食物浪费是造成13亿吨食物损失的原因,其中一些与仍未开发的具有巨大营养和能量潜力的副产品有关,如红花蛋糕来源于石油开采行业。因此,这项研究的目的是评估掺入红花蛋糕(Carthamustinctorius)和用于生产复合小麦基面粉的混合方法的效果,以开发新成分。结果采用方差分析,Tukey检验的显著性水平为5%。通过常规混合方法获得的复合粉表明,与小麦粉相比,更高浓度的蛋白质(+5g100g-1),矿物质(+86毫克千克-1的铁,+30mgkg-1的锌),酚类化合物(15毫克GAEg-1),黄酮类化合物(0.3mgQEg-1),和较低的吸油量(-0.5g油g样品-1),使它们适合热面粉酱,沙拉酱,冷冻甜点,饼干和油炸产品。虽然挤压复合粉表现出更好的均质化,减少水分(1克100克-1),脂质(3g100g-1),和霉菌毒素浓度,增加的抗氧化活性(DPPH-0.07IC50mg/L和ORAC+9μmolTroloxEq/g),吸水率和溶解度指数,和吸油指数,使其适合烘焙产品,肉,和奶制品香肠.开发的复合面粉被证明是一种很好的营养成分;因此,它的消费可以代表一种重要的营养策略,生产成本低,以及可持续的解决方案,减少食物浪费,因此,走向循环经济的概念。
Food waste is responsible for the loss of 1.3 billion tons of food, some of which are related to by-products with great nutritional and energy potential that are still underexplored, such as safflower cake derived from the oil extraction industry. Therefore, the aim of this study was to evaluate the effects of incorporating safflower cake (Carthamus tinctorius) and the mixing method used to produce composite wheat-based flour in order to develop a new ingredient. The results were analyzed using ANOVA, and the Tukey test was applied at a significance level of 5 %. The composite flours obtained by the conventional mixing method showed, when compared to wheat flour, a higher concentration of proteins (+5g 100 g-1), minerals (+86 mg kg-1 of Fe, +30 mg kg-1 of Zn), phenolic compounds (15 mg GAE g-1), flavonoids (0.3 mg QE g-1), and lower oil absorption (-0.5 g oil g sample-1), making them suitable for hot flour-based sauces, salad dressings, frozen desserts, cookies and fried products. While extruded composite flours presented better homogenization, reduction of moisture (1 g 100 g-1), lipids (3 g 100 g-1), and mycotoxin concentrations, increased antioxidant activity (DPPH -0.07 IC50 mg/L and ORAC +9 µmol Trolox Eq/g), water absorption and solubility indexes, and oil absorption index, making it suitable for bakery products, meat, and dairy sausages. The developed composite flour proved to be a good nutritional ingredient; thus, its consumption can represent an important nutritional strategy with low production costs, as well as a sustainable solution, reducing food waste and, therefore, toward the concepts of the circular economy.