Open AccessAmino acid composition of low-fat sesame flour and prospects for its use in manufacturing organic products for special purposes
Author(s) -
Yana Yevchuk,
L. M. Konko,
V. І. Voitovska,
S. O. Tretіakova
Publication year - 2021
Publication title -
agrobìologìâ
Language(s) - English
Resource type - Journals
eISSN - 2415-7457
pISSN - 2310-9270
DOI - 10.33245/2310-9270-2021-163-1-41-48
Subject(s) - food science , raw material , composition (language) , nutrient , oleic acid , sesame seed , chemistry , organic chemistry , biochemistry , philosophy , linguistics
The article presents a qualitative assessment and chemical component of sesame our depending on the color. Enrichment of consumer products to increase the nutritional value of products intended for major populations is extremely important today. Increasing the nutritional value of products using various technological techniques, for example, by adding raw materials of natural origin, in particular, sesame our is a promising solution of the issueo. This our contains a large number of nutritious and valuable nutrients. Therefore, the determination of the qualitative content and amino acid composition for further use and combination with other types of raw materials is relevant. The purpose of the research was to study the feasibility of using non-traditional baking raw material of sesame seed our, evaluation of its amino acid composition for further use in the baking industry in the development of technology for special purpose organic products. The our of sesame seeds of different colors harvested in 2017–2020 was used for research. The amino acid composition in low-fat sesame our, depending on the color, allows us to note that the content of essential and substitutable acids on average over the years of research was higher in black our, and the lowest - in dark brown. The high content of glycine was noted in black sesame – 1.398 g, 0.017 g lower than white, gold – 0.040 g, light brown – 0.058 g and dark brown – 0.082 g. Palmitoleic and oleic (omega-9) represent Monounsaturated fatty acids in sesame low-fat our. The color of sesame our has a signifcant effect on their content. Of the polyunsaturated fatty acids, the highest content of linoleic is founding in black – 19.5 g, only 0.2 g less in white and 0.5 g – in gold. Light and dark brown compared to black were lower by 0.8 and 1.1 g, respectively.Кey words: essential and replaceable amino acids, cealics, hypocalcemia, gluten-free products, color.