Nutritional and sensory evaluation of wheat breads supplemented with oleic-rich sunflower seed

Škrbić, Biljana; Filipčev, Bojana

doi:10.1016/j.foodchem.2007.10.052

Cited by 68 publications

(34 citation statements)

References 27 publications

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“…Therefore, the addition of 20% of hemp flour in bread formulation increased the amount of Mn from 0.66 to 2.35 mg/100 g, Fe from 2.01 to 6.03 mg/100 g, Cu from 0.18 to 0.45 mg/100 g, Zn from 0.75 to 1.60 mg/100 g in comparison with control bread. Škrbić and Filipčev () supplemented white wheat bread with high‐oleic sunflower seed and indicated that significant increase in content of Zn and Cu among all investigated macro‐ and micronutrients was observed with substitution level of 16%. The obtained results indicated that hemp flour was found to be an abundant source of macro‐ and microelements, especially Fe and Zn, being of great interest due to the fact that over 60% of world's population suffers from iron and 30% from Zn deficiency (White and Broadley ).…”

Section: Resultsmentioning

confidence: 99%

Bread Supplementation with Hemp Seed Cake: A By‐Product of Hemp Oil Processing

Pojić

Hadnađev

et al. 2015

Journal of Food Quality

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Hemp seed cake remaining after oil pressing was processed in the laboratory conditions to obtain hemp flour that influence the rheological properties of wheat dough, and the quality of bread was studied. The obtained hemp flour was mixed with wheat flour at different hemp/wheat flour ratios (0/100, 5/95, 10/90 and 20/80). The obtained results indicated that hemp flour affected water absorption and dough development time, and consequently bread volume, color and structural and textural properties of bread crumb regardless of the level of substitution. However, the presence of hemp flour in formulation, as being nongluten flour, did not necessarily distort all rheological properties. In this context, dough stability and dough strength were not significantly affected by the addition of hemp flour up to 10%, whereas substitution level of 20% resulted in the decrease (P < 0.05) of these parameters. Bread supplemented with hemp flour had higher nutritional value and provided elevated intake of important nutrients such as proteins and macro-and microelements, especially iron. PRACTICAL APPLICATIONSRecent scientific research indicated that hemp seed is a source of valuable nutrients, so it is recognized as one of nature's perfect balanced foods. In order to fulfill the requirements of sustainable food processing, the reutilization of food waste is a common issue especially due to the fact that food waste is rich in proteins, dietary fibers, antioxidants, colorants and other nutrients. In that sense, oilseed meals that remain after oil cold pressing have been recognized as one of the most valuable sources of proteins. One of the promising but not widely investigated cold-pressed seed meals is that which remains after cold pressing of hemp seeds known as hemp flour. Obtained results showed that the breads supplemented with hemp flour had higher nutritional value providing elevated intake of important nutrients such as proteins and macro-and microelements, especially iron, while reducing the metabolizable energy from carbohydrates.

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Section: Resultsmentioning

confidence: 99%

Bread Supplementation with Hemp Seed Cake: A By‐Product of Hemp Oil Processing

Pojić

Hadnađev

et al. 2015

Journal of Food Quality

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“…High oleic sunflower oil (HO) contains higher level of oleic acid, tocopherols, essential fatty acids, and crude fiber (Škrbić & Filipčev, 2008). Moreover, HO showed a higher oxidative stability for storage than regular sunflower oil.…”

Section: Introductionmentioning

confidence: 99%

Lipase-catalyzed interesterification of high oleic sunflower oil and fully hydrogenated soybean oil comparison of batch and continuous reactor for production of zero trans shortening fats

Li¹,

Adhikari²,

Shin³

et al. 2010

LWT - Food Science and Technology

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“…These nutrients from sunflower seeds can help reduce the risk of many diseases, such as cancer (WCRF 1999), cardiovascular diseases (Burton 1994), and chronic diseases (Adom and Liu 2002;Liu 2007). Sunflower seeds were usually processed by pressing into oil (Anjum et al 2012) or pounded into a flour and used for making cakes, mush, and bread (Bensmira et al 2007;Škrbić and Filipčev 2008) in many countries. Also, cooked sunflower seeds, as a popular and traditional leisure food, are consumed by a huge population of China and many other countries.…”

Section: Introductionmentioning

confidence: 99%

Discrimination of Kernel Quality Characteristics for Sunflower Seeds Based on Multispectral Imaging Approach

Wang

Liu

et al. 2014

Food Anal. Methods

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Multispectral imaging in the visible and nearinfrared (405-970 nm) regions was tested for nondestructive discrimination of insect-infested, moldy, heterochromatic, and rancidity in sunflower seeds. An excellent classification (accuracy >97 %) for intact sunflower seeds could be achieved using Fisher's linear discriminant function based on 10 feature wavelengths that were selected from the original 19 wavelengths by Wilks' lambda stepwise method. Intact sunflower seeds with different degree of rancidity could be precisely clustered by multispectral imaging technology combined with principal component analysis-cluster analysis (PCA-CA). Our results demonstrate the capability of multispectral imaging technology as a tool for rapid and nondestructive analysis of seed quality attributes, which enables many applications in the agriculture and food industry.

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Nutritional and sensory evaluation of wheat breads supplemented with oleic-rich sunflower seed

Cited by 68 publications

References 27 publications

Bread Supplementation with Hemp Seed Cake: A By‐Product of Hemp Oil Processing

Bread Supplementation with Hemp Seed Cake: A By‐Product of Hemp Oil Processing

Lipase-catalyzed interesterification of high oleic sunflower oil and fully hydrogenated soybean oil comparison of batch and continuous reactor for production of zero trans shortening fats

Discrimination of Kernel Quality Characteristics for Sunflower Seeds Based on Multispectral Imaging Approach

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