Research on oxidative stability of protein-fat mixture based on sesame and flax seeds for use in halva technology
DOI:
https://doi.org/10.15587/1729-4061.2019.178908Keywords:
sesame, flax, sesamol, sesamolin, -linolenic acid, protein-fat mixture, oxidative damage, antioxidants, sunflower halvaAbstract
The analysis of the main methods of modeling the formulations of protein-fat mixtures for special purposes has been conducted. Considerable attention is paid to the choice of methods for stabilizing their lipid component from oxidative damage. The urgency of increasing the oxidative stability of the protein-fat mixtures due to natural antioxidants is emphasized. The feasibility of comprehensive studies of their effect on the stability to oxidation of the most labile biologically active substances of protein-fat mixtures is substantiated.
The content of furan antioxidants in the sesame seeds of Ilona, Kadet, Boyarin varieties has been determined. The correlation between the content of free and bound sesamol (sesamolin) has been determined. The content of a-linolenic acid and tocopherols in seeds of Southern Night, Kivik, Sympatik flax varieties has been also investigated. The choice of sesame and flax varieties for the creation of protein-fat mixture for special-purpose, which is a source of w-3 group polyunsaturated fatty acids and antioxidants (sesamol and sesamolin), is justified.
The effect of sesamolin content and moisture in the seeds of Ilona variety sesame on the oxidation resistance of its lipid component has been studied. A mathematical dependence describing such effect has been obtained. A regularity of increasing oxidation stability of sesame lipids with increasing its moisture content from 4.0 to 9.5 % has been revealed. This can be explained by sesamolin hydrolysis intensification with the release of sesamol and samin antioxidants.
The stabilization effect of a-linolenic acid of flaxseed (Southern Night variety) by free sesame sesamol in the protein-fat mixture for special-purpose has been studied. It has been proved that a rational ratio of w-3 fatty acids and sesamol has a significant effect on the inhibition of lipid oxidation of the protein-fat mixture for special purposes.
The content of the protein-fat mixture for special-purpose in sunflower halva at the level of 20 % has been substantiated using a sensory evaluation method. The oxidative stability, organoleptic and physicochemical quality control parameters of the product have been investigated. It has been determined that the oxidation stability (and, accordingly, the predicted shelf life) of model samples of sunflower halva depend on the content of protein-fat mixture in themReferences
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Copyright (c) 2019 Anna Belinska, Sergiy Bochkarev, Oleksandra Varankina, Vasyl Rudniev, Oksana Zviahintseva, Kateryna Rudnieva, Iryna Bielykh, Vadym Khosha
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