Exploiting the Potential of Powdered Blends of Recovered Sunflower Seed Cake Phenolics and Whey-Development of Sustainable Food Additives.

For all the traits analysed that were related to the off-flavours and off-tastes, as well as bitterness, the panellists indicated a low intensity (3.73 point) in the whey powder mixes with phenolic-rich sunflower seed cake aqueous washouts (Wh5/SSCW5), with a decreasing trend along with a higher concentration of SSCWs. 4.

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The whey powder mixes with phenolic-rich sunflower seed cake aqueous washouts (Wh5/SSCW5) were characterised by an average intensity of sour taste, i.e., 4.55 point out of 9, and a clear trend to higher sourness was noted along with increased whey share in the powders ( Table 7 ).

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