Impact of Sunflower (Helianthus annuus) Seed Meal Use on the Nutritional, Phytochemical, Rheological, Physicochemical, and Sensory Quality of Wheat Bread
Source abstract
Abstract
This study aimed to examine the impact of using sunflower seed meal (SM) on the nutritional, phytochemical, rheological, physicochemical, and sensory qualities of wheat bread. Four bread types were formulated with 0, 10, 20, and 30% SM (CB, SMWB1, SMWB2, and SMWB3, respectively). Both the composite flours and the resulting breads were evaluated to assess the impact of increasing SM levels. The results revealed that SM was richer than wheat flour in minerals, protein, lipids, total polyphenols, and antioxidants activity. The gradual incorporation of SM into WF improved the composition of these substances in the composite flours and breads obtained. Among all formulations, SMWB1 (10% SM) exhibited the most balanced characteristics, combining nutritional enhancement with satisfactory technological quality. This bread showed a porous crumb structure (62.43% porosity), good elasticity (57.28%), and an acceptable height-to-diameter ratio (0.47). Based on these results, SMWB1 was selected for further technological optimization. The improved formulation (SMWB10) was rich in nutrients and had better physicochemical and organoleptic characteristics and a reduced antinutritional effect of phytic acid, thanks to the fermentation applied during its production. Thus, incorporating 10% sunflower meal into wheat bread improves its nutritional and phytochemical composition, particularly in terms of proteins, minerals, polyphenols, and antioxidants.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Food composition and properties · Proteins in Food Systems · Microbial Metabolites in Food Biotechnology
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Faculty of Food Engineering, University of Life Sciences “King Mihai I” from Timisoara, Aradului Street No. 119, 300645 Timisoara, Romania
“Food Science” Research Center, University of Life Sciences “King Mihai I” from Timisoara, Aradului Street No. 119, 300645 Timisoara, Romania
Faculty of Agriculture, University of Life Sciences “King Mihai I” from Timisoara, Aradului Street No. 119, 300645 Timisoara, Romania
SC PROSPERO SRL Timisoara, Strada Gheorghe Lazăr 26, 300081 Timisoara, Romania
Funding
University of Life Sciences “King Mihai I” of Timisoara, Romania
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