Evaluation of Pan Bread Fortified with Sunflower Seeds Powder

Abstract

The main goal of such work was to study the effect of adding sunflower seeds powder in different ratios (5, 10, 15 and 20%) on chemical composition, amino acids contents, fatty acids composition, rheological properties, physical features, bioactive compounds and sensory evaluation of pan bread samples. The obtained results indicated that sunflower seeds powder contained 12.79% crude protein, 24.98% oil, 35.98% crude fibers and 3.53% ash contents. Also, sunflower seeds powder were rich in Ca (191.16 mg/100g), P (103.21 mg/100g) and K (181.74 mg/100g). While, sunflower seeds powder contained cysteine (7.50 mg/g), lysine (19.91 mg/g), methionine (33.62 mg/g), aspartic acid (75.73 mg/g) and proline (154.59 mg/g). There were no significant differences between control pan bread sample and pan bread sample fortified with 10% sunflower seeds powder in appearance, taste, odor, color and overall acceptability. Studied pan bread samples contained high amounts of crude protein, oil, crude fibers, ash and a good source of minerals, total phenolic and total flavonoids compounds. So, it could be advisable to add sunflower seeds powder up to (10%) for producing high quality pan bread and excellent acceptance.

Evaluation of healthy pan bread enriched with sesame, peanut and sun flower seeds

“…And Dou et al [79] who found that n-3 poly unsaturated fatty acids could slightly enhance the level of bone mineral density, more significant for postmenopausal women increased effect on bone mineral density. On the other hand, our results differences with Albahlol et al [60] who stated that wheat flour fortified with sun flower flour to produced bread led to high total saturated fatty acids value and low unsaturated fatty acids with increased sun flower flour level.…”

“…In the same Table, our results arein agreement with these of De Lamo and Gómez [59] who found that sun flower carbohydrate 24.07% but differences in protein 19.33%, lipid 49.8%, fiber 9%, energy value 582kcal/100g, and water 1.2g/100g. Our results are in agreement with these of Albahlol et al [60] who found that sun flower seeds flour moisture, protein, ash and carbohydrates (5.85%, 12.79%, 3.53% and 22.72% respectively) but differences in % fat and % fiber content (24.98 % and 35.98% respectively).…”

The impact of ginger and curcumin on diabetic nephropathy induced by streptozotocin in rats

“…Using catechin as the standard, the concentration was calculated using a calibration curve. Catechin equivalents (CE) were expressed as mg of CE/g fresh weight [29].…”