Sunflower seed cake as a source of nutrients in gluten-free bread.
Journal
Scientific reports
ISSN: 2045-2322
Titre abrégé: Sci Rep
Pays: England
ID NLM: 101563288
Informations de publication
Date de publication:
05 07 2023
05 07 2023
Historique:
received:
21
03
2023
accepted:
03
07
2023
medline:
7
7
2023
pubmed:
6
7
2023
entrez:
5
7
2023
Statut:
epublish
Résumé
An increase in the demand for cold-pressed vegetable oils can be observed, e.g. from sunflower. The press cake formed during sunflower oil production can also be an important source of protein, carbohydrates, and phenolic compounds. The aim of the study was to examine the quality of gluten-free breads fortified with sunflower seed cake. The fortified products were characterized by lower moisture content (49.35-48.87%). The bake loss parameter decreased after the use of the highest 15% dose of the sunflower cake. The addition of the sunflower cake caused an increase in the content of nutrients, compared to the control sample: protein (7.44-9.69%
Identifiants
pubmed: 37407646
doi: 10.1038/s41598-023-38094-w
pii: 10.1038/s41598-023-38094-w
pmc: PMC10322822
doi:
Substances chimiques
Sunflower Oil
0
Plant Oils
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
10864Informations de copyright
© 2023. The Author(s).
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