Camelina sativa Seeds and Oil as Ingredients in Model Muffins in Order to Enhance Their Health-Promoting Value
Type
Journal article
Language
English
Date issued
2024
Author
Bilska, Agnieszka
Radzimirska-Graczyk, Monika
Faculty
Wydział Rolnictwa, Ogrodnictwa i Biotechnologii
Wydział Nauk o Żywności i Żywieniu
Wydział Leśny i Technologii Drewna
Journal
Foods
ISSN
2304-8158
Web address
Volume
13
Number
13
Article number
2027
Abstract (EN)
The aim of this study was to see whether it is possible to add camelina oil and seeds as ingredients in muffins in order to enhance their health-promoting value, such as their bioactive compound content, while maintaining the organoleptic attributes considered desirable by consumers. Camelina oil is characterised by a high linolenic acid content. Four types of muffins were prepared for analysis: MBnO—control muffins (containing 11.85% rapeseed oil), MCsO—muffins containing camelina oil instead of rapeseed oil, MCsS—muffins containing 6.65% camelina seeds in relation to the mass of prepared dough, and MCsOS—muffins containing both camelina oil and camelina seeds. The change in the fatty acid profile in muffins with the addition of camelina oil was significant; however, it was found that, as a result of thermal treatment, lower amounts of saturated fatty acids were formed. Among all the investigated experimental variants, muffins were characterised by the highest contents of all the phenolic acids analysed. The substitution of rapeseed oil with camelina oil had no negative effect on most of the organoleptic attributes of the muffins. Moreover, thanks to a greater content of carotenoids, camelina oil had an advantageous effect on the improvement of product colour, thus improving its overall desirability.
License
CC-BY - Attribution
Open access date
June 26, 2024