<abstract xmlns="http://www.w3.org/1999/xhtml"><p>Due to the substantial protective effects of milk thistle to liver against various chemical compounds, a new healthy cereal product replacing wheat flour with milk thistle seed flour in the range of 5; 10; 15; 20; 25 and 30 % has been studied. As it has been found, milk thistle seed flour is a good source of total dietary fibre, proteins, mineral compounds and fats. During the experiments, effects of wheat flour replacement on technological properties of the dough were studied using Mixolab characteristics. From the results it can be stated that milk thistle seed flour replacement led to a decrease in water absorption and stability of dough. After baking, physical, mechanical, colour and sensorial properties of the biscuits were studied. The results have shown that even a 10 % replacement results in a significant difference at p &lt; 0.05 in measured parameters compared to ones. However, it has been calculated that statistically insignificant replacement of wheat flour with milk thistle seed flour is up to 9.3 % with quality and sensorial parameters of the biscuits equal to those prepared from 100 % wheat flour. Thus, production of functional biscuits at these conditions is fully possible.</p></abstract>

Due to the substantial protective effects of milk thistle to liver against various chemical compounds, a new healthy cereal product replacing wheat flour with milk thistle seed flour in the range of 5; 10; 15; 20; 25 and 30 % has been studied. As it has been found, milk thistle seed flour is a good source of total dietary fibre, proteins, mineral compounds and fats. During the experiments, effects of wheat flour replacement on technological properties of the dough were studied using Mixolab characteristics. From the results it can be stated that milk thistle seed flour replacement led to a decrease in water absorption and stability of dough. After baking, physical, mechanical, colour and sensorial properties of the biscuits were studied. The results have shown that even a 10 % replacement results in a significant difference at p < 0.05 in measured parameters compared to ones. However, it has been calculated that statistically insignificant replacement of wheat flour with milk thistle seed flour is up to 9.3 % with quality and sensorial parameters of the biscuits equal to those prepared from 100 % wheat flour. Thus, production of functional biscuits at these conditions is fully possible.

Application of milk thistle (<italic>Silybum marianum</italic>) in functional biscuits formulation

Slovak University of Technology in Bratislava

Faculty of Chemical and Food Technology, Institute of Food Science and Nutrition

Acta Chimica Slovaca

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Application of milk thistle () in functional biscuits formulation

Due to the substantial protective effects of milk thistle to liver against various chemical compounds, a new healthy cereal product replacing wheat flour with...

Application of milk thistle (Silybum marianum) in functional biscuits formulation

Published Online: Jan 21, 2020

Page range: 192 - 199

DOI: https://doi.org/10.2478/acs-2019-0027

Keywords
biscuits, functional foods, milk thistle, Mixolab, sensory analysis, silymarin, texture

© 2019 Veronika Bortlíková et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Application of milk thistle (Silybum marianum) in functional biscuits formulation

Published Online: Jan 21, 2020

Page range: 192 - 199

DOI: https://doi.org/10.2478/acs-2019-0027

Keywordsbiscuits, functional foods, milk thistle, Mixolab, sensory analysis, silymarin, texture

© 2019 Veronika Bortlíková et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Keywords
biscuits, functional foods, milk thistle, Mixolab, sensory analysis, silymarin, texture