J Food Engg 8: 7-7. [] Guh M, Ali SZ nd Bhtthry S (997) Twin-srew extrusion of rie flour without die: Effet of rrel temperture nd srew speed on extrusion nd extrudte hrteristis. J Food Engg :5-67. [5] Dogn H, Krwe MV (00) Physiohemil properties of quino extrudtes. Food Si Tehnol Int Mdrid 9:0-. [6] Ding QB, Ainsworth P, Tuker G, Mrson H (005) The effet of extrusion onditions on the physiohemil properties nd sensory hrteristis of rie sed expnded snks. J Food Engg 66:8-89. [7] Anderson RA, Conwy HF, Griffin EL (969) Geltiniztion of orn grits y roll nd extrusion ooking. Cerel Si Tody :-. [8] Hgenimn A, Ding X, Fng T (006) Evlution of rie flour modified y extrusion ooking. J Cerel Si :8-6. [9] Jin Z, Hsieh F, Huff HE (995) Effets of soy fier, slt, sugr, nd srew speed on physil properties nd mirostruture of ornmel extrudte. J Cerel Si :85-9. [0] Ptil RT, Singh DS, Trielhorn RE (990) Effet of Proessing Conditions on Extrusion Cooking of Soy- Rie Blend with Dry Extrusion Cooker. J Food Si Tehnol 7: 76-78. [] Koksel H, Ryu G H, Bsmn A nd Demirlp H (00) Effets of extrusion vriles on the properties of wxy hulless rley extrudtes. Nhrung Food 8:9-. Moisture ontent (%) Extrusion onditions Srew speed (rpm) Tle : Effet of Extrusion ondition on produt responses (n=) Temperture ( 0 C) FAC (%) WHC (ml/g) Responses WSI (%) WAI (g/g) BD (g/ml) 00 0 7.07.85.07.7 0.59.86 0 00 0 90..5905 6.6.85 0.9 5.8 500 0 8.7.6.6.07 0.9 0 500 0 88...6.5 0.9 8.97 00 80 79.9. 0.8.89 0.69 0.6 0 00 80 9.8..79. 0..7 500 80 79..55..55 0.79 0.6 0 500 80 80.6.7 0.7.6 0.8 8.6 7 00 50 7.6..6.88 0. 7. 7 00 50 7..7.78.8 0.6 7.8 7 00 50 7.5..5.075 0. 7 7 00 50 7.6.7.5.085 0.9 7 7 00 50 7.55..55. 0.5 7.5 7 00 50 7.8.69.95.09 0. 7.5.95 00 50 75..57.7.57 0.9 9.5.05 00 50 9.0.7..7 0.59 9. 7.8 50 76.9.55.9.95 0.9 6.5 7 568. 50 7.08 0.69..5 0.8 0 7 00 99.5 89.5.9 5.75. 0.89 7 00 00.6 87..06..9 0.9 FC (%) Volume: 0 Issue: 0 Ot-0, Aville @ http://www.ijret.org 07
IJRET: Interntionl Journl of Reserh in Engineering nd Tehnology eissn: 9-6 pissn: -708 Tle : Chemil omposition of flxseed deftted ke Prmeter Men ±SD Moisture ontent (%).60 0.97 Protein (%) 8. 0.95 Ft (%).707 0.00 Fire (%).0 0.075 Tle : Signifine on Coeffiient estimte Ftors FAC WHC WSI WAI BD FC Interept of Model 7.08..0.5 0. 7.50.8 0.0 0.58 0. 0.0 0.008-0. -0.5-0.7-0.5-0.009 -.800-0. -0.8 -.8-0.65-0.008-0.700 AB (Moisture ontent x Srew speed) -.90-0.09-0. -0. -0.00 -.00 AC (Moisture ontent x Brrel temperture) -.59-0.05-0.57 0.098-0.00 0.00 BC (Srew speed x Brrel temperture) -. 0.0 0.7 0.65 0.050 0.900 A (Moisture ontent).5 0.6-0.8 0.60 0.00 -.700 B (Srew speed) 0.7-0. -0.77-0.8 0.000 -.600 C (Brrel temperture) 5.9 0. -0.0 0. -0.050 -.500 P-Vlue for lk of fit 0.0 0.67 0. 0.8 0.57 0. R 0.99 0.98 0.96 0.9 0.97 0.99 90 85 80 F A C 75 70 F A C 90 85 80 75 70 F A C 90 85 80 75 70 00.00.00 00.00.00 Fig. : The effet of Moisture, Srew speed nd Temperture on FAC (ft sorption pity) Volume: 0 Issue: 0 Ot-0, Aville @ http://www.ijret.org 08
IJRET: Interntionl Journl of Reserh in Engineering nd Tehnology eissn: 9-6 pissn: -708.5.5.5.5.5 WHC.5 WHC WHC.5.5 0.5 0.5 0.5 00.00.00 00.00.00 Fig. : The effet of Moisture, Srew speed nd Temperture on WHC (wter holding pity) 6 5 7 6 7 6 5 W SI W SI W SI 5 00.00 00.00.00.00 Fig. : The effet of Moisture, Srew speed nd Temperture on WSI (wter soluility index) 0. 0. 0. 0. 0. B u lk D e n s ity B u lk D e n s ity 0.6 0.8 0.6 0. 0. 0. 00.00.00 00.00 B u lk D e n s ity 0. 0. 0.8 0. 0. 0.8 0.6 0. 0. 0..00 Fig. : The effet of Moisture, Srew speed nd Temperture on WAI (wter sorption index) Volume: 0 Issue: 0 Ot-0, Aville @ http://www.ijret.org 09
.5.5.5.5 W AI.5.5.5.5 W AI W AI IJRET: Interntionl Journl of Reserh in Engineering nd Tehnology 00.00.00 00.00.5.5.5.5 eissn: 9-6 pissn: -708.00 0 8 6 0 0 8 F o m in g C p i t y F o m in g C p ity F o m in g C p ity Fig. 5: The effet of Moisture, Srew speed nd Temperture on BD (ulk density) 6 0 8 6 0 0 00.00.00 00.00.00 Fig. 6: The effet of Moisture, Srew speed nd Temperture on FC (Foming pity) Volume: 0 Issue: 0 Ot-0, Aville @ http://www.ijret.org 0