Abstract
Sunflower cake was obtained from the whole seed, partially dehulled seed and dehulled seed after the extraction of oil by the expeller method. Traditional recipes for chapatis (a shallow fried item), biscuits and pakodis (a deep fried item) were modified to incorporate whole, dehulled and partially dehulled cake at 10 and 20 percent levels of the mix. The proximate compositions of sunflower cake and sunflower cake containing recipes were analyzed. Incorporation of sunflower cake into recipes at 10 and 20 percent levels contributed a significant increase in protein and fibre values. There was 4.7 to 5.8 percent increase in protein and a 2.2 to 6.0 percent increase in fat contents of the products containing 20 percent cake. Among the three recipes, pakodi containing 10 percent sunflower cake was found most acceptable, hence selected for evaluation of protein quality. The PER value of pakodis containing partially dehulled cake was 2.17, followed by pakodis containing whole seed cake with a PER of 1.95. Digestibility coefficient (DC) of pakodi containing partially dehulled sunflower cake was 89 percent and that with whole seed cake was 86 percent.
Published Version
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