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

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MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniversidade de São Paulo (USP)-
Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.contributor(FAEN/UFGD)-
Autor(es): dc.creatorAmadeu, Carolina A. Antunes-
Autor(es): dc.creatorConti, Ana Carolina-
Autor(es): dc.creatorOliveira, Carlos Augusto Fernandes-
Autor(es): dc.creatorMartelli, Silvia Maria-
Autor(es): dc.creatorVanin, Fernanda Maria-
Data de aceite: dc.date.accessioned2025-08-21T23:24:05Z-
Data de disponibilização: dc.date.available2025-08-21T23:24:05Z-
Data de envio: dc.date.issued2025-04-29-
Data de envio: dc.date.issued2024-09-01-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1016/j.foodres.2024.114609-
Fonte completa do material: dc.identifierhttps://hdl.handle.net/11449/301356-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/301356-
Descrição: dc.descriptionFood 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 µmol 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.-
Descrição: dc.descriptionFood Engineering Department University of São Paulo Faculty of Animal Science and Food Engineering (USP/FZEA) Laboratory of Bread and Dough Process (LAPROPAMA), Av. Duque de Caxias Norte 225, São Paulo-
Descrição: dc.descriptionDepartment of Food Engineering and Technology São Paulo State University (Unesp) Institute of Biosciences Humanities and Exact Sciences (Ibilce), São Paulo-
Descrição: dc.descriptionFood Science and Technology Post Graduate Program Food Engineering Department Great Dourados Federal University Faculty of Engineering (FAEN/UFGD), Mato Grosso do Sul-
Descrição: dc.descriptionDepartment of Food Engineering and Technology São Paulo State University (Unesp) Institute of Biosciences Humanities and Exact Sciences (Ibilce), São Paulo-
Idioma: dc.languageen-
Relação: dc.relationFood Research International-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectFlour blend-
Palavras-chave: dc.subjectFunctional food-
Palavras-chave: dc.subjectFunctional properties-
Palavras-chave: dc.subjectHealth food-
Palavras-chave: dc.subjectMixed flour-
Palavras-chave: dc.subjectNutritional improvement-
Título: dc.titleSafflower cake as an ingredient for a composite flour development towards a circular economy: extrusion versus conventional mixing-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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