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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 by Biljana Škrbić; Jelena Cvejanov is a Agricultural and Biological Sciences article available to read on EtoBox.

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## Physical attributes Sensory properties a b s t r a c t 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 a-tocopherol and fat in cookies. The contents of Se, Cu, Fe, Zn and b-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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Author

Biljana Škrbić; Jelena Cvejanov

Publisher

Elsevier Science; Elsevier ; Elsevier BV (ISSN 0308-8146)

Published

2011

Language

EN

Field

Agricultural and Biological Sciences (Life Sciences)