Technological quality of sunflower for its use in confectionery products
2000
Pajin, B.S.
Sunflower kernel is source rich in nutritive valuable compounds such as proteins, essential fatty acids, vitamin E and iron, so it can be used to obtain confectionery product rich in nutritients. Technological parameters (granulometric size, chemical composition, behavior during dehulling) of domestic sunflower hybrids were investigated. Optimal conditions for extraction of phenol components, which limit use of sunflower kernel in confectionery production, were deduced. Sunflower hybrid NS-Delija showed the best technological quality and with use of 40% ethanol, 70% of chlorogenic acid was extracted from kernel. Sweet and savory dragee based on sunflower kernel of good quality and shelf-life were produced.
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Эту запись предоставил Unassigned data from Yugoslavia
