Open Access
Review
Table 4
Extruded products prepared by flaxseed fortification in different forms and at different concentrations.
| Product name | Flaxseed form | Amount of supplementation | Reference |
|---|---|---|---|
| Extruded noodle | Flaxseed flour | 10% | Bhise et al., 2014 |
| Macaroni | Ground whole flaxseed and ground flaxseed hull | 15% | Lee et al., 2004 |
| Pasta | Flaxseed flour | 15% | Manthey et al., 2008 |
| Pasta | Flaxseed flour | 5–20% | Sinha and Manthey, 2008 |
| Pasta | Defatted Milled Flaxseed | 10 and 30 g | |
| Puffs | Flaxseed with corn meal | 15% | Wu et al., 2007 |
| Corn and flaxseed snacks | Flaxseed flour | 16% | Trevisan and Arêas, 2012 |
| Extruded snacks | Flaxseed flour | 0–20% | Mesquita et al., 2013 |
| Bean snack | Milled flaxseed | 5–20% | Vadukapuram et al., 2014 |
| Spaghetti | Ground flaxseed | 5–15% | Manthey et al., 2002 |
| Cereal Based products | Flaxseed meal | 9% | Giacomino et al., 2013 |
Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.
Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.
Initial download of the metrics may take a while.