Abstract

Sunflower meal with its valuable chemical composition is a popular animal feed ingredient. However, it is also high on fiber. Mechanical fractionation can reduce the fiber content and improve the functional and technological properties of sunflower meal. This research introduces a new sunflower meal protein with improved functional and technological properties to be used in functional foods.
The study involved two samples of Russian sunflower meal and two types of flour, i.e., wheat and amaranth. The mechanical fractionation was conducted by three different methods: with a disintegrator, a rotor-knife, and a cam mill. A set of standard methods made it possible to determine the chemical, functional, and technological profiles of the samples. The sensory assessment (5-point scale) of the final confectionery products (cupcakes) included the appearance, taste, aroma, and texture.
The amount of protein in the fine fraction of the sunflower meal depended on its content in the original raw material. The mass fraction and the mass yield of crude protein depended on the grinding method. As a result, protein and fiber were distributed across fractions in different particle sizes. The fractions obtained demonstrated high water-binding and fat-retaining properties. The flour mixes with sunflower meal showed a greater water-binding capacity. The optimal fraction of sunflower meal was rich in protein (44%) but had a low fiber content (13%) and an admirable water-binding capacity (455%). The particle size of this fraction (≤ 250 μm) was the same as that of wheat flour. The finished flour products had a greater volume and increased protein content. The optimal dose for the cupcake formulation was 5% of the flour mix weight.
The method of mechanical fractionation made it possible to convert sunflower meal into protein to fortify functional flour products.

Keywords

Sunflower meal, mechanical fractionation, crude protein, crude fiber, water-binding capacity, fat-retaining capacity, flour products, fortified food

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