scholarly journals Comparative analysis of the chemical composition of sesame flour for the production of special bakery products

2020 ◽  
Vol 1 (97) ◽  
pp. 229-239
Author(s):  
L. M. Kononenko ◽  
◽  
Ya. V. Yevchuk ◽  
V.I. Voitovska ◽  
S. O. Tretiakova
Keyword(s):  
Chemical Composition ◽  
Unsaturated Fatty Acids ◽  
Raw Materials ◽  
Food Additives ◽  
Sesame Seed ◽  
Global Scale ◽  
Bakery Products ◽  
Sesame Seeds ◽  
Black And White ◽  
Seed Flour

On a global scale, work is constantly be carried out to create functional products, which have a wider spectrum of action, as well as a narrow focus on a specific organ, disease or category of the population. One of the possible ways to improve the nutritional structure of the population of our country is the use of non-traditional raw materials, food additives, and complex bakery improvers in the production of bakery products. These raw materials must contain a significant amount of easily digestible protein, vitamins, unsaturated fatty acids, minerals and nutrients. The purpose of the study was to study the feasibility of using non-traditional raw materials for baking - sesame seed flour, assessing its chemical composition, for further use in the baking industry in developing technology for bakery products with altered chemical composition and preventive properties. The definition of fats allowed to establish the following pattern: in black their content was 38.2 g, white 37.1 g, in dark and light brown — 35.4 and 36.4 g, gold — 36.8 g. Carbohydrate content varied from 26.87 g for black, up to 26.50 g for gold. In the studied samples, the water content did not vary significantly and was in the range of 0.7 and 0.8 g. Ash compounds ranged from 4.0 g to 4.5 g. It was found that the highest content of basic nutrients in the studied samples was the highest in black and white sesame seeds. The content of vitamins B2 and B5, depending on the color in sesame had the following indicators: black — 0.298 and 3.090 mg, white — 0.285 and 2.925, dark and light brown — 0.267 and 2.725 and 0.245 and 2.565 mg, and gold — 0.275 and 2, 815 mg. The results of research in the determination of Cu in sesame flour indicate that its content was as follows: black — 1611 mcg, w

scholarly journals MORE ON DEVELOPING FISH PASTE WITH IMPROVED BIOLOGICAL VALUE

2020 ◽  
Vol 2020 (3) ◽  
pp. 134-143
Author(s):  
Maria Evgenievna Tsibizova
Keyword(s):  
Chemical Composition ◽  
Calcium Phosphate ◽  
Grass Carp ◽  
Raw Materials ◽  
Food Additives ◽  
Experimental Studies ◽  
Mineral Supplement ◽  
Mineral Supplements ◽  
Phosphate Mineral ◽  
Physiological Group

In the context of the organization of proper nutrition of the population of Russia, regardless of belonging to any physiological group, taking into account the eating behavior of a modern person, the research has been carried out to expand the range of fish pastes by modifying their recipes. The goal has been achieved by combining raw materials of different origins and reducing the mass fraction of table salt. Experimental studies were carried out to substantiate the recipe compositions of pastes based on grass carp meat, the optimal proportion of calcium-phosphate mineral supplements was defined, a comparative analysis of organoleptic indicators of quality, chemical composition and energy value of the obtained products was conducted. It has been stated that the introduction of 2.5% of phosphate-calcium food additives into paste recipes No. 4 and 5 did not adversely affect the organoleptic quality indicators. The pastes produced according to recipes No. 4 and No. 5, which include grass carp meat (48%), chicken liver (10%), vegetable components (17%), calcium-phosphate mineral supplement (2,5%) and flavoring substances, can be recommended for mass nutrition of the population of Russia. The ratio of these components provides the high organoleptic properties and improved nutritional value. The inclusion of fish pastes enriched with vegetable components, chicken by-products, phosphate-calcium mineral supplements, differing in chemical composition, in the diet allows balancing the diet for proteins, fats, amino acids, vitamins, macro- and micronutrients and preventing from eating disorders and, in the result, reducing morbidity of population in the Russian Federation.

scholarly journals OPTIMIZATION OF THE COMPOSITION AND PROPERTIES OF BAKERY PRODUCTS

2020 ◽  
Vol 20 (3) ◽  
pp. 28-33
Author(s):  
О. Lakiza ◽  
L. Rudnіeva ◽  
V. Vinogradova
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Raw Materials ◽  
Essential Amino Acids ◽  
Caloric Content ◽  
Total Production ◽  
Bakery Products ◽  
Technological Parameters ◽  
Flaxseed Meal ◽  
Confectionery Products

The article is devoted to the study of the properties of bakery products, in particular the choice of the optimal concentration of flaxseed cake in baguettes in order to ensure maximum caloric content. It is known that bakery products are necessary for a person to ensure his health and ability to work. The range of food products, in particular bakery products, is constantly growing. The analysis of the range of bakery products showed that the market is experiencing a shortage of flour products for dietary, therapeutic and prophylactic and special purposes for different groups, and their share in total production does not exceed 1-2%. The problem of food production is becoming more complicated and exacerbated by increasing consumption, declining natural resources of food raw materials and the presence of specific anti-nutrients. The article describes the characteristics of anticancer substances in food, which belong to the groups of hytosterols and lignans. The article presents the results of optimizing the composition and properties of wheat baguettes with the addition of linencake, flaxseed meal. The recipe of bread with the inclusion of linen cake in the amount of 1 to 15% was developed. The nutritionalvalue and caloric content of bread are calculated, its characteristics are given according to the main organoleptic indicators of quality (product surface, color and thickness of the crust, as well as the condition of the crumb). The effect of the percentage of flaxseedmeal on the moisture and acidity of bread samples was studied. It is established that with the increase of the content of flaxseed mealthe protein content increases, the carbohydrate content decreases, the fat content and the amount of unsaturated fatty acids increase.As the content of linen cake in bread increases, the amount of unsaturated fatty acids increases and its caloric content decreases, andits nutritional value increases. The use of flax seeds and products of their processing in the formulation of bakery and confectionery products can increase their biological value and physiological efficiency due to the content of anticancer substances, fibers, micro- and microelements, proteins and essential amino acids. Trial laboratory baking of baguettes showed that the optimal content of linen cake is 5% by weight of wheat flour, which allows you to get bread that meets the standards and does not require changes in technological parameters, which are set for the product without additives.

Exposure Assessment of Multiple Mycotoxins in Black and White Sesame Seeds Consumed in Thailand

2020 ◽  
Vol 83 (7) ◽  
pp. 1198-1207
Author(s):  
MAYTHAWE PONGPRAKET ◽  
AMNART POAPOLATHEP ◽  
KANNIKA WONGPANIT ◽  
PHANWIMOL TANHAN ◽  
MARIO GIORGI ◽  
...  
Keyword(s):  
Liver Cancer ◽  
Hazard Quotient ◽  
Sesame Seed ◽  
World Health ◽  
Seed Sample ◽  
The European Union ◽  
Sesame Seeds ◽  
Black And White ◽  
Modified Quechers ◽  
Health Organization

ABSTRACT This study was conducted to determine the occurrence of 16 well-recognized and emerging mycotoxins in black and white sesame seed samples sold in Thailand and to evaluate possible health risks to consumers. Samples were extracted and cleaned with a modified QuEChERS procedure. Multiple mycotoxins in sesame seed samples were analyzed with a validated liquid chromatography–tandem mass spectrometry method. The risk of mycotoxin exposure via dietary intake of sesame seeds was evaluated based on the hazard quotient, margin of exposure (MOE), and quantitative liver cancer risk established by European Food Safety Authority, the Food and Agriculture Organization of the United Nations, and the World Health Organization. Of the 200 samples, 21.5% were contaminated with mycotoxins, 19.5% were contaminated with a single mycotoxin, and 2% were contaminated with multiple mycotoxins. Although 9% of total samples were contaminated with aflatoxins (AFs), only one black sesame seed sample and one white sesame seed sample were above the regulatory limits for the European Union (2 μg/kg). The MOE values derived from consumption of black and white sesame seeds were generally <10,000, especially in the group consuming the most. The number of liver cancer cases over a lifetime associated with AFB1 exposure based on the upper bound values for the group consuming high level of black and white sesame seeds (97.5 percentile) was estimated at more than 1 case per one million persons. Therefore, a potential risk to consumer health exists through the consumption of black and white sesame seeds and subsequent exposure to AFB1. However, further evaluation with larger sample sizes is necessary for more accurate calculations. Continuous monitoring of mycotoxin contamination in sesame seeds with risk assessments is recommended. HIGHLIGHTS

scholarly journals Evaluation of qualities of extruded snacks from yellow cassava flour substituted with processed sesame seed’s flour

2021 ◽  
Vol 10 (1) ◽  
pp. 074-086
Author(s):  
Omobolanle Omowunmi Olorode ◽  
Sunday Samuel Sobowale
Keyword(s):  
Large Scale ◽  
Sesame Seed ◽  
Scale Production ◽  
Cassava Flour ◽  
Sesame Seeds ◽  
Overall Acceptability ◽  
Seed Flour ◽  
Extruded Snacks ◽  
Flour Blends ◽  
Locally Grown

Advocacy on the utilization of locally grown crops keeps increasing. This study was however carried out to evaluate the qualities of extruded snacks from blends of yellow cassava and sesame seeds flour. The yellow fleshed cassava roots and sesame seeds (germinated and fermented) were dried, milled and sieved prior to further analysis. Flour of each of the processed sesame seed was blended with yellow cassava flour at substitution levels of 0, 15 and 30%. Functional and anti-nutritional analyses were carried out on the flour blends. The flour blends were mixed thoroughly to produce extruded snacks in a single screw extruder before frying in a deep fryer. Anti-nutrient, proximate and sensory evaluations were carried out on the extruded snacks. There was considerable increase in the functional and proximate compositions with an increase in sesame seed flour incorporation most especially samples with 30% fermented sesame seeds flours, but with a considerably low anti-nutrient in the extrudates. Extruded samples with 30% Fermented sesame seed flour also had the highest (7.20) rating with regards to the overall acceptability closely followed by extruded snacks from 100% yellow cassava flour (7.05) and samples with 30% germinated sesame seeds flour. The results indicated significant differences (p<0.05) among the samples. This research revealed that extruded snacks can be produced from non-wheat flours which will reduce over dependence on imported wheat and hence increase the utilization of locally grown crops. It will contribute to large scale production and utilization of the crops for enhanced national food security.

scholarly journals Substitution of sesame seeds and sesame seed flour for making calcium source high phosphorus milky pie for pregnant women

2020 ◽  
Vol 5 (2) ◽  
pp. 55-65
Author(s):  
Ulfah Nurida Rahmah ◽  
Mira Sofyaningsih
Keyword(s):  
Wheat Flour ◽  
Energy Content ◽  
Sesame Seed ◽  
Food Ingredients ◽  
Significance Level ◽  
Sesame Seeds ◽  
Multiple Test ◽  
High Phosphorus ◽  
Seed Flour ◽  
Calcium And Phosphorus

Maternal Mortality Rate (MMR) is one indicator of community welfare in a country. One of the direct causes of maternal death is hypertension by 27.1%, with risk factors, including the imbalance of calcium. Calcium and phosphorus have a synergistic relationship. One of the food ingredients that contain calcium and phosphorus is sesame seeds, and the product was milky pie. The purpose of this study was to formulate sesame seeds and sesame seed flour to produce milky pie, a source of calcium and high phosphorus that is favored by panelists. Milky pie can be said to be a source of calcium and high phosphorus if it reaches an ALG of 195 mg of calcium and 210 mg of phosphorus. This study uses a completely randomized design (CRD). The treatment in this study was substituting wheat flour with the addition of 3 levels of sesame seeds flour (10%, 15%, and 20%), and substitution of sesame seeds by 1 level (20%). Data obtained from organoleptic tests will be analyzed statistically with ANOVA and followed by Duncan's Multiple Test with a significance level of 95%. The results showed that the addition of sesame seeds and sesame seed flour influenced the quality and level of overall panelist preference, but not at the preferred level of the taste of milky pie. The selected product is formula 3 with the substitution of wheat flour : sesame seed flour : sesame seeds equal to 60% : 20% : 20%. The serving of milky pie is and 90 g and has an energy content of 170 kcal, calcium 99 mg, and phosphorus 90 mg.

scholarly journals Recent advanced techniques in cysteine determination: a review

Food Research ◽  
2020 ◽  
Vol 4 (6) ◽  
pp. 2336-2346
Author(s):  
Mohamad Zharif Z. ◽  
Nur Azira T. ◽  
Muhamad Shirwan A.S. ◽  
Azilawati M.I.
Keyword(s):  
High Performance ◽  
Food Industry ◽  
Electrochemical Biosensor ◽  
Raw Materials ◽  
Food Additives ◽  
Direct Determination ◽  
Bakery Products ◽  
Molecular Imprinted Polymers ◽  
Analytical Approaches

The utilization of cysteine in a wide variety of products especially bakery products has led to a huge concern of various groups of consumers especially those who restricted to religious-based dietary. It has become a major concern due to the raw materials are derived from arguable sources such as pig bristles and human hair. This review briefly elaborates cysteine as food additives with highlighted issues in halal perspective and toxicity in the food industry. This review also highlighted several analytical approaches used in direct determination of cysteine compound such as high performance liquid chromatography (HPLC), molecular imprinted polymers (MIPs), Raman spectroscopy, flow injection spectrophotometric, electrochemical biosensor and gold nanoparticles based calorimetric assay

Sesame (Sesamum indicum L.), an underexploited oil seed crop: Current status, features and importance – A review

2017 ◽  
Vol 38 (03) ◽  
Author(s):  
Khanin Pathak ◽  
Syed Wasifur Rahman ◽  
Sudhansu Bhagawati ◽  
Bhabesh Gogoi
Keyword(s):  
Unsaturated Fatty Acids ◽  
Sesame Seed ◽  
Current Status ◽  
Tropical Region ◽  
Oilseed Crop ◽  
Health Food ◽  
Sesame Seeds ◽  
Traditional Health ◽  
Biotechnological Approach ◽  
Sesame Seed Oil

Sesame is important oilseed crop of tropical and sub tropical region, renowned for its high oil content (up to 60% oil), hence sesame is known as the king of oil seeds. Sesame seed oil contains 83% - 90% unsaturated fatty acids, 20% proteins and various minor nutrients such as vitamins and minerals, large amount of characteristic lignans, such as sesamin, sesamol, sesamolin and tocopherols. Sesame seeds with high amounts of nutritional components are consumed as a traditional health food for its specific antihypertensive effect, anticarcinogenic, anti-inflammatory and antioxidative activity. Besides food, sesame also finds its uses in application areas such as pharmaceutics, industrial, and as biofuel. Sesame is used as active ingredients in antiseptics, bactericides, viricides, disinfectants, moth repellants, and anti-tubercular agents. In spite of being a good source of “healthy oil” in terms of presence of high amounts of PUFA and high antioxidant content, it is not grown on a large extent due to very poor yields. Therefore, serious efforts are necessary for selecting varieties of good quality and high adaptive potential to the diverse climatic situations. There should be effective strategies adapted to produce climate ready sesame variety using modern biotechnological approach.

MODELING OF MULTICOMPONENT FLOUR MIXES FOR BAKERY PRODUCTS WITH SPECIFIED INDICATORS OF FOOD ADEQUACY

2020 ◽  
Author(s):  
Н.А. БЕРЕЗИНА ◽  
А.В. АРТЕМОВ ◽  
И.А. НИКИТИН
Keyword(s):  
Raw Materials ◽  
Milk Powder ◽  
Software Tool ◽  
Soy Flour ◽  
Bakery Products ◽  
Bread Making ◽  
Food Ingredients ◽  
Sesame Seeds ◽  
Calcium Phosphorus ◽  
Traditional Bread

Представлен комплексный подход к оптимизации состава поликомпонентных мучных смесей (ПМС) для ржано-пшеничных хлебобулочных изделий с учетом особенностей химического состава пищевых ингредиентов смеси. Применение программного средства расчета и анализа оптимального состава ПМС позволило за счет использования пищевого потенциала нетрадиционного для хлебопечения сырья – соевой муки, семян кунжута и подсолнечника, молока сухого обезжиренного, сахаросодержащего порошка из картофеля и порошка пищевого свекловичного в сочетании с мукой ржаной обдирной и пшеничная 1-го сорта получить мучные смеси сбалансированного состава с соотношением белков и углеводов 1 : 4 соответственно, кальция, фосфора и магния – 1 : 1,5 : 0,5 соответственно. В разработанных ПМС количество белка увеличилось на 2,1–2,2%, липидов в 4,3–4,4 раза, клетчатки в 5,6–8,6 раза, содержание легкоусваиваемых углеводов (моно- и дисахариды+крахмал) снизилось на 12,1–14,2%, содержание кальция, фосфора и магния увеличилось в 4,2–4,8; 1,1–1,2; 1,3–1,4 раза соответственно, биологическая ценность повысилась на 15,1–17,0% по сравнению с контрольным образцом – смесью из хлебопекарной муки – ржаной обдирной и пшеничной муки 1-го сорта в соотношении 50 : 50. A comprehensive approach to optimizing the composition of multicomponent flour mixes (MFM) for rye-wheat bakery products, taking into account the chemical composition of the food ingredients of the mixes, is presented. The use of a software tool for calculating and analyzing the optimal composition of MFM allowed using the nutritional potential of non-traditional bread-making raw materials – soy flour, sesame seeds and sunflower, skimmed milk powder, sugar-containing powder from potatoes and beetroot powder in combination with rye flour and wheat of the 1st grade to obtain flour mixes of a balanced composition with a ratio of proteins and carbohydrates 1 : 4 respectively, calcium, phosphorus and magnesium – 1 : 1,5 : 0,5 respectively. In the developed MFM, the amount of protein increased by 2,1–2,2%, lipids by 4,3–4,4 times, fiber by 5,6–8,6 times, and the content of easily digestible carbohydrates (mono- and disaccharides+starch) decreased by 12,1–14,2%, the content of calcium, phosphorus and magnesium increased in 4,2–4,8; 1,1–1,2; 1,3–1,4 thus, the biological value increased by 15,1–17,0% compared to the control-a mixture of baking flour-rye and wheat of the 1st grade in the ratio of 50 : 50.

Chemical Composition of Broussonetia Papyrifera Flowers

2011 ◽  
Vol 236-238 ◽  
pp. 2581-2585 ◽  
Author(s):  
Jie Sun ◽  
Chu Shu Zhang ◽  
Li Na Yu ◽  
Jie Bi ◽  
Shao Fang Liu ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Chemical Composition ◽  
Crude Protein ◽  
Unsaturated Fatty Acids ◽  
Food Additives ◽  
Dry Weight ◽  
Essential Amino Acids ◽  
Broussonetia Papyrifera ◽  
Total Fatty Acids

Corolla and receptacle of Broussonetia papyrifera from South China were analyzed separately for chemical composition. In this plant’s corolla，the crude protein, crude fat and carbohydrates were 7.08％, 3.72％ and 64.73% respectively in dry weight. In the receptacle, the crude protein, crude fat and carbohydrates were 4.75％, 8.08％ and 67.03% respectively. Unsaturated fatty acids concentration was 68% of total fatty acids. The percentage of the essential amino acids (EAAs) in total amino acids was 34.52%in corolla and 27.96% in receptacle. Furthermore，many mineral celements composition and vitamins are rich in B. papyrifera flowers. In corolla, calcium is 10015 mg/kg, magnesium is 1989.6 mg／kg, zinc is 62.6 mg／kg, iron is 306.6 mg／kg, VE is 1.35mg/100g．These results suggest that, the fiowers could be used in dietary supplements preparations or as food additives.

scholarly journals Biochemical and Antioxidative Properties of Unprocessed and Sterilized White and Black Sesame By-product from Northern Thailand

2017 ◽  
Vol 5 (3) ◽  
pp. 196-205 ◽  
Author(s):  
Yossaporn Plaitho ◽  
Pawaweena Rattanasena ◽  
Pittaya Chaikham ◽  
Pattaneeya Prangthip
Keyword(s):  
Antioxidant Properties ◽  
Sesame Seed ◽  
Thiobarbituric Acid ◽  
Total Phenolic ◽  
Mineral Contents ◽  
Food Ingredients ◽  
Sesame Seeds ◽  
Black And White ◽  
Future Production ◽  
By Products

The objectives of this research were to determine the effects of sterilization on storage stability of white and black sesame by-products. Results showed that sterilization at 120 ºC for 10 min had no effect on proximate compositions and mineral contents of both sesame seed cakes, but the significant reductions of thiamine, riboflavin, sesamin, sesamolin, total phenolic compounds and antioxidant capacity (DPPH and FRAP assays) were observed. During the storage at 37 ºC, all bioactive components and antioxidant properties apparently tended to decrease when the storage time rose. At the end of storage, PV (peroxide value) and TBARS (thiobarbituric acid-reactive substances) values of stored black sesame seed cakes were shown to be significantly lower than that in white sesame seed cakes. This study may suggest the application of black and white sesame seeds cakes as functional food ingredients in the future production.

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