Abstract
Defatted sunflower seed flour (DSSF) is an upcycled by-product of sunflower oil extraction, rich in protein, fibre and antioxidants. This study assessed the instrumental and sensory quality of biscuits enriched with DSSF at 18% and 36% w/w as a replacement for wheat flour. Measurements included colour, texture, total phenolic content (TPC) and antioxidant capacity. Sensory analysis was carried out with Quantitative Descriptive Analysis (QDA). The inclusion of DSSF significantly increased the protein content of the biscuits, as well as the TPC and antioxidant capacity of the biscuits. The resulting products were significantly darker, less red and less yellow with increasing DSSF levels, while hardness (measured instrumentally) increased. Sensory results agreed with colour measurements, concluding that DSSF biscuits were more “Brown” than the control, and with texture measurements where biscuits with 36% DSSF had a significantly firmer bite. In addition, DSSF biscuits at 36% inclusion had higher QDA scores for “Off-note” and the lowest scores for “Crumbly” and “Crumb aeration”. DSSF biscuits at 18% inclusion were similar to the control in most parameters and should be considered for further developments. These results show the potential of the upcycled DSSF by-product as a novel, sustainable and healthy food ingredient.
Highlights
Sunflower (Helianthus annuus L.) is one of the three most cultivated oil crops in the world [1].The main by-product of the oil extraction process, which can constitute up to 36% of the mass of the processed seeds [1], is the so-called sunflower meal or cake
To total phenolic content (TPC) results, defatted sunflower seed flour (DSSF) had higher antioxidant capacity measured by DPPH
Wheat flour has been reported to have very low polyphenol content [23], which justifies its lower antioxidant capacity compared to DSSF
Summary
The main by-product of the oil extraction process, which can constitute up to 36% of the mass of the processed seeds [1], is the so-called sunflower meal or cake. This by-product has a high protein content (40–50%) [2] and is used primarily in ruminant feed [1]. Some limitations include a high insoluble fibre content, the residue solvents used for oil extraction in the cake [3] and the presence of anti-nutrients such as protease inhibitors, saponins and arginase inhibitor [4]. Within the context of circular bio-economy, there is a growing interest in the food industry to use inexpensive upcycled by-products
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