Sunflower seed cake as a source of nutrients in gluten-free bread.

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%d.b.), fat (3.41-10.72%d.b.), crude fiber (1.23-2.34%d.b.), polyphenols (89.3-222.3 mg·100 gd.b.-1), and soluble sugars (2.42-2.73%d.b.). The gluten-free breads with the sunflower seed cake exhibited lower hardness, springiness, and chewiness but higher cohesiveness. The use of the additive contributed to the darkening of the gluten-free bread crumb. The appearance, consistency, aroma, and palatability of the sunflower cake-fortified gluten-free bread were found to be much more attractive than the parameters of the unmodified bread. The conducted research has shown that, thanks to sunflower cake addition, it is possible to obtain a highly nutritious product with desirable sensory quality.

Effect of Black Cumin Cake Addition on the Chemical Composition, Glycemic Index, Antioxidant Activity, and Cooking Quality of Durum Wheat Pasta.

Pasta is a good carrier for plant enrichment substances due to its popularity among consumers. The purpose of the study was to investigate the functional potential and optimize the recipe of pasta made from durum semolina with the addition of black cumin cake at the level of 5, 10, 15, 20, and 25%. The use of black cumin cake resulted in a statistically significant (p ≤ 0.05) increase in the content of protein, fat, ash, and fiber, including both the insoluble and soluble fractions. A reduction in the digestible carbohydrate content, in vitro starch hydrolysis index (HI), was observed. Pasta with a reduced glycemic index (GI) compared to the semolina control was obtained. The content of polyphenols, including flavonoids, in the cake-enriched pasta increased significantly (p ≤ 0.05), which resulted in higher antioxidant activity against DPPH. The increase in the iron content was over 2.5 times higher in the sample with the 25% addition of black cumin cake than in the control sample. The functional addition significantly (p ≤ 0.05) increased the loss of dry matter and influenced the cooking time of pasta.

Flaxseed Enriched Pasta-Chemical Composition and Cooking Quality.

Pasta production is a good opportunity for product innovation in different forms. The aim of this work was to assess the use of flaxseed components for pasta production. We examined the chemical composition and cooking quality, at different contents of flaxseed flour (FF) and flaxseed cake (FC), added for pasta processing. The analysis showed that the addition of flaxseed components to the dough caused a substantial difference in the International Commission on Illumination color model (CIE) parameter, compared to control samples. The samples of pasta with FF and FC were darker, redder, and less yellow than the control. The minimum cooking time for the enriched pasta was longer than that for the control pasta, although cooking losses were lower. The increasing content of flaxseed components did not significantly change the weight and volume increase index. The enrichment of pasta with 23% FF and 17% FC yielded good quality pasta. The results of the chemical composition of the flaxseed-enriched pasta indicate considerably enhanced nutritional quality, particularly the levels of protein, fat, and dietary fiber of the pasta, without affecting its quality. Moreover, flaxseed cake can be an important source of nutritional ingredients for pasta production, although it is a by-product of the oil cold pressing technology.