Sunflower seed cake as a source of nutrients in gluten-free bread

Blicharz-Kania, Agata; Pecyna, Anna; Zdybel, Beata; Andrejko, D.; Marczuk, A.

doi:10.1038/s41598-023-38094-w

Cited by 7 publications

(8 citation statements)

References 43 publications

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“…The control wheat bread had higher volume and specific volume compared with composite bread loaves. (18.24 N and 32.15 mj respectively) compared to their control (10.33N and 14.25 mj respectively) Looking closely at the our result differences with Naderi and Zarringhalami [81] who found that the qualitative characteristics of bread samples that addition of sesame flour to bread formulation tends to decrease crumb hardness, also differences line with Blicharz-Kania et al [82] who studied sun flower cake addition resulted exhibited lower hardness and chewiness.…”

Section: Physical Properties Of Selected Pan Breadsupporting

confidence: 90%

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

Abbas,

Doweidar,

Saleh

2024

Egypt. J. Chem.

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The aim of the present study is to evaluate the nutritional, functional, and sensorial properties of pan bread enriched with oil seeds. Sesame seeds (S), peanut seeds (P), and sunflower seeds (SF) were used in different formulations as amendments for all-purpose wheat flour (WF). Results indicated that the formulations of S1(70%WF+30% S), P1(70%WF+30% P), SF1(70%WF+30%SF) and PS (60% WF+20%P+20% S) were higher content in crude fat, crude fiber, crude protein, total energy and ash, but low available carbohydrates contents compared with the control pan bread. Combining S and P together in one formulation resulted in better chemical properties. The formulations of P1 and S1 resulted in better mineral content, total essential amino acids, biological value (BV), protein efficiency ratio (PER), and total mono unsaturated fatty acids compared with the control pan bread. The fortified material had Significant decreased (P<0.05) specific volume in all samples compared with control. Pan bread W1 sample had darkening of the pan bread crumb and an increase in parameters redness (a*), yellowness (b*), and Cromo (C). SP sample had the highest hardness and chewiness value. All enriched pan bread exceeded the recommended dietary requirements for adolescents' nutrition. Our results indicated the importance of amending bakery products with nutritional quality and high BV with prospective health significance.

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Section: Physical Properties Of Selected Pan Breadsupporting

confidence: 90%

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

Abbas,

Doweidar,

Saleh

2024

Egypt. J. Chem.

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“…При переработке подсолнечника на масло образуются твердые отходы -жмыхи и шроты. Жмыхи, получаемые при извлечении масла прессовым способом, составляют до 75% от массы сырья; шроты, получаемые при извлечении масла экстракционным способом, составляют до 60% от массы сырья [1,2]. Жмыхи и шроты используются преимущественно в кормовых целях, но в последние годы во многих странах Европы разрабатываются технологии их переработки в пищевые ингредиенты.…”

Section: Introductionunclassified

“…Подсолнечный белок вызывает интерес как перспективный ингредиент пищевых продуктов. В форме изолятов и концентратов он может применяться для обогащения белком мучных изделий, например в смеси с пшеничной мукой [1,6]. Такие ингредиенты наиболее востребованы при производстве безглютеновых изделий, так как их состав является менее полноценным в сравнении с традиционным.…”

Section: Introductionunclassified

“…Такие ингредиенты наиболее востребованы при производстве безглютеновых изделий, так как их состав является менее полноценным в сравнении с традиционным. Безглютеновые изделия часто отличаются низким содержанием минеральных веществ, витаминов, пищевых волокон и особенно белка [1]. Упоминая о недостаточном содержании пищевых волокон следует пояснить, что их количество и состав должны полностью соответствовать физиологическим потребностям организма человека, поэтому следует избегать привнесения избытка неперевариваемых пищевых волокон, в связи с чем и ставится задача снижения клетчатки в подсолнечном белковом ингредиенте.…”

Section: Introductionunclassified

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Influence of the composition of sunflower meal on the efficiency of separating the protein part of the raw material from fiber by mechanical fractionation

Krylova,

Fedorov,

Domoroshchenkova

et al. 2024

P&FPE

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The purpose of this article is to study the effectiveness of mechanical fractionation of sunflower meal. The objects of the study were two samples of sunflower meal of Russian production, by various manufacturers, and with different content of raw protein. Mechanical fractionation included the stages of grinding raw materials and its sifting using a set of sieves. The effectiveness of mechanical fractionation is determined by the mass yields of the fractions and the content of raw protein in the fractions as well as the ratio of the content of raw protein to the content of raw fiber. Based on this definition of effectiveness, the mass yields and the physicochemical composition of the obtained fractions were determined for each of the samples. The quality parameters of the fractions were selected by the content of raw protein and the content of raw fiber. Despite the different content of raw protein in the raw materials (35% in the first sample and 39% in the second sample), the content of raw protein in the high-protein fraction of both samples was similar and amounted to 42% and 43%, respectively. The fiber content in high-protein fractions of the two samples also differed slightly and amounted to 14% in the first sample and 12% in the second sample. At the same time, a noticeable difference in the mass yields of the fractions in two samples was discovered. The output of the high-protein fraction in the first sample (71%) significantly exceeded the output of the high-protein fraction in the second sample (27%). Thus, mechanical fractionation of the first sample was more effective due to the greater yield of the high-protein fraction.

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“…Source: Author's analysis on the basis of:[21][22][23][27][28][29][30][31][32][33][34][35][36][37][38][39][40].…”

mentioning

confidence: 99%

Development of Gluten-Free Bread Production Technology with Enhanced Nutritional Value in the Context of Kazakhstan

Utarova,

Kakimov,

Gajdzik

et al. 2024

Foods

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This research aims to enhance the nutritional value of gluten-free bread by incorporating a diverse range of components, including additives with beneficial effects on human health, e.g., dietary fibers. The research was focused on improving the texture, taste, and nutritional content of gluten-free products by creating new recipes and including novel biological additives. The goal was to develop gluten-free bread with less than 3 ppm gluten content that can be eaten by people suffering from gluten sensitivity. The physical and chemical properties of gluten-free rice, corn, green buckwheat, chickpea, amaranth, and plantain flours were examined to understand their unique characteristics and the possibility of their mixing combination to achieve the desired results. Initially, nine recipes were prepared, and in survey research, four baking recipes were selected and tested. The composition of amino acids in the prepared gluten-free bread was determined. The variant made of corn, green buckwheat flour with plantain was found to be top-rated. Changes in the nutritional content of the new product were analyzed, and general regulations and nutritional values were identified. Experimental baking processes were carried out, leading to the successful formulation of gluten-free bread containing corn, green buckwheat, and plantain flour in a ratio of 40:40:20, meeting gluten-free requirements and demonstrating improved nutritional properties, as well as consumption properties, confirmed by surveys conducted on a group of consumers.

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Sunflower seed cake as a source of nutrients in gluten-free bread

Cited by 7 publications

References 43 publications

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

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

Influence of the composition of sunflower meal on the efficiency of separating the protein part of the raw material from fiber by mechanical fractionation

Development of Gluten-Free Bread Production Technology with Enhanced Nutritional Value in the Context of Kazakhstan

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