Study on the effect of incorporation of irradiated sunflower flour on the physico-chemical and sensory properties of biscuits during the storage period

Al-Kuraieef A. N., . Study on the effect of incorporation of irradiated sunflower flour on the physico-chemical and sensory properties of biscuits during the storage period. pp. 191-200. ISSN 2550-2166

Sunflower seeds are highly popular in food mixes especially biscuits and are thought to be nutritionally beneficial. These seeds are rich in healthy fats useful plant compounds and many vitamins and minerals. The present study was conducted to investigate the effect of the incorporation of irradiated sunflower flour on the physico-chemical and sensory properties of biscuits during the storage period. The physical and chemical properties of wheat flour with 72 extraction nonirradiated sunflower flour and sunflower flour irradiated with 5 kGy and 10 kGy were estimated. Additionally the physical chemical and sensory properties of extracted oils from the biscuits were also evaluated during storage periods of two and four months. The refractive index peroxide value and iodine value decreased as the storage period increased while acids such as oleic acid and the acid value increased slowly and gradually. Additionally the fatty acids of the oils extracted from biscuits during storage were high in unsaturated fatty acids at the beginning of storage. After two and four months of storage an increase in saturated fatty acids and a decrease in unsaturated fatty acids was observed. The results showed that the overall acceptability of sunflower flour biscuits irradiated at a dose of 10 kGy was highest while the control biscuits had the lowest acceptability after 4 months of storage. It was concluded that the substitution of up to 10 of wheat flour with nonirradiated or irradiated sunflower flour can be a good method for food product development due to the ability of sunflower flour to improve the nutritional value and overall acceptability of biscuits.

Full text available from: Official URL: https://www.myfoodresearch.com/uploads/8/4/8/5/848...

Abstract

Sunflower seeds are highly popular in food mixes especially biscuits and are thought to be nutritionally beneficial. These seeds are rich in healthy fats useful plant compounds and many vitamins and minerals. The present study was conducted to investigate the effect of the incorporation of irradiated sunflower flour on the physico-chemical and sensory properties of biscuits during the storage period. The physical and chemical properties of wheat flour with 72 extraction nonirradiated sunflower flour and sunflower flour irradiated with 5 kGy and 10 kGy were estimated. Additionally the physical chemical and sensory properties of extracted oils from the biscuits were also evaluated during storage periods of two and four months. The refractive index peroxide value and iodine value decreased as the storage period increased while acids such as oleic acid and the acid value increased slowly and gradually. Additionally the fatty acids of the oils extracted from biscuits during storage were high in unsaturated fatty acids at the beginning of storage. After two and four months of storage an increase in saturated fatty acids and a decrease in unsaturated fatty acids was observed. The results showed that the overall acceptability of sunflower flour biscuits irradiated at a dose of 10 kGy was highest while the control biscuits had the lowest acceptability after 4 months of storage. It was concluded that the substitution of up to 10 of wheat flour with nonirradiated or irradiated sunflower flour can be a good method for food product development due to the ability of sunflower flour to improve the nutritional value and overall acceptability of biscuits.

[error in script]

Item Type:	Article
AGROVOC Term:	Biscuits
AGROVOC Term:	Irradiated foods
AGROVOC Term:	Sunflowers
AGROVOC Term:	Physicochemical properties
AGROVOC Term:	Sensory evaluation
AGROVOC Term:	Wheat flour
AGROVOC Term:	Sunflower seed
AGROVOC Term:	Chemical compounds
AGROVOC Term:	Food products
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/10403

Actions (login required)

View Item