Effect of Toasting on the Chemical Composition, Functional and Antioxidative Properties of Full Fat and Defatted Sesame (sesamum indicum L) Seed Flours

IF 0.9 Q4 FOOD SCIENCE & TECHNOLOGY

Journal of Culinary Science & Technology Pub Date : 2021-01-02 DOI:10.1080/15428052.2019.1681333

S. O. Lawal, A. Idowu, S. Malomo, A. Badejo, T. Fagbemi

引用次数: 8

Abstract

ABSTRACT This study examines the effect of toasting on the antioxidant and functional properties of full fat and defatted sesame (Sesamum indicum L.) seed flours for use in food system. The seeds were processed and divided into two portions. One was toasted at 120°C for 10, 20 and 30 min, respectively, while the control was not. They were milled and sieved through 280 µm sieve and defatted with n-hexane. Defatting decreased the crude fat content by up to 88% but increased the crude protein by more than two-fold. Toasting had no significant effect on the amino acid composition. However, it increased the emulsification potential and foaming stability of the flour accompanied by an increase in antioxidant potentials as toasting time increased. Hence, toasted sesame seed flour can find useful application as a functional food ingredient including use as toasted snacks with potential health benefits.

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烘烤对全脂和脱脂芝麻籽粉化学成分、功能和抗氧化性能的影响

摘要:本研究考察了烘烤对食品系统中使用的全脂和脱脂芝麻(Sesamum indicum L.)种子粉的抗氧化和功能特性的影响。这些种子经过加工，分成两部分。其中一组分别在120°C下烘烤10、20和30分钟，而对照组则没有。用280µm筛进行研磨和过筛，用正己烷脱脂。脱脂可使粗脂肪含量降低88%，但使粗蛋白质含量提高2倍以上。烘烤对氨基酸组成无显著影响。但随着烘烤时间的延长，面粉的乳化电位和发泡稳定性增加，抗氧化电位也随之增加。因此，烤芝麻粉可以作为一种有用的功能性食品成分，包括用作具有潜在健康益处的烤零食。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Culinary Science & Technology FOOD SCIENCE & TECHNOLOGY-

CiteScore

3.20

自引率

7.70%

发文量

期刊介绍： The Journal of Culinary Science & Technology aims to communicate the vital issues, latest developments, and thinking on the science and technology behind meal planning, preparation, processing, and service for a global consuming public. These issues relate to food management in a variety of settings that include culinary-related operations, food production, food product development, restaurant management and other foodservice ventures. It is the Journal''s intention to encourage an interchange among culinary professionals, food scientists and technologists, research chefs, foodservice managers, educators and researchers. Contributors are encouraged to identify the practical implications of their work for food operations, promoting and evaluating food knowledge, the science of alcohol, examining changing trends and attitudes, healthy eating lifestyles, innovation management, and enhancing and developing practical culinary skills. It is the Journal of Culinary Science & Technology''s policy to use a ''double-blind review'' procedure for the evaluation of all articles. Therefore, the reviewers and the author(s) are not identified to each other. Scope/Coverage: -Culinary innovation -Blurring lines between food technology and culinary arts -Issues and trends related to human nutrition -The collaboration between food science and culinary innovation -Techniques and technology and their role in quality of life/guest satisfaction associated with culinary, wine and food experiences -Trends in molecular gastronomy and its derivates -Annual review of trends in culinary science and technology -Applied research -Relevant research notes -Management styles, methods and principles -Techniques and innovations