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Flaxseed is a rich source of healthful components, such as omega-3 fatty acids, fiber and lignans. Fortifying extruded bean snacks with flaxseed is a novel way to deliver these healthful components to consumers. However, limited information is available regarding the impact flaxseed has on the physicochemical properties of an extruded bean snack.

Scientists wanted to see how milled flaxseed would affect an extruded bean snack as well as determine the shelf life and sensory properties of these snacks. A combination of bean flours was fortified with up to 20% levels of cold milled flaxseed. The flours were extruded in a twin screw extruder. Adding 5% and 10% cold milled flaxseed did not affect the snack product's expansion ratio, bulk density, water activity and firmness. Bulk density significantly increased as the percentage of cold milled flaxseed increased in the snacks. Extruded snacks fortified with 15% and 20% cold milled flaxseed significantly increased the water activity of extrudates. Adding flaxseed at 5% and 10% levels did not affect sensory scores. So, cold milled flaxseed can be incorporated at these levels in bean snacks.

Contact: Clifford Hall, Department of Cereal and Food Sciences, North Dakota State University, Morrill 309A, Fargo, ND 58105. Phone: 701-231-6359. Email:
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Publication:Emerging Food R&D Report
Date:Mar 1, 2009
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