Properties of extruded corn snacks with common flax (Linum usitatissimumL.) and golden flax (Linum flavumL.) pomace

An attempt was undertaken in this study to produce extruded snacks based on maize semolina with the addition of pomace from common flax (Linum usitatissimumL.) and golden flax (Linum flavumL.). Study results showed that increasing pomace content in the extrudates made their expansion ratio and colour lightness to decrease, and their mechanical properties to increase. The analysis of all sensory attributes demonstrated that the panellists did not notice any statistically significant differences between the snacks without pomace addition and those with 5% flax pomace. Flax pomace addition in the amount exceeding 10% made the product unacceptable by the panellists. No statistically significant difference was observed in most of the evaluated traits between the snacks containing of pomace from common flax and golden flax, except for the colour.

Automated summary

The study found that adding flax pomace affected the expansion ratio, color lightness, and mechanical properties of extruded snacks. Sensory analysis showed no significant differences between snacks with 5% flax pomace and those without. However, adding more than 10% flax pomace made the product unacceptable to the panelists. There was also no significant difference between common flax and golden flax pomace in most traits, except for color.