Features of flax seeds and their use in the production of “Tahini”
Research on the use of natural enrichment additives from vegetable raw materials is becoming increasingly important in solving the problem of providing the population with a complete and nutritionally balanced diet. The article covers a method for solving this urgent problem on the example of “Tahin...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2023-01-01
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| Series: | E3S Web of Conferences |
| Online Access: | https://www.e3s-conferences.org/articles/e3sconf/pdf/2023/18/e3sconf_aquaculture2023_01094.pdf |
| _version_ | 1797843627539431424 |
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| author | Khudaykulov Anvar Isabaev Ismoil Rakhmonov Kakhramon Djuraeva Nafisa Ibragimov Ulugbek |
| author_facet | Khudaykulov Anvar Isabaev Ismoil Rakhmonov Kakhramon Djuraeva Nafisa Ibragimov Ulugbek |
| author_sort | Khudaykulov Anvar |
| collection | DOAJ |
| description | Research on the use of natural enrichment additives from vegetable raw materials is becoming increasingly important in solving the problem of providing the population with a complete and nutritionally balanced diet. The article covers a method for solving this urgent problem on the example of “Tahini” sesame paste, characterized by a reduced content of polyunsaturated fatty acids of the ω-3 family, in particular, αlinolenic acid. Authors used non-traditional raw materials for this product in order to enrich the paste. The purpose of research was to develop a recipe and technology for the production of sesame paste with the additional use of oil flax seeds to increase the nutritional value of the product. The task of research was to determine the possibility of using oil flax seeds for partial replacement of sesame seeds in the recipe of Tahini paste to enrich its chemical composition with essential fatty acids of the ω-3 family and minor biologically active nutrients. The objects of research were sesame seeds of the variety “Tashkentsky – 122” (GOST 12095-76. Sesame for processing. Specifications), flax seeds of the oilseed variety “Bakhmalsky – 2” (GOST 10582-76. Oil flax seeds. Industrial raw materials. Specifications), “Tahini” sesame paste (TS 10.39.22-2019. “Tahini” sesame paste, peanut butter, and other nut butters. Specifications). The experimental part of the work was carried out in the laboratories of the “Food technology” Department of the Bukhara Engineering-Technological Institute. The dependence of the influence of oil flax seeds on the quality and nutritional value of the finished product has been described. During the research, traditional methods for the laboratories of food production enterprises in order to study the properties of raw materials and finished products have been used. Effectiveness of the use of this additive to increase the nutritional value of the pasta has been substantiated. The authors consider it possible jointly using sesame seeds and oil flax in the production of “Tahini” sesame paste. |
| first_indexed | 2024-04-09T17:08:21Z |
| format | Article |
| id | doaj.art-356bd37b0d1645dea85601a01b83d5bf |
| institution | Directory Open Access Journal |
| issn | 2267-1242 |
| language | English |
| last_indexed | 2024-04-09T17:08:21Z |
| publishDate | 2023-01-01 |
| publisher | EDP Sciences |
| record_format | Article |
| series | E3S Web of Conferences |
| spelling | doaj.art-356bd37b0d1645dea85601a01b83d5bf2023-04-20T08:23:25ZengEDP SciencesE3S Web of Conferences2267-12422023-01-013810109410.1051/e3sconf/202338101094e3sconf_aquaculture2023_01094Features of flax seeds and their use in the production of “Tahini”Khudaykulov Anvar0Isabaev Ismoil1Rakhmonov Kakhramon2Djuraeva Nafisa3Ibragimov Ulugbek4Bukhara Engineering-Technological InstituteBukhara Engineering-Technological InstituteBukhara Engineering-Technological InstituteBukhara Engineering-Technological InstituteBukhara Engineering-Technological InstituteResearch on the use of natural enrichment additives from vegetable raw materials is becoming increasingly important in solving the problem of providing the population with a complete and nutritionally balanced diet. The article covers a method for solving this urgent problem on the example of “Tahini” sesame paste, characterized by a reduced content of polyunsaturated fatty acids of the ω-3 family, in particular, αlinolenic acid. Authors used non-traditional raw materials for this product in order to enrich the paste. The purpose of research was to develop a recipe and technology for the production of sesame paste with the additional use of oil flax seeds to increase the nutritional value of the product. The task of research was to determine the possibility of using oil flax seeds for partial replacement of sesame seeds in the recipe of Tahini paste to enrich its chemical composition with essential fatty acids of the ω-3 family and minor biologically active nutrients. The objects of research were sesame seeds of the variety “Tashkentsky – 122” (GOST 12095-76. Sesame for processing. Specifications), flax seeds of the oilseed variety “Bakhmalsky – 2” (GOST 10582-76. Oil flax seeds. Industrial raw materials. Specifications), “Tahini” sesame paste (TS 10.39.22-2019. “Tahini” sesame paste, peanut butter, and other nut butters. Specifications). The experimental part of the work was carried out in the laboratories of the “Food technology” Department of the Bukhara Engineering-Technological Institute. The dependence of the influence of oil flax seeds on the quality and nutritional value of the finished product has been described. During the research, traditional methods for the laboratories of food production enterprises in order to study the properties of raw materials and finished products have been used. Effectiveness of the use of this additive to increase the nutritional value of the pasta has been substantiated. The authors consider it possible jointly using sesame seeds and oil flax in the production of “Tahini” sesame paste.https://www.e3s-conferences.org/articles/e3sconf/pdf/2023/18/e3sconf_aquaculture2023_01094.pdf |
| spellingShingle | Khudaykulov Anvar Isabaev Ismoil Rakhmonov Kakhramon Djuraeva Nafisa Ibragimov Ulugbek Features of flax seeds and their use in the production of “Tahini” E3S Web of Conferences |
| title | Features of flax seeds and their use in the production of “Tahini” |
| title_full | Features of flax seeds and their use in the production of “Tahini” |
| title_fullStr | Features of flax seeds and their use in the production of “Tahini” |
| title_full_unstemmed | Features of flax seeds and their use in the production of “Tahini” |
| title_short | Features of flax seeds and their use in the production of “Tahini” |
| title_sort | features of flax seeds and their use in the production of tahini |
| url | https://www.e3s-conferences.org/articles/e3sconf/pdf/2023/18/e3sconf_aquaculture2023_01094.pdf |
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