Taking The Green Out of Sunflower Flour
Researchers compared consumer response to cookies made from sunflower flour treated with an esterase that breaks down chlorogenic acid with consumer response to cookies made with untreated flour, which had a green color.
A student in Lilian Senger’s food chemistry lab at Chapman University’s Schmid College of Science and Technology had a problem: Her vegan cookies had turned green. Thinking mold was the culprit, the student threw them out.
But Senger, director of Chapman’s food science program, knew the cookies were too fresh for mold to take hold, and she figured out that the culprit was the sunflower flour the student had subbed in for wheat flour. “Sunflower has a higher phenolic chlor…
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