Improving the nutritive characteristics of corn flakes enriched with functional components

Main Article Content

Milenko B. Košutić
Lato L. Pezo
Jelena S. Filipović
Vladimir S. Filipović

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.
Section
Biochemical Engineering - General

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.

References

M.C. Galanaki, Recovery of high added-value components from food wastes: Conventional, emerging technologies and commercialized applications, Trends Food Sci. Technol. 2 (2012) 68–87.

R. Luque, J.H. Clark, Valorisation of food residues: waste to wealth using green chemical technology, Sustain. Chem. Process. (2013) 1–10.

N. Mirabella, V. Castellani, S. Sala, Current options for the valorization of food manufacturing waste: a review, J. Clean. Prod. 65 (2014) 28–41.

J.S. Van Dyk, R. Gama, D. Morrison, S. Swart, B.I. Pletschke, Food processing waste: Problems, current management and prospects for utilisation of the lingo-cellulose component through enzyme synergistic deg-rad¬ation, Renew. Sust. Energ. Rev. 26 (2013) 521–531.

G. Laufenberg, B. Kunz, M. Nystroem, Transformation of vegetable waste into value added products: (A) the upgrading concept; (B) practical implementations, Bio-resource Technol. 87 (2003) 167–198.

F. Shahidi, A. Chandrasekara, The use of antioxidants in the preservation of cereals and low-moisture foods, Handbook of Antioxidants for Food Preservation, Elsevier Ltd., Oxford, 2015, pp. 413-432.

WHO Technical Report Series, Protein and Amino Acid Requirements in Human Nutrition, Chapter: Protein–energy interactions, Joint FAO/WHO/UNU, Geneva, Switzerland, 2002, p. 79.

B. Škrbić, B. Filipčev, Nutritional and sensory evaluation of wheat breads supplemented with oleic-rich milled sunflower seed, Food Chem. 108 (2008) 119–129.

S. Filipović, Š. Kormanjoš, M. Sakač, J. Filipović, Đ. Psodorov, Đ. Okanović, Effect of extrusion on nutritive value of animal feed, Extrusion technology in feed and food processing, 2nd Workshop Feed to food FP7 REGPOT-3, (2010) Novi Sad, Serbia, pp. 97–116.

U. Gawlik-Dziki, M. SWieca, D. Dziki, Comparison of phenolic acids profile and antioxidant potential of six varieties of spelt (Triticum spelta L), J. Agr. Food Chem. 18 (2012) 4603–4612.

A. Jozinović, D. Šubarić, D. Ačkar, J. Babić, B. Miličevic, Influence of spelt flour addition on properties of extruded products based on corn grits, J. Food Eng. 172 (2016) 31–37.

O.A. Anunziata, J.Cussa, Applying response surface design to the optimization of methane activation with ethane over Zn-H-ZSM-11 zeolite, Chem. Eng. J. 138 (2008) 510–516.

R.O. Kuehl, Design of experiments: statistical principles of research design and analysis, 2nd ed, Duxbury & Thomson Learning, Pacific Grove CA, 2000.

D.C. Montgomery, Design and Analysis of Experiments, 4th ed., John Wiley & Sons. Inc., 1997.

AOAC (1990). Official methods of analysis (15th ed.), Arlington: VA: Association of Official Analytical Chemists, Method No. 930.25.

V.L. Singleton, R. Orthofer, R.M. Lamuela-Raventós, Analysis of total phenols and other oxidation substrates and antioxidants by means of Fo- 253, Czech J. Food Sci. 4 (1999) 242–253.

C.Sánchez-Moreno, J. Larrauri, F. Saura-Calixto, A procedure to measure the antiradical efficiency of poly-phenols, J. Sci. Food Agr. 76 (1998) 270–276.

I.F.F. Benzie, J.J. Strain, Ferric reducing antioxidant power assay, direct measure of total antioxidant activity of biological fluids and modified version for simultaneous measurement of total antioxidant power and ascorbic acid concentration, Methods Enzymol. 299 (1999) 15–27.

B. Sumithra, S. Bhattacharya, Toasting of corn flakes: Product characteristics as a function of processing conditions, J. Food Eng. 88 (2008) 419–428.

S.M.L. Vasconcelos, M.O.F. Goulart, J.B.F. Moura, V.Manfredini, M.S. Benfato, L.T. Kubota, Reactive oxygen and nitrogen species, antioxidants and markers of oxidative damage in human blood: Main analytical methods for their determination, Química Nova 30 (2007) 1323–1338.

U. Gawlik-Dziki, M. Świeca, D. Dziki, B.Baraniak, J. Tomiło, J. Czy, Quality and antioxidant properties of breads enriched with dry onion (Allium cepa L.) skin, Food Chem. 138 (2013) 1621–1628.

W. Zheng, S.Y. Wang, Antioxidant activity and phenolic compounds in selected herbs, J. Agr. Food Chem. 51 (2001) 65–70.

L. Pizzale, R. Bortolomeazzi, S. Vichi, E. Uberegger, L. Conte) Antioxidant activity of sage [Salvia officinalis and S, fruticosa] and oregano [Origanum onites and Origanum indercedens] extracts related to their phenolic compound content, J. Sci. Food Agric. 82 (2002) 1645–1651.

Similar Articles

You may also start an advanced similarity search for this article.