Abstract
This paper investigates the effects of simultaneous addition of sunflower (3, 6 or 9 g/100 g of sample) and dry residue of wild oregano (0.5 or 1 g/100 g of sample) on the essential amino acids pattern and antioxidant potential of flake products. The accepted experimental design plan was 3?4. Data point that Score and PDCAAS values in flake products increase with increasing share of sunflower. Maximum value of phenolic compounds and antioxidant activity were experienced of TPC 2.84 mg/g, DPPH 0.75 mg/ml, FRAP 1.57 mg/g with the product having maximum shares of sunflower and dry residue of wild oregano. Tukey?s HSD test showed statistically significant differences between most of the mean values of amino acids content and antioxidant activity in the observed corn flakes. The response surface method has been applied for evaluation of amino acid content and antioxidative potential of corn flakes. Sunflower in flake products positively contributed to the protein nutritive value and dry residues of wild oregano elevated antioxidant potential of flake products and also contributed to the food waste valorisation in the food industry. Corn flakes are new products with improved essential amino acid pattern, antioxidant activity and functional properties due to added dry residue of wild oregano and sunflower.
Highlights
This paper investigates the effects of simultaneous addition of sunflower (3, 6 or 9 g/100 g of sample) and dry residue of wild oregano (0.5 or 1 g/100 g of sample) on the essential amino acids pattern and antioxidant potential of flake products
In this study the effect of varying the proportion of sunflower (3, 6 and 9 g) and wild oregano dry residue (0.5 and 1 g/100 g of sample) on the amino acid content and antioxidant potential of corn flakes was studied with the aim to obtain new products with improved nutritional and functional properties
The essential amino acids of corn flakes (CF1–12) with sunflower and wild oregano are presented in table 2
Summary
This paper investigates the effects of simultaneous addition of sunflower (3, 6 or 9 g/100 g of sample) and dry residue of wild oregano (0.5 or 1 g/100 g of sample) on the essential amino acids pattern and antioxidant potential of flake products. Corn flakes are new products with improved essential amino acid pattern, antioxidant activity and functional properties due to added dry residue of wild oregano and sunflower. In this study the effect of varying the proportion of sunflower (3, 6 and 9 g) and wild oregano dry residue (0.5 and 1 g/100 g of sample) on the amino acid content and antioxidant potential of corn flakes was studied with the aim to obtain new products with improved nutritional and functional properties
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