Utilization of flaxseed by-product to develop a healthy brown rice extruded snack and identification of its physicochemical properties

Flaxseed's nutritional value enables the valorization of its by-products, such as developing nutritious extruded snacks from its residue, with this study using collet extruder to combine flaxseed by-products and brown rice. The effects of two processing variable i.e., die temperature (90, 100, and 110 °C) and ratio of defatted flaxseed flour (0, 10, 20, and 30 %), on the physicochemical properties of the extruded were evaluated. The outcomes revealed that increasing amount of defatted flaxseed flour significantly ( p < 0.05 ) increased the nutritional profile and antioxidant capacity: crude protein (9.52- 16.41 %), crude fat (0.97- 3.83 %), ash (1.31- 2.06 %), total phenolic content (214.65- 433.94 mg GAE/100 g), total flavonoid content (715.84- 4063.58 mg RE/100 g), DPPH free radical scavenging ability (13.05- 40.24 %), while reducing the radial expansion ratio (2.79- 1.98 mm) and water absorption index (7.37- 4.85 g/g). Similarly, at different die temperature, the crude protein content was reduced at 110 °C whereas, the crude fat and ash content was maximum at higher temperature. Likewise, the antioxidant capacity was found maximum at elevated temperature. These findings emphasized the viability of incorporating flaxseed by-products to enhance nutritional and antioxidant properties of a food, enabling the creation of healthier, functional products.