Processing of flaxseed meal: Effect of solvent extraction on physicochemical characteristics

Abstract

The effects of methanol, aqueous methanol and aqueous methanol-ammonia as primary extraction solvents on the physicochemical characteristics of flaxseed meal were investigated. Extraction by all solvents significantly reduced particle size, decreased water hydration capacity and affected the color of flaxseed meal. Solvent extracted meal exhibited substantial improvement in emulsifying capacity and foaming characteristics, but its viscosity was reduced. Changes in the physicochemical characteristics of flaxseed meal were influenced by the degree of polarity of the primary extraction solvent. Foaming capacity and viscosity of flaxseed meal increased with increase in protein concentration. The shear thinning behavior of flaxseed meal was affected by protein concentration, NaCl concentration and solvent extraction. © 1993 Academic Press. All rights reserved.