Functional curd product of increased biological value

Abstract

The authors have theoretically proved and practically confirmed the feasibility of sesame seeds and whey proteins being used in manufacturing a curd product. The composition and properties of sesame seeds and whey proteins, as well as their doses, method, and a processing step to add them were studied; nutritional and biological values of the product were determined. The sensory points and physicochemical indices of the developed curd product were found to be significantly higher than ones of the control sample; the essential amino acids exceeded the reference protein by 26.5% in terms of six essential amino acids; the biological value made 65.3%; and the utility coefficient was 0.77, which proved the balance of the amino acid composition of the protein in the product developed and the body’s ability to use it more rationally.

An Overview of Therapeutic Effects of Sesame Seed Curd

“…Probiotics give immunological benefits, they activate local macrophages which increase antigen presentation to B lymphocytes, enhance secretory immunoglobulin production, and modulate cytokine profile (Srilakshmi, 2019,). This curd, a solidified sesame protein item, has numerous benefits including antioxidant, hypoglycemic, and anti-cancer properties (Kryuchkova et al, 2021). The fermentation made the seed easily digestible and probiotic bacteria helps to absorb them rapidly from the intestine.…”