Studies on the utilization of sunflower kernels in bakery products.

Leelavathi, K. and Haridas Rao, P. and Shamanthaka Sastry, M. C. (1991) Studies on the utilization of sunflower kernels in bakery products. Journal of Food Science and Technology, 28 (5). 280-284, 22 ref.. ISSN 0022-1155

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Abstract

[Effects of use of sunflower grits after roasting, or use of defatted sunflower flour on quality of doughs, bread, biscuits and cakes were studied.] Incorporation of a 10% level of roasted sunflower grits did not change the quality of bread; at the same level defatted sunflower flour significantly lowered overall bread quality. Use of roasted grits improved the taste of biscuits; it could be used up to a 10% level without affecting overall quality. Sunflower flour lowered the overall biscuit quality even at 10% level of incorporation. Incorporation of either defatted flour or roasted grits improved the taste of cakes, while the overall quality improved with an increase in the level of roasted grits even up to a 30% level. Roasting decreased chlorogenic acid by 58% and available lysine by 22%.

Item Type:	Article
Uncontrolled Keywords:	BAKERY-PRODUCTS; CEREAL-PRODUCTS; FLOURS-; SUNFLOWER-SEEDS; GRITS-; MEAL-; SUNFLOWER-MEAL; SUNFLOWERS-
Subjects:	600 Technology > 08 Food technology > 19 Lipids-oils/fats > Sunflower Seed 600 Technology > 08 Food technology > 26 Bakery products
Divisions:	Flour Milling Bakery and Confectionary Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	16 Feb 2022 06:11
Last Modified:	16 Feb 2022 06:11
URI:	http://ir.cftri.res.in/id/eprint/7989

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