Effect of defatted flaxseed gum powder addition on the quality of sesame paste
The study explored the influence of defatted flaxseed gum powder (DFGP) on the stability and quality of sesame paste by measuring and analyzing its composition, color, texture, particle size, centrifugal oil separation rate, rheological properties, and microstructure. The results showed that the moi...
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| Format: | Article |
| Language: | English |
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KeAi Communications Co., Ltd.
2024-03-01
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| Series: | Oil Crop Science |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2096242824000101 |
| _version_ | 1797203005044424704 |
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| author | Haichao He Mingkai Sun Jiahui Wang Yan Tang Yashu Chen Qianchun Deng Qingde Huang Hu Tang |
| author_facet | Haichao He Mingkai Sun Jiahui Wang Yan Tang Yashu Chen Qianchun Deng Qingde Huang Hu Tang |
| author_sort | Haichao He |
| collection | DOAJ |
| description | The study explored the influence of defatted flaxseed gum powder (DFGP) on the stability and quality of sesame paste by measuring and analyzing its composition, color, texture, particle size, centrifugal oil separation rate, rheological properties, and microstructure. The results showed that the moisture and polysaccharide content of sesame paste was increased as the DFGP increased. Additionally, the hardness, gumminess, and chewiness of the sesame paste was improved, while the presence of particles with small particle size (1–100 μm) was decreased. The rate of oil precipitation was reduced by 28.99% when the amount of DFGP was 6%. The sesame paste samples exhibited pseudoplastic behavior, demonstrating shear thinning. As the shear rate increased, the apparent viscosity of sesame paste gradually decreased. Both the storage modulus (G′) and the loss modulus (G″) increased as the shear frequency increased. The microstructure observation revealed that protein and oil were evenly distributed in the sesame paste system, and the addition of DFGP enhanced the bonding between oil and protein. This study can provide valuable references for high-quality sesame paste products in the food industry. |
| first_indexed | 2024-03-07T21:44:05Z |
| format | Article |
| id | doaj.art-0d287f88def34a338989a3a188070947 |
| institution | Directory Open Access Journal |
| issn | 2096-2428 |
| language | English |
| last_indexed | 2024-04-24T08:12:27Z |
| publishDate | 2024-03-01 |
| publisher | KeAi Communications Co., Ltd. |
| record_format | Article |
| series | Oil Crop Science |
| spelling | doaj.art-0d287f88def34a338989a3a1880709472024-04-17T04:49:07ZengKeAi Communications Co., Ltd.Oil Crop Science2096-24282024-03-019117Effect of defatted flaxseed gum powder addition on the quality of sesame pasteHaichao He0Mingkai Sun1Jiahui Wang2Yan Tang3Yashu Chen4Qianchun Deng5Qingde Huang6Hu Tang7Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan, China; Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, China; Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Wuhan, ChinaOil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan, China; Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, China; Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Wuhan, ChinaOil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan, China; Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, China; Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Wuhan, ChinaOil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan, China; Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, China; Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Wuhan, ChinaOil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan, China; Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, China; Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Wuhan, ChinaOil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan, China; Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, China; Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Wuhan, ChinaOil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan, China; Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, China; Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Wuhan, ChinaOil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan, China; Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, China; Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Wuhan, China; Corresponding author. Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan, China.The study explored the influence of defatted flaxseed gum powder (DFGP) on the stability and quality of sesame paste by measuring and analyzing its composition, color, texture, particle size, centrifugal oil separation rate, rheological properties, and microstructure. The results showed that the moisture and polysaccharide content of sesame paste was increased as the DFGP increased. Additionally, the hardness, gumminess, and chewiness of the sesame paste was improved, while the presence of particles with small particle size (1–100 μm) was decreased. The rate of oil precipitation was reduced by 28.99% when the amount of DFGP was 6%. The sesame paste samples exhibited pseudoplastic behavior, demonstrating shear thinning. As the shear rate increased, the apparent viscosity of sesame paste gradually decreased. Both the storage modulus (G′) and the loss modulus (G″) increased as the shear frequency increased. The microstructure observation revealed that protein and oil were evenly distributed in the sesame paste system, and the addition of DFGP enhanced the bonding between oil and protein. This study can provide valuable references for high-quality sesame paste products in the food industry.http://www.sciencedirect.com/science/article/pii/S2096242824000101Flaxseed gum powderSesame pasteQualityAddition |
| spellingShingle | Haichao He Mingkai Sun Jiahui Wang Yan Tang Yashu Chen Qianchun Deng Qingde Huang Hu Tang Effect of defatted flaxseed gum powder addition on the quality of sesame paste Oil Crop Science Flaxseed gum powder Sesame paste Quality Addition |
| title | Effect of defatted flaxseed gum powder addition on the quality of sesame paste |
| title_full | Effect of defatted flaxseed gum powder addition on the quality of sesame paste |
| title_fullStr | Effect of defatted flaxseed gum powder addition on the quality of sesame paste |
| title_full_unstemmed | Effect of defatted flaxseed gum powder addition on the quality of sesame paste |
| title_short | Effect of defatted flaxseed gum powder addition on the quality of sesame paste |
| title_sort | effect of defatted flaxseed gum powder addition on the quality of sesame paste |
| topic | Flaxseed gum powder Sesame paste Quality Addition |
| url | http://www.sciencedirect.com/science/article/pii/S2096242824000101 |
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