Open AccessPotential use of Sesame (Sesamum indicum L.) oil and sesame oil cake in the development of spreadable cocoa cream
Author(s) -
Romel Guzmán,
Juieta Gómez,
Samuel Chocrón
Publication year - 2021
Publication title -
american journal of food sciences and nutrition
Language(s) - English
Resource type - Journals
ISSN - 2789-3154
DOI - 10.47672/ajfsn.506
Subject(s) - sesamum , sesame oil , food science , thixotropy , mathematics , raw material , rheology , sesame seed , microbiology and biotechnology , chemistry , biology , materials science , horticulture , organic chemistry , composite material
Global trends in food in recent years indicate a marked interest of consumers towards certain foods, which, in addition to the nutritional value, provide benefits to the physiological functions of the human body. Sesame seeds (variety DV-9) was used for the formulation of cocoa-based spread products with partial addition of sesame oil and sesame oil cake. Physical characterization and chemical composition of raw materials and formulation were performed. The formulations presented rheological behaved like non-Newtonian fluids. F4 as thixotropic fluid and F2; F3; F5 as Bingham plastics. All formulations also presented superior nutritional properties compared to similar commercial products. The use of sesame seeds is beneficial and achievable