Improving the nutritive characteristics of corn flakes enriched with functional components
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Date
2017-11
Authors
Košutić, Milenko 
Pezo, Lato
Filipović, Jelena
Filipović, Vladimir S.
Journal Title
Journal ISSN
Volume Title
Publisher
Association of Chemical Engineers of Serbia
Abstract
This paper investigates the effects of simultaneous addition of sunflower (3, 6 or 9 g/100 g of sample) and dry residue of wild oregano (0.5 or 1 g/100 g of sample) on the essential amino acids pattern and antioxidant potential of flake products. The accepted experimental design plan was 3×4. Data point that Score and PDCAAS values in flake products increase with increasing share of sunflower. Maximum value of phenolic compounds and antioxidant activity were experienced of TPC 2.84 mg/g, DPPH 0.75 mg/ml, FRAP 1.57 mg/g with the product having maximum shares of sunflower and dry residue of wild oregano. Tukey’s HSD test showed statistically significant differences between most of the mean values of amino acids content and antioxidant activity in the observed corn flakes. The response surface method has been applied for evaluation of amino acid content and antioxidative potential of corn flakes. Sunflower in flake products positively contributed to the protein nutritive value and dry residues of wild oregano elevated antioxidant potential of flake products and also contributed to the food waste valorisation in the food industry. Corn flakes are new products with improved essential amino acid pattern, antioxidant activity and functional properties due to added dry residue of wild oregano and sunflower.
Description
peer-reviewed
Keywords
amino acid, antioxidant potential, wild oregano, sunflower, corn flakes
Citation
Košutić, M., Pezo, L., Filipović, J., Filipović, V. (2017) Improving the nutritive characteristics of corn flakes enrichment with functional components. Hemijska industrija, 71, 6, 495–502. DOI: 10.2298/HEMIND160525012K