Naslov
Pumpkin seed oil press cake – valuable by-product and its possible use in biscuit production

Autori
Jukić, Marko ; Lukinac, Jasmina ; Koceva Komlenić, Daliborka

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Abstract Book of the 6. Food Safety Congress / - Istanbul, 2018, 40-40

Skup
6th Food Safety Congress

Mjesto i datum
Istanbul, Turska, 03.05.2018. - 04.05.2018

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
pumpkin seed oil press cake, short dough biscuits, shortening replacement

Sažetak
Pumpkin seed oil press cake (PSOPC) is a by-product of pumpkin oil production. It is usually used in livestock feed, and can also be used as a valuable raw material in the food industry. It is a good source of protein with relatively high digestibility, dietary fibres and minerals, also contains a whole range of nutrient-rich substances, which is why its potential use in human nutrition is imposed. Sweet biscuits, type of short dough biscuits, are one of the most prominent products in world-wide production of biscuits. Typically produced with a high addition of fat which have shortening effect. Usually, shortenings in biscuit production are partially hydrogenated vegetable oils in semi-solid form. Searching for healthier alternatives, the aim of this study was to investigate the possible use of PSOPC flour as a substitute for wheat flour in biscuit production and, consequently, for reducing shortening usage. PSOPC with a 32 % oil content, remaining after cold pressing of hull-less seeds of pumpkin Cucurbita pepo var. styriaca, was grinded into flour. Biscuits were produced according to AACC Method 10-50D with a plain white flour and PSOPC flour in ratios 100:0, 80:20, 60:40, 40:60, respectively. Shortening addition was gradually reduced depending on PSOPC flour addition: 28.4 % (flour basis), 22.0 %, 15.6 % and 9.2 % for 0, 20, 40 and 60 % of PSOPC flour addition, respectively. Baking quality was determined in six biscuits by width, thickness, spread factor and volume. Textural properties of biscuits were evaluated using a Texture Analyzer. Biscuits were subjected to the three-point bend test and snapping force and distance were recorded. Then, biscuits were analysed for hardness using a 10 mm aluminium probe. Samples were scanned with a flatbed scanner to evaluate biscuit colour, images were processed using ImageJ software, and results obtained in CIEL*a*b* colour space. Safety and storage stability of biscuits during 4 weeks of storage were investigated by determination of peroxide value. The sensory evaluation of biscuits was conducted by panel of seven examiners for appearance, odour, taste, texture and overall impression. As the content of PSOPC flour increased, slightly decrease of biscuit spread and significant increase in volume were observed. Use of liquid oils instead of semi-solid shortening usually causes undesirable overspread of biscuits but addition of PSOPC flour did not have such an effect, probably due to the high fiber content of press cake. Results of textural evaluation showed that snapping force and distance of biscuits with PSOPC flour addition were significantly higher but there were no changes in hardness compared to control biscuits prepared with a plain white flour and shortening. Normally, biscuits produced with edible oils are harder in texture due to their reduced ability to hold the air inside the biscuit structure but this wasn’t the case with addition of PSOPC flour. By increasing the share of PSOPC, biscuits were darker. Correlation between colour parameters (L*, a*, b*, ∆E) and addition of PSOPC was strong and positive and the total colour difference was clearly visible to the human eye. Investigation of oxidative stability of PSOPC biscuits showed higher increase in peroxide value during storage compared with the control biscuits but still in the safety range below 10 meq/kg. Sensory evaluation showed exceptional overall acceptability of biscuits with addition of PSOPC even with the highest 60 % content. All biscuits had high scores for appearance, odour, taste and texture, comparable (and even higher) with a control sample. Overall, PSOPC represents the valuable by-product of pumpkin oil production with a potential use in production of quality and desirable biscuits but safety precaution measures must be taken due to susceptibility to oxidation.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA