Abstract
Sunflower meal protein isolate (SMPI) is a promising food additive in different matrices. However, the uses of SMPI are limited because of the presence of antinutritional compounds like polyphenolic substances. Chlorogenic and caffeic acids are the dominants polyphenolics in the SMPI. These substances cause significant changes of the colour of the meal, proteins and food matrices during their extraction and use as food additives. Moreover, these substances lower the nutritional value of the end product due to their interaction with some amino acids such as lysine and methionine. Thus, the removal of these substances is important to enable the use of the SMPI and meal in general in a greater extent in food applications and replacing more expensive protein sources such as soy proteins. The aim of this work was to study the production of functional bread by supplementing wheat flour with sunflower meal protein isolate (SMPI). SMPI with low content of chlorogenic and caffeic acid was usefully produced following alkaline extraction and purification with succinic acid. Purified SMPI showed well balanced amino acid profile and was characterized by high water and fat absorption capacities. It was incorporated to dough formula at 8–12 % of the total wheat flour. The results showed that production of bread supplemented with SMPI was technologically feasible. The supplemented bread had high mass volume and nutritional quality compared to the control bread. The optimal SMPI to incorporate into dough formula without significant alteration of the final bread colour was established at 10 %. This study will be helpful to find economic ways to enhance the nutritional quality of wheat bread and to improve the profitability of sunflower meal residue.
Similar content being viewed by others
References
AACC (1983) Official methods of analysis. Method 44–15A. American association of cereal chemistry, 8th edn. American Association of Cereal Chemistry, St Paul
Ahmed A, Anjum F, Randhawa M, Farooq U, Akhtar S, Sultan M (2011) Effect of multiple fortification on the bioavailability of minerals in wheat meal bread. J Food Sci Technol (Online First). doi:10.1007/s13197-010-0224-9
Annapure US, Singhal RS, Kulkarni PR (1998) Studies on deep-fat fried snacks from some cereals and legumes. J Sci Food Agr 76(3):377–382
Chavan JK, Kadam SS, Salunkhe DK, Beuchat LR (1987) Biochemistry and technology of chickpea (Cicer arietinum L.) seeds. Crit Rev Food Sci Nutr 25(2):107–158
Das R, Bhattacherjee C, Ghosh S (2009) Preparation of mustard (brassica juncea L.) protein isolate and recovery of phenolic compounds by ultrafiltration. Ind Eng Chem Res 48:4939–4947
Dodok L, Ali MA, Hozová B, Halasová G, Polacek I (1993) Importance and utilization of chickpea in cereal technology. Acta alimentaria 22:119–129
Dominguez H, Nunez MJ, Lema JM (1995) Aqueous processing of sunflower kernels with enzymatic technology. Food Chem 53(4):427–434
Dorrell DG, Vick BA (1997) Properties and processing of oilseed sunflower. In: Schneiter AA (ed) Sunflower technology and production Madison. American Society of Agronomy, Wisconsin, pp 709–744
FAO (2012) FAOSTAT-Agriculture. http://faostat.fao.org/. Accessible date 2012-07-10
Fujioka K, Shibamoto T (2008) Chlorogenic acid and caffeine contents in various commercial brewed coffees. Food Chem 106(1):217–221
Gatta CD, Piergiovanni AR (1996) Technological and nutritional aspects in hyperproteic bread prepared with the addition of sunflower meal. Food Chem 57(4):493–496
Gómez M, Oliete B, Rosell CM, Pando V, Fernández E (2008) Studies on cake quality made of wheat–chickpea flour blends. LWT - Food Sci Technol 41(9):1701–1709
González-Pérez S, Merck KB, Vereijken JM, van Koningsveld GA, Gruppen H, Voragen AGJ (2002) Isolation and characterization of undenatured chlorogenic acid free sunflower (helianthus annuus) proteins. J Agr Food Chem 50(6):1713–1719
González-Pérez S, Vereijken JM (2007) Sunflower proteins: overview of their physicochemical, structural and functional properties. J Sci Food Agr 87(12):2173–2191
Gonzalez-Perez S, Vereijken JM, Merck KB, Gruppen H, Voragen AGJ (2005) Emulsion properties of sunflower (helianthus annuus) proteins. J Agricultural Food Chem 53(6):2261–2267
Khoshgozaran-Abras S, Azizi M, Bagheripoor-Fallah N, Khodamoradi A (2012) Effect of brown rice flour fortification on the quality of wheat-based dough and flat bread. Journal of Food Science and Technology (Online First). doi:10.1007/s13197-012-0716-x
Kratch VV, Lapteva NA, Alexeyeva MV, Vaintraub IA (1986) Sunflower protein isolates chromaticity Part 2. Effect of chlorogenic acid binding on the chromaticity and available lysine content. Food /Nahrung 30(3–4):459–462
Kumar S, Chauhan J, Kumar A (2010) Screening for erucic acid and glucosinolate content in rapeseed-mustard seeds using near infrared reflectance spectroscopy. Journal of Food Science and Technology 47:690–692
Lapteva NA, Brega VO, Kratch VV, Alexeyeva MV, Vaintraub IA (1985) Sunflower protein isolates chromaticity Part 1. Comparison of isolates obtained by various methods and a simplified method of estimation (Short communication). Food/Nahrung 29(8):803–806
Livingstone AS, Feng JJ, Malleshi NG (1993) Development and nutritional quality evaluation of weaning foods based on malted, popped and roller dried wheat and chickpea. Int J Food Sci Technol 28(1):35–43
Martinez E, Duvnjak Z (2006) Enzymatic degradation of chlorogenic acid using a polyphenol oxidase preparation from the white-rot fungus Trametes versicolor ATCC 42530. Process Biochem 41:1835–1841
Naczk M, Shahidi F (2004) Extraction and analysis of phenolics in food. J Chromatogr A 1054(1–2):95–111
Onishchenko GG (2007) Recommended average daily sets of products for babies 7–11 and 11–18 years. Guidelines № 01100/8604-07-34: MM: Moscow, Russia
Onishchenko GG (2008) Norms of physiological requirements for energy and nutrients for different groups of the Russian Federation: Guidelines № 2.3.1.2432-08 M. Moscow, Russia
Pickardt C, Neidhart S, Griesbach C, Dube M, Knauf U, Kammerer DR, Carle R (2009) Optimisation of mild-acidic protein extraction from defatted sunflower (Helianthus annuus L.) meal. Food Hydrocolloids 23(7):1966–1973
Puchkov LI (2004) Laboratory handbook on baking technology. 4th ed (in Russian). ISBN 5-901065-65-4.
Rajasekaran A, Kalaivani M (2012) Designer foods and their benefits: A review. Journal of Food Science and Technology (Online First). doi:10.1007/s13197-012-0726-8
Rincón F, Martínez B, Delgado JM (2003) Detection of factors influencing nitrite determination in meat. Meat Sci 65(4):1421–1427
Rodrigues IM, Coelho JFJ, Carvalho MGVS (2012) Isolation and valorisation of vegetable proteins from oilseed plants: Methods, limitations and potential. J Food Eng 109:337–346
Saeed M, Cheryan M (1988) Sunflower protein concentrates and isolates low in polyphenols and phytate. J Food Sci 53:1127–1131
Saeed M, Cheryan M (1989) Chlorogenic acid interactions with sunflower proteins. J Agr Food Chem 37(5):1270–1274
Schoenlechner R, Mandala I, Kiskini A et al (2010) Effect of water, albumen and fat on the quality of gluten-free bread containing amaranth. Int J Food Sci Technol 45:661–669
Sosulski F (1979) Organoleptic and nutritional effects of phenolic compounds on oilseed protein products: A review. J Am Oil Chem Soc 56(8):711–715
Sripad G, Prakash V, Narasinga Rao MS (1982) Extractability of polyphenols of sunflower seed in various solvents. J Biosc 4:145–152
Taha FS, Abbasy M, El-Nockrashy AS, Shoeb ZE (1981) Countercurrent extraction-isoelectric precipitation of sunflower seed protein isolates. J Sci Food Agr 32(2):166–174
Taha FS, Attia M, Shehata NA (1982) Protein enrichment of bread: I. Chemical and sensoric evaluation. Z Ernährungswiss 21(1):77–82
Thompkinson D, Bhavana V, Kanika P (2012) Dietary approaches for management of cardio-vascular health- a review. Journal of Food Science and Technology (Online First)
Weisz GM, Schneider L, Schweiggert U, Kammerer DR, Carle R (2010) Sustainable sunflower processing-I. Development of a process for the adsorptive decolorization of sunflower (Helianthus annuus L.) protein extracts. Innovative Food Sci Emerg Technol 11(4):733–741
Acknowledgments
The authors express deep gratitude to Professor Bochkova L. K. for scientific consultation.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Shchekoldina, T., Aider, M. Production of low chlorogenic and caffeic acid containing sunflower meal protein isolate and its use in functional wheat bread making. J Food Sci Technol 51, 2331–2343 (2014). https://doi.org/10.1007/s13197-012-0780-2
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-012-0780-2