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Sunflower Hull Flour as a Potential Dietary Fiber Supplement
Author(s) -
DREHER M. L.,
PADMANABAN G.
Publication year - 1983
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1983.tb03517.x
Subject(s) - food science , bran , aroma , fiber , dietary fiber , chemistry , sunflower , wheat flour , hull , flavor , sunflower seed , agronomy , biology , materials science , organic chemistry , raw material , composite material
Confectionery hull flour (CHF) and oilseed hull flour (OHF) were evaluated as potential dietary fiber supplements. Analyses included: proximate analyses, neutral detergent fiber, acid detergent fiber, acid detergent ligrdn and buffered acid detergent fiber, water‐ and oil‐holding capacity, pH, cation exchange capacity, emulsifying activity (EA), Gardner color values, and sensory evaluation. CHF (90.7% NDF) was slightly higher in dietary fiber than OHF (83.4%). Sunflower hull flours had a relatively high cation exchange capacity, equivalent to lettuce. Sunflower hull flours were highly variable in color and EA. There was no significant difference in aroma of muffins made with hull flour or wheat bran but differences did exist in appearance, flavor and texture. Sunflower hull flour showed potential as a dietary fiber supplement but its exact physiological effects have not yet been established.