EFFICIENCY OF TWO MICRO EXTRUDERS AND PHYSICOCHEMICAL CHANGES IN FLAXSEED BY-PRODUCTS

Objective: This study aimed to evaluate and compare the efficiency of flaxseed oil extraction by two micro extruders of low capacity with different mechanisms of extraction, as well as the effect on physicochemical quality of the press cake and flaxseed oil obtained in this process. Methods: The experiment was conducted in a randomized block design. For samples of grain and press cake we evaluated the variables percentage of lipid, protein and water content. Therefore, in oil, we evaluated the acid content, refractive index, color and oxidative stability of the induction period. Results: Data were subjected to analysis of variance and means compared by Tukey test at 5% significance level. Conclusion: The extruder E2 had more advantageous results both in the efficiency of oil extraction of flax raw material as in the oxidative stability of the oil obtained.