Lipid profile of hyperlipidemic males after supplementation of multigrain bread containing sunflower ( Helianthus annuus
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ORIGINAL ARTICLE
Lipid profile of hyperlipidemic males after supplementation of multigrain bread containing sunflower (Helianthus annuus) seed flour Gurkirat Kaur1
•
Navjot Kaur1 • Amarjeet Kaur2
Revised: 24 August 2020 / Accepted: 26 August 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract Sunflower seeds are produced and consumed worldwide due to their richness in heart friendly nutrients in the bakery products. Its effect on reducing the incidences of cardio vascular diseases have not been studied, through supplementary studies therefore present supplementation study was planned in which five samples of bread were prepared by using various multigrain flours and sunflower seed flour at five different levels of 2.5, 5, 7.5, 10 and 12.5%. The bread sample supplemented with 7.5% sunflower seed flour was found to be highly acceptable. Sunflower seeds were roasted at 60 °C for 10–15 min. 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 seeds resulted in significant increase in carbohydrates, protein digestibility, phosphorus, magnesium and copper contents. 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 (13,701.40 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 four months. After the intervention period, & Gurkirat Kaur [email protected] 1
Department of Food and Nutrition, Punjab Agricultural University, Ludhiana, Punjab 141001, India
2
Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab 141001, India
mean daily intake of and nuts and oilseeds increased significantly (p \ 0.01) and 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. The weight, BMI, total cholesterol, LDL cholesterol and triglycerides significantly reduced after the supplementation. Keywords Sunflower seed flour Multigrain bread Organoleptic evaluation Chemical analysis Hyperlipidemics Supplementation
Introduction Cardiovascular diseases (CVDs) have annihilated the whole world with higher manifestation in middle and low income countries. In Western countries, where only 22% people (aged \ 70 years) die of Coronary Heart Diseases, India suffers 50% deaths from them. As claimed by Global Burden of Diseases report, 64 million cases of cardiovascular diseases were reported in India in the year 2015 causing demise of 3.4 million people out of which 61 million cases accounted for coronary heart
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