Application of milk thistle (Silybum marianum) in functional biscuits formulation

Open access

Abstract

Due to the substantial protective effects of milk thistle to liver against various chemical compounds, a new healthy cereal product replacing wheat flour with milk thistle seed flour in the range of 5; 10; 15; 20; 25 and 30 % has been studied. As it has been found, milk thistle seed flour is a good source of total dietary fibre, proteins, mineral compounds and fats. During the experiments, effects of wheat flour replacement on technological properties of the dough were studied using Mixolab characteristics. From the results it can be stated that milk thistle seed flour replacement led to a decrease in water absorption and stability of dough. After baking, physical, mechanical, colour and sensorial properties of the biscuits were studied. The results have shown that even a 10 % replacement results in a significant difference at p < 0.05 in measured parameters compared to ones. However, it has been calculated that statistically insignificant replacement of wheat flour with milk thistle seed flour is up to 9.3 % with quality and sensorial parameters of the biscuits equal to those prepared from 100 % wheat flour. Thus, production of functional biscuits at these conditions is fully possible.

If the inline PDF is not rendering correctly, you can download the PDF file here.

  • Aghajanpour M Nazer MR Obeidavi Z Akbari M Ezati P Kor NM (2017) American Journal of Cancer Research 7: 740—769.

  • Albassam AA Frye RF Markowitz JS (2017) Chemico-Biological Interactions 271: 24—29.

  • Apostol L Iorga S Mosoiu C Racovita RC Niculae OM (2017a) Journal of International Scientific Publications 5: 74—84.

  • Apostol L Iorga CS Moşoiu C Mustăţea G Cucu Ş (2017b) Scientific Bulletin. Series F. Biotechnologies 21: 165—169.

  • Bray F Ferlay J Soerjomataram I Siegel RL Torre LA Jemal A (2018) Cancer Journal for Clinicians 68: 394—424.

  • Chauhan A Saxena DC Singh S (2016) Cogent Food & Agriculture 2: 1—8.

  • El-haak MA Atta BM Abd Rabo FF (2015) The Egyptian Society of Experimental Biology 11: 141—146.

  • Freitas CJ Valente DR Cruz SP (2014) Food Nutrition & Health 9: 1003—1018.

  • Galla NR Pamidighantam PR Karakala B Gurusiddaiah MR Akula S (2017) International Journal of Gastronomy and Food Science 7: 20—26.

  • Hadnađev TD Dokić L Pojić M Hadnađev M Torbica A Rakita S (2014) Hemijska Industrija 68: 99—106.

  • Ho LH Abdul Latif NW (2016) Cogent Food & Agriculture 2: 1—10.

  • Pereira D Correia PMR Raquel PF Guiné RPF (2013) Acta Chimica Slovaca 6: 269—280.

  • Karkanis A Bilalis D Efthimiadou A (2011) Industrial Crops and Products 34: 825—830.

  • Kaur A Shevkani K Katyal M Singh N Ahlawat AK Singh AM (2016) Journal of Food Science and Technology 53: 2127—2138.

  • Kennedy JF Stevenson DL White CA (1989) Starch/Stärke 41: 215—221.

  • Kohajdová Z Karovičová J J urasová M Kukurová K (2011) Acta Chimica Slovaca 4: 88—97.

  • Marrubini G Papetti A Genorini E Ulrici A (2017) Food Analytical Methods 10 1556—1567.

  • Mohammadian M Mahdavifar N Mohammadian-Hafshejani A Salehiniya H (2018) World Cancer Research Journal 5: 1—7.

  • Okuda R Tabara A Okusu H Masaharu S (2016) Food Science and Technology Research 22: 841—846.

  • Oladunmoye OO Aworh OC Maziya-Dixon B Erukainure OL Elemo GN (2014) Food Science & Nutrition 2: 132—138.

  • Pagès J Bertrand C Ali R Husson F Lè S (2007) Journal of Sensory Studies 22: 665—686.

  • Radjabian T Rezazadeh SH Fallah Huseini H (2008) Iranian Journal of Science & Technology 32: 141—146.

  • Ramasamy K Agarwal R (2008) Cancer Letters 269: 352—362.

  • Riley CK Wheatley AO Asemota HN (2006) African Journal of Biotechnology 5: 1528—1536.

  • Shahat Mohamed S Hussein Ahmed S Hady Essam A (2016) Middle East Journal of Applied Sciences 6: 531—540.

  • Sindhuja A Sudha ML Rahim A (2005) European Food Research Technology 221: 597—601.

  • Singh P Singh R Jha A Rasane P Gautam AK (2015) Journal of Food Science and Technology 52: 1394—1403.

  • Sun-Waterhouse D Teoh A Massarotto C Wibisono R Wadhwa S (2010) Food Chemistry 119 1369—1379.

  • Švec I Hrušková M (2015) LWT-Food Science and Technology 60: 623—629.

  • Tabari SA Carpi S Polini B Nieri P Esfahani ML Moghadamnia AA Ghorbani H Ranaei M Kazemi S (2019) South African Journal of Botany 124: 494—498.

Search
Journal information
Metrics
All Time Past Year Past 30 Days
Abstract Views 0 0 0
Full Text Views 7 7 7
PDF Downloads 6 6 6