Characterisation of Muffins with Upcycled Sunflower Flour

There is an increased interest and need to make our economy more circular diets healthier sustainable. One way achieve this develop upcycled foods that contain food industry by-products in their formulation. In context, the aim of study was muffins containing sunflower flour (a by-product from oil industry) assess effects addition on fibre, protein, amino acid, mineral content, antioxidant activity measured by a Ferric Reducing Antioxidant Power (FRAP) assay Photo chemiluminescence (PCL) assay. Results show inclusion significantly improved all parameters analysed as part study. A balanced muffin acid profile achieved, thanks levels lysine, threonine, methionine, limiting essential acids wheat flour. We can conclude ingredients, such flour, could be used for nutritional improvement baked goods, muffins. Their result several advantages communicated packaging through use appropriate EU nutrition claims, those content.