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Milk Thistle Oilseed Cake Flour Fractions: A Source of Silymarin and Macronutrients for Gluten-Free Bread

J. Bedrníček, F. Lorenc, M. Jarošová, V. Bártová, P. Smetana, J. Kadlec, D. Jirotková, J. Kyselka, E. Petrášková, M. Bjelková, P. Konvalina, TN. Hoang, J. Bárta

. 2022 ; 11 (10) : . [pub] 20221013

Status neindexováno Jazyk angličtina Země Švýcarsko

Typ dokumentu časopisecké články

Perzistentní odkaz   https://www.medvik.cz/link/bmc22031547

The utilization of plant by-products as functional food ingredients has received increasing attention in the last decade. One such by-product generated during milk thistle oil pressing is oilseed cakes, which could be used as a novel food ingredient. Therefore, the study aimed at investigating the effects of the addition of milk thistle oilseed cake (MTOC) flour fractions obtained via dry sieving, differing in particle size (unsieved; coarse: >710 μm; medium: 315-710 μm; and fine: <315 μm), on the quality of gluten-free bread and stability of silymarin during breadmaking. The 10% addition of the fractions into gluten-free bread increased the protein, fibre, fat, ash and silymarin content. The breads with the coarse fraction had the highest content of fibre, whereas the breads with the fine fraction excelled in protein, fat and ash content. The medium fraction was characterized as the richest source of silymarin, whilst the fine fraction was the poorest. Silymarin constituents were slightly released during dough rising but also partially decomposed during baking; moreover, silydianin was the most susceptible and degraded the most. The enriched breads had better sensory and textural properties compared to the control bread. The results suggest that MTOC flour fractions can improve the potential health benefits and nutritional profile of gluten-free bread.

Citace poskytuje Crossref.org

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$a The utilization of plant by-products as functional food ingredients has received increasing attention in the last decade. One such by-product generated during milk thistle oil pressing is oilseed cakes, which could be used as a novel food ingredient. Therefore, the study aimed at investigating the effects of the addition of milk thistle oilseed cake (MTOC) flour fractions obtained via dry sieving, differing in particle size (unsieved; coarse: &gt;710 μm; medium: 315-710 μm; and fine: &lt;315 μm), on the quality of gluten-free bread and stability of silymarin during breadmaking. The 10% addition of the fractions into gluten-free bread increased the protein, fibre, fat, ash and silymarin content. The breads with the coarse fraction had the highest content of fibre, whereas the breads with the fine fraction excelled in protein, fat and ash content. The medium fraction was characterized as the richest source of silymarin, whilst the fine fraction was the poorest. Silymarin constituents were slightly released during dough rising but also partially decomposed during baking; moreover, silydianin was the most susceptible and degraded the most. The enriched breads had better sensory and textural properties compared to the control bread. The results suggest that MTOC flour fractions can improve the potential health benefits and nutritional profile of gluten-free bread.
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$a Bártová, Veronika $u Department of Plant Production, Faculty of Agriculture and Technology, University of South Bohemia in České Budějovice, Na Sádkách 1780, 370 05 České Budějovice, Czech Republic
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$a Smetana, Pavel $u Department of Food Biotechnologies and Agricultural Products' Quality, Faculty of Agriculture and Technology, University of South Bohemia in České Budějovice, Studentská 1668, 370 05 České Budějovice, Czech Republic $1 https://orcid.org/0000000341824084
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$a Kadlec, Jaromír $u Department of Food Biotechnologies and Agricultural Products' Quality, Faculty of Agriculture and Technology, University of South Bohemia in České Budějovice, Studentská 1668, 370 05 České Budějovice, Czech Republic
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$a Petrášková, Eva $u Department of Animal Husbandry Sciences, Faculty of Agriculture and Technology, University of South Bohemia in České Budějovice, Studentská 1668, 370 05 České Budějovice, Czech Republic
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$a Bjelková, Marie $u Department of Legumes and Technical Crops, Agritec Plant Research, Ltd. Zemědělská 2520, 787 01 Šumperk, Czech Republic $1 https://orcid.org/000000020742539X
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$a Konvalina, Petr $u Department of Agroecosystems, Faculty of Agriculture and Technology, University of South Bohemia in České Budějovice, Branišovská 1645, 370 05 České Budějovice, Czech Republic $1 https://orcid.org/000000025151930X
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$a Hoang, Trong Nghia $u Department of Agroecosystems, Faculty of Agriculture and Technology, University of South Bohemia in České Budějovice, Branišovská 1645, 370 05 České Budějovice, Czech Republic
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