STUDIES ON THE UTILIZATION OF SUNFLOWER KERNELS IN BAKERY PRODUCTS

Studies on the incorporation of roasted sunflower grits showed that the overall quality of bread was not changed upto 10% level, while at the same level defatted sunflower flour significantly lowered the overall quality. Use of roasted grits improved the taste of biscuits and it could be used upto 20% level without affecting the overall quality. On the other hand, sunflower flour lowered the overall quality even at 10% level of incorporation. Incorporation of either defatted flour or roasted grits improved the taste of cakes while the overall quality improved with increase in the level of roasted grits even upto 30% level. Roasting decreased chlorogenic acid by 58% and available lysine by 22%.