THE EFFECTS OF PARTIALLY DEFATTED MILK THISTLE (SILYBUM MARIANUM) SEED FLOUR ON WHEAT FLOUR
Livia Apostol, Sorin Iorga, Claudia Mosoiu, Radu Ciprian Racovita, Oana Mihaela Niculae
Pages: 74-84
Published: 17 Jul 2017
Views: 1,801
Downloads: 402
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/
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