Nutritional and sensory evaluation of wheat breads supplemented with oleic-rich sunflower seed

Wholegrain and refined (white) wheat breads were prepared with the addition of high-oleic sunflower seed at various levels (8%, 12%, 16% flour basis). The nutritive value of breads was determined by measuring the chemical composition, including the mineral content, the fatty acid composition (saturated, monounsaturated, polyunsaturated, linoleic and linolenic acids) and the contents of tocopherols (α-, β-, γ-, δ-). The obtained data were used to estimate the intakes of nutrients and compare them to the dietary reference intakes (DRIs). The breads made with the addition of sunflower seed were sensorially acceptable, containing significantly more tocopherols, fat, essential fatty acids, crude fibre, copper and zinc. It was estimated that wholegrain supplemented breads would contribute to the corresponding DRIs in the range 33.7–40.8% (adults) for copper and 4.7–18.4% (males), i.e. 6.4–25.3% (females) for zinc, 18.3–26.8% (males), i.e. 25.9–37.9% (females) for linoleic (omega-6) acid, 7.4–7.6% (males), i.e. 10.7–11.0% (females) for alpha-linoleic (omega-3) acid.