RESEARCH OF QUALITY INDICATORS OF PROTEIN-FAT MIXTURE FROM FLAX AND SESAME SEEDS FOR NUTRITION OF ATHLETES

Sergiy Bochkarev, Anna Belinska, Oleksandra Varankina, Valeriya Ananieva, Igor Petik, Andrii Koshyl, Olha Yevstifieieva, Kateryna Rudnieva

Abstract


The aim of the research is to determine the microbiological stability of a protein-fat mixture of flax and sesame seeds that allows to correct its storage life. A protein-fat mixture has a high content of irreplaceable amino acids ВСАА and polyunsaturated fatty acids of w-3group, so it may be positioned as a component of nutrition for athletes. Flax and sesame seeds, cultivated in Ukraine, were used as research materials. The product was created, based on comminuted flax and sesame seeds in ratio 1:1.  

There were determined organoleptic (outlook, taste, smell, color) and physical-chemical (mass share of moisture, ash, protein, fat, acidic, peroxide, anisidine number) parameters of the product. There was determined the microbiological stability of the protein-fat mixture of the increased food value for athletes nutrition after 6 months. It has been proved, that as opposite to the control sample, the protein-fat mixture of the developed composition manifests its microbiological stability by the following parameters: content of mesophilic aerobic and facultative anaerobic microorganisms, molds, yeast, bacteria of the colon bacillus group and pathogenic microorganisms. The control sample that is comminuted flax seeds doesn’t manifest at the end of the storage term any correspondence of microbiological parameters by the content of mesophilic aerobic and facultative anaerobic microorganisms, molds, and bacteria of the colon bacillus group. This regularity is explained by the presence of lignans, sesamol and sesamoline, with preservative properties in the developed product. The obtained data may be used for reasoning recipes of products, based on the protein-fat mixture and correction of the food supplements ratio in them.

Keywords


protein-fat mixture; flax seeds; sesame seeds; oxidative stability; microbiological stability; sesamol; sesamoline

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DOI: http://dx.doi.org/10.21303/2504-5695.2019.001001

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Copyright (c) 2019 Sergiy Bochkarev, Anna Belinska, Oleksandra Varankina, Valeriya Ananieva, Igor Petik, Andrii Koshyl, Olha Yevstifieieva, Kateryna Rudnieva

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