Cracker production with sunflower meal using solid state fermentation

The aim of this study was to increase the total phenolic content (TPC) of sunflower meal (SM) by solid-state culture fermentation and to use fermented sunflower meal flour (fSMF) in the production of functional crackers. First of all, solid state fermentation conditions of sunflower meal with Aspergillus oryzae were optimized. Optimum fermentation conditions were found as 1x107 inoculum rate, 70% moisture content, 40 °C temperature and 8 days incubation period. In cracker production, fSMF obtained under optimum conditions was used as a substitute for white flour (WF) or whole wheat flour (WWF) at the rate of 5%, 7.5% and 10%. Physicochemical, bioactive, sensory, textural and microstructural properties of crackers were examined. Solid state fermentation of SM produced fSM with lower moisture content, L* value and antioxidant activity compared to SM (p<0.05). In contrast, it increased 14% of TPC of SM. It was found that fSMF substitution significantly increased the TFM and antioxidant activity of crackers with WF and WWF. No statistical difference was detected between the hardness values of WF or WWF crackers with fSMF (from 5% to 10%) (p>0.05). fSMF was found to improve sensory properties of WWF crackers compared to WF crackers. The results showed that fSMF can be used as a flour substitute in functional cracker production.