Using of safflower seeds as a protein fortifier for shortbread

Куценкова, Василисса; Nepovinnykh, N.V.; Guo, Qingbin

doi:10.1016/j.foodhyd.2020.105808

Cited by 8 publications

(6 citation statements)

References 20 publications

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“…Oleic and linoleic acids were the two major unsaturated fatty acids in these safflower seeds. According to the literature, similar findings and values were reported by various authors (Coşge et al, 2007;Mailer et al, 2008;Sabzalian et al, 2008;Ben Moumen et al, 2013;Kostik et al, 2013;Al Surmi et al, 2015;Khalid et al, 2017;Kutsenkova et al, 2020;Yeloojeh et al, 2020).…”

Section: Safflower Genotypes (Tablesupporting

confidence: 86%

“…Protein content was up to 16% (Figure 2), which was similar to the available literature (Khalid et al, 2017;Kutsenkova et al, 2020). Cold pressed cakes from safflower seeds are mostly used as feed and production of biochar fertilizer (Angın, 2013).…”

Section: Safflower Genotypes (Tablesupporting

confidence: 82%

“…Total phenolics content in tested safflower seed samples ranges from 4-6 mg GAE/g while literature Mailer et al, 2008;Sabzalian et al, 2008;Ben Moumen et al, 2013;Kostik et al, 2013;Al Surmi et al, 2015;Kutsenkova et al, 2020;Yeloojeh et al, 2020) Figure 3. Tocopherol (α-tocopherol) (A) and total phenolics (B) contents in seeds of safflower seeds.…”

Section: Safflower Genotypes (Tablementioning

confidence: 82%

“…The hull fraction of safflower seeds is 35-45%. Depending on the hull size, the oil content of the seed ranges between 20 and 47% (Cosge et al, 2007;Yeloojeh et al, 2020;Kutsenkova et al, 2020). The whole seeds in normal hull types contain 27-32% of oil, 5-8% of moisture, 14-17% of protein, 2-7% of ash, and 32-40% of crude fiber (Gecgel et al, 2007, Kutsenkova et al, 2020.…”

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confidence: 99%

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Seed nutrients and bioactive compounds of underutilised oil crop Carthamus tinctorius L.

Kiprovski¹,

Jaćimović²,

Grahovac³

et al. 2021

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Seeds of seven different genotypes of underutilised oil crop Carthamus tinctorius L. (Asteraceae) from alternative oil species collection of the Institute of Field and Vegetable Crops (Novi Sad, Serbia), were analysed for their protein, oil, fatty acids, tocopherols and total phenolics contents, with a view to test their diversity and potential as an alternative source of these valuable compounds. Seeds of the tested safflower genotypes had total protein (determined by Kjeldahl method) content from 11.5 to 16.0%, while total oil content (determined by Soxhlet method) ranged from 16.8 to 24.5% of dry matter, on average. Two main unsaturated fatty acids in safflower seeds, oleic and linoleic acids, represent approximately 90% of the total fatty acid content (determined by gas chromatography). Linoleic acid was the dominant fatty acid in all genotypes (61.2-80.2% of oil), while oleic acid was in a negative correlation with linolenic acid content and ranged from 9.6 to 29.5% of oil. The amount of saturated fatty acids ranged from 5.5 to 6.05% for palmitic, and 2.1 to 3.5% for stearic acid. Safflower seed is a source of a-tocopherol (determined by high performance liquid chromatography method with fluorescence detection) and its amount ranged from 358.8 to 461.8 mg/L of oil. The content of total phenolics (determined spectrophotometrically) ranged from 4.0 to 6.0 mg of gallic acid equivalents/g of dry weight. This comprehensive screening of valuable chemical compounds of safflower seeds shows the importance of this alternative oil seed crop as a good source of important nutrients and bioactive constituents.

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Section: Safflower Genotypes (Tablesupporting

confidence: 86%

Section: Safflower Genotypes (Tablesupporting

confidence: 82%

Section: Safflower Genotypes (Tablementioning

confidence: 82%

mentioning

confidence: 99%

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Seed nutrients and bioactive compounds of underutilised oil crop Carthamus tinctorius L.

Kiprovski¹,

Jaćimović²,

Grahovac³

et al. 2021

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“…The use of its seeds is an intriguing and promising area for the processing branches of the food industry. Although studies on safflower have mainly focused on safflower oil, there are studies on the production of healthy drinks with high antioxidant activity (Kim et al 2002), breads enriched with functional components (Kutsenkova et al 2019), and cookies with increased protein content (Kutsenkova et al 2020) using safflower seeds.…”

Section: Introductionmentioning

confidence: 99%

Determination of Rheological and Chemical Properties of Hemp, Rosehip Seed and Safflower Flours

Cingöz

Şahin

2023

J Agr Sci-Tarim Bili

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The use of alternative flour in the production of cereal products such as bread can improve the functional and nutritional properties of bread. However, the addition of substitute flour to wheat flour may have some technological, sensory, and rheological disadvantages. To eliminate these problems, the alternative flours should be used in different proportions. The aim of this study is to evaluate the remaining proportions of hemp, safflower and rosehip seeds, which are raw materials of edible and cosmetic oil industry, after oil extraction and to determine their chemical properties (protein, fat, ash) and to investigate the effect on rheological dough properties with Mixolab when used as a substitute for wheat flour. Accordingly, safflower, hemp and rosehip seed flour were added to wheat flour in five different amounts (5, 7.5, 10, 15 and 20%), focusing on displacement. The addition of flour increased protein, fat, ash, phenolic content, and antioxidant capacity. It was found that the addition of 10% safflower and hemp seed flour and 7.5% rosehip seed flour had a positive effect on rheological properties. For all three flour additions, dough development time, stability, and percent protein softening values increased, while water holding capacity decreased. Flours added at 15% or more began to negatively affect rheological properties. This study shows that 3 different flours, which can be added up to 10%, improve the rheological properties, chemically enrich them and improve their functional properties.

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