Food Bioprocess Technol (2013) 6:598–
DOI 10.1007/s11947-011-0607-6
COMMUNICATION
Selected Engineering and Biochemical Properties of 11
Flaxseed Varieties
Krishna K. Singh • Mridula D. • P. Barnwal •
Jagbir Rehal
Received: 31 January 2011 / Accepted: 15 May 2011 / Published online: 25 May 2011
Ⓒ Springer Science+Business Media, LLC 2011
Abstract In the present study, selected engineering and
biochemical properties of 11 flaxseed varieties namely Sheela,
Sweta, Garima, Sharda, Rashmi, Shikha, Padmini,
Shekhar, Neelam, LC-2063 and LC-2023, cultivated in
India, were determined and compared. The average length,
breadth and thickness were found in the range of 4.59 to
5.73 mm, 2.30 to
2.93 mm and 0.85 to 1.06 mm, respectively. Neelam
variety had the highest surface area, geometric mean
diameter, unit volume and 1000-seed mass, whereas LC-
2023 had the least values among these 11 varieties of
flaxseed for these properties. The angle of repose varied
from 19.3 to 23.5°, and the rupture force ranged from
30.57 to 46.87 N. The α- linolenic acid content was found
from 37.05% to 54.59% (on fat basis) and protein, from
17.78% to 24.62%.
Keywords Flaxseed . Physical properties . Colour
Frictional properties . Mechanical properties . Nutritional
composition . Omega-3
Introduction
Flaxseed has been a human food since ancient times
(Vaisey-Genser and Morris 2003). Nowadays, flaxseed
K. K. Singh : M. D. : P. Barnwal (*) : J. Rehal
Food Grains and Oilseeds Processing Division,
Central Institute of Post Harvest Engineering and Technology,
Ludhiana 141 004 Punjab, India
e-mail: psbarnwal@gmail.com
K. K. Singh
e-mail: singh_ciae@yahoo.com
M. D.
e-mail: mridulads4@gmail.com
J. Rehal
e-mail: kaur_jagbir@yahoo.com
1
(linseed) is gaining popularity in the food sector for its
functional properties since it is a leading source of the
omega-3 fatty acid (ALA 52% of the total fatty acids) and
of phenolic compounds known as lignans (>500 μg g−1) ‘as
is’ basis. The main components of flaxseed expressed on a
moisture-free basis are protein (21%), dietary fibre (28%)
and fat (41%) (Bilek and Turhan 2009). So, flaxseed is
making great strides in the world’s food supply, and
demand for human food and live stock markets is expected
to increase owing to the unique properties of this ancient
crop (Oomah 2001). The seeds have a crisp and chewy
texture and a pleasant, nutty taste (Carter 1993). Flaxseed
has a storage life of more than 12 months at 9–10% water
content (Coskuner and Karababa 2007a).
The knowledge of engineering properties of agricultural
materials is of importance to plant breeders, engineers,
machine manufacturers, food scientists, processors and
consumers (Ozturk et al. 2009). The information on
engineering properties of flaxseed is essential to facilitate
and improve the design of equipment for handling, harvest-
ing, processing, transportation, storage, separation and
packing of seed (Selvi et al. 2006). The various properties
of crop seeds have been studied and reported in the
literature such as guar seed (Vishwakarma et al. 2011),
Prosopis africana seed (Akaaimo and Raji 2006), faba bean
grains (Altuntas and Yıldız 2007), makhana (Jha 1999),
linseed (Selvi et al. 2006), sesame seeds (Tunde-Akintunde
and Akintunde 2004), rice (Shittu et al. 2009), flaxseed
(Coskuner and Karababa 2007a), cumin (Singh and
Goswami 1996; 1998), etc. The varietal comparison of
engineering and biochemical properties of flaxseed is not
available in published literature.
In the present study, therefore, the engineering and
biochemical properties of 11 major varieties of flaxseed,
grown in India, were investigated to provide useful
Food Bioprocess Technol (2013) 6:598–605
information to engineers to design cleaning, grading,
drying, conveying, milling and other processing equipment
and for food scientists to develop specific food products
for better utilization of flaxseed varieties.
Materials and Methods
Raw Material
Eleven major varieties of flaxseed grown in India, viz.
Sheela, Sweta, Garima, Sharda Rashmi, Shikha, Padmini,
Shekhar, Neelam, LC-2063 and LC-2023, were procured
from CSAUA&T, Kanpur and PAU, Ludhiana during the
year 2009. The engineering and biochemical properties of
cleaned seeds were assessed on their ‘as is’ moisture
basis.
Geometrical Properties
To determine the size and shape of flaxseed, length,
breadth and thickness of randomly selected 100 seeds of
each variety were measured by using a digital calliper
(Model No. CD-6” CSX, Mitutoyo, Japan; least count,
0.01 mm). The geometric mean diameter (GMD),
sphericity, surface area and unit volume of flaxseed were
computed as per standard relationships using values of
length, breadth and thickness (Singh et al. 2004; Mohsenin
1980; Tunde- Akintunde and Akintunde 2004).
Gravimetrical Properties
Bulk density was determined by filling a 250-ml cylinder
with seeds from a set height, tapping twice and then
weighing the contents (Singh et al. 2004; Mohsenin 1980).
True density was measured using the toluene displacement
method (Mohsenin 1980). The porosity of seed was
calculated from the values of true density and bulk density
using standard relationship (Shittu et al. 2009; Mohsenin
1980). The 1000-seed mass (grams) of randomly selected
seeds was determined using a weighing balance having an
accuracy of 0.001 g.
Colour Parameters
To measure colour, L, a and b values of the flaxseed were
determined by Hunter Lab Miniscan XE plus colorimeter.
Hue angle (h°) and Chroma (C*) were computed by using
the standard formula (Hernandez et al. 2008).
Frictional and Mechanical Properties
The angle of repose was calculated from the height and
diameter of the naturally formed heap of the seeds on a
circular plate (Jha 1999; Kingsly et al. 2006; Akaaimo and
Raji 2006). The static coefficient of friction was
determined using a laboratory set up according to Jha
(1999) on four structural surfaces, viz. plywood,
galvanized iron, alumin- ium and mild steel sheet which
are common materials used for transportation, storage and
handling of grains.
Mechanical properties such as rupture force, energy
absorbed and deformation of seeds were determined using
Texture Analyser (TA-Hdi, Stable Micro system, UK;
equipped with a 500-N load cell; graph recorder; test
speed, 1 mm/s; post test speed, 2 mm/s with a distance of
30% using SMS P/5 probe). The individual seed was
loaded between probe and base plate and compressed at
preset conditions until rupture occurred which is denoted
by bio-yield point (N) in the force-deformation curve. The
energy absorbed (N-mm, i.e. mJ) by the seed sample
during loading up to seed rupture was calculated by
determining the area under the force-deformation curve up
to the seed rupture point (Altuntas and Yıldız 2007;
Kingsly et al. 2006; Singh and Goswami 1998).
Deformation (strain) was taken as change in
dimensions/original dimensions of the seed.
Biochemical Properties
Moisture, crude fat, protein (using the factor 6.5×N), ash,
crude fibre, calcium and iron in flaxseed were determined
as per standard methods (AOAC 2000). Total carbohydrate
value was obtained by difference. Total calories were
calculated by multiplying protein, carbohydrates and fat
content by 4, 4 and 9, respectively. The α-linolenic acid
content was determined using gas liquid chromatography
by converting fatty acids into methyl/ethyl esters and
comparing with a set of standard esters (Appleqvist 1968).
Statistical Analysis
Data were analysed as per one-factor analysis of variance
using LSD of AgRes software statistical package.
Results and Discussion
Geometrical Properties
The length, breadth and thickness of the flaxseed varieties
varied from 4.59 (var. LC-2023) to 5.73 mm (var.
Neelam),
2.30 (var. LC-2023) to 2.93 mm (var. Neelam) and 0.85
(var. Sheela) to 1.06 mm (var. Sweta and Padmini),
respectively (Table 1). Selvi et al. (2006) reported the
length of linseed in the range of 4.58 to 4.7 mm, and no
 Food Bioprocess Technol (2013) 6:598– 3
change in the width and thickness for the moisture range
from 8.25% to 11.75% (dry basis (d.b.)). The length,
width and thickness of sesame seed varied from 2.50 to
2.95 mm,
 6 Food Bioprocess Technol (2013) 6:598–

Table 1 Geometrical properties of flaxseed varieties

Variety Length (mm) Breadth (mm) Thickness (mm) GMD (mm) Sphericity (%) Surface area (mm2) Unit volume (mm3)

Sheela 5.04ef (0.27) 2.47e (0.12) 0.85e (0.12) 3.53g (0.13) 43.58g (2.09) 9.28f (1.42) 5.5e (0.91)
Shweta 5.01f (0.26) 2.50e (0.12) 1.06a (0.16) 4.42de (0.13) 47.17ab (2.81) 12.00d (1.58) 6.9c (1.12)
Garima 4.90g (0.20) 2.60d (0.10) 0.93cd (0.11) 3.96f (0.10) 46.51bc (2.07) 10.67e (1.16) 6.2d (0.80)
Sharda 5.33c (0.27) 2.72c (0.14) 0.92cd (0.12) 4.46cd (0.12) 44.50f (2.23) 11.91cd (1.50) 7.0c (1.05)
Rashmi 5.49b (0.34) 2.59d (0.13) 0.99ab (0.13) 4.74b (0.13) 44.11fg (2.23) 12.68b (1.70) 7.5b (1.19)
Shikha 5.17d (0.35) 2.78b (0.27) 0.95bcd (0.62) 4.54d (0.29) 45.43de (5.70) 12.26cd (4.52) 7.1bc (3.80)
Padmini 5.04ef (0.26) 2.59d (0.12) 1.06a (0.11) 4.60bcd (0.12) 47.58a (1.95) 12.55cd (1.44) 7.2bc (1.00)
Shekhar 5.09de (0.39) 2.72c (0.15) 1.01ab (0.11) 4.67bc (0.13) 47.46a (3.82) 12.73bc (1.63) 7.3bc (1.15)
Neelam 5.73a (0.27) 2.93a (0.12) 1.00ab (0.13) 5.60a (0.14) 44.60ef (1.98) 15.12a (1.90) 8.8a (1.44)
LC-2063 4.61h (0.23) 2.32f (0.10) 0.96bc (0.09) 3.41g (0.08) 47.15ab (2.33) 9.15f (0.94) 5.4e (0.61)
LC-2023 4.59h (0.27) 2.30f (0.11) 0.89de (0.14) 3.12h (0.13) 45.88cd (3.22) 8.26g (1.31) 4.9f (0.84)
F value 142.13*** 179.68*** 8.90*** 81.61*** 24.40*** 74.31*** 55.28***
CD0.05 0.08 0.04 0.06 0.04 0.008 0.57 0.44
CV (%) 5.63 5.51 22.87 6.24 6.50 13.12 22.49

Values in parenthesis are standard deviation; values with different lowercase letters are significantly different at P≤0.05; all values are mean of
100 replicates
***P<0.001

1.59 to 1.93 mm and 0.71 to 0.90 mm, respectively, at was found

3.4% (wet basis (w.b.)) moisture content (Tunde-
Akintunde and Akintunde 2004), which were slightly
lower than the flaxseed. In comparison to vetch seed
having average length, width and thickness of 5.19, 4.33
and 3.63 mm, respectively, at 10.57% d.b. moisture
content (Yalcin and Ozarslan 2004), the length of flaxseed
was almost similar, whereas the width and thickness were
lower. GMD and surface area ranged from 3.12 to 5.60
mm and from 8.26 to
15.12 mm2, respectively. GMD and surface area of Neelam
variety of flaxseed were found highest at the moisture
content 10.88% w.b. Selvi et al. (2006) reported slightly
lower GMD (2.24 to 2.43 mm) of linseed for the moisture
range from 8.25% to 22.25% (d.b.). The GMD and surface
area for sesame seeds ranged from 1.46 to 1.63 mm and
from 6.70 to 8.97mm2, respectively (Tunde-Akintunde and
Akintunde 2004), while these parameters were found
higher in this study. GMD of studied flaxseed varieties was
found lower than faba bean grain (Altuntas and Yıldız
2007) and higher than millet (Baryeh 2002), rapeseed
(Calisir et al. 2005) and fenugreek seed (Altuntas et al.
2005). The sphericity of the flaxseed seeds ranged from
43.58% to 47.58% which indicated that the shape of the
seeds is flat and thus makes it difficult to roll on surface.
This is so because most flat seeds slide easier than
spherical seeds, which roll on structural surfaces. Thus, the
flat shape of the seeds enables the seeds to slide, and this
property is important in the development of hopper and
dehuller designs for flaxseed (Tunde-Akintunde and
Akintunde 2004). The sphericity of the flaxseed seeds
 Food Bioprocess Technol (2013) 6:598– 6
lower than cotton seed (Ozarslan 2002), millet (Baryeh
2002), pea (Yalcin et al. 2007), rapeseed (Calisir et al.
2005), vetch seed (Yalcin and Ozarslan 2004), fenugreek
seed (Altuntas et al. 2005), sesame (Tunde-Akintunde and
Akintunde 2004), barnyard millet grain (Singh et al.
2010) and faba bean grain (Altuntas and Yıldız 2007).

Gravimetrical Properties

The true density of flaxseed varieties was in the range

of 1,082.1 to 1,161.2 kg/m3. The highest true density was
observed for var. Shikha (1,161.2 kg/m3) at the moisture
content of 7.56% w.b. (Table 2). Although the moisture
content of Shewta, Rashmi, Shekhar, Neelam and LC-
2063 varieties of flaxseed was different, the true density
of these varieties was statistically similar. Range of true
density in the studied varieties of flaxseed was higher than
reported by Selvi et al. (2006) for linseed, may be due to
varietal difference among these 11 varieties. The true
density of the studied flaxseed varieties was found lower
than sesame (Tunde-Akintunde and Akintunde 2004),
millet (Baryeh 2002), vetch seed (Yalcin and Ozarslan
2004), fenugreek seed (Altuntas et al. 2005), barnyard
millet grain (Singh et al. 2010) and higher than cotton
seed (Ozarslan 2002), cumin seed (Singh and Goswami
1996) and coriander seeds (Coşkuner and Karababa
2007b). The difference may be due to difference in
the seed type. Bulk density of flaxseed was found highest
for var. LC-2063 (735.6 kg/m3) and the lowest (678.9
kg/m3) was observed for var. Rashmi. Although moisture
content
 6 Food Bioprocess Technol (2013) 6:598–
Table 2 Gravimetrical proper-
ties of flaxseed varieties Variety True density (kg/m3) Bulk density (kg/m3) Porosity (%) 1000-seed mass (g)

Values in parenthesis are stan-

dard deviation; values with dif-
ferent lowercase letters are
significantly different at P≤
0.05; all values are mean of five
replicates
***P<0.001
 Food Bioprocess Technol (2013) 6:598– 6
Sheela 1,082.1e (16.62) 685.1de (3.03) 36.7de (0.91) 6.6g (0.01)
Shweta 1,155.7ab (1.40) 688.9cd (5.98) 40.4ab (0.53) 7.7e (0.02)
Garima 1,083.2e (10.39) 694.9c (7.09) 35.9de (0.98) 6.4g (0.39)
Sharda 1,103.2de (32.64) 685.3de (4.34) 37.9cd (1.67) 7.6e (0.02)
Rashmi 1,132.3abc (46.21) 678.9e (7.61) 40.0ab (2.27) 8.5b (0.02)
Shikha 1,161.2a (13.12) 680.8e (6.78) 41.4a (0.57) 7.0f (0.04)
Padmini 1,087.2de (10.58) 683.6de (3.17) 37.1cd (0.83) 8.0d (0.03)
Shekhar 1,128.1abc (39.04) 704.6b (3.49) 37.5cd (2.34) 8.2c (0.06)
Neelam 1,129.2abc (29.75) 690.9cd (7.83) 38.8bc (2.19) 9.8a (0.01)
LC-2063 1,130.7abc (44.36) 735.6a (5.92) 34.9e (2.49) 6.4g (0.14)
LC-2023 1,119.8bcd (2.99) 728.8a (7.37) 34.9e (0.59) 5.7h (0.02)
F value 5.07*** 52.22*** 9.26*** 260.31***
CD0.05 35.93 7.81 2.08 0.21
CV (%) 2.45 0.86 4.21 1.69

of Sheela, Sharda, Rashmi, Shikha and Padmini varieties
of flaxseed was different (moisture range of 7.02% to
9.28%), the bulk density of these varieties was statistically
similar. Coskuner and Karababa (2007a) reported the bulk
density of 726.6 to 555.6 kg/m3 for the moisture range of
6.09% to 16.81% (d.b.), whereas Selvi et al. (2006)
observed the bulk density of 690.5 to 545.0 kg/m3 for
the moisture range of 6.09% to 16.81% (d.b.) for the
commercial variety of linseed. For the studied flaxseed
varieties, the bulk density was observed lower than vetch
seed (Yalcin and Ozarslan 2004) and higher than sesame
(Tunde-Akintunde and Akintunde 2004), cotton seed
(Ozarslan 2002), cumin seed (Singh and Goswami
1996), rapeseed (Calisir et al. 2005), pea (Yalcin et al.
2007), fenugreek seed (Altuntas et al. 2005) and coriander
seeds (Coşkuner and Karababa 2007b).
The porosity of the seeds ranged from 34.9% (var. LC-
2023 and LC-2063) to 41.4% (var. Shikha). The unit
volume and 1000-seed mass were in the range of 4.9 to
8.8 mm3 and 5.7 to 9.8 g, respectively, where the least
value was shown by LC-2023 variety and highest value
was recorded for Neelam variety of flaxseed. The 1000-
seed mass was found higher in this study than reported by
Selvi et al. (2006), which was 6.0 g at 8.25% (d.b.)
moisture content for linseed. This indicated that the
varieties grown in India are heavier. The statistical analysis
indicated that there was a significant difference (P≤0.05)
among varieties for true density, bulk density, porosity and

Table 3 Colour parameters of

flaxseed varieties Variety L a b Hue (°) Chroma

Sheela 51.55a (0.73) 5.33f (0.38) 6.72d (0.42) 51.58d (1.01) 8.57d (0.54)
Shweta 49.54bcd (1.54) 6.58cde (0.73) 9.85abc (0.93) 56.27a (0.59) 11.85ab (1.18)
Garima 48.09def (0.57) 7.69a (0.18) 10.20a (0.61) 52.97bc (1.05) 12.77a (0.59)
Sharda 49.70bcd (0.82) 6.85bcd (0.53) 10.03ab (0.73) 55.70a (0.47) 12.15ab (0.89)
Rashmi 50.51abc (1.01) 4.34f (0.15) 5.62d (0.14) 52.34cd (0.69) 7.10d (0.18)
Shikha 50.71abc (0.70) 6.28de (0.34) 9.31bc (0.36) 56.01a (0.39) 11.23bc (0.49)
Padmini 48.84d (0.57) 7.12abc (0.16) 9.77abc (0.31) 53.90b (1.39) 12.09ab (0.18)
Shekhar 47.25f (1.06) 7.32ab (0.27) 9.49abc (0.42) 52.35cd (0.44) 11.99ab (0.49)
Neelam 49.18cd (1.42) 6.31de (0.37) 9.29bc (0.23) 55.86a (0.93) 11.23bc (0.40)
Values in parenthesis are stan-
dard deviation; values with dif- LC-2063 47.56ef (0.92) 5.98e (0.12) 9.06c (0.09) 56.55a (0.67) 10.85c (0.07)
ferent lowercase letters are LC-2023 50.98ab (0.77) 6.31de (0.19) 9.59abc (0.29) 56.63a (0.33) 11.48bc (0.34)
significantly different at P≤ F value 6.46*** 20.56*** 28.03*** 18.22*** 25.96***
0.05; all values are mean of five
replicates. CD0.05 1.64 0.60 0.80 1.34 0.98
***P<0.001 CV (%) 1.96 5.64 5.30 1.45 5.23
 6 Food Bioprocess Technol (2013) 6:598–

Table 4 Frictional properties of flaxseed varieties

Variety Angle of repose (°) Static coefficient of friction

Plywood Aluminium Galvanized iron Mild steel

Sheela 23.5a (0.40) 0.52a (0.003) 0.48a (0.007) 0.46a (0.007) 0.56a (0.007)
Sweta 22.0b (0.35) 0.48de (0.006) 0.42d (.006) 0.39e (0.006) 0.50d (0.006)
Garima 19.3f (0.92) 0.47ef (0.005) 0.41e (0.006) 0.41c (0.006) 0.47e (0.006)
Sharda 20.7de (0.35) 0.47f (0.005) 0.43d (0.006) 0.35f (0.006) 0.45fg (0.006)
Rashmi 20.6de (0.40) 0.51b (0.006) 0.40c (0.006) 0.43b (0.006) 0.50d (0.006)
Shikha 20.0ef (0.35) 0.49c (0.006) 0.43d (0.006) 0.46a (0.006) 0.53b (0.006)
Padmini 22.2b (0.35) 0.49c (0.006) 0.45c (0.006) 0.43b (0.006) 0.51c (0.006)
Shekhar 21.8b (0.35) 0.48cd (0.006) 0.38f (0.006) 0.40d (0.006) 0.45g (0.006)
Neelam 20.6de (0.40) 0.46g (.007) 0.42d (0.006) 0.40e (0.006) 0.51c (0.006)
LC-2063 21.5bc (0.40) 0.48de (0.006) 0.46b (0.007) 0.43b (0.003) 0.46f (0.006)
LC-2023 20.8cd (0.40) 0.44h (0.006) 0.43d (0.006) 0.39e (0.006) 0.45g (0.006)
F value 23.13*** 59.27*** 72.51*** 121.70*** 140.34***
CD0.05 0.70 0.008 0.008 0.008 0.008
CV (%) 1.96 1.25 1.41 1.41 1.23

Values in parenthesis are standard deviation; values with different lowercase letters are significantly different at P≤0.05; all values are mean of
three replicates
***P<0.001

1000-seed mass. Porosity of flaxseed of the studied 11
varieties was found lower than cumin seed (Singh and
Goswami 1996), millet (Baryeh 2002), fenugreek seed
(Altuntas et al. 2005), barnyard millet grain (Singh et al.
2010) and slightly higher than vetch (Yalcin and Ozarslan
2004) and coriander seed (Coşkuner and Karababa 2007b).
Colour Parameters
The maximum and minimum values for lightness (L)
were found as 51.55 for var. Sheela and 47.25 for var.
Shekhar, respectively (Table 3). Lightness was found
statistically similar in Shekhar, Sweta, Garima, Sharda,
Padmini and Neelam varieties of flaxseed. The hue angle
ranged from 51.58 to 56.63° with least value for var.
Sheela and highest for LC-2023 variety of flaxseed, which
was lower than new common bean cv. Elkoca-05 (Ozturk
et al. 2009) and new registered common bean cv. Kantar-
05 (Ozturk et al. 2010). Chroma values were in the range
of 7.10 to 12.77 with lowest for Rashmi and highest for
Garima variety of flaxseed, which was lower than
registered common bean cv. Kantar-05 (Ozturk et al.

Table 5 Mechanical properties

of flaxseed varieties Variety Rupture force (N) Energy absorbed (mJ) Deformation (mm)

Sheela 34.35c (7.58) 9.13def (1.98) 0.27c (0.04)

Sweta 33.52c (9.24) 9.75cde (1.89) 0.30b (0.06)
Garima 33.22c (4.27) 8.86ef (1.54) 0.27c (0.03)
Sharda 41.15b (6.53) 11.07b (1.98) 0.27c (0.04)
Rashmi 33.63c (4.40) 10.11bcd (1.61) 0.30b (0.04)
Shikha 45.94a (10.45) 10.75bc (2.52) 0.24d (0.04)
Padmini 30.57d (5.62) 10.15bcd (1.74) 0.34a (0.05)
Shekhar 37.07bc (5.53) 9.87bcde (1.84) 0.27c (0.04)
Neelam 46.87a (6.42) 12.99a (1.81) 0.28bc (0.04)
Values in parenthesis are stan-
dard deviation; values with dif- LC-2063 32.43 (4.66) 9.01def (1.71) 0.28bc (0.04)
ferent lowercase letters are LC-2023 33.30c (5.61) 8.34f (1.59) 0.25cd (0.05)
significantly different at P≤ F value 14.06*** 9.59*** 7.46***
0.05; all values are mean of 20
CD0.05 4.37 1.21 0.02
replicates
CV (%) 18.26 18.58 15.77
***P<0.001
 Food Bioprocess Technol (2013) 6:598– 6
2010). Ozturk et al. (2009) reported chroma values of 9.86

α-linolenic acid
for new common bean cv. Elkoca-05. Chroma values of
Sweta, Sharda, Shikha, Padmini, Shekhar, Neelam and LC-

47.34d

47.56d

37.05g
46.88e

50.77c

46.85e

50.65c
44.58f
(0.15)

(0.25)

(0.19)

(0.15)

(0.13)

(0.18)

(0.08)

(0.23)
2023 varieties of flaxseed were statistically similar.

Frictional and Mechanical Properties

9.30bc

9.42bc

10.45a
(0.74)

(0.52)

(0.47)

(0.33)

(0.55)

(0.31)

(0.52)

(0.21)
7.23d

6.91d

5.97e
6.00e

8.70c
The angle of repose of the studied varieties ranged from

Iron
19.3° for var. Garima to 23.5° for var. Sheela (Table 4). In
general, the angle of repose of different varieties was
statistically different (P<0.05), but Sweta, Padmini, Shek-
har and LC-2063 varieties of flaxseed showed statistically

Values in parenthesis are standard deviation; values with different lowercase letters are significantly different at P≤0.05; all values are mean of three
118.26bc
113.42cd
Calcium

120.46b

120.97b
102.72e
98.46e

98.51e

90.77f
similar angle of repose. Almost similar results for angle of

(2.15)

(3.30)

(1.79)

(1.09)

(2.17)

(4.29)

(3.36)

(3.80)
repose have also been reported by Coskuner and Karababa
(2007a) and Selvi et al. (2006), who reported an angle of
repose of 21.6° at 6.09% and 21.59° at 8.25% (d.b.)

561.21de

569.37bc
565.23cd

556.95ef
moisture content, respectively. The angle of repose of

Calories

547.66g

573.54b
587.30a

590.72a
(5.46)

(0.78)

(2.56)

(1.54)

(2.04)

(2.03)

(2.74)

(1.39)
flaxseed was found higher than fenugreek seed (Altuntas et
al. 2005), faba bean grain (Altuntas and Yıldız 2007) and
lower than sesame seed (Tunde-Akintunde and Akintunde

Carbohydrate
2004), cumin seed (Singh and Goswami 1996) and millet
(Baryeh 2002).

(2.22)

(0.80)

(0.98)

(0.50)

(0.63)

(0.71)

(0.30)

(0.51)
27.12

24.56

29.67

23.76

23.73
25.48

24.81

22.92
The static coefficient of friction was least for galvanized
iron among the four studied surfaces, which may be due to
the smoother surface of the galvanized iron compared to
Crude fibre

plywood, aluminium and mild steel sheets. It ranged from 7.32bc

6.61de
6.29ef
(0.20)

(0.26)

(0.15)

(0.25)

(0.02)

(0.27)

(0.06)

(0.17)
7.36b

6.77d
0.44 to 0.52, 0.38 to 0.48, 0.35 to 0.46 and 0.45 to 0.56 for
8.14a

6.12f

7.8a
plywood, aluminium, galvanized iron and mild steel sheet,
respectively (Table 4). Coskuner and Karababa (2007a)
also reported the comparable values of static coefficient of
Crude fibre, fat-
free basis (%)

friction of flaxseed on plywood surface (0.537) and

10.45def
10.67de

11.28bc
10.17ef

galvanized iron surface (0.499) at a moisture content of

11.53b
12.86a

13.29a

12.84a
(0.18)

(0.37)

(0.36)

(0.32)

(0.07)

(0.15)

(0.36)

(0.33)
6.09%. Flaxseed var. Sheela showed the highest static
coefficient of friction for all the four surfaces, while var.
Sharda showed the least value for galvanized iron and mild
steel surfaces. Flaxseed varieties Sharda, Shekhar and LC-
4.07bc
(0.42)

(0.34)

(0.16)

(0.10)

(0.05)

(0.14)

(0.16)

(0.08)
3.24d
3.88c

3.90c

3.86c

3.89c
4.53a

3.91c
Ash

2023 showed statistically similar static coefficient of

friction for mild steel surface. The static coefficient of
friction of flaxseed varieties on galvanized surface was
observed lower than cumin seed (Singh and Goswami
40.38de

39.91de
43.38b

43.23b
46.44a

42.15c

46.56a
38.51f
(0.88)

(0.27)

(0.39)

(0.29)

(0.41)

(0.19)

(0.40)

(0.39)

1996) and fenugreek seed (Altuntas et al. 2005) and higher

Fat
Biochemical properties of flaxseed

than faba bean grain (Altuntas and Yıldız 2007) and vetch
seed (Yalcin and Ozarslan 2004), whereas in the case of
17.78h (0.09)

19.99g (0.05)
24.62a (0.44)

mild steel surface, it was found lower than cumin seed

21.76cdef
22.32bcd

22.02cde

21.35def
21.03efg

20.60fg
Protein

(Singh and Goswami 1996) and higher than faba bean

(1.85)

(0.68)

(0.33)

(0.26)

(0.56)

(0.58)

grain (Altuntas and Yıldız 2007).

The maximum rupture force was observed for var.
Neelam (46.87 N), whereas var. Padmini (30.57 N) showed
Moisture

ns nonsignificant

the minimum rupture force (Table 5). Singh and Goswami

(0.01)

(0.02)

(0.44)

(0.03)

(0.03)

(0.05)

(0.04)

(0.07)
7.02g

9.28b

8.92d
6.86g
8.36e

8.25e

7.56c

8.65f

(1998) has also observed comparatively lower rupture

replicates

force (20.3 to 31.0 N) for cumin seed, whereas Singh et al.

(2010) reported almost similar rupture force (36 to 45.67
Tabl

Padm
Sheel

Shwe

Rash

Shik
Shar
Gari
Var

ma

mi

ini
da

ha

N) for barnyard millet grain, may be due to structural

ta
a
 6 Food Bioprocess Technol (2013) 6:598–
difference of the grains. No significant difference for the
rupture force was observed among Sheela, Sweta, Garima,
Rashmi, Shekhar, LC-2023 and LC-2063 varieties of
flaxseed. The deformation at rupture varied from 0.24
(var. Shikha) to 0.34 mm (var. Padmini) for studied
varieties of flaxseed. Energy absorbed by the flaxseed
varieties ranged from 8.34 mJ (var. LC-2023) to 12.99 mJ
(var. Neelam), which was found lower than the reported
values (14.8 mJ) for cumin seed (Singh and Goswami
1998) and higher than (5.03 to 9.50 mJ) for barnyard millet
grain (Singh et al. 2010). Flaxseed var. LC-2023, LC-2063,
Garima and Sheela showed the statistically similar values
for the energy absorbed.
Biochemical Properties
Protein content in studied varieties of flaxseed ranged from
17.78% (var. Sweta) to 24.62% (var. Shikha). The fat
content ranged from 38.51% to 46.56% where var.
Padmini had the maximum and var. Sharda showed the
lowest fat content (Table 6). Similar values of fat content
were reported in other studies too (Bhatty and
Cherdkiagumchai 1990; Budavari 1996; Mazza 2008). Ash
content of all the studied varieties of flaxseed was in the
range of 3.24% (var. Garima) to 4.53% (var. Shikha),
which was similar to the values reported by Bozan and
Temelli (2008) but lower than that reported by Oomah and
Mazza (1998). No significant difference was observed in
the crude fibre content of Sheela, Shikha and Neelam
varieties of flaxseed. The carbohydrate content varied from
22.92% to 29.67%, and it was statistically similar in all the
varieties (Table 6). Gopalan et al. (2007) reported
carbohydrate content as 28.9% in flaxseed, which was in
agreement with this study. Mazza (2008) also reported
carbohydrate percent in the range of 25– 27% in flaxseed.
There was a significant difference in the calorie values of
the studied flaxseed varieties, which might be due to
significantly different fat content in them. Calcium content
was found maximum in Neelam var. and minimum in var.
Shekhar. Iron content in the studied flaxseed varieties
ranged from 5.97 (var. Shekhar) to 10.45 mg/100 g (var.
Sharda). The α-linolenic acid content was highest in var.
Neelam (54.59%) and lowest in Shikha (37.05%) variety of
flaxseed. Dixit et al. (2007) reported linolenic content in
the range of 33.22% to 54.79% in flaxseed that confirms
with findings of this study.
Conclusions
The average length, breadth and thickness of the studied
varieties of flaxseed were found in the range of 4.59 to
5.73 mm, 2.30 to 2.93 mm and 0.85 to 1.06 mm, respectively.
The bulk density, true density and porosity ranged from 678.9
to 735.6 kg/m3, 1,082.1 to 1,161.2 kg/m3 and 34.9% to
41.4%, respectively. The L, a and b values for colour
ranged from 47.25 to 51.55, 4.34 to 7.69 and 5.62 to 10.20,
respectively. The angle of repose varied between 19.3 and
23.5°. The static coefficient of fiction was least for
galvanized iron, followed by aluminium, plywood and
mild steel sheet. The rupture force was observed in the
range of 30.57 to 46.87 N, whereas energy absorbed
ranged from 8.34 to 12.99 mJ. The calorie content
ranged from 547.66 to 590.72 kcal. The α-linolenic acid
content was found in the range of 37.05% to 54.59% (on
fat basis).
Acknowledgement The authors wish to express sincere thanks to
DST, New Delhi, India for providing financial assistance to carry out
this work. The help and guidance rendered by Dr. R.T. Patil,
Director, CIPHET, Ludhiana are thankfully acknowledged.
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