Safflower cake as an ingredient for a composite flour development towards a circular economy: extrusion versus conventional mixing

Autor(es)

Antunes, Amadeu Carolina A. ; Carolina, Conti Ana ; Fernandes, Oliveira Carlos Augusto ; Maria, Martelli Silvia ; Maria, Vanin Fernanda

• Tipo de documento: Artigo Científico
• Fonte: Food Research International; v. 191, p. 14-pg., 2024-06-21.

Resumo

Food waste is responsible for the loss of 1.3 billion tons of food, some of which are related to by-products with great nutritional and energy potential that are still underexplored, such as safflower cake derived from the oil extraction industry. Therefore, the aim of this study was to evaluate the effects of incorporating safflower cake (Carthamus tinctorius) and the mixing method used to produce composite wheat-based flour in order to develop a new ingredient. The results were analyzed using ANOVA, and the Tukey test was applied at a significance level of 5 %. The composite flours obtained by the conventional mixing method showed, when compared to wheat flour, a higher concentration of proteins (+5g 100 g-1), minerals (+86 mg kg-1 of Fe, +30 mg kg-1 of Zn), phenolic compounds (15 mg GAE g-1), flavonoids (0.3 mg QE g-1), and lower oil absorption (-0.5 g oil g sample-1), making them suitable for hot flour-based sauces, salad dressings, frozen desserts, cookies and fried products. While extruded composite flours presented better homogenization, reduction of moisture (1 g 100 g-1), lipids (3 g 100 g-1), and mycotoxin concentrations, increased antioxidant activity (DPPH -0.07 IC50 mg/L and ORAC +9 mu mol Trolox Eq/g), water absorption and solubility indexes, and oil absorption index, making it suitable for bakery products, meat, and dairy sausages. The developed composite flour proved to be a good nutritional ingredient; thus, its consumption can represent an important nutritional strategy with low production costs, as well as a sustainable solution, reducing food waste and, therefore, toward the concepts of the circular economy. (AU)

• Processo FAPESP: 13/12693-0 - Estudo da produção de pão francês funcional durante o processo de assamento: um estudo local para melhor compreensão das propriedades tecnológicas e sensoriais do produto final
• Beneficiário: Fernanda Maria Vanin
• Modalidade de apoio: Auxílio à Pesquisa - Regular
• Processo FAPESP: 21/12270-9 - Papinhas infantis caseiras e industrializadas: uma avaliação teórica e prática dos aspectos de qualidade, segurança, classificação e percepção do consumidor
• Beneficiário: Fernanda Maria Vanin
• Modalidade de apoio: Auxílio à Pesquisa - Regular