Improving halva quality with dietary fibres of sesame seed coats and date pulp, enriched with emulsifier

Elleuch, Mohamed; Bedigian, Dorothea; Maazoun, Bouthaina; Besbes, Souhail; Blecker, Christophe; Attia, Hamadi

doi:10.1016/j.foodchem.2013.08.085

Cited by 32 publications

(31 citation statements)

References 22 publications

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“…Reference [25] also reported similar results for pistachio kernels. As in [23] reported the reduction of hardness with increase of emulsifier. …”

Section: Effect Of Roasting Conditions and Ingredients On Texture Promentioning

confidence: 84%

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Optimization of Sesame Roasting Parameters and Level of Ingredients for Sesame Fat Spread Production

Mijena¹

2017

IJNFS

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Abstract:The present study was carried out to standardize roasting operation for production of superior quality sesame fat spread by optimizing roasting temperature, roasting time, selecting suitable food additives and their proportion. Central composite design (CCD) was used for planning experimental design. Four factors: roasting temperature (180-220°C), roasting time (10-20 min.), sugar (4-6%) and lecithin (0.8-1.2) were evaluated with respect to overall acceptability, texture profile analysis and L*, a*, b* color values. The optimized roasting conditions and level of ingredients for making superior quality sesame fat spread was found to be: roasting temperature at 180°C for 20 min and incorporating 7.3% sugar, 1.2% of lecithin, 5% hydrogenated vegetable oil and 1.2% salt. The average chemical composition of sesame fat spread was found to be moisture 0.26%, protein 27.0%, crude fat 53.51%, total carbohydrates 16.31%, crude fiber 13.23%, ash 3.15%, phytic acid 4.64%, oxalic acid 0.73mg/g. Sesame Fat Spread is categorized among nutraceutical and functional foods and healthy alternative product which can be eaten as spread on bread, biscuit sandwiches, salad dressing and in soups.

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“…Reference [25] also reported similar results for pistachio kernels. As in [23] reported the reduction of hardness with increase of emulsifier. …”

Section: Effect Of Roasting Conditions and Ingredients On Texture Promentioning

confidence: 84%

“…This may be due to the reason that lecithin above 1% decreases the viscosity of sesame fat spread. It was reported overall acceptability was rated higher by addition of 1% emulsifier for similar product [23,24].…”

Section: Figure 1 Effect Of Roasting Conditions (A) and Ingredients mentioning

confidence: 98%

Optimization of Sesame Roasting Parameters and Level of Ingredients for Sesame Fat Spread Production

Mijena¹

2017

IJNFS

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“…Fonksiyonel özellikteki susam kabuğu ve hurma lifinin polifenol antioksidanları içermesi ve laksatif etki oluşturmasından dolayı beslenme ve sağlık açısından faydalı olabileceği düşünülmüştür. Emülgatörle birlikte ilave edilmiş lifçe zengin yan ürünlerin helvanın lezzet ve stabilite, homojen tekstür, fizyolojik özelliklerini geliştirdiği ve fenolik antioksidanların bulunmasının da sağlık ve besleyici yararlarının olacağı sonucuna varılmıştır [39]. Ma ve ark.…”

Section: Yağli Tohum Kabuklarinin Kullanildiği Gida Formülasyonlariunclassified

Yağlı Tohum Kabuklarının Biyoaktif Bileşen Potansiyeli ve Gıdalarda Kullanımı

Öztürk¹,

Ova²

2017

Akademik Gıda

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ÖZBu derlemede, gıda sanayisinde işlenen badem, ceviz, kakao, kahve, susam, antepfıstığı, yer fıstığı, kabak çekirdeği, kaju, fındık, keten tohumu ve kolza gibi yağlı tohumların yan ürün olarak açığa çıkan kabuklarının kimyasal bileşenleri, antioksidan aktiviteleri, fenolik bileşenleri, diyet lifi gibi biyoaktif bileşenleri üzerinde yapılmış çeşitli çalışmalara yer verilmiştir. Son yıllarda gıdalara fonksiyonel özellik kazandırabilecek hammaddeler üzerinde araştırmalar önem kazanmıştır. Yağlı tohum kabuklarının gıda artığı olması nedeniyle ucuz hammadde olarak temin edilebilmesi fonksiyonel gıda sanayisinin de ilgisini çekmektedir. Yağlı tohum kabuklarının besin değerleri ve biyoaktif içerikleri konusunda elde edilmiş verilerin fonksiyonel gıda üreticileri için kaynak oluşturmasına yardımcı olmak bu derlemenin amacını oluşturmaktadır. Anahtar Kelimeler: Yağlı tohum kabukları, Kimyasal bileşenleri, Diyet lifi, Antioksidan aktivite, Fenolik bileşenler Bioactive Component Potential of Oilseed Hulls and their Use in Food Products ABSTRACTIn this review, chemical components, antioxidant activity, phenolic constituents and dietary fiber contents of hulls of oilseeds such as almond, walnut, cocoa, coffee, sesame, pistachio, peanut, pumpkin, cashew, hazelnut, flaxseed and rapeseed as by-products of food industry were discussed. In recent years, research on the raw materials that can provide food functional properties has gained importance. The fact that oilseed shells can be supplied as cheap raw materials attracts the attention of functional food industry. The purpose of this review is to provide a source on nutritional value and bioactive compounds of hulls of oilseeds to functional food producers.

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“…However, the particle size during hydration was higher for the dietary fiber with smaller particle size in the dry state. The increase in hydration properties may be due to the shearing of the cell wall and the collapse of the matrix structure upon grinding due to an increase in the theoretical surface area and the total pore volume (Elleuch et al, 2014). Smaller particles will have higher packing density, although particle composition and structure will contribute to the overall distribution of water.…”

Section: Water Holding Capacity (Whc) Of Dietary Fibersmentioning

confidence: 99%

Automated static image analysis as a novel tool in describing the physical properties of dietary fiber

et al. 2015

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The growing interest in the usage of dietary fiber in food has caused the need to provide precise tools for describing its physical properties. This research examined two dietary fibers from oats and beets, respectively, in variable particle sizes. The application of automated static image analysis for describing the hydration properties and particle size distribution of dietary fiber was analyzed. Conventional tests for water holding capacity (WHC) were conducted. The particles were measured at two points: dry and after water soaking. The most significant water holding capacity (7.00 g water/g solid) was achieved by the smaller sized oat fiber. Conversely, the water holding capacity was highest (4.20 g water/g solid) in larger sized beet fiber. There was evidence for water absorption increasing with a decrease in particle size in regards to the same fiber source. Very strong correlations were drawn between particle shape parameters, such as fiber length, straightness, width and hydration properties measured conventionally. The regression analysis provided the opportunity to estimate whether the automated static image analysis method could be an efficient tool in describing the hydration properties of dietary fiber. The application of the method was validated using mathematical model which was verified in comparison to conventional WHC measurement results.Keywords: dietary fiber; particle size; hydration properties; automated static image analysis.Practical Application: Automated static image analysis could measure precisely the dietary fiber in dry and wet environment which could be a valuable tool for describing the water-holding properties of dietary fiber.

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Improving halva quality with dietary fibres of sesame seed coats and date pulp, enriched with emulsifier

Cited by 32 publications

References 22 publications

Optimization of Sesame Roasting Parameters and Level of Ingredients for Sesame Fat Spread Production

Optimization of Sesame Roasting Parameters and Level of Ingredients for Sesame Fat Spread Production

Yağlı Tohum Kabuklarının Biyoaktif Bileşen Potansiyeli ve Gıdalarda Kullanımı

Automated static image analysis as a novel tool in describing the physical properties of dietary fiber

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