Evaluation of oil seed by-products as potential food ingredients

Tarek-Tilistyák, Judit: Evaluation of oil seed by-products as potential food ingredients. In: Review of faculty of engineering : analecta technica Szegedinensia. pp. 129-136. (2009)

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Abstract

The objective of our research work was to study the application of by-product of cold-pressed sunflower seed and cold-pressed pumpkin seed as ingredients of bakery and coatings. We made detailed chemical analysis to evaluate the nutritional value and made microbiological tests to know the safety of these materials. Food development trials were made. The pumpkin and sunflower seed by-products were found to be rich in nutritive and physiologically important compounds. High protein, dietary fibre and fat ratio. They had very high ratio of the unsaturated fatty acids, especially the essential linol acid (~60%/total fat). The by-products were found microbially safety. Application as food ingredients can be unique, because of the product's new look and claim of healthy product. For bread making, using of dough improvers are proposed, because of byproducts' dough weakening effect. As coating (batter) ingredients for deep-fat frying, the pumpkin seed by-product was less effective to decrease the oil uptake, than the sunflower seed by-product.

Item Type: Article
Journal or Publication Title: Review of faculty of engineering : analecta technica Szegedinensia
Date: 2009
ISSN: 1788-6392
Page Range: pp. 129-136
Language: angol
Uncontrolled Keywords: Mérnöki tudományok, Kémia
Additional Information: Bibliogr.: 136. p. ; összefoglalás angol nyelven
Date Deposited: 2016. Oct. 15. 12:25
Last Modified: 2019. Jan. 07. 12:16
URI: http://acta.bibl.u-szeged.hu/id/eprint/11805

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