Using of safflower seeds as a protein fortifier for shortbread

Abstract

Safflower seeds as a non-traditional vegetable additive are rich in high-grade vegetable protein (up to 16%), polyunsaturated fatty acids (including linoleic and linolenic acids), dietary fibre, vitamins and minerals. In the present work, the use of safflower seeds as a protein fortifier for shortbread is described. The amount of protein in safflower seeds, represented by a complete set of amino acids, was determined. Influence of ground safflower seed additive on the textural properties of dough was investigated. It was found that the water absorption capacity of our experimental sample was 13% lower than that of the control sample, which was explained by the hydrophobicity of the introduced additive of ground safflower seeds due to lipid-protein complexes represented by vegetable proteins and polyunsaturated fatty acids. A change in the rheological parameters of the experimental sample due to peculiarities of the chemical composition of the introduced additive of ground safflower seeds was revealed. During the experiment, the physicochemical parameters of shortbread were studied. Optimum concentration of ground safflower seeds was determined as well as the rheological, functional and organoleptic properties of dough and new shortbread, that allowed us to expand the assortment of them and to enrich then with bioactive compounds.