Optimization of technology of hull-less pumpkin seed oil press-cake spread rich in omega fatty acids. [Doctoral dissertation] | Optimizacija tehnološkog procesa proizvodnje namaza sa visokim sadržajem omega masnih kiselina upotrebom pogače semena uljane tikve golice. Doktorska disertacija
2011
Radočaj, O.F.
The goal of this research was to investigate the possible use of hull-less pumpkin seed oil press-cake, a by-product of the pumpkin seed oil pressing process, for the manufacturing of a spread. The spread would be similar to a peanut butter, in appearance, texture and rheological stability. Spreads were formulated in such way that they would have pleasant sensory attributes, good oxidative stability with a high omega-6 and omega-3 fatty acids content, while providing their balanced ratio based on modern healthy food principles as recommended by nutritionists. Optimization of the spread manufacturing technology was conducted based on the results of the two factorial experimental designs on five levels using response surface methodology and statistical analysis (ANOVA). Desirable functional characteristics of the spreads were defined based on nutritional and textural attributes. Results have shown that pumpkin seed oil press cake (per 100 g) is very rich in minerals, especially phosphorus, iron, magnesium and zinc that exceeds recommended daily intake (Pravilnik, 2004) over 100%. In addition, it contains high amounts of manganese, potassium and copper, which justifies the use of the seed oil press cake for investigation of the possibility for its use in nutritious spread manufacturing. All prepared spreads contained omega-3 essential fatty acid that could be declared as a source of omega-3 polyunsaturated fatty acids. few samples had a very high content of omega-3 fatty acids (0.98 and 1.24 g per serving size 15 g). In addition, all prepared spreads contained omega-6 fatty acids, where some samples had a high content of omega-6 fatty acids per serving size (2.5-3 g), and could be declared as a source of omega-6 polyunsaturated fatty acids. All prepared spreads (except one) had a well balanced ration between omega-6 and omega-3 fatty acids (2-3:1).
显示更多 [+] 显示较少 [-]