customers get trans-fat-free oil. Besides its use in several types of frying, the oil finds
various applications like in bakery; manufacturing of non-dairy creamers; spray
coating oils for cereals, crackers and dried fruits; etc.
5.8.1.4 High Stearic/High Oleic Oil
This is the newest member of the sunflower oil family, developed by using traditional breeding techniques. Oil obtained from this variety is called Nutrisun
™ with
higher levels of saturated fatty acids (18% stearic acid). It is a perfect substitute for
partially hydrogenated oils or tropical oils that have higher saturated fat level. Hence,
it works as an excellent shortening agent in baked products and in the preparation of
margarine, ice creams, chocolates and other products that demand for a high-melting
(solid) oil.
5.8.2 In Bakery Industry
The use of a wide array of nuts and seeds in the bakery industry is well-known.
However, sunflower seeds gained popularity of their use in baked products a little
later. Pleasant flavour, nutty texture and healthy nutritional image of the seeds have
attracted the manufacturers as well as consumers alike. Besides, small size of the
kernels eliminates the need for chopping. However, one of the drawbacks of using
them during baking is the darkening of colour because of the presence of chlorogenic
acid in seeds. Chlorogenic acid causes an irreversible olive green/dark colouration,
which may affect the overall acceptability of the final product. To use sunflower
kernels in baked products, it is important to control the moisture, temperature and
exposure to oxygen to prolong the shelf life of kernels. The kernels being high in
PUFAs are susceptible to oxidation but at the same time are high in vitamin E which
counteracts the oxidative reactions in processed product. Besides, baked products
like bread and many others have a shorter shelf life than the sunflower kernels. So,
shelf life of sunflower kernels is by and large not a concern in baked product.
The kernels can either be added in the formula on flour weight basis or sprinkled
on the loaf after first brushing the baked loaf with ingredients such as honey. Such
use of sunflower seeds can improve the nutritive value of baked foods, which are
generally prepared from refined wheat flour that is low in fibre and protein, has poor
balance of essential amino acids and lacks some essential vitamins and minerals. The
use of high oleic sunflower oil (TriSun
® extra) in the production of plastic fats and its
consequent use in baked products is one of the very important applications of
sunflower oil. It can also be used in combination with lard and other hydrogenated
or partially hydrogenated vegetable oils. A 60:40 interesterified mixture of lard/
TriSun has been reported to resemble soft-type margarine (Seriburi and Akoh 1998).
5 Sunflower (Helianthus annuus) Seed
139
various applications like in bakery; manufacturing of non-dairy creamers; spray
coating oils for cereals, crackers and dried fruits; etc.
5.8.1.4 High Stearic/High Oleic Oil
This is the newest member of the sunflower oil family, developed by using traditional breeding techniques. Oil obtained from this variety is called Nutrisun
™ with
higher levels of saturated fatty acids (18% stearic acid). It is a perfect substitute for
partially hydrogenated oils or tropical oils that have higher saturated fat level. Hence,
it works as an excellent shortening agent in baked products and in the preparation of
margarine, ice creams, chocolates and other products that demand for a high-melting
(solid) oil.
5.8.2 In Bakery Industry
The use of a wide array of nuts and seeds in the bakery industry is well-known.
However, sunflower seeds gained popularity of their use in baked products a little
later. Pleasant flavour, nutty texture and healthy nutritional image of the seeds have
attracted the manufacturers as well as consumers alike. Besides, small size of the
kernels eliminates the need for chopping. However, one of the drawbacks of using
them during baking is the darkening of colour because of the presence of chlorogenic
acid in seeds. Chlorogenic acid causes an irreversible olive green/dark colouration,
which may affect the overall acceptability of the final product. To use sunflower
kernels in baked products, it is important to control the moisture, temperature and
exposure to oxygen to prolong the shelf life of kernels. The kernels being high in
PUFAs are susceptible to oxidation but at the same time are high in vitamin E which
counteracts the oxidative reactions in processed product. Besides, baked products
like bread and many others have a shorter shelf life than the sunflower kernels. So,
shelf life of sunflower kernels is by and large not a concern in baked product.
The kernels can either be added in the formula on flour weight basis or sprinkled
on the loaf after first brushing the baked loaf with ingredients such as honey. Such
use of sunflower seeds can improve the nutritive value of baked foods, which are
generally prepared from refined wheat flour that is low in fibre and protein, has poor
balance of essential amino acids and lacks some essential vitamins and minerals. The
use of high oleic sunflower oil (TriSun
® extra) in the production of plastic fats and its
consequent use in baked products is one of the very important applications of
sunflower oil. It can also be used in combination with lard and other hydrogenated
or partially hydrogenated vegetable oils. A 60:40 interesterified mixture of lard/
TriSun has been reported to resemble soft-type margarine (Seriburi and Akoh 1998).
5 Sunflower (Helianthus annuus) Seed
139