Effect of adding carob molasses on physical and nutritional quality parameters of sesame paste

Effect of Flaxseed Addition on the Quality and Storage Stability of Sesame Paste

The flaxseed-sesame paste (FSP) was prepared by mixing the heat-treated flaxseed and sesame seeds in different proportions and grinding them in a colloid mill to obtain a FSP. In this study, flaxseed was added to sesame paste (SP) at different addition to assess its effect on the rheological properties, textural properties, and particle size. The effect of flaxseed addition on lipid oxidation and volatile aldehydes and ketones during storage of SP was investigated by accelerated oxidation experiments (63°C, 60 days). Notably, the addition of all different additions of flaxseed increased the linolenic acid content, and also enhanced the hardness, cohesiveness, and viscosity of SP. However, it increased the rate of lipid oxidation in SP during storage, mainly in the form of higher acid value (AV) and malondialdehyde (MDA) content. The content of volatile aldehydes and ketones from lipid oxidation increased significantly with storage time. It was found by using cluster analysis that mixing flaxseed with SP at a ratio of 20 g/100 g had little effect on its storage stability, the sample had a higher overall quality than the addition of 40 g/100 g flaxseed, and its linolenic acid content was 18.7 times higher than that of the SP. Collectively, the results indicated that the addition of flaxseed at an appropriate proportion might be a feasible way to prepare the functional formulated SP.

Stabilization activity of a new protein-carbohydrate complex in sesame paste: rheology, microstructure, and particle size analysis

BACKGROUND

Sesame protein concentrate is a by-product of sesame processing with great nutritional and functional value. In the present study, sesame protein concentrate and a conjugated form of the protein with maltodextrin were applied to improve stability and texture of sesame paste. The rheological properties of samples were studied using dynamic measurement, controlled rate and controlled stress rheological analysis, and creep analysis to investigate the sesame paste structure and to illustrate the mechanism of their stability against oil separation.

RESULTS

Samples containing the conjugate showed good stability, low average droplet size and uniform microstructure. Creep analyses showed as the conjugate was added to sesame paste, μ₀ and μ₁ values (corresponding dashpot viscosities) were higher than that of G₀ and G₁ (shear moduli of Maxwell and Kelvin-Voigt springs). Dynamic shear test exhibited increased storage modulus (G') and loss modulus (G″) by the increase in frequency and elastic structure of sesame paste converted to viscose behavior with the contribution of conjugate.

CONCLUSION

Particle interaction in sesame protein concentrate (SPC)-maltodextrin conjugate (SMC), may be overcome by steric repulsion force. Furthermore, impression of a weak network structure can be observed. These phenomenon could resolve the phase separation problem of traditional sesame paste. © 2022 Society of Chemical Industry.

Carob Pulp: A Nutritional and Functional By-Product Worldwide Spread in the Formulation of Different Food Products and Beverages. A Review

Carob (Ceratonia siliqua L.) pod is a characteristic fruit from the Mediterranean regions. It is composed by seeds, the valuable part due to the extraction of locust bean gum, and the pulp, considered a by-product of the fruit processing industry. Carob pulp is a mixture of macro- and micronutrients, such as carbohydrates, vitamins and minerals, and secondary metabolites with functional properties. In the last few years, numerous studies on the chemical and biological characteristics of the pulp have been performed to encourage its commercial use. Its potential applications as a nutraceutical ingredient in many recipes for food and beverage elaborations have been extensively evaluated. Another aspect highlighted in this work is the use of alternative processes or conditions to mitigate furanic production, recognized for its toxicity. Furthermore, carob pulp’s similar sensorial, chemical and biological properties to cocoa, the absence of the stimulating alkaloids theobromine and caffeine, as well as its low-fat content, make it a healthier potential substitute for cocoa. This paper reviews the nutritional and functional values of carob pulp-based products in order to provide information on the proclaimed health-promoting properties of this interesting by-product.