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peer-reviewed, This paper investigates the effects of simultaneous addition of sunflower (3, 6 or 9 g/100 g of sample) and dry residue of wild oregano (0.5 or 1 g/100 g of sample) on the essential amino acids pattern and antioxidant potential of flake products. The accepted experimental design plan was 3×4. Data point that Score and PDCAAS values in flake products increase with increasing share of sunflower. Maximum value of phenolic compounds and antioxidant activity were experienced of TPC 2.84 mg/g, DPPH 0.75 mg/ml, FRAP 1.57 mg/g with the product having maximum shares of sunflower and dry residue of wild oregano. Tukey’s HSD test showed statistically significant differences between most of the mean values of amino acids content and antioxidant activity in the observed corn flakes. The response surface method has been applied for evaluation of amino acid content and antioxidative potential of corn flakes. Sunflower in flake products positively contributed to the protein nutritive value and dry residues of wild oregano elevated antioxidant potential of flake products and also contributed to the food waste valorisation in the food industry. Corn flakes are new products with improved essential amino acid pattern, antioxidant activity and functional properties due to added dry residue of wild oregano and sunflower., These results are part of the project supported by the Ministry of Education, Science and Technological Development of the Republic of Serbia, III 46005 and TR 31027.

peer-reviewed, This paper investigates the effects of simultaneous addition of sunflower (3, 6 or 9 g/100 g of sample) and dry residue of wild oregano (0.5 or 1 of sample), on the physical texture and chemical properties of corn flakes to obtain new products with altered nutritional properties. The chemometric analysis pointed at the versatile beneficial contributions of sunflower in corn flakes enriched with dry residue of wild oregano enabling the optimization of corn flakes formula. The presented data point that addition of milled sunflower in investigated corn flakes products improved nutritive properties while addition of dry residue of wild oregano improved physical characteristics of corn flakes products. Regarding quality (sample CF11, score value of 0.59) maximum scores have been obtained with the addition of 6 g/100 g of sunflower and 1 g/100 g of dry residue of wild oregano per 100 g of sample for corn flakes formulation. Production of corn flakes with addition of wild oregano residues contributed to the food waste valorisation in the food industry., These results are part of the project supported by the Ministry of Education, Science and Technological Development of the Republic of Serbia, III 46005 and TR 31027.

According to the modern nutritionist opinions, cereal products such as flakes and snacks are the most common foods in the daily diet. Extrusion technology makes it possible to apply different sources of ingredients for the enrichment of cereal-based flakes or snack products. Substances with strong antioxidant properties such as wild oregano have a positive impact on human health. Therefore, they attract the attention of scientists, consumers and food industry experts. This paper investigates the effects of the simultaneous addition of dry residue from wild oregano distillation (0.5 g / 100g of sample and 1 g / 100g of sample), on the physical-textural and color properties of corn flakes in order to create a new product with improved nutritional properties. The addition of dry residue of wild oregano positively influenced physical characteristics (decreased bulk density 30.2 %, increased expansion rate 44.9 %), as well as texture hardness and the work of compression, 38.1 % and 40.3 %, respectively. Also, oregano significantly changed the color of flakes. Tukey’s HSD test showed statistically significant differences between most of the mean values of physical-textural, color and sensory attributes in the oregano-added corn flakes compared to the control sample. Principal component analysis has been applied to classify the samples according to differences in the studied parameters. The data pointed out that investigated corn flakes with the addition of wild oregano are new food products with good physical-textural and sensory properties due to a higher level of antioxidant activity. Moreover, it may contribute to the valorization of edible industrial waste in food production. [Projekat Ministarstva nauke Republike Srbije, br. III 46005 i br. TR 31027]