Determination of the Effect of Different Roasting and Extraction Methods on the Viscosity of Flax (Linum usitatissimum L.) Seed Oil

Zeliha Değerli, Nurhan Uslu, Mehmet Musa Özcan

Volume 26, Issue 1;
Pages: 41-44; 2020
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
In this study, it was aimed to determine the effect of roasting process (90 °C and 120 °C in the drying oven at 1 hour) and oil extraction methods (solvent extraction, ultrasonic extraction and cold press) on the viscosity values of flaxseed oils. The highest 36.00 mPas and the lowest 31.95 mPas viscosity values were determined in 120 oC roasted oils obtained by ultrasonic extraction and raw oils obtained by cold press, respectively. Viscosity values differed depending on oil extraction methods and roasting processes.
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