An investigation on the quality characteristics of wheat bread enriched with seeds of high-oleic sunflower is reported which included important parameters that affect its nutritional quality (chemical composition, fatty acid composition: saturated, monounsaturated, polyunsaturated, linoleic and linolenic acid, tocopherol content: α-, β-, γ-, δ-content of essential microelement selenium) and its sensory quality. The study also includes the assessment of a persistent pollutant, benzo[a]pyrene. The objective of the study was to determine and compare the concentrations of nutrients and contaminants of the control and enriched wheat bread in order to assess the benefits and potential risks of regular consumption of these products. It was found that bread enriched with seeds of high-oleic sunflower would significantly improve the daily intake of fat, fibre, selenium, α-tocopherol and linolenic acid. Regular consumption of a daily portion of such bread (300 g) would not incur significantly increased health risk from contaminant.
Neutron activation analysis (NAA) technique has been used for the estimation of Mn, Na, and K in different varieties of oil seeds of mustard and sunflower in India. The samples were irradiated in a252Cf source with neutron flux of 109 n s–1 and the analysis was done using a multichannel analyzer (MCA) coupled to high purity germanium (HPGe) detector. Different varieties of seeds are found to have different concentrations of tracer elements when compared among themselves.
Authors:J. Tarek-Tilistyák, M. Juhász-Román, J. Jekő, and E. Máthé
We evaluated the microbiological safety, the short-term storability, and the macronutrients of oil seed cake (OSC) obtained from walnut (WnC), linseed (LC), and sunflower seed with hull (SC). The OSCs had 3.6–5.8% moisture content, 0.50–0.60 water activity (aw), 29.9–39.4% protein, 15.5–23.6% fat, and 36.6–48.0% dietary fibre content. The grinded OSCs could be stored in opaque plastic bags for 4 months at temperatures of 4 °C, 14 °C, and 25 °C. Total colony count of mesophilic microorganisms depending on oxygen demand and spore-forming ability, and faecal indicator microorganisms were determined during a 4-month storage term at 4 °C, 14 °C, and 25 °C using traditional culturing methods. The OSCs were free from sulphite-reducing Clostridia and coliforms, including Escherichia coli. Data were analyzed statistically by multifactor analysis of variance. Ascending order of the average contamination of the three products (log10 CFU g−1) was aerobic sporogenic bacteria (2.39), fungal count (2.51), total aerobic microbe count (3.00), anerobic sporogenic bacteria (3.75), and total anaerobic microbe count (4.23). As for the average microbial count, WnC was the least (2.73 log10 CFU g−1) and LC was the highest (3.53 log10 CFU g−1) contaminated material. Regarding the variation of microbial contamination during storage, temperature was indifferent (P=0.191), while storage time (P=0.0033) and the product type were influential (P=0.000).
Authors:J. Tarek-Tilistyák, J. Agócs, M. Lukács, M. Dobró-Tóth, M. Juhász-Román, Z. Dinya, J. Jekő, and E. Máthé
The nutritive value, the microbiological safety of oilseed cake (OSC) obtained from naked pumpkin seed (PuC), sunflower seed (SC), yellow linseed (LC), and walnut (WnC), and their impact on wheat flour (WF) dough and bread sensory characteristics at 5% and 10% addition ratio were investigated. The OSCs had high protein (34–50%), fat (8–15%), total dietary fibre (23–36%) content and high energy value (383–444 kcal/100 g)). The OSC samples with a minimal exception fulfilled the requirements of feed legislation in force. An increased water absorption, dough development time, and reduced elasticity were observed probably due to the enhanced fiber and protein content. Dough stability increased with WnC, and decreased with PuC or SC addition. Enrichment provided the appearance of a brown bread for WnC, of a half-brown bread for LC. PuC gave an unusual look. The appearance of OSC fortified bread similar to daily bread, was an advantage resulting the 1st rank for 10% WnC bread and the 2nd one for 10% LC bread (P=0.05). The studied OSCs are suitable for food enrichment, however, in case of PuC and SC fortified flour blends, hydrocolloid application is recommended. Our data suggest that the newly developed fortified breads could be a valuable source for healthy nutrition.
Authors:Lars Wadsö, Yina Salamanca, and Sanne Johansson
concentration) [ 12 ]. In this article, a measurement on sunflowerseeds in non-aerated vials is presented.
The measurement was made by dehulling sunflowerseeds ( Heliantus annuus var. Peredovik) and imbibing the seeds in water for 12 h. Three seeds
Authors:A. Kisbenedek, Sz. Szabo, E. Polyak, Z. Breitenbach, A. Bona, L. Mark, and M. Figler
Oilseeds are very popular edibles that are often used to enhance the fibre content of baked goods, and specific types are used for preserving and seasoning. Polyphenol-related researches have been receiving growing attention in the last 20 years, especially the ones concentrating on stilbenoids. In previous studies, resveratrol concentrations have been determined from oilseeds such as peanut.The aim of our research was to define the composition of oilseeds with a focus on the bioactive compounds, more specifically the resveratrol.Research took place in 2010–2011 at the University of Pécs, Medical School, using non-random, convenience sampling. Oilseeds studied in the research were: sunflower seed, roasted peanut, un-roasted peanut, sesame seed, pumpkin seed, almond, linseed, bio white mustard seed, bio black mustard seed, mustard seed of foreign provenance, and wild black mustard seed. All of these oilseeds can be purchased from trade. Samples used in the research were obtained from the producers and collectors. High Performance Liquid Chromatography (HPLC) was used for the measurements.Summarising our results, it can be stated that each type of oilseed analysed in our research can be regarded as good sources of resveratrol. The highest level of resveratrol was detected in the sunflower seeds (0.00398±0.0001 mg g−1), almonds (0.00176±0.00021 mg g−1), roasted peanut (0.00206±0.00013 mg g−1), and wild black mustard seeds (0.0023±0.0007 mg g−1).