Food Resources. 2022. N 19. Article 04 — Інститут продовольчих ресурсів НААН України

Деталі: Опубліковано: Понеділок, 23 січня 2023, 10:00; Перегляди: 176

4. BIOENGINEERING STUDIES OF INACTIVATION OF SESAME PROTEOLITIC ENZYME INHIBITORS IN SPORTS NUTRITION
https://doi.org/10.31073/foodresources2022-19-04
Anna Belinska, Igor Petik, Olga Bliznjuk, Sergiy Bochkarev, Olena Khareba
Pages: 38-46

Abstract
Subject of research. The parameters of technological processing of sesame seeds, as well as indicators of its digestibility. Purpose. Determination of rational parameters of inactivation of the enzyme complex of sesame seeds for further use in sports nutrition technology. Methods. The principle of the method for reducing the content of antialimentary factors – inhibitors of proteolytic enzymes in crushed coarse sesame seeds was to moisten the mass and treat it with microwave radiation. The efficiency of mass processing was determined due to the amount of amine nitrogen (nitrogen of the free amino groups of amino acids in solution) of the samples subjected to enzymatic hydrolysis with the enzyme preparation Distizym Protacid Extra. Results. The influence of the initial moisture and time of treatment with microwave radiation on the degree of inactivation of inhibitors of proteolytic enzymes in sesame seeds was studied. There is an increase in the content of amine nitrogen from 0.25 to 4.25% and more after enzymatic hydrolysis of sesame seed protein with an increase in the time of pre-treatment with microwave radiation from 9 to 12%. The content of amine nitrogen after enzymatic hydrolysis of sesame seed protein with an increase in the time of pretreatment with microwave radiation from 240-250 s. up to 350 s. and with an increase in the initial moisture content of the base from 13% to 16%, it decreases. Rational conditions for pre-treatment of sesame seeds for inactivation in antialimentary factors have been established: moistening up to 10-13%, treatment time with NICH radiation 220-240 s. The features of the use of crushed sesame seeds with an inactivated antialimentary complex in the technology of chocolate pastes for sports nutrition have been studied. An organoleptic evaluation of prototypes with different content of sesame seeds was carried out, during which the products were evaluated in terms of appearance, uniformity, plasticity, color, taste and aroma. The influence of the content of crushed sesame seeds with an inactivated antialimentary complex on the consumer properties of chocolate pastes was determined. Crushed sesame seeds in the composition of chocolate paste affect the taste, aroma and plasticity, which are higher in the test samples than in the control, not containing sesame seeds. In particular, in the experimental samples of chocolate pastes, a characteristic spicy nutty aroma and taste is manifested; the feeling of "fullness" in the mouth ("mouth-feeling") persists longer. The effective concentration of sesame seeds in chocolate paste was chosen at the level of 15%. Scope of research results. The scientific results obtained make it possible to use crushed sesame seeds with an inactivated antialimentary complex as a raw material for sports nutrition products.
Key words: sesame seeds, inhibitors of proteolytic enzymes, microwave radiation, moisturizing, chocolate paste, sports nutrition

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