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

  • Sergiy Bochkarev National Technical University «Kharkiv Polytechnic Institute», Ukraine
  • Anna Belinska National Academy of Agricultural Sciences of Ukraine, Ukraine
  • Oleksandra Varankina National Technical University «Kharkiv Polytechnic Institute», Ukraine
  • Valeriya Ananieva National Technical University «Kharkiv Polytechnic Institute», Ukraine
  • Igor Petik National Academy of Agricultural Sciences of Ukraine, Ukraine
  • Andrii Koshyl National Technical University «Kharkiv Polytechnic Institute», Ukraine
  • Olha Yevstifieieva National Technical University «Kharkiv Polytechnic Institute», Ukraine
  • Kateryna Rudnieva Emeritus Professor Mykola Bokarius Kharkiv Research Institute of Forensic Sciences, Ukraine
Keywords: protein-fat mixture, flax seeds, sesame seeds, oxidative stability, microbiological stability, sesamol, sesamoline

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.

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Author Biographies

Sergiy Bochkarev, National Technical University «Kharkiv Polytechnic Institute»

Department of Physical Education

Anna Belinska, National Academy of Agricultural Sciences of Ukraine

Ukrainian Scientific Research Institute of Oils and Fats

Oleksandra Varankina, National Technical University «Kharkiv Polytechnic Institute»

Department of Biotechnology, Biophysics and Analytical Chemistry

Valeriya Ananieva, National Technical University «Kharkiv Polytechnic Institute»

Department of Organic Synthesis and nanotechnology

Igor Petik, National Academy of Agricultural Sciences of Ukraine

Ukrainian Scientific Research Institute of Oils and Fats

Andrii Koshyl, National Technical University «Kharkiv Polytechnic Institute»

Department of Biotechnology, Biophysics and Analytical Chemistry

Olha Yevstifieieva, National Technical University «Kharkiv Polytechnic Institute»

Department of Biotechnology, Biophysics and Analytical Chemistry

Kateryna Rudnieva, Emeritus Professor Mykola Bokarius Kharkiv Research Institute of Forensic Sciences

Laboratory of forensic examination

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Published
2019-09-17
How to Cite
Bochkarev, S., Belinska, A., Varankina, O., Ananieva, V., Petik, I., Koshyl, A., Yevstifieieva, O., & Rudnieva, K. (2019). RESEARCH OF QUALITY INDICATORS OF PROTEIN-FAT MIXTURE FROM FLAX AND SESAME SEEDS FOR NUTRITION OF ATHLETES. EUREKA: Life Sciences, (5), 64-69. https://doi.org/10.21303/2504-5695.2019.001001
Section
Food Science and Technology