КЕРОВАНЕ ФРАКЦІОНУВАННЯ МАКУХИ НАСІННЯ РОЗТОРОПШІ ПЛЯМИСТОЇ ЯК ПІДХІД ДО МАЛОВІДХОДНОЇ ПЕРЕРОБКИ

M. V Ivchenko; N. A. Sova; V. S. Koshulko; E. B Aliiev

doi:10.32782/2522-1221-2025-44-05

M. V Ivchenko Dnipro State Agrarian and Economic University https://orcid.org/0009-0004-6521-6897
N. A. Sova Dnipro State Agrarian and Economic University https://orcid.org/0000-0003-4750-2473
V. S. Koshulko Dnipro State Agrarian and Economic University https://orcid.org/0000-0002-0744-6318
E. B Aliiev Dnipro State Agrarian and Economic University https://orcid.org/0000-0003-4006-8803

DOI: https://doi.org/10.32782/2522-1221-2025-44-05

Keywords: milk thistle seeds, seed cake, grinding, fractionation, fiber, flour, protein concentrate

Abstract

The article presents the results of a study on the physicochemical properties of dietary fiber, flour, and protein concentrate obtained after grinding and fractionation of press cake derived from milk thistle seeds (Silybum marianum). The relevance of the research is determined by current trends toward low-waste processing of oilseed raw materials and the need for rational utilization of oil extraction by-products with high added value. The object of the study was the seed cake obtained after mechanical pressing of milk thistle seeds of the Boikivchanka variety. The cake was ground using a laboratory mill and fractionated by sieve analysis to obtain three fractions with different particle sizes. For the initial raw material and each fraction, moisture content, oil, protein, fiber and ash contents, nutritional and energy value, as well as color characteristics in the CIE Lab system were determined. Statistical analysis of the results was performed using analysis of variance (ANOVA). It was established that fractionation of the seed cake leads to a significant differentiation of its chemical composition. The coarse fraction is characterized by a high fiber content and low energy value, which justifies its use as a source of dietary fiber. The medium fraction has a balanced composition and can be considered a versatile raw material for food technologies. The fine fraction is distinguished by a high concentration of protein, residual oil, and mineral substances, making it promising for the production of protein–lipid ingredients and functional food products. The obtained results confirm the feasibility of controlled fractionation of milk thistle (Silybum marianum) seed press cake as an effective technological approach, which creates prerequisites for its rational, low-waste processing and for expanding the directions of its use in the production of food products and animal feeds.

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CONTROLLED FRACTIONATION OF MILK THISTLE (SILYBUM MARIANUM) SEED CAKE AS AN APPROACH TO LOW-WASTE PROCESSING

Abstract

References