THE EFFECTS OF PARTIALLY DEFATTED MILK THISTLE (SILYBUM MARIANUM) SEED FLOUR ON WHEAT FLOUR
Published: 17 Jul 2017
Abstract: Milk thistle (Silybum marianum) is a rich source of ingredients, such as aminoacids, fatty acids, minerals, and phytochemicals exhibiting nutraceutical effects on human health. In this work, partially defatted milk thistle seed flour, a by-product obtained during the manufacture of milk thistle seed oil, was studied as an additive for common wheat flour. The influence of the addition of partially defatted milk thistle seed flour was studied by analyzing the colour, mineral content and rheological properties of dough in order to further exploit the functionality of partially defatted milk thistle seed in bakery products. Mixtures containing 5%, 10% and 15% partially defatted milk thistle added to wheat flour maintained rheological parameters within recommended limits for a good technological behaviour and, consequently, a good quality of bakery products. Mineral contents, especially calcium, magnesium, iron and potassium, were also significantly increased.
Keywords: silybum marianum, milk thistle seed, color, mineral content, dough, rheological properties
Cite this article: Livia Apostol, Sorin Iorga, Claudia Mosoiu, Radu Ciprian Racovita, Oana Mihaela Niculae. THE EFFECTS OF PARTIALLY DEFATTED MILK THISTLE (SILYBUM MARIANUM) SEED FLOUR ON WHEAT FLOUR. Journal of International Scientific Publications: Agriculture & Food 5, 74-84 (2017). https://www.scientific-publications.net/en/article/1001396/
Download full text
Back to the contents of the volume
© 2021 The Author(s). This is an open access article distributed under the terms of the Creative Commons Attribution License http://creativecommons.org/licenses/by/3.0/
, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. This permission does not cover any third party copyrighted material which may appear in the work requested.