Efficacy of sunflower (Helianthus annus) supplemented multigrain bread in mitigating the risk of heart disease

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dc.contributor.advisorNavjot Kaur
dc.contributor.authorGurkirat Kaur
dc.date.accessioned2020-10-29T10:48:31Z
dc.date.available2020-10-29T10:48:31Z
dc.date.issued2020
dc.description.abstractFive samples of sunflower seed flour supplemented multigrain bread were prepared by using various multigrain flours such as whole wheat flour, barley flour, oats flour, rice flour and maize flour. Sunflower seed flour was incorporated at five different levels of 2.5, 5, 7.5, 10 and 12.5 percent. The developed samples were organoleptically evaluated and the sample supplemented with 7.5 percent sunflower seed flour was found to be highly acceptable. Sunflower seeds were roasted at 60°C for 10-15 minutes. Chemical analysis of sunflower seed flour (raw and roasted) and highly acceptable bread pertaining to proximate composition, in vitro protein digestibility, antioxidant activity, bioactive compounds, essential fatty acids and minerals was done using standard methods. Roasting of sunflower seeds resulted in significant increase in carbohydrates, in vitro protein digestibility, phosphorus, magnesium and copper contents. The results revealed that the most acceptable sample had good amount of energy (324.48 Kcal), protein (10.61 g), fat (2.92 g), fibre (11.36 g), ash (3.29 g), antioxidant activity (12.13%), total phenols (31.54 mg), flavonoids (17.53 mg), omega 3 fatty acids (186.16 mg), omega 6 fatty acids (13701.40 mg), phosphorus (68.74 mg), magnesium (28.13 mg) and copper (0.12 mg) per 100 g. Sixty hyperlipidemic males aged 30-50 years were supplemented with highly acceptable bread for a period of four months. The mean daily intake of milk and milk products and nuts and oilseeds increased significantly (p<0.01) after the intervention period. A significant increase (p<0.01) in the intake of total fat, dietary fibre, PUFA, linoleic acid, ascorbic acid, alpha tocopherols and phosphorus was observed after supplementation. The weight, BMI, total cholesterol, LDL cholesterol and triglycerides significantly reduced to 83.83 Kg, 28.05 Kg/m2, 228.78 mg/dl, 159.78 mg/dl and 174.43 mg/dl respectively. Therefore, sunflower seeds can be utilized in bakery products as a food based approach to reduce their risk of cardiovascular disease.en_US
dc.identifier.citationGurkirat Kaur (2020). Efficacy of sunflower (Helianthus annus) supplemented multigrain bread in mitigating the risk of heart disease (Unpublished M.Sc. thesis). Punjab Agricultural University, Ludhiana, Punjab, India.en_US
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810153969
dc.keywordsSunflower seed flour, Multigrain bread, Organoleptic evaluation, Heart Disease, Supplementation, Chemical analysisen_US
dc.language.isoEnglishen_US
dc.pages126en_US
dc.publisherPunjab Agricultural University, Ludhianaen_US
dc.research.problemEfficacy of sunflower (Helianthus annus) supplemented multigrain bread in mitigating the risk of heart diseaseen_US
dc.subFood and Nutritionen_US
dc.themeEfficacy of sunflower (Helianthus annus) supplemented multigrain bread in mitigating the risk of heart diseaseen_US
dc.these.typeM.Scen_US
dc.titleEfficacy of sunflower (Helianthus annus) supplemented multigrain bread in mitigating the risk of heart diseaseen_US
dc.typeThesisen_US
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