Biochemical characterization and hypocholesterolemic properties of sesame yogurt made from deoiled edible quality sesame flour (DEQSF) supplemented with rice bran oil
Abstract Despite having a high polyphenol content, deoiled edible quality sesame flour (DEQSF), a byproduct of the sesame oil extraction process, is frequently thrown away. DEQSF contains antioxidants, amino acids, minerals, protein, and many non-nutrient-based health advantages. It could serve as a...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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BMC
2023-08-01
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| Series: | Food Production, Processing and Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1186/s43014-023-00171-y |
| _version_ | 1797744012083331072 |
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| author | Samadrita Sengupta Srabanti Basu Jayati Bhowal |
| author_facet | Samadrita Sengupta Srabanti Basu Jayati Bhowal |
| author_sort | Samadrita Sengupta |
| collection | DOAJ |
| description | Abstract Despite having a high polyphenol content, deoiled edible quality sesame flour (DEQSF), a byproduct of the sesame oil extraction process, is frequently thrown away. DEQSF contains antioxidants, amino acids, minerals, protein, and many non-nutrient-based health advantages. It could serve as an excellent material for the formulation of a value-added functional food product. The current study developed fortified sesame yogurts using rice bran oil (RBO) and DEQSF at percentages of 6, 7, and 8 in order to compare them to control sesame yogurts manufactured from whole sesame seeds and kept at 4 °C for 28 days. The other goal was to examine the in vivo cholesterol-lowering potential of sesame yogurt prepared from DEQSF and RBO. Evaluations were done on the physicochemical, microbiological, sensory, antioxidative, proteolytic, morphological, and nutritional properties. The proximate composition of RBO-fortified sesame yogurts differed considerably when compared to control yogurt in terms of protein, fat, ash, total solids, and carbohydrate content. After 28 days of storage, the addition of 8% DEQSF not only decreased syneresis but also maintained proper viscosity and penetration properties. The right quantity of probiotic bacteria was present in the RBO-fortified sesame yogurts that contained 8% DEQSF, and RBO-fortified sesame yogurt treated with 8% DEQSF (w/v) had a general overall acceptability score. During storage at 4 °C, all RBO-fortified sesame yogurts had nearly identical antioxidant activity to the control sesame yogurt. The addition of 8% DEQSF increased the amount of proteolysis by Lactobacillus spp. and Streptococcus spp., as evidenced by a significant increase in o-phthaldialdehyde levels. Microstructural studies confirmed the dense, compressed, homogeneous structure of the fortified sesame yogurt. To investigate the effects of RBO-supplemented, DEQSF-based yogurt on hypercholesterolemia, a hypercholesterolemic mice model was developed. Comparing animal groups that received fortified sesame yogurts to control groups, there was a significant effect on serum lipid profile as well as hepatoprotective potential. The implication was that RBO-fortified sesame yogurt could help cure hypercholesterolemia. In the end, it was discovered that 8% DEQSF (w/v) and RBO were the perfect combinations to produce sesame yogurt with an anti-obesity and hypocholesteremic impact. Graphical Abstract |
| first_indexed | 2024-03-12T15:03:36Z |
| format | Article |
| id | doaj.art-97c42c23b6724e618721f97fa14c38d7 |
| institution | Directory Open Access Journal |
| issn | 2661-8974 |
| language | English |
| last_indexed | 2024-03-12T15:03:36Z |
| publishDate | 2023-08-01 |
| publisher | BMC |
| record_format | Article |
| series | Food Production, Processing and Nutrition |
| spelling | doaj.art-97c42c23b6724e618721f97fa14c38d72023-08-13T11:19:01ZengBMCFood Production, Processing and Nutrition2661-89742023-08-015111610.1186/s43014-023-00171-yBiochemical characterization and hypocholesterolemic properties of sesame yogurt made from deoiled edible quality sesame flour (DEQSF) supplemented with rice bran oilSamadrita Sengupta0Srabanti Basu1Jayati Bhowal2Department of Food and Nutrition, West Bengal State UniversityDepartment of Biotechnology, Heritage Institute of TechnologySchool of Community Science and Technology, Indian Institute of Engineering Science and TechnologyAbstract Despite having a high polyphenol content, deoiled edible quality sesame flour (DEQSF), a byproduct of the sesame oil extraction process, is frequently thrown away. DEQSF contains antioxidants, amino acids, minerals, protein, and many non-nutrient-based health advantages. It could serve as an excellent material for the formulation of a value-added functional food product. The current study developed fortified sesame yogurts using rice bran oil (RBO) and DEQSF at percentages of 6, 7, and 8 in order to compare them to control sesame yogurts manufactured from whole sesame seeds and kept at 4 °C for 28 days. The other goal was to examine the in vivo cholesterol-lowering potential of sesame yogurt prepared from DEQSF and RBO. Evaluations were done on the physicochemical, microbiological, sensory, antioxidative, proteolytic, morphological, and nutritional properties. The proximate composition of RBO-fortified sesame yogurts differed considerably when compared to control yogurt in terms of protein, fat, ash, total solids, and carbohydrate content. After 28 days of storage, the addition of 8% DEQSF not only decreased syneresis but also maintained proper viscosity and penetration properties. The right quantity of probiotic bacteria was present in the RBO-fortified sesame yogurts that contained 8% DEQSF, and RBO-fortified sesame yogurt treated with 8% DEQSF (w/v) had a general overall acceptability score. During storage at 4 °C, all RBO-fortified sesame yogurts had nearly identical antioxidant activity to the control sesame yogurt. The addition of 8% DEQSF increased the amount of proteolysis by Lactobacillus spp. and Streptococcus spp., as evidenced by a significant increase in o-phthaldialdehyde levels. Microstructural studies confirmed the dense, compressed, homogeneous structure of the fortified sesame yogurt. To investigate the effects of RBO-supplemented, DEQSF-based yogurt on hypercholesterolemia, a hypercholesterolemic mice model was developed. Comparing animal groups that received fortified sesame yogurts to control groups, there was a significant effect on serum lipid profile as well as hepatoprotective potential. The implication was that RBO-fortified sesame yogurt could help cure hypercholesterolemia. In the end, it was discovered that 8% DEQSF (w/v) and RBO were the perfect combinations to produce sesame yogurt with an anti-obesity and hypocholesteremic impact. Graphical Abstracthttps://doi.org/10.1186/s43014-023-00171-ySesame flourYogurtSesame milkAntioxidantRice bran oilHypercholesterolemia |
| spellingShingle | Samadrita Sengupta Srabanti Basu Jayati Bhowal Biochemical characterization and hypocholesterolemic properties of sesame yogurt made from deoiled edible quality sesame flour (DEQSF) supplemented with rice bran oil Food Production, Processing and Nutrition Sesame flour Yogurt Sesame milk Antioxidant Rice bran oil Hypercholesterolemia |
| title | Biochemical characterization and hypocholesterolemic properties of sesame yogurt made from deoiled edible quality sesame flour (DEQSF) supplemented with rice bran oil |
| title_full | Biochemical characterization and hypocholesterolemic properties of sesame yogurt made from deoiled edible quality sesame flour (DEQSF) supplemented with rice bran oil |
| title_fullStr | Biochemical characterization and hypocholesterolemic properties of sesame yogurt made from deoiled edible quality sesame flour (DEQSF) supplemented with rice bran oil |
| title_full_unstemmed | Biochemical characterization and hypocholesterolemic properties of sesame yogurt made from deoiled edible quality sesame flour (DEQSF) supplemented with rice bran oil |
| title_short | Biochemical characterization and hypocholesterolemic properties of sesame yogurt made from deoiled edible quality sesame flour (DEQSF) supplemented with rice bran oil |
| title_sort | biochemical characterization and hypocholesterolemic properties of sesame yogurt made from deoiled edible quality sesame flour deqsf supplemented with rice bran oil |
| topic | Sesame flour Yogurt Sesame milk Antioxidant Rice bran oil Hypercholesterolemia |
| url | https://doi.org/10.1186/s43014-023-00171-y |
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