Evaluation of oil seed by-products as potential food ingredients
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...
Elmentve itt :
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| Dokumentumtípus: | Cikk |
| Megjelent: |
2009
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| Sorozat: | Review of faculty of engineering : analecta technica Szegedinensia
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| Kulcsszavak: | Mérnöki tudományok, Kémia |
| Online Access: | http://acta.bibl.u-szeged.hu/11805 |
| LEADER | 01756nab a2200193 i 4500 | ||
|---|---|---|---|
| 001 | acta11805 | ||
| 005 | 20210127095353.0 | ||
| 008 | 161015s2009 hu o 0|| eng d | ||
| 022 | |a 1788-6392 | ||
| 040 | |a SZTE Egyetemi Kiadványok Repozitórium |b hun | ||
| 041 | |a eng | ||
| 100 | 2 | |a Tarek-Tilistyák Judit | |
| 245 | 1 | 0 | |a Evaluation of oil seed by-products as potential food ingredients |h [elektronikus dokumentum] / |c Tarek-Tilistyák Judit |
| 260 | |c 2009 | ||
| 300 | |a 129-136 | ||
| 490 | 0 | |a Review of faculty of engineering : analecta technica Szegedinensia | |
| 520 | 3 | |a 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. | |
| 695 | |a Mérnöki tudományok, Kémia | ||
| 856 | 4 | 0 | |u http://acta.bibl.u-szeged.hu/11805/1/engineering_2009_129-136.pdf |z Dokumentum-elérés |