Characterisation of muffins with upcycled sunflower flour

This article belongs to the Special Issue By-Products: Characterisation and Use as Food.

Detalhes bibliográficos
Autores: Grasso, Simona, Pintado, Tatiana, Pérez-Jiménez, Jara, Ruiz-Capillas, Claudia, Herrero, Ana M.
Formato: artículo
Estado:Versión publicada
Fecha de publicación:2021
País:España
Recursos:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/258740
Acesso em linha:http://hdl.handle.net/10261/258740
Access Level:acceso abierto
Palavra-chave:Muffins
PCL assay
By-product
FRAP
Valorisation
Fibre content
Sunflower flour
Amino acid profile
Antioxidant activity
Mineral content
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spelling Characterisation of muffins with upcycled sunflower flourGrasso, SimonaPintado, TatianaPérez-Jiménez, JaraRuiz-Capillas, ClaudiaHerrero, Ana M.MuffinsPCL assayBy-productFRAPValorisationFibre contentSunflower flourAmino acid profileAntioxidant activityMineral contentThis article belongs to the Special Issue By-Products: Characterisation and Use as Food.There is an increased interest and need to make our economy more circular and our diets healthier and more sustainable. One way to achieve this is to develop upcycled foods that contain food industry by-products in their formulation. In this context, the aim of this study was to develop muffins containing upcycled sunflower flour (a by-product from the sunflower oil industry) and assess the effects of sunflower flour addition on the fibre, protein, amino acid, mineral content, and antioxidant activity measured by a Ferric Reducing Antioxidant Power (FRAP) assay and Photo chemiluminescence (PCL) assay. Results show that the sunflower flour inclusion significantly improved all the parameters analysed as part of this study. A more balanced muffin amino acid profile was achieved, thanks to the increased levels of lysine, threonine, and methionine, the limiting essential amino acids of wheat flour. We can conclude that upcycled ingredients, such as sunflower flour, could be used for the nutritional improvement of baked goods, such as muffins. Their addition can result in several nutritional advantages that could be communicated on packaging through the use of the appropriate EU nutrition claims, such as those on protein, fibre, and mineral content.The APC for this article was funded by the University of Reading Open Access Fund, OA177790.Peer reviewedMultidisciplinary Digital Publishing InstituteUniversity of ReadingConsejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202220222021info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionhttp://hdl.handle.net/10261/258740reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Ingléshttps://doi.org/10.3390/foods10020426Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/2587402026-05-22T06:33:51Z
dc.title.none.fl_str_mv Characterisation of muffins with upcycled sunflower flour
title Characterisation of muffins with upcycled sunflower flour
spellingShingle Characterisation of muffins with upcycled sunflower flour
Grasso, Simona
Muffins
PCL assay
By-product
FRAP
Valorisation
Fibre content
Sunflower flour
Amino acid profile
Antioxidant activity
Mineral content
title_short Characterisation of muffins with upcycled sunflower flour
title_full Characterisation of muffins with upcycled sunflower flour
title_fullStr Characterisation of muffins with upcycled sunflower flour
title_full_unstemmed Characterisation of muffins with upcycled sunflower flour
title_sort Characterisation of muffins with upcycled sunflower flour
dc.creator.none.fl_str_mv Grasso, Simona
Pintado, Tatiana
Pérez-Jiménez, Jara
Ruiz-Capillas, Claudia
Herrero, Ana M.
author Grasso, Simona
author_facet Grasso, Simona
Pintado, Tatiana
Pérez-Jiménez, Jara
Ruiz-Capillas, Claudia
Herrero, Ana M.
author_role author
author2 Pintado, Tatiana
Pérez-Jiménez, Jara
Ruiz-Capillas, Claudia
Herrero, Ana M.
author2_role author
author
author
author
dc.contributor.none.fl_str_mv University of Reading
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Muffins
PCL assay
By-product
FRAP
Valorisation
Fibre content
Sunflower flour
Amino acid profile
Antioxidant activity
Mineral content
topic Muffins
PCL assay
By-product
FRAP
Valorisation
Fibre content
Sunflower flour
Amino acid profile
Antioxidant activity
Mineral content
description This article belongs to the Special Issue By-Products: Characterisation and Use as Food.
publishDate 2021
dc.date.none.fl_str_mv 2021
2022
2022
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/258740
url http://hdl.handle.net/10261/258740
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv https://doi.org/10.3390/foods10020426
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869425583233957888
score 15.812455

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