15F-33 |
A nutritional beverage formulated using a sesame (Sesamum indicum) protein isolate |
A. FARRÉS GONZÁLEZ SARABIA1, G. Lopez, I. Flores, A. Galvez, and M. Quirasco. (1) Dept. of Food Science and Biotechnology, Faculty of Chemistry, National Autonomous University of Mexico, Circuito de la Investigación Científica, Cd. Universitaria, Mexico City, 04510, Mexico Sesame is an oleaginous seed produced in Mexico and many other countries which is not wholly utilized. New uses are being evaluated, including the development of protein isolates from sesame flour, which is rich in proteins (45-50%). In laboratory and pilot scale tests, these products show interesting functional properties. The purpose of the present work is to show the feasibility of the application of sesame seed protein isolate in the development of a nutritionally rich liquid food complement aimed towards the general population. A formula was developed and its behavior was compared to a similar one, with soy protein isolate. Both were compared to commercial ones. The fixed ingredients were corn oil, flavorings, preservatives. The amounts of protein isolate (35-39 g/L), maltodextrin (70-110 g/L), sugar (50-90 g/L) and stabilizer (0.6-0.8 g/L) were varied according to a statistical design. The parameters evaluated were osmolality, emulsion stability and energetic content. The beverages formulated with vegetable protein isolates showed a higher emulsion stability than the commercial products analyzed, which correspond to the ones more used in the Mexican market. However, the presence of the stabilizer is critical to the product appearance, both for the soy and sesame products. To achieve a caloric density comparable to the one of the commercial products the highest amount of protein isolate must be used. The sesame and commercial formulas were sensorially accepted by the panelists, while the beverage formulated with soy protein was not. An experimental sesame protein isolate with a high emulsifying capacity can replace widely accepted soy protein isolates. This result would allow the introduction of a new ingredient, based on a seed that has not been genetically modified and gives a higher value to the culture of sesame seeds.
Session 15F, Product Development
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