Flakes product supplemented with sunflower and dry residues of wild oregano

Abstract

This paper investigates the effects of simultaneous addition of sunflower (3, 6 or 9 g/100 g of sample) and dry residue of wild oregano (0.5 or 1 of sample), on the physical texture and chemical properties of corn flakes to obtain new products with altered nutritional properties. The chemometric analysis pointed at the versatile beneficial contributions of sunflower in corn flakes enriched with dry residue of wild oregano enabling the optimization of corn flakes formula. The presented data point that addition of milled sunflower in investigated corn flakes products improved nutritive properties while addition of dry residue of wild oregano improved physical characteristics of corn flakes products. Regarding quality (sample CF11, score value of 0.59) maximum scores have been obtained with the addition of 6 g/100 g of sunflower and 1 g/100 g of dry residue of wild oregano per 100 g of sample for corn flakes formulation. Production of corn flakes with addition of wild oregano residues contributed to the food waste valorisation in the food industry.