Dragee product based on sunflower.docVIP

UDC 582.998.2 : 663.918.5 : 543.63 APTEFF, 34, 1–148 (2003) BIBLID: 1450–7188 (2003) 34, pp. 13–21 Original scientific paper DRAGEE PRODUCT BASED ON SUNFLOWER Biljana S. Pajin and Olga Lj. Jovanovi? 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 techno- logical 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 satis- factory 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 k