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. 2015 Aug 19;14:92. doi: 10.1186/s12944-015-0076-4

Table 1.

Chemical composition of extruded full-fat flaxseed meals at different extrusion processing conditions

Extrusion conditions		Chemical composition
		Cyanogenic compounds (mg/kg)	Tannin (mg/100 g)	Mucilage (g/100 g)	Oil yield (g/100 g)	Fatty acids
		Cyanogenic compounds (mg/kg)	Tannin (mg/100 g)	Mucilage (g/100 g)	Oil yield (g/100 g)	Oleic (% of TFA)	Linoleic (% of TFA)	α-Linolenic (% of TFA)
Barrel exit temperature (°C)	100	52.3 ± 0.4^e	59.3 ± 0.6^e	7.6 ± 0.2^c	31.6 ± 0.1^b	18.6 ± 0.1^a	11.4 ± 0.2^a	47.7 ± 0.4^a
	120	45.1 ± 0.5^f	51.4 ± 0.6^h	7.1 ± 0.2^f	30.2 ± 0.2^c	18.8 ± 0.2^a	11.3 ± 0.1^a	47.1 ± 0.5^a
	140	31.5 ± 0.6^h	39.2 ± 0.5^j	6.5 ± 0.2^h	29.8 ± 0.2^c	19.1 ± 0.1^a	11.1 ± 0.2^a	46.6 ± 0.6^a
Screw speed (rpm)	50	70.5 ± 0.5^a	74.8 ± 0.4^a	7.3 ± 0.3^e	31.3 ± 0.2^b	19.0 ± 0.2^a	11.4 ± 0.2^a	49.0 ± 0.6^a
	100	52.9 ± 0.4^e	53.1 ± 0.6^g	7.5 ± 0.3^c	29.0 ± 0.1^d	18.7 ± 0.2 ^a	11.5 ± 0.2^a	48.3 ± 0.5^a
	150	61.8 ± 0.5^c	64.9 ± 0.7^c	7.9 ± 0.2^a	31.5 ± 0.1^b	18.4 ± 0.1^a	11.7 ± 0.1^a	49.1 ± 0.5^a
Feed rate (kg/h)	30	59.0 ± 0.5^d	61.9 ± 0.7^d	7.4 ± 0.1^d	31.4 ± 0.2^b	18.9 ± 0.1^a	11.4 ± 0.2^a	49.5 ± 0.6^a
	60	46.3 ± 0.6^f	57.1 ± 0.4^f	6.9 ± 0.3^g	31.3 ± 0.2^b	18.7 ± 0.2^a	11.5 ± 0.3^a	48.4 ± 0.5^a
	90	66.7 ± 0.3^b	72.7 ± 0.8^b	7.7 ± 0.2^b	29.9 ± 0.1^c	18.6 ± 0.2^a	11.6 ± 0.2^a	49.2 ± 0.6^a
Feed moisture (%)	10	26.4 ± 0.3ⁱ	35.9 ± 0.4^k	7.0 ± 0.2^g	31.3 ± 0.2^b	18.7 ± 0.2^a	11.4 ± 0.1^a	48.0 ± 0.6^a
	20	43.7 ± 0.4^g	45.9 ± 0.5ⁱ	7.4 ± 0.1^d	32.0 ± 0.1^a	18.5 ± 0.1^a	11.7 ± 0.1^a	48.3 ± 0.5^a
	30	62.4 ± 0.5^c	58.1 ± 0.6^f	7.9 ± 0.2^a	32.1 ± 0.1^a	18.5 ± 0.1^a	11.8 ± 0.2^a	48.6 ± 0.5^a

Values represent the mean ± standard deviation; n = 3

^a–kMeans in a column with different superscripts were significantly different (p < 0.05)

TFA = Total fatty acids

The effect of single condition of extrusion was determined by setting the all other three conditions at mean values, respectively