The enrichment of wheat cookies with high-oleic sunflower seed and hull-less barley flour: Impact on nutritional composition,content of heavy elements and physical properties |
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Authors: | Biljana Škrbi? Jelena Cvejanov |
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Affiliation: | Faculty of Technology, University of Novi Sad, Bul. cara Lazara 1, 21220 Novi Sad, Serbia |
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Abstract: | Cookies prepared with white or wholegrain wheat flours and substituted with high-oleic sunflower seed (10 g/100 g and 30 g/100 g supplementation levels) and hull-less barley flour (30 g/100 g and 50 g/100 g levels) were evaluated for nutritional properties, physical and sensory attributes. Sunflower seed significantly increased the contents of Se, Zn, Mg, and Ca, as well as the contents of α-tocopherol and fat in cookies. The contents of Se, Cu, Fe, Zn and β-glucan were raised in cookies by barley supplementation. It was estimated that 100 g of barley and sunflower seed-supplemented cookies can meet about 18–49% of dietary reference intake (DRI) for Se. Both supplemented cookies were found not to pose a significant risk, with regard to excessive intakes of heavy elements (Pb, Cd, As, Hg). In addition, the supplementation with sunflower seed improved sensory properties of the cookies. |
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Keywords: | Sunflower seed Hull-less barley Cookies Nutrients Minerals Selenium Heavy elements Intake Physical attributes Sensory properties |
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