Department of Food Technology, Light Industry and Design, Kharkiv National University named after V.N. Karazina, Kharkiv, Ukraine.
Advanced Laboratory, National University of Food Technology, Kiev, Ukraine.
Plant Foods Hum Nutr. 2024 Dec;79(4):769-778. doi: 10.1007/s11130-024-01232-4. Epub 2024 Sep 2.
The use of new types of raw materials to improve the quality and nutritional value of products is an important trend in flour confectionery. Flour from extruded sunflower seed kernels (FESSK), the by-product of oil production, was used as a new ingredient in muffin formulation. Analysis of physicochemical and nutritional properties of muffins prepared with FESSK, which was added in the amounts of 5, 10, and 15% to the total weight of mixture of wheat and rye flours, as well as their sensory evaluation, were performed. According to the sensory evaluation, the muffins with FESSK had a pleasant, nutty and sunflower aroma, and the best results were shown by muffins with 10% of FESSK. Addition of FESSK, 10%, led to an increase of the content of protein by 24.7%, fat by 16.9%, fiber by 23.3%, ash by 16.9%, and a decrease of content of total carbohydrates by 5.2% and sugars by 16.2%. Enriched muffins had improved texture characteristics, particularly, smooth, crack-free surface, soft, and elastic crumb with well-developed porosity and small, evenly distributed, thin-walled pores. The FESSK could be recommended as an ingredient for improving the nutritional and technological properties of flour confectionery products.
使用新型原材料来提高产品的质量和营养价值是面粉糖果的一个重要趋势。葵花籽挤压胚（FESSK）是油生产的副产品，可用作松饼配方中的一种新成分。分析了 FESSK 的理化和营养特性，FESSK 的添加量分别为小麦和黑麦面粉混合物总重量的 5%、10%和 15%，并对其进行了感官评价。根据感官评价，含有 FESSK 的松饼具有宜人的坚果味和葵花籽油香味，而添加 10%的 FESSK 效果最佳。添加 10%的 FESSK 可使蛋白质含量增加 24.7%，脂肪增加 16.9%，纤维增加 23.3%，灰分增加 16.9%，总碳水化合物含量减少 5.2%，糖含量减少 16.2%。富含 FESSK 的松饼具有改善的质地特性，特别是表面光滑无裂纹、质地柔软有弹性、具有良好的多孔性和小而均匀分布的薄壁孔。FESSK 可以推荐作为改善面粉糖果产品营养和技术特性的成分。
