Novel breads fortified through oilseed and nut cakes

J. Tarek-Tilistyák, J. Agócs, M. Lukács, M. Dobró-Tóth, M. Juhász-Román, Z. Dinya, J. Jekó́, E. Máthé

Research output: Contribution to journalArticle

1 Citation (Scopus)

Abstract

The nutritive value, the microbiological safety of oilseed cake (OSC) obtained from naked pumpkin seed (PuC), sunflower seed (SC), yellow linseed (LC), and walnut (WnC), and their impact on wheat flour (WF) dough and bread sensory characteristics at 5% and 10% addition ratio were investigated. The OSCs had high protein (34-50%), fat (8-15%), total dietary fibre (23-36%) content and high energy value (383-444 kcal/100 g)). The OSC samples with a minimal exception fulfilled the requirements of feed legislation in force. An increased water absorption, dough development time, and reduced elasticity were observed probably due to the enhanced fiber and protein content. Dough stability increased with WnC, and decreased with PuC or SC addition. Enrichment provided the appearance of a brown bread for WnC, of a half-brown bread for LC. PuC gave an unusual look. The appearance of OSC fortified bread similar to daily bread, was an advantage resulting the 1st rank for 10% WnC bread and the 2nd one for 10% LC bread (P=0.05). The studied OSCs are suitable for food enrichment, however, in case of PuC and SC fortified flour blends, hydrocolloid application is recommended. Our data suggest that the newly developed fortified breads could be a valuable source for healthy nutrition.

Original languageEnglish
Pages (from-to)444-451
Number of pages8
JournalActa Alimentaria
Volume43
Issue number3
DOIs
Publication statusPublished - Sep 1 2014

Fingerprint

Nuts
Bread
oilseeds
nuts
breads
oilseed cakes
Flour
dough
Seeds
Juglans
food enrichment
dough development
Flax
Cucurbita
food law
sunflower seed
Helianthus
pumpkins
hydrocolloids
Nutritive Value

Keywords

  • bread
  • dough
  • enrichment
  • expeller
  • linseed
  • pumpkin seed
  • sunflower seed
  • walnut

ASJC Scopus subject areas

  • Food Science

Cite this

Tarek-Tilistyák, J., Agócs, J., Lukács, M., Dobró-Tóth, M., Juhász-Román, M., Dinya, Z., ... Máthé, E. (2014). Novel breads fortified through oilseed and nut cakes. Acta Alimentaria, 43(3), 444-451. https://doi.org/10.1556/AAlim.43.2014.3.11

Novel breads fortified through oilseed and nut cakes. / Tarek-Tilistyák, J.; Agócs, J.; Lukács, M.; Dobró-Tóth, M.; Juhász-Román, M.; Dinya, Z.; Jekó́, J.; Máthé, E.

In: Acta Alimentaria, Vol. 43, No. 3, 01.09.2014, p. 444-451.

Research output: Contribution to journalArticle

Tarek-Tilistyák, J, Agócs, J, Lukács, M, Dobró-Tóth, M, Juhász-Román, M, Dinya, Z, Jekó́, J & Máthé, E 2014, 'Novel breads fortified through oilseed and nut cakes', Acta Alimentaria, vol. 43, no. 3, pp. 444-451. https://doi.org/10.1556/AAlim.43.2014.3.11
Tarek-Tilistyák J, Agócs J, Lukács M, Dobró-Tóth M, Juhász-Román M, Dinya Z et al. Novel breads fortified through oilseed and nut cakes. Acta Alimentaria. 2014 Sep 1;43(3):444-451. https://doi.org/10.1556/AAlim.43.2014.3.11
Tarek-Tilistyák, J. ; Agócs, J. ; Lukács, M. ; Dobró-Tóth, M. ; Juhász-Román, M. ; Dinya, Z. ; Jekó́, J. ; Máthé, E. / Novel breads fortified through oilseed and nut cakes. In: Acta Alimentaria. 2014 ; Vol. 43, No. 3. pp. 444-451.
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