Effect of Partial Replacement of Wheat Flour by Flour from Extruded Sunflower Seed Kernels on Muffins Quality.

IF 3.1 2区 农林科学 Q2 CHEMISTRY, APPLIED Plant Foods for Human Nutrition Pub Date : 2024-12-01 Epub Date: 2024-09-02 DOI:10.1007/s11130-024-01232-4
Iryna Tsykhanovska, Olena Stabnikova, Mykola Riabchykov, Tetiana Lazarieva, Natalia Korolyova
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Abstract

The use of new types of raw materials to improve the quality and nutritional value of products is an important trend in flour confectionery. Flour from extruded sunflower seed kernels (FESSK), the by-product of oil production, was used as a new ingredient in muffin formulation. Analysis of physicochemical and nutritional properties of muffins prepared with FESSK, which was added in the amounts of 5, 10, and 15% to the total weight of mixture of wheat and rye flours, as well as their sensory evaluation, were performed. According to the sensory evaluation, the muffins with FESSK had a pleasant, nutty and sunflower aroma, and the best results were shown by muffins with 10% of FESSK. Addition of FESSK, 10%, led to an increase of the content of protein by 24.7%, fat by 16.9%, fiber by 23.3%, ash by 16.9%, and a decrease of content of total carbohydrates by 5.2% and sugars by 16.2%. Enriched muffins had improved texture characteristics, particularly, smooth, crack-free surface, soft, and elastic crumb with well-developed porosity and small, evenly distributed, thin-walled pores. The FESSK could be recommended as an ingredient for improving the nutritional and technological properties of flour confectionery products.

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用挤压葵花籽仁面粉部分替代小麦粉对松饼质量的影响
使用新型原材料来提高产品的质量和营养价值是面粉糖果的一个重要趋势。挤压葵花籽仁面粉(FESSK)是油脂生产的副产品,被用作松饼配方的新原料。在小麦粉和黑麦粉混合物的总重量中分别添加 5%、10% 和 15%的葵花籽仁面粉,对用葵花籽仁面粉配制的松饼的理化和营养特性进行了分析,并对其进行了感官评价。根据感官评价,添加了 FESSK 的松饼具有令人愉悦的坚果和向日葵香味,其中添加了 10% FESSK 的松饼效果最佳。添加 10%的 FESSK 后,蛋白质含量增加了 24.7%,脂肪增加了 16.9%,纤维增加了 23.3%,灰分增加了 16.9%,总碳水化合物含量减少了 5.2%,糖分减少了 16.2%。富集后的松饼具有更好的质地特性,尤其是表面光滑、无裂纹、松软、有弹性、孔隙度发达、孔隙小且分布均匀、壁薄。建议将 FESSK 作为一种配料,用于改善面粉糕点产品的营养和技术特性。
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来源期刊
Plant Foods for Human Nutrition
Plant Foods for Human Nutrition 工程技术-食品科技
CiteScore
6.80
自引率
7.50%
发文量
89
审稿时长
12-24 weeks
期刊介绍: Plant Foods for Human Nutrition (previously Qualitas Plantarum) is an international journal that publishes reports of original research and critical reviews concerned with the improvement and evaluation of the nutritional quality of plant foods for humans, as they are influenced by: - Biotechnology (all fields, including molecular biology and genetic engineering) - Food science and technology - Functional, nutraceutical or pharma foods - Other nutrients and non-nutrients inherent in plant foods
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