DRAGEE PRODUCT BASED ON SUNFLOWER

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1 UDC : : APTEFF, 34, (2003) BIBLID: (2003) 34, pp Original scientific paper DRAGEE PRODUCT BASED ON SUNFLOWER Biljana S. Pajin and Olga Lj. Jovanović The sunflower kernel is rich in valuable nutritive compounds so it is suitable as a raw material for production of confectionery products. In this paper we evaluated the technological characteristics of the confectionery sunflower kernel with the aim of obtaining dragee products, and determining the final product quality and shelf life. The dragee product was obtained by panning sunflower kernel with savoury powder mixture of spices in a dragee pan. The used sunflower seed has an even distribution of linear size and satisfactory dehulling characteristics. The savoury dragee product was in excellent category of sensory quality and showed stable colour and good shelf life in the period of three months. KEY WORDS: Confectionery product, dragee product, sunflower kernel INTRODUCTION Sunflower kernel is a source rich in the valuable nutritive compounds such as proteins, essential fatty acids, vitamin E and iron, so it can be used as a raw material to obtain a confectionery product rich in nutritients (1,2). This material can be used as a successful substitute for some kinds of nut fruits which are spread in confectionery products (3). The problems connected with sunflower kernel usage are: certain quantity of hull which remains in a dehulled kernel, bad shelf life of the standard sunflower hybrid and presence of the polyphenol compounds causing the change of the kernel colour, that is the colour of the final product (4,5). Because of that it is necessary to determine the characteristics of the sunflower kernel by evaluating the parameters which designate its technological value: chemical composition, granulometric size, hull content, dehulling efficiency, polyphenol content (6). In chemical composition of sunflower kernel dominates oil, which is responsible for storage and shelf life of kernel as well as of the final product. Recent investigations showed that the problem of a bad shelf life could be resolved by selection, that is by Biljana S. Pajin, M.Sc., Assist., Dr. Olga Lj. Jovanović, Assist. Prof., University of Novi Sad, Faculty of Technology, Bulevar Cara Lazara 1, Novi Sad, Serbia and Montenegro 13

2 formation of the so-called oleic type of sunflower, which has decreased content of polyunsaturated fat acids and an increased amount of oleic acid (7). Distribution of linear size of seed and kernel, that is granulometric size, is a very important characteristic that determines the kernel behaviour in production. This is especially important for dragee production where every single kernel of sunflower has been coated so as to obtain a uniform thickness of the coat. The hull leftovers on a dehulled kernel are also very important for the final product quality. The hull thickness, hull content, seed morphology, water content and hulling condition have a major influence on the efficiency of dehulling (8). The aim of this work was the evaluation of technological characteristics of a domestic hybrid Delija sunflower seed and its possible usage in dragee production. EXPERIMENTAL Materials 1. The domestic sunflower hybrid Delija was obtained from the Institute of Field and Vegetable Crops of the Faculty of Agriculture in Novi Sad. 2. Powder mixture of spices as commercial product was obtained from producer Curt Georgi, Boblingen, Germany 3. Packaging material was polyethilen transparent PVC sacks Method Chemical composition. The main characteristics of the sunflower kernel were investigated by means of standard chemical procedures which are given in Table 1. Table 1. Chemical methods for determination of the sunflower kernel main characteristics Quality factor Method/principle Reference Moisture (%) Thermogravimetric 9 Oil (% d.m.) Determination of the hexane extract 10 Protein (% d.m.) Kjeldal method 11 Cellulose (% d.m.) Determination of the burned and 12 Peroxide value (mmol/kg) Oxidative level of fat in extract 13 Free fatty acid content (%) Neutralisation of the free fatty acid 13 Colour Tristimulus photoelectric colorimeter 14 Sensory characteristics 20 score system 15 Physical and dehulling characteristics of sunflower seed. Sunflower seed size was determined by measuring the linear dimension: thickness, width and length of 500 seeds with nonius. The results were given as a normal curve of distribution. 14

3 The dehulling characteristics were determinated by the method of test dehulling which was done in an air-jet dehulling machine and the results were given as E value (dehulling efficiency) and K2 value (dehulling quality) (16). The water content in seeds and pneumatic pressure in the dehulling machine were changed by 3 2 factor plan (15). The results were given as a 3D and contour diagram. Dragee production. Dragee products based on sunflower were produced under industrial conditions. Before panning, sunflower kernels were subjected to short thermal treatment in an open frying pan. The kernels were put in the dragee pan together with gumi arabica solution, which makes a protective coat on the kernel surface and a connection material between the kernel and coat. Mixture of savoury spices was used as the coat. Throughout the dragee process every single kernel was panned by coats in several layers. The samples were packed in transparent polyethylene packaging bags in the presence of oxygen and stored at room temperature in the present of light for five months with the aim of investigating the product shelf life. Product shelf life. Sensory evaluation of the final product was carried out to determine sensory characteristics (outward appearance, colour, smell, structure, mastication, and taste). Besides, the colour (photoelectric colorimeter), moisture content, free fatty acid content and peroxide value of extracted oil were determined. The analyses were made seven days after the production and then each month in the period of five months of storage at room temperature. RESULTS AND DISCUSSION The main characteristics of the sunflower kernel are given in Table 2. Table 2. Main characteristics of the Delija sunflower kernel Quality factor Value Moisture (%) 6.34 Oil (% d.m.) Protein (% d.m.) Cellulose (% d.m.) 5.8 Peroxide value (mmol/kg) 0.46 Free fatty acid content (%) 0.49 The Delija sunflower kernel has a satisfactory content of proteins and oil which is characteristic of the confectionery sunflower hybrid. Peroxides value and free fatty acid contents reflect high stability of the used raw materials. Distribution of the linear size of the sunflower seed is one of the most important characteristic of this raw material for further usage in dragee production. Figure 1 shows the results of granulometric analysis of sunflower hybrid Delija. It is evident that the sunflower Delija showed even distribution of linear dimensions that is 45-50% seeds had an average thickness, length and width, and because of that this raw material was very convenient for dragee production. 15

4 Fig. 1. Distribution of linear dimensions of the sunflower Delija Optimisation of the dehulling process 3D diagram Contour diagram Fig. 2 Dependance of the dehulling quality (K2) of the sunflower seed Delija on seed moisture content and pressure in the pneumatic dehulling machine Optimal dehulling quality, which reflects the amount of the whole kernels obtained after dehulling (K2 value is 45%), was achieved by an 8 bar pressure and 5% seed moisture 16

content (Figure 2). Such high amount of whole kernels is very important because of the further use of sunflower kernels as the kernel in dragee product.

5 content (Figure 2). Such high amount of whole kernels is very important because of the further use of sunflower kernels as the kernel in dragee product. The influence of seed water content and pressure in the pneumatic dehulling machine on the dehulling eficiency is given in Figure 3. 3D diagram Contour diagram Fig. 3. Dependance of the dehulling eficiency (E) on seed moisture content and pressure in the pneumatic dehulling machine It can be seen that increase in pressure resulted in an increase of the dehulling eficiency, but the increase of moisture content in seed caused a decrease of this parametar. Optimal conditions of dehulling were achieved with 5% seed moisture and by 6-8 bar pressure, and this was in agreement with the results obtained of determining the dehulling quality. Dragee product Sensory quality of the fresh savoury dragee product (Table 3) is in an excellent category. The surface of the dragee product is of uniform colour, which is characteristic of the coat. Also, the coat is uniformly distributed on the product surface. The taste and flavour are full and complete, expressed and characteristic of this kind of product. As can be seen from Table 3 the sensory quality of the savoury dragee product during storing decreased, and an extreme fall in the sensory quality occurred after three months, when the product was in the good sensory quality category. During storage, we did not notice any colour change by means of sensory evaluation so we had to use a photocolorimeter for colour determination (Table 4). As can be seen from the table, during storage a complete colour change ( E ab) occurs because of the influence of light on the product packed in a transparent PVC package. The results proving this were obtained by monitoring the presence of the yellow and red colours. During storage the content of the yellow colour decreased while the presence of red increased. Chrome, that is the saturation of colour (c), which is compatible with the colour brightness, decreased. Abrupt changes in the content of the yellow and red colours occurred after 3 months of storage, which is in accordance with the previously determined changes of sensory characteristics. 17

6 Table 3. Results of the sensory evaluation of the savoury dragee product during five months. Quality factor Month of the storage Factor of signification Sensory score 4 5 Outward appearance Colour Smell Structure Mastication Taste Total score Quality category: Excellent Good Unsuitable <11.2 Very good Satisfactory Table 4. Colour change of the savoury dragee product Colour factor Month of the storage X Trichrom. value X Y Z a b L CIE Lab system E ab C ab L ab H ab A ANLAB system B L E AN a hu Hunter system b hu L hu E hu x y CIE-normal Y system DTD č (%) c Psychrom. value E ab θ a/b Whiteness WTA

7 Table 5. Free fatty acid content. peroxide value and water content of savoury dragee product during five months of storage Months of storage Free fatty acid (%) Peroxides value (mmol/kg) Moisture content (%) From the results given in Table 5 it can be seen that during storage there are changes of free fatty acid content and peroxide value, because of some changes in fats in the kernel but also in the coat. After three months of keeping an abrupt change in peroxide value occurred. This is in line with the changes which were noticed by means of sensory evaluation and which mean that this period is optimal for keeping products packed in polyethylene packaging materials and keeping at room temperature. During the first three months of storage, product moisture content decreased and after that increased, and did not practically changed afterwards. Also, it can be noticed that this change of moisture content was very small, which means that the used packaging material protected the dragee product from water change. Changes in moisture content, free fatty acid content and peroxide value of the savoury dragee product based on sunflower kernel depend on initial moisture content of the product and storage conditions (temperature, humidity) and the packaging material used (17). It is clear that the transparent PVC packaging material used did not give satisfactory results in keeping the product in a longer period of storage. CONCLUSION From the obtained results it can be concluded that the sunflower kernel, because of its chemical composition, is a raw material that can enrich some kinds of confectionery products. Also, this raw material, because of its technological characteristics (granulometric composition and dehulling efficiency), can be successfully used as a kernel in dragee products. The obtained dragee product has a sensory attribute which satisfies consumers. The optimal period for storage of the product, packed in transparent polyethylene bags at room temperature, is three months. The used packing material does not protect sufficiently the product from the colour and oxidative changes. ACKNOWLEDGMENT Investigations are supported by the Ministry of Science, Technologies and Development of the Republic of Serbia (Project No. BTN B) 19

8 REFERENCES 1. Seeter,R. and E.J. Cambell: The Confectionery or Edible Kernel, in: Sunflower, Ed. Adams, J., National Sunflower Association, Bismarck, USA (1982) Komen, G.: Consumer Trends in Cereal Bars, Manuf. Confect., August, (1986) Jackson, E.B.: Sugar Confectionery Manufacture, Cambrige University, Great Britain, Sosulski, F.W.: Food Uses of Sunflower Proteins, J.Am.Oil Chem. Soc., 56 (1979) Gassman, B.: Preparation and Application of Vegetable Proteins, Especially Proteins from Sunflower Seed for Human Consumption, Nahrung, 27 (1983) Karlović, Đ., O. Jovanović, D.Škorić, B. Pajin,: Valorisation of the Confectionery Sunflower Kernel in Confectionery Industry, Olaj Szappan Kozmetika, 48 (1999) Demurin, J.: Genetic Variability of Tocopherol Composition in Sunflower Seeds, Helia 16 (18) (1993) Turkulov, J., E. Dimić, Đ. Karlović, S. Stefanović: Effect of Some Factors on Dehulling, Pressing and Extraction of New Sunflower Hybrides, Uljarstvo, 25, 2, (1988) JUS ISO 665/1: 1994 Seme uljarica određivanje sadržaja vlage i isparljivih materija 10. JUS ISO 659/1:1994 Seme uljarica određivanje heksanskog ekstrakta (ili petroletarskog ekstrakta) nazvanog količina ulja 11. JUS ISO 1871:1992 Poljoprivredno-prehrambeni proizvodi opšta uputstva za određivanje azota metodom po Kjeldalu 12. ISO 5498:1981 Poljoprivredno-prehrambeni proizvodi određivanje sadržaja sirove celuloze Opšta metoda 13. Gavrilović, M. and Jovanović, O.: Praktikum za vežbe za predmet Tehnologija konditorskih proizvoda, Tehnološki fakultet, Novi Sad, Pribiš, V.: Mogućnost određivanja i definisanja boje mesa, Specijalistički rad, Tehnološki fakultet, Novi Sad, Pajin, B.: Tehnološki kvalitet suncokreta za namensku primenu u konditorskim proizvodima, Magistarski rad, Tehnološki fakultet, Novi Sad, Karlović, Đ. and N. Andrić,: Kontrola kvaliteta semena uljarica, Priručnici za prehrambenu industriju, Univerzitet u Novom Sadu, Tehnološki fakultet, Savezni zavod za standardizaciju, Beograd, Fritsch, C.W., C.N. Hofland and Z.M. Vickers: Shelf Life of Sunflower Kernels, Journal of Food Science 62 (2) (1997),

9 ДРАЖЕ ПРОИЗВОД НА БАЗИ СУНЦОКРЕТА Биљана С. Пајин и Олга Љ. Јовановић Језгро сунцокрета као нутритивно високо вредна сировина постаје све занимљивија сировина за производњу кондиторских производа. У овом раду су испитане технолошке карактеристике језгра конзумног типа сунцокрета Делија, у циљу његове примене за израду драже производа као и одређивање квалитета и трајности драже производа. Драже производ је добијен облагањем језгра сунцокрета прашкастом смешом сланог зачина у драже бубњу. Употребљено језгро сунцокрета има уједначену расподелу линеарних димензија и задовољавајуће карактеристике љуштења. Слани драже производ је у категорији одличног сензорног квалитета и показује задовољавајућу постојаност боје и добру одрживост у току три месеца чувања. Received 25 May 2003 Accepted 29 September

UTILIZATION OF SUNFLOWER AND SESAME SEEDS IN TAHINA AND HALAWA PROCESSING. A Thesis. Presented to Graduate School

-54- Summary of UTILIZATION OF SUNFLOWER AND SESAME SEEDS IN TAHINA AND HALAWA PROCESSING A Thesis Presented to Graduate School Faculty of Agriculture, Alexandria University )Damanhour Branch( In Partial