Adal Samiye, Çetintaş Yunus, Balaban Merve, Çalışır Ümit, Ünsal Teslime Ekiz
Department of Food Engineering, Faculty of Engineering, Afyon Kocatepe University, Afyonkarahisar, Türkiye.
Food Control, Research and Application Center, Afyon Kocatepe University, Afyonkarahisar, Türkiye.
J Food Sci. 2025 Oct;90(10):e70580. doi: 10.1111/1750-3841.70580.
The increasing demand for gluten-free (GF) functional foods and sustainable ingredient innovation underscores the importance of valorizing food by-products. This study investigated the use of poppy seed cake flour (PSCF), a cold-pressed oil by-product, as the primary flour in GF cookies. PSCFs derived from blue, yellow, and white poppy seeds were used to produce GF cookies at 50%, 70%, and 100% substitution levels. The nutritional composition, mineral content, amino acid and fatty acid (FA) profiles, antioxidant capacity (cupric-reducing antioxidant capacity [CUPRAC], 1,1-diphenyl-2-picryl-hydrazyl [DPPH], ferric reducing ability of plasma [FRAP], total phenolic content [TPC]), physical analysis, and hardness were all investigated. Data were statistically evaluated using analysis of variance and principal component analysis. PSCF cookies containing 100% blue PSCF had the highest protein content (34.56%), calcium (85.96 ppm), phosphorus (90.66 ppm), and antioxidant activity (0.2186 CUPRAC, 0.0860 DPPH, 0.088 FRAP mgTroloxeqv/mL). The TPC of the samples was 0.094 mg gallic acid equivalent (GAE)/mL. PSCF cookies were high in essential amino acids such as lysine (799 nmol/g) and glutamic acid (>6200 nmol/g), while linoleic acid dominated the FA profile (up to 52.388 nmol/g). Higher PSCF incorporation increased hardness while maintaining acceptable spread ratios. Results demonstrated that PSCF incorporation significantly improved protein, essential amino acid (notably lysine), and mineral contents, particularly calcium, magnesium, and iron. Cookies enriched with PSCF exhibited favorable FA profiles dominated by linoleic and oleic acids, along with enhanced antioxidant activity, especially in 100% blue PSCF cookies. Hardness and darker coloration were within acceptable sensory ranges. Overall, PSCF significantly offers a sustainable, nutrient-rich flour alternative aligned with circular economy principles. PRACTICAL APPLICATIONS: This study highlights PSCF as a sustainable, low-cost ingredient that can be transformed from an oil-processing by-product into value-added gluten-free cookies. Its use addresses industry needs for circular economy strategies while reducing waste. PSCF-enriched cookies provide higher protein, essential amino acids, minerals, unsaturated FAs, and antioxidants, making them suitable for celiac patients, plant-based consumers, and health-conscious markets. Beyond cookies, PSCF can be extended to other gluten-free products such as breads, crackers, and snack bars. Its adoption supports clean-label innovation, cost reduction, and product differentiation for manufacturers seeking sustainable and functional solutions.
对面筋-free（GF）功能性食品日益增长的需求以及可持续成分创新凸显了食品副产品增值的重要性。本研究调查了冷榨油副产品罂粟籽饼粉（PSCF）作为GF饼干主要面粉的用途。源自蓝色、黄色和白色罂粟籽的PSCF分别以50%、70%和100%的替代水平用于生产GF饼干。对其营养成分、矿物质含量、氨基酸和脂肪酸（FA）谱、抗氧化能力（铜还原抗氧化能力[CUPRAC]、1,1-二苯基-2-苦基肼[DPPH]、血浆铁还原能力[FRAP]、总酚含量[TPC]）、物理分析和硬度进行了全面研究。使用方差分析和主成分分析对数据进行统计评估。含有100%蓝色PSCF的PSCF饼干蛋白质含量最高（34.56%），钙含量（85.96 ppm）、磷含量（90.66 ppm）和抗氧化活性最高（0.2186 CUPRAC、0.0860 DPPH、0.088 FRAP mgTroloxeqv/mL）。样品的TPC为0.094 mg没食子酸当量（GAE）/mL。PSCF饼干富含赖氨酸（799 nmol/g）和谷氨酸（>6200 nmol/g）等必需氨基酸，而亚油酸在FA谱中占主导地位（高达52.388 nmol/g）。较高的PSCF添加量增加了饼干的硬度，同时保持了可接受的扩展率。结果表明，添加PSCF显著提高了蛋白质、必需氨基酸（尤其是赖氨酸）和矿物质含量，特别是钙、镁和铁。富含PSCF的饼干呈现出以亚油酸和油酸为主的有利FA谱，同时抗氧化活性增强，尤其是100%蓝色PSCF饼干。硬度和较深的颜色在可接受的感官范围内。总体而言，PSCF显著提供了一种符合循环经济原则的可持续、营养丰富的面粉替代品。实际应用：本研究强调PSCF是一种可持续、低成本的成分，可从油加工副产品转化为增值的无麸质饼干。其使用满足了行业对循环经济战略的需求，同时减少了浪费。富含PSCF的饼干提供了更高的蛋白质、必需氨基酸、矿物质、不饱和脂肪酸和抗氧化剂，使其适用于乳糜泻患者、植物性消费者和注重健康的市场。除了饼干，PSCF还可扩展到其他无麸质产品，如面包、饼干和小吃棒。其采用支持清洁标签创新、降低成本，并为寻求可持续和功能性解决方案的制造商实现产品差异化。
