Roasted Sunflower Research Articles

Elucidation of the structural changes of hemicellulose and cellulose in sunflower seed during roasting.

This study evaluated the structural changes in hemicellulose and cellulose from sunflower seeds before and after roasting at 160°C, 190°C, and 220°C. Sugar composition, molecular weight, Fourier transform infrared spectrometry, thermogravimetric, and NMR analyses were utilized to determine the structural properties of these polysaccharides and detect the volatile compounds. The results showed that roasting destroyed the microstructure of these hemicelluloses and cellulose. Glucose and arabinose of hemicellulose were more easily degraded than other sugars during roasting. The galacturonic acid content increased from 7.8% to 46.66% after roasting. The hemicellulose obtained at 220°C had a backbone of D-xylose residues with a β-(1→4)-linkage. The molecular weight of cellulosic polysaccharides decreased with the increase of roasting temperature. The crystallinity increased from 28.92% to 31.86% revealing that mainly the amorphous regions of cellulosic polysaccharides were destroyed by roasting. After roasting, the volatile compounds of these polysaccharides were rich in furfural, which was produced by caramelization and the Maillard reaction, contributing to the characteristic aroma of roasted sunflower seeds. This study provides some information on the relationship between structural changes of polysaccharides and the formation of flavor during roasting sunflower seeds.

A new active packaging system based on chickpea-based edible coatings added with microcapsules of Cosmos sulphureus Cav. flower extract.

The Cosmos sulphureus Cav. plant is studied for its high polyphenolic content with antioxidant properties. Its flowers, rich in phenolic acids, flavonoids, and tannins, hold promise as antioxidants in food preservation. The inclusion of these compounds in chickpea-based coatings with a previously studied preservative effect would be an excellent option as a food preservation method and microencapsulation addresses challenges like dispersion and degradation of polyphenols in the coating. The objective of this research was to evaluate the in vitro antioxidant activity of Cosmos sulphureus leaves, seed, and flower extracts and explore the protective effects of chickpea-based coatings containing microcapsules of flower polyphenolic extract on the chemical quality of stored roasted sunflower seeds during storage. The ethanolic leaf extract exhibited the highest antiradical activity, followed by the aqueous flower extract. After a storage period of 15 days, at 40 °C, the chickpea-based coatings effectively delayed lipid oxidation in the roasted sunflowers seeds, and the inclusion of polyphenolic microcapsules with 0.01% extract (SMC 0.01%) in the coating significantly improved the protective effect. By day 15 of storage, SMC 0.01% showed comparable peroxide value, conjugated dienes, and linoleic acid content to samples containing the synthetic antioxidant BHT (butylated hydroxytoluene). Samples that only contained chickpea-based coating and coating with polyphenolic microcapsules with 0.005% extract exhibited significantly greater reduction in fatty acid content compared to the 0.01% SMC treatment. The chickpea-based coating with polyphenolic microcapsules demonstrated antioxidant activity akin to synthetic BHT, offering a promising biopackaging solution for lipid-rich foods like roasted sunflower seeds. © 2024 Society of Chemical Industry.

Effect of pH, Reducing Sugars, and Protein on Roasted Sunflower Seed Aroma Volatiles.

Sunflower seeds are a popular snack in many countries, such as the United States, China, and Spain. Sunflower seeds are typically roasted to create desirable aromas before being eaten. The desirable aromas are created by the Maillard and lipid oxidation reactions. Increasing the volatiles created by these reactions can create a more desirable product, increasing consumer acceptance of sunflower seeds. Seeds were soaked in solutions at pH 4, 7, and 9 and with added glucose, fructose, whey protein isolate, or whey protein concentrate before roasting. The resulting seeds were evaluated by selected-ion flow tube mass spectrometry to determine the volatile concentrations and by an untrained panel of consumers to determine acceptability. Increasing the pH increased the pyrazines but did not affect other volatiles. Adding reducing sugars or whey protein increased most volatiles. The fructose increased dimethylpyrazines, 2-methylpyrazine, and trimethylpyrazine concentrations more than glucose. However, the glucose increased furfural concentration more than fructose. The whey protein concentrate increased volatile levels more than any other treatment. The total Maillard volatiles and Browning index were increased by the same treatments. Sensory indicated that fructose increased desirable aroma the most, followed by whey protein treatments, and both were liked more than the pH 7 control. Optimizing roasting conditions by increasing the pH and reducing sugar and protein content can favor the Maillard reaction conditions, increasing the positive aromas associated with roasted sunflower seeds.

The effect of flavorings on PAHs level in the roasted sunflower seeds

The amount of polycyclic aromatic hydrocarbons (PAHs) can be reduced by food additives. In this study, the impact of various flavors was investigated on the formation of PAHs in roasted sunflower seeds. PAHs was measured in the shell and kernel of sunflower with the flavors of lemon, golpar (hogweed), salt, ketchup and raw sunflower. Measuring the amount of PAHs was analyzed by Gas chromatography–mass spectrometry (GC–MS). PAHs with low molecular weight were detected. The total of PAHs of sunflower seeds were in the range of 0.4–3.2 mg kg−1. The lowest amount was related to the hogweed kernel, and the highest amount was related to the lemon. High molecular weight PAHs were not detected because the temperature did not rise above 100 °C during roasting. Some flavors, such as hogweed can reduce the amount of PAHs because of their antioxidant properties. On the contrary, the PAHs level with lemon juice was higher than other flavors.

Application of chickpea-based edible coating with chickpea husk polyphenols on the preservation of sunflower seeds.

The objective of this study was to evaluate the protective effect of a chickpea-based edible coating with the addition of polyphenols on the chemical, microbiological, and sensory quality of roasted sunflower seeds throughout storage. Four different samples were prepared: roasted sunflower seeds (control sample, SF-C), roasted sunflower seeds with BHT (SF-BHT), roasted sunflower seeds with chickpea-based coating (SF-CCs), and roasted sunflower seeds with chickpea-based coating with chickpea polyphenolic extract (SF-CCPE). The samples were stored for 60 days at room temperature, and their chemical, microbiological, and sensory parameters were analyzed. The acceptability of fresh samples was also studied. The use of chickpea-based coatings retarded the lipid oxidation process efficiently, but the inclusion of chickpea polyphenols in the coating enhanced the protective effect. At 60th day of storage, no statistically significant differences were found between SF-CCPE and SF-BHT in relation to peroxides and conjugated dienes values, saturated/unsaturated ratio, and hexanal content. Linoleic acid content was reduced significantly more in SF-CCs than SF-CCPE. The addition of chickpea coating with chickpea antioxidants did not modify the flavor of the sunflower seeds and was the most accepted treatment by the consumer. The formation of undesirable flavors (cardboard and oxidized) was less in SF-CC, SF-CCPE, and SF-BHT without finding significant differences between these treatments. None of the samples presented microbiological contamination or an increase in bacteria, yeast, and molds during storage. The chickpea-based coating was able to retard lipid oxidation in roasted sunflower seeds, proving to be a good alternative as a natural method to preserve foods with high lipid content. PRACTICAL APPLICATION: Discarded chickpeas and chickpea husks constitute byproducts from the chickpea industry. The grain husks are currently discarded or marketed at a very low cost, constituting a novel residue with antioxidant properties. Considering the growing interest in sustainability and the circular economy, this investigation proposes the utilization of nutritional materials to prepare edible coatings. The chickpea-based coatings loaded with polyphenol extract (obtained from the husk of chickpea) demonstrated to have a protective effect against lipid oxidation process in sunflower seeds, which represent a good alternative to be used for the food industry to increase the shelf life of lipid foods.

Monitoring of changes in physico-chemical properties, fatty acids and phenolic compounds of unroasted and roasted sunflower oils obtained by enzyme and ultrasonic extraction systems

Monitoring of changes in physico-chemical properties, fatty acids and phenolic compounds of unroasted and roasted sunflower oils obtained by enzyme and ultrasonic extraction systems

Changes in key aroma-active compounds and sensory characteristics of sunflower oils induced by seed roasting.

This study investigated the changes in aroma composition and perception of sunflower oils induced by seed roasting using sensory-oriented flavor analysis. Volatile compounds were extracted by solvent-assisted flavor evaporation and headspace solid-phase microextraction. Odorants were characterized by gas chromatography-olfactometry-mass spectrometry and aroma extract dilution analysis. The cold-pressed and roasted sunflower oils contained 13 and 50 odorants, respectively, with the flavor dilution factors between 1 and 256. Fifty-six odorants were newly identified in sunflower oils. Quantification of 26 important odorants by the external standard method revealed apparent changes induced by seed roasting in loss of terpenes, formation of Maillard reaction products, and the increase in lipid oxidation products. The most important odorants (odor active values, OAVs=1-1857) in the cold-pressed sunflower oil included α-pinene (11,145µg/kg), β-pinene (4068µg/kg), linalool (56µg/kg), hexanal (541µg/kg), octanal (125µg/kg), α-phellandrene (36µg/kg), and (E)-2-octenal (69µg/kg), contributing to the raw sunflower seed, woody, green, earthy, and sweet aromas of the oil. The most important contributors (OAVs=1-884) to the roasted, smoky, and burnt aromas of the roasted sunflower oil were 2- and 3-methylbutanal (6726 and 714µg/kg), 2,6-dimethylpyrazine (2329µg/kg), 2,5-dimethylpyrazine (12,228µg/kg), 2,3-dimethylpyrazine (238µg/kg), 2,3-pentanedione (1456µg/kg), 2-pentylfuran (1332µg/kg), 2,3-dimethyl-5-ethylpyrazine (213µg/kg), and 1-pentanol (693µg/kg). Aroma recombination of the key odorants in odorless sunflower oil adequately mimicked the general aroma profiles of sunflower oils. This study provides an important foundation for understanding the relationship between oil processing and aroma molecules of sunflower oils. PRACTICAL APPLICATION: The clear changes observed in the composition and concentrations of key aroma compounds explained the changes in sensory characteristics of sunflower seed oils induced by seed roasting on a molecular basis. Characterizing the key aroma-active composition of sunflower oil and investigating its relationship with oil processing could provide important practical applications for the sunflower oil industry in flavor regulation, quality control, product development, and process optimization.

Evaluating the Risk of Salmonellosis from Dry Roasted Sunflower Seeds

Outbreaks and recalls related to nuts and seeds in the United States have increased recently, and 80% of these recalls are due to Salmonella. The U.S. Food and Drug Administration's Food Safety Modernization Act requires food manufacturers to implement risk-based preventive controls based on scientific and technical evidence. Data are limited on the inactivation of Salmonella during processing of saltwater brined in-shell sunflower seeds. The goal of this research was to validate the adequacy of roasting in controlling Salmonella during the production of sunflower seeds and to assess the resulting risk. Four Salmonella strains were inoculated onto sunflower seeds and processed to simulate commercial manufacturing. Seeds were tumbled and roasted at 225°F (107.2°C) and 275°F (135°C) for roasting times from 5 to 45 min. Regression models for Salmonella inactivation and water activity change were developed. The inactivation model predicted a 5-log reduction in Salmonella when sunflower seeds were roasted at 135°C for 19.2 min, with a corresponding water activity of ∼0.61. Roasted sunflower seeds are typically not saleable at water activities >0.6 due to quality issues. Saleable water activities (0.03 to 0.04) were only achieved when the sunflower seeds were roasted for 45 min at 135°C, which resulted in a >7-log reduction in Salmonella. A quantitative microbial risk assessment based on literature values, expert opinion, and the above-mentioned models was used to predict risk of salmonellosis from sunflower seeds. The quantitative microbial risk assessment model predicted an arithmetic mean probability of illness of 1.45E-07 per 28-g serving based on roasting at 135°C for 20 min and an arithmetic mean probability of illness of 5.46E-10 per serving based on roasting at 135°C for >45 min (i.e., saleable product process parameters). This study demonstrates that sunflower seeds roasted to saleable parameters should not represent a public health risk from potential presence of Salmonella.

Identification of rancidity markers in roasted sunflower seeds produced from raw materials stored for different periods of time

Roasted sunflower seeds contain high levels of unsaturated fatty acids, which are susceptible to oxidative rancidity when they are stored under inappropriate conditions. This lipid oxidation affects the quality of roasted sunflower seeds. Rancidity components (mainly including 11 aldehydes, 1 alcohol, 2 ketones, 1 acid and 1 furan) were identified in roasted sunflower seeds using HS-GC-MS-O (headspace-gas chromatography-mass spectrometry-olfactometry). Sunflower seeds harvested within the last year and those stored for one or two years were used to produce roasted sunflower seeds. The roasted sunflower seeds were stored at room temperature for 160 days and analyzed by HS-GC-MS-O. In roasted sunflower seeds, 16 rancidity compounds showed similar increasing trends with age of raw material, while the levels of the pyrazine compounds did not change during storage. Nonanal, hexanoic acid, 2,4-nonadienal, and heptanal were determined to be responsible for the off-flavor of the rancid products, and could be used to discriminate between final products made fresh and stored raw materials.

Optimizing Physiochemical and Sensory Properties of Infrared-Hot Air Roasted Sunflower Kernels Using Response Surface Methodology

Roasting sunflower kernels is a key process in production of nuts. In this study, the effect of roasting conditions, including hot air temperature (120–160°C), infrared (IR) power (400–600 W) and roasting time (3–10 min) on energy and specific energy consumption, color parameters (L∗, a∗, b∗, ΔE, BI, SI, WI, and h°), texture, moisture content, chemical properties (pH and total phenolic contents, peroxide value (PV), and sensory properties of sunflower kernel were investigated. In addition, the best models for the responses were obtained, and the proper roasting conditions were determined using response surface methodology (RSM). A quadratic model was proposed for color change (L∗, ΔE, SI, and WI), moisture and total phenol contents, linear relation for a∗, b∗, h°, and 2FI for BI, texture, PV, and pH. Roasting at 425.7 W IR power and 124.3°C for 3.7 min was found to be convenient or proper roasting conditions.

New Approach on Sunflower Seeds Processing: Kernel with Several Technological Applications, Husks Package, Different Fat Content Tahini and Halva Properties

Sunflower is the basic oil-crop in Central and Eastern Europe. As sunflower seeds are mainly used for oil production, the most of the kernels available on the market show high oil content (>55%). Consequently, when sunflower kernel paste (tahini) is used in different food products, oil exudation occurs.The aim of current work was to use entirely the sunflower seeds by partially defatting and obtaining different fat content sunflower pastes with multiple food applications, while using the husks for developing an ecological package. Sunflower kernels were industrially roasted in a continuous roasting drum. Raw and roasted kernels were pressed at pilot plant scale by using a laboratory expeller. Partially defatted sunflower paste was obtained from the press cakes by employing a ball mill. Different fat content tahini samples were obtained by adding the required amount of oil to the partially defatted paste. Tahini samples fat content ranged from 45 to 60%. Tahini and halva were chosen as a study model. Decreasing tahini oil content increased its colloidal stability during storage, a similar trend being noticed when halva samples were stored. Moreover, halva texture analysis and sensory characteristics were assessed for selecting the optimum tahini oil content and thermal treatment. Various sunflower kernel food applications were proposed by obtaining the related prototypes at pilot plant scale: roasted sunflower kernel biscuits, sunflower spreadable cream filled biscuits, hummus, sunflower paste coated in chocolate, sunflower kernel chikki and bars, as well as an innovative ecological package based on the resulting sunflower husks and a starch adhesive. Â

Volatile Compounds and Sensory Evaluation of Spreadable Creams Based on Roasted Sunflower Kernels and Cocoa or Carob Powder

The known confectionery spreadable cream product category includes well-known cocoa - hazelnut pastes as well as peanut butter, products that became very popular in the last decades due to their pleasant taste and ease of eating. However, health constraints appeared both hazelnut and peanut are food allergens, while cocoa excites central nervous system (CNS) and on everyday consumption causes dependence. The aim of this work was to characterize the aroma and sensory of an innovative product that belongs to the same confectionery spreadable cream product category. Six spreadable cream prototypes were produced by using sugar, roasted sunflower kernel, carob or cocoa powder, palm or coconut fat and, lecithin. The obtained samples were firstly analyzed by using the nine point hedonic scale test. The volatile compounds profile analysis (“In Tube Extraction” - GC-MS) was performed on the best samples (in terms of sensory) containing cocoa or carob powder, as well as a control. The main volatile compound of all three samples was pinene (42-51%) which is a characteristic flavor of turpentine, wood. Acetophenone instead (20-25%) gives flavors of almond, floral, sweetish. Benzaldehyde (8.11-9.73%) is characteristic for almond flavor with hints of caramel. The study revealed that the analyzed spreadable creams have similar volatile profiles, even if carob and cocoa powder showed different volatile compounds profiles, with the major compound for both being Propanoic acid, 2-methyl. Thus, with similar taste to cocoa sample, carob-sunflower spreadable cream is an alternative that not include ingredients with allergic potential or CNS stimulants. Â

Antioxidant effects of the monoterpenes carvacrol, thymol and sabinene hydrate on chemical and sensory stability of roasted sunflower seeds.

Oxidation products and rancid flavors decrease the sensory quality of food products, making them unacceptable to consumers. Synthetic antioxidants are used in many foods to prevent rancidity, though their safety is questioned. Monoterpenes are obtained from essential oils and many of them have shown antioxidant activity. The objective of this study was to evaluate the stability of sensory and chemical parameters in roasted sunflower seeds supplemented with carvacrol, thymol and sabinene hydrate monoterpenes. Five samples were prepared: control roasted sunflower seeds (RS-C) and sunflower seeds treated with carvacrol (RS-Car), sabinene hydrate (RS-S), thymol (RS-T) and butylated hydroxytoluene (RS-BHT). The three monoterpenes (carvacrol, sabinene hydrate and thymol) provided protection to this food product, inhibiting the formation of oxidative deterioration compounds such as peroxides and hexanal and undesirable off-flavors such as oxidized and cardboard flavors. Sabinene hydrate had greater effect preventing peroxide formation during storage than the other monoterpenes. Carvacrol, sabinene hydrate and thymol could be used as an alternative to synthetic antioxidants for preserving the quality of roasted sunflower seeds.

Characterization of Confectionery Spreadable Creams Based on Roasted Sunflower Kernels and Cocoa or Carob Powder

CSpreadable creams are solid-oil suspensions, a mix of fats represents the oil phase, the dispersed phase consisting usually of sugar, cocoa powder, milled and roasted nuts, dried milk and whey. For improving the viscosity of the final product emulsifiers are used, most common being lecithin and mono and diglycerides. The present paper refers to a spreadable confectionery product group, creamy, proper to be eaten as it is, as well as spread on a bread slice or as a filling for cookies or chocolate cream. According to this work, the following ingredients were used: roasted sunflower kernels, sugar, palm oil, cocoa or carob powder and lecithin. The obtained product can be consumed also by persons who suffer from allergies, due the fact that sunflower seeds were replacing the peanuts or almond, the ingredients known as allergens and which are usually used in the technological process of obtaining these creams. The purpose of this study was to characterize the obtaining confectionery spreadable creams based on sunflower kernels, cocoa or carob powder. It was determined the chemical composition of the prototypes obtained, a spreadable cream having no cocoa or carob, one with cocoa and one with carob powder. The antioxidant capacity and total phenolic content of the obtained samples were also assessed.

Antioxidant Effect of Poleo and Oregano Essential Oil on Roasted Sunflower Seeds

The objective was to evaluate the stability of sensory and chemical parameters in roasted sunflower seeds supplemented with oregano and poleo essential oils; and the consumer acceptability of this product. Four samples were prepared: plain roasted sunflower seeds (Control = RS-C), and sunflower seeds added with oregano (RS-O) or poleo (RS-P) essential oils or BHT (RS-BHT). Consumer acceptance was determined on fresh samples. The overall acceptance averages were 6.13 for RS-C, 5.62 for RS-P, and 5.50 for RS-O (9-point hedonic scale). The addition of BHT showed greater protection against the oxidation process in the roasted sunflower seeds. Oregano essential oil exhibited a greater antioxidant effect during storage than poleo essential oil. Both essential oils (oregano and poleo) provided protection to the product, inhibiting the formation of undesirable flavors (oxidized and cardboard). The antioxidant activity that presents essential oils of oregano and poleo could be used to preserve roasted sunflower seeds.

Carotenoids, vitamins (A, B2, C and E) and total folate of traditional foods from Black Sea Area countries

Carotenoids, vitamins (A, B2, C and E) and total folate are related to health promotion. However, there are still many food matrices for which the content of these compounds is not available. In order to fill this gap, traditional foods from Black Sea Area countries (BSAC) were analysed in order to investigate their potential health benefits. The most abundant carotenoid was β-carotene. Plum jam was the sample with the highest β-carotene content (608 µg 100 g(-1) edible portion). The group of vegetables and vegetable-based foods contributed most to β-carotene content. Evergreen cherry laurel presented the highest l-ascorbic acid content (29.9 mg 100 g(-1) edible portion), while the highest riboflavin and total folate contents were found for roasted sunflower seeds. Approximately 61% of the analysed samples showed quantifiable amounts of α-tocopherol but did not contain retinol. Despite the great variability in the content of carotenoids, vitamins and total folate, most of the analysed traditional foods from BSAC can be considered good sources of these compounds. Therefore, owing to their putative health benefits, the consumption of those with higher contents of these compounds should be encouraged and promoted.

A nanosised oxygen scavenger: Preparation and antioxidant application to roasted sunflower seeds and walnuts

A novel oxygen scavenger using iron nanoparticle was produced and evaluated as a potential oxygen scavenger. Iron nanoparticle was prepared by liquid phase reduction method in microemulsion systems. The absorption capacity of different kinds of oxygen scavengers was measured as a function of time, and the absorption rate constant was evaluated at 25°C. The absorption kinetic analysis showed that the absorption process followed a first-order reaction. The absorption rate constant of nanosised and conventional oxygen scavenger were 0.45±0.044h−1 and 0.05±0.006h−1, respectively. Successful application of the nanosised oxygen scavenger on roasted sunflower seed and walnut demonstrated its ability to inhibit lipid oxidation in lipid-containing food. Roasted nut treated with nanosised oxygen scavenger possessed the lowest PV and AnV in all treatments after 120days of storage. Therefore, it has the potential for broad application as an active packaging in a variety of oxygen-sensitive foods.

PIECEMEAL TRANSLATION

Mieke Bal and Shahram Entekhabi's Glub (Hearts) of 2004, comprising an art film and a video installation, inquires into the Middle Eastern and North African practice of eating roasted sunflower, pumpkin and other seeds as it has taken hold in the city of Berlin. Bal has called the work an instance rather than an object of ‘cultural analysis’, the term that she has espoused for her critical practice. Cultural analysis engages its object in relation to theoretical concepts and socio‐cultural contexts without, however, reducing it to a case or illustration of either. This essay builds on the cultural analysis that Glub carries out by addressing the practice of seed‐eating, described by one commentator as a ‘social event and an art form’, in a number of frames. These frames overlap but do not amount to a comprehensive description of the work, adding to the density or ‘thickness’ of the object at stake. Initially, the work is considered in the context of Bal's recent academic work. Further, there is discussion of Glub's peculiar and strategic rendering of Berlinian ‘street life’, which both suspends and reinforces the recognizability of the contemporary Western metropolis. Finally, the article addresses the ways in which the work engages with the possibilities and pitfalls of the cross‐cultural translation of an everyday cultural detail.

Performance of dairy cows fed roasted sunflower seed

AbstractThe objectives of this study were to determine the effects on milk yield, milk composition, ruminal fermentation and total tract nutrient utilization of feeding roasted whole sunflower seed to dairy cows. Three diets were formulated: a control diet with no sunflower seed (NSF), a raw sunflower seed diet (USF) and a roasted sunflower seed diet (RSF). The level of sunflower seed in USF and RSF was 78 g kg−1 of dry matter (DM). The effects of dietary treatments on yield and composition of milk were determined using nine Holstein cows in three 3 × 3 Latin squares. Three ruminally fistulated cows were used to determine the effects of dietary treatments on ruminal fermentation and total tract nutrient digestibilities. Cows fed sunflower seed diets consumed 8% less (P < 0.05) DM but produced similar amounts of milk as cows fed NSF. However, milk fat content (30.7 vs 33.5 g kg−1) and yield (1.33 vs 1.47 kg day−1) were lower (P < 0.05) for cows fed USF and RSF than for those fed NSF. Supplemental sunflower seed had no effect on concentrations and yields of other milk components. The concentrations of short‐chain (C4:0 to C12:0) and medium‐chain (C14:0 to C16:0) fatty acids were, respectively, 27% and 29% lower (P < 0.05) while those of long‐chain fatty acids (C18:0 to C18:3) were 51% higher (P < 0.05) in the milk of cows fed USF and RSF than for cows fed NSF. Ruminal pH, ammonia N and total volatile fatty acids were not affected by dietary treatments. Feeding sunflower seed (USF or RSF) reduced (P < 0.05) the concentration of acetate and increased (P < 0.05) the concentration of propionate. Total tract nutrient digestibilities were not affected by sunflower seed supplementation or by heat treatment. Supplementing dairy cow diets with unheated or roasted sunflower seed improved the efficiency of milk production and increased concentrations of long‐chain and polyunsaturated fatty acids. Feeding sunflower seed at up to 78 g kg−1 of diet DM had no adverse effects on nutrient utilization. Roasting had no additional benefits on milk yield or milk fatty acid composition. Copyright © 2004 Society of Chemical Industry

Effect of roasting on utilization of sunflower oil seeds in nursery pig diets (1989)

One hundred twelve weanling pigs were used to evaluate effects of diets containing 25% raw or low or high roasted sunflower seeds on performance. Pigs fed meal and pelleted diets containing sunflower seeds roasted to a roaster exit temperature of 264 of (low roast) were more efficient (F/G) than pigs fed raw sunflower seed diets in meal form. Pelleting raw, low roast, and high roast sunflower seed diets significantly improved F/G compared to raw sunflower seed and basal diets fed in meal form. These results indicate that meal diets containing 25% low roasted sunflower seeds or pelleted diets containing 25% raw or low roasted sunflower seeds can be fed to weaned pigs with no reduction in performance.; Swine Day, Manhattan, KS, November 16, 1989