New Approach on Sunflower Seeds Processing: Kernel with Several Technological Applications, Husks Package, Different Fat Content Tahini and Halva Properties

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology

卷:72

Andreea Puşcaş¹  Vlad Mureşan¹  Cristina Gherasim¹  Emil Racolţa¹  Nadejda Pînzari¹  Sevastița Muste¹  Carmen Socaciu²  Lucian Cuibus² 

[1] Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca;

[2] Food Science Department, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca;

关键词: sunflower kernel;    sunflower husks;    ecological packaging;    sunflower paste;    tahini;    halva.;   

DOI  :  10.15835/buasvmcn-fst:11692

来源: DOAJ

【 摘 要 】

Sunflower is the basic oil-crop in Central and Eastern Europe. As sunflower seeds are mainly used for oil production, the most of the kernels available on the market show high oil content (>55%). Consequently, when sunflower kernel paste (tahini) is used in different food products, oil exudation occurs.The aim of current work was to use entirely the sunflower seeds by partially defatting and obtaining different fat content sunflower pastes with multiple food applications, while using the husks for developing an ecological package.

Sunflower kernels were industrially roasted in a continuous roasting drum.  Raw and roasted kernels were pressed at pilot plant scale by using a laboratory expeller. Partially defatted sunflower paste was obtained from the press cakes by employing a ball mill. Different fat content tahini samples were obtained by adding the required amount of oil to the partially defatted paste. Tahini samples fat content ranged from 45 to 60%. Tahini and halva were chosen as a study model. Decreasing tahini oil content increased its colloidal stability during storage, a similar trend being noticed when halva samples were stored. Moreover, halva texture analysis and sensory characteristics were assessed for selecting the optimum tahini oil content and thermal treatment.

Various sunflower kernel food applications were proposed by obtaining the related prototypes at pilot plant scale: roasted sunflower kernel biscuits, sunflower spreadable cream filled biscuits, hummus, sunflower paste coated in chocolate, sunflower kernel chikki and bars, as well as an innovative ecological package based on the resulting sunflower husks and a starch adhesive.

 

【 授权许可】

Unknown