Influence of fatty acid composition of sunflower kernel on quality and shelf-life of cookies

Pajin, Biljana; Dimić, E; Romanić, Ranko; Radujko, I.

doi:10.1556/aalim.40.2011.1.10

Cited by 3 publications

(4 citation statements)

References 6 publications

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“…Different works have recently analysed the effect of composition and storage conditions on biscuits (Bhanger et al ., ; Pajin et al ., ). It is already known that water absorption may change the texture of biscuits (Kumar et al ., ), while oxidation may change their flavour (Mildner‐Szkudlarz et al ., ).…”

Section: Introductionmentioning

confidence: 97%

The role of lipid oxidation on biscuit texture during storage

Patrignani

Conforti

Lupano

2014

Int J of Food Sci Tech

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The role of lipid oxidation and humidity absorption on the shelf life of biscuits was analysed. Biscuits with low lipid and sugar content were prepared employing different oils, and texture changes that biscuits experience during storage were studied. Water activity, peroxide value, malonaldehyde content and colour were also determined at different storage times. The maximum peroxide level was between 1 and 1.5 mmol kg À1 of oil, at 166 days of storage. Values of malonaldehyde were between 5.2 and 15.8 nmol g À1 of dry sample. Water activity and peroxide value influence the biscuit texture (P ≤ 0.05). To study the effects of both factors simultaneously, a mathematical model was adjusted to the data. Results indicate that an increase in the peroxide level, even at low level of lipid oxidation, increases Young's modulus and leads to a harder biscuit, while the humidity absorption lowers the fracture stress and Young's modulus.

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Section: Introductionmentioning

confidence: 97%

The role of lipid oxidation on biscuit texture during storage

Patrignani

Conforti

Lupano

2014

Int J of Food Sci Tech

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“…Karlović et al (1992) found that the most effective dehulling of the Olivko sunflower was achieved at the moisture content in the seed of 5% and the dehulling pressure of 620 kPa. A comparison of the results obtained in the dehulling of HOSS with those obtained for confectionary sunflower shows a drastic difference (Karlović et al, 1992;Pajin et al, 2011). Namely, the dehulling efficiency in the latter case was much higher, ranging from 60.00 to 79.00%.…”

Section: Optimization the Process Of Dehullingmentioning

confidence: 94%

“…The kernel of the confectionary sunflower hybrid Cepko has a very high nutrititional value (Dimić et al, 2006). Besides the use in bakery products, sunflower kernel is added to cookies, crackers, biscuits, and snack products (Bajaj et al, 1991;Gupta et al, 2007;Pajin et al, 2011). One way to expand the uses of sunflower seeds and increase the demand for their seeds is to develop new value-added products, such as superior-quality sunflower butter, which has been commercially produced in the USA since 1980 (Lima & Guraya, 2005).…”

Section: Introductionmentioning

confidence: 99%

Dehulling effectiveness of high-oleic and linoleic sunflower oilseeds using air-jet impact dehuller: a comparative study

Romanić

Lužaić

2022

Food Sci. Technol

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Sunflower seeds and kernels are very common in the preparation of protein meals. Dehulling sunflower seeds for meal preparation and direct consumption is a very important operation. High-oleic sunflower contains the most oleic fatty acids in the oil which significantly improves the oxidative stability of the meal with this sunflower compared to meals with standard linoleic sunflower seed. In this work, a air-jet impact dehuller was used to determine, optimize and compare the effectiveness of dehulling of two types of sunflower: high-oleic (HOSS) and linoleic sunflower seed (LSS). A two-factorial experimental design (3 2 ) was used to estimate the effect of seed moisture and applied air pressure on the efficiency (E criterion) and quality of dehulling (K1 and K2 criteria). Samples with a moisture content of 6, 8 and 10% were dehulled at an air pressure of 400, 600 and 800 kPa. The most efficient dehulling of HOSS, was achieved at a dehulling pressure in the range of 600-800 kPa and moisture content of 6.0%. As for the LSS sample, the highest efficiency of LSS and the highest K2 criterion were obtained at the dehulling pressure of 800 kPa, and moisture content of 7.3%.

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“…In addition, sunflower kernels are rich in nutrients such as protein, phytosterols, carotenoids, vitamins, and minerals. Among these nutrients, the content of alpha‐tocopherol, a type of vitamin E, is particularly high, with an average value of 96.7% of the total vitamin E content, and ranges from 0.17 to 1.80 g/kg (Pajin et al., 2011). As is well known, higher levels of linoleic acid and oleic acids are thought to effectively reduce the risks of atherosclerosis, coronary heart disease, aging, and hypertension (Hulke et al., 2017).…”

Section: Introductionmentioning

confidence: 99%

Influence of seed‐roasting degree on quality attributes of sunflower oil

Ji,

Zhang,

Wang

et al. 2023

Journal of Food Science

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To facilitate the typical flavor of sunflower oil, seed roasting is widely applied. In this study, the effects of seed‐roasting degree (160, 180, 200°C for 0–25 min) on the quality attributes of sunflower oil were assessed, particularly tocopherols, sterols, total phenolics, fatty acids, and triglycerides composition as essential compounds for the nutritional value of the sunflower oil. Roasting seeds at a high temperature can significantly raise oxidative stability by 1.5–1.8 times, the content of carotenoids by 2.0–5.5 times, chlorophyll by 7.5–17.0 times, as well as increase the browning index by 4.0–10.0 times and deepen the color of the sunflower oil. However, the fatty acid and triglyceride profiles of sunflower oils have little change under distinct seed‐roasting degrees. Synthetically considering the various indicators measured in the current study. It is recommended that the seed roasts at 160–180°C for about 20 min to ameliorate the oxidative stability and quality.Practical Application: A well‐defined roasting process is very important for the food industry to be able to produce sunflower oil with desirable nutrition, unique flavor produced by the Maillard reaction and chemical properties of sunflower oil, which changes during the roasting. Considering the flavor, peroxide values, oxidation stability, and other quality attributes of oil obtained from the roasted seed, we found that sunflower seed oil better quality is obtained when roasted at 160‐ ‐180°C for about 20 min (e.g., 160°C for 20–25 min or 180°C for 15–20 min).

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Influence of fatty acid composition of sunflower kernel on quality and shelf-life of cookies

Cited by 3 publications

References 6 publications

The role of lipid oxidation on biscuit texture during storage

The role of lipid oxidation on biscuit texture during storage

Dehulling effectiveness of high-oleic and linoleic sunflower oilseeds using air-jet impact dehuller: a comparative study

Influence of seed‐roasting degree on quality attributes of sunflower oil

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