Engineering properties and quality characteristics of flaxseed

The objective of this study was to determine the basic engineering properties and chemical composition and the content of selected bioactive components in whole and dehulled seeds. The engineering properties length, width, thickness, geometric mean diameter, sphericity, 1000 seed mass, true density, bulk density, rupture force and deformation of whole flaxseed were higher than the dehulled flaxseed. Chemical properties fat and protein were more in whole seed and the carbohydrate content was less in dehulled flaxseed. Fiber, ash, trypsin inhibitors, flavonoid compounds, total phenolics as gallic acid and phytic acid were significantly higher in the whole flaxseed. Whole seed contain higher linolenic acid compared to dehulled seeds. Other fatty acids were higher in dehulled flaxseed than whole seed.