Abstract: The extrusion quality of flaxseed meal was studied with Brabender DSE-25 Twin-Screw Extruder. The results showed that physicochemical characteristics of flaxseed meal were changed during extrusion processing. Under the conditions of high temperature and high pressure and high shear force, proteins were denatured and total dietary fibers were broken down in part, while cyanogenic glucoside as one poisonous matter was removed. Meanwhile, the contents of amino acid and soluble dietary fiber were increased whereas fat and moisture were decreased. The starch was gelatinized and degraded, the texture became loose and homogenous. Meanwhile the water solubility increased and the water absorption level decreased.

Key words: flaxseed meal, extrusion, physicochemical characteristic