Improving the nutritive characteristics of corn flakes enriched with functional components

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No6
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Published: Jan 9, 2018
DOI: https://doi.org/10.2298/HEMIND160525012K
Keywords:
amino acid, antioxidant potential, wild oregano, sunflower, corn flakes

Main Article Content

Milenko B. Košutić
Institute for Food Technology in Novi Sad, Novi Sad
Lato L. Pezo
Institute of General and Physical Chemistry, University of Belgrade, Beograd
Jelena S. Filipović
Institute for Food Technology in Novi Sad, Novi Sad
Vladimir S. Filipović
Faculty of Technology, University of Novi Sad, Novi Sad

Abstract

This paper investigates the effects of simultaneous addition of sunflower (3, 6 or 9 g/100 g of sample) and dry residue of wild oregano (0.5 or 1 g/100 g of sample) on the essential amino acids pattern and antioxidant potential of flake products. The accepted experi­mental design plan was 3´4. Data point that Score and PDCAAS values in flake products increase with increasing share of sunflower. Maximum value of phenolic compounds and antioxidant activity were experienced of TPC 2.84 mg/g, DPPH 0.75 mg/ml, FRAP 1.57 mg/g with the product having maximum shares of sunflower and dry residue of wild ore­gano. Tukeys HSD test showed statistically significant differences between most of the mean values of amino acids content and antioxidant activity in the observed corn flakes. The response surface method has been applied for evaluation of amino acid content and antioxidative potential of corn flakes. Sunflower in flake products positively contributed to the protein nutritive value and dry residues of wild oregano elevated antioxidant potential of flake products and also contributed to the food waste valorisation in the food industry. Corn flakes are new products with improved essential amino acid pattern, antioxidant activity and functional properties due to added dry residue of wild oregano and sunflower

Article Details

How to Cite
[1]
M. B. Košutić, L. L. Pezo, J. S. Filipović, and V. S. Filipović, “Improving the nutritive characteristics of corn flakes enriched with functional components”, Hem Ind, vol. 71, no. 6, pp. 495–502, Jan. 2018, doi: 10.2298/HEMIND160525012K.
Issue
Vol. 71 No. 6 (2017)
Section
Biochemical Engineering - General
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How to Cite

[1]
M. B. Košutić, L. L. Pezo, J. S. Filipović, and V. S. Filipović, “Improving the nutritive characteristics of corn flakes enriched with functional components”, Hem Ind, vol. 71, no. 6, pp. 495–502, Jan. 2018, doi: 10.2298/HEMIND160525012K.
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