Fig. 5.
Influence of rotation speed on total phenolic (A1–3), SDG (B1–3), flavonoids (C1–3) and phenolic acids (D1–3) of flaxseed meal. CK means unprocessed flaxseed meal; R1, R2, R3, R4 and R5 mean flaxseed meal treated with 15 % water content at 140 °C extrusion temperature with 17 hz, 20 hz, 23 hz, 26 hz and 29 hz extruded speed, respectively. The bars represent the standard deviation of the mean (n ≥ 3), and the mean values of different letters are significantly different (p < 0.05).