RESEARCH OF QUALITY INDICATORS OF PROTEIN-FAT MIXTURE FROM FLAX AND SESAME SEEDS FOR NUTRITION OF ATHLETES
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.
Downloads
References
Kodeks Alimentarius. Gigiena pishchevyh produktov (2007). Moscow: Izdatel'stvo "Ves' Mir".
Mikrobiolohichni pokaznyky dlia kharchovykh produktiv (2005). Rehlament komisiyi EC No. 2073/2005.
Kodeks Alimentarius. Produkty dlya spetsial'nogo, v tom chisle mladencheskogo i detskogo pitaniya (2007). Moscow: Izdatel'stvo "Ves' Mir".
Davidson, P. M., Harrison, M. A. (2002). Resistance and adaptation to food antimicrobials, sanitizers, and other process controls. Food Technology, 56 (11), 69–78.
Rawat, S. (2015). Food Spoilage: Microorganisms and their prevention. Asian Journal of Plant Science and Research, 5 (4), 47–56.
Singer, A. C., Shaw, H., Rhodes, V., Hart, A. (2016). Review of Antimicrobial Resistance in the Environment and Its Relevance to Environmental Regulators. Frontiers in Microbiology, 7. doi: https://doi.org/10.3389/fmicb.2016.01728
Bielinska, A. P. (2011). Tekhnolohiya kupazhovanoi oliyi pidvyshchenoi biolohichnoi tsinnosti. Kharkiv, 23.
Maszewska, M., Florowska, A., Dłużewska, E., Wroniak, M., Marciniak-Lukasiak, K., Żbikowska, A. (2018). Oxidative Stability of Selected Edible Oils. Molecules, 23 (7), 1746. doi: https://doi.org/10.3390/molecules23071746
Kim, J., Kim, D. N., Lee, S. H., Yoo, S.-H., Lee, S. (2010). Correlation of fatty acid composition of vegetable oils with rheological behaviour and oil uptake. Food Chemistry, 118 (2), 398–402. doi: https://doi.org/10.1016/j.foodchem.2009.05.011
Sarafanova, L. A. (2004). Pishchevye dobavki. Entsiklopediya. Sankt-Peterburg: GIORD.
Bochkarev, S., Matveeva, T., Krichkovska, L., Petrova, I., Petrov, S., Belinska, A. (2017). Research of the oilseeds ratio on the oxidative stability of the protein-fat base for sportsmen. Technology Audit and Production Reserves, 2 (3 (34)), 8–12. doi: https://doi.org/10.15587/2312-8372.2017.96665
Bochkarev, S., Varankina, O., Bielykh, I., Samoilenko, S., Zviahintseva, O. (2018). Correction of technological characteristics of protein-fat mixture by expanding the component composition. Technology Audit and Production Reserves, 5 (3 (43)), 33–36. doi: https://doi.org/10.15587/2312-8372.2018.146122
Bochkarev, S., Cherevichna, N., Petik, I., Belinska, A., Varankina, O., Zakhozhyi, O. et. al. (2017). Development and research candies with increased biological value with protein-fat composite. EUREKA: Life Sciences, 6, 16–21. doi: https://doi.org/10.21303/2504-5695.2017.00504
Bochkarev, S., Krichkovska, L., Petrova, I., Petrov, S., Varankina, O., Belinska, A. (2017). Research of influence of technological processing parameters of protein-fat base for supply of sportsmen on activity of protease inhibitors. Technology Audit and Production Reserves, 4 (3 (36)), 27–30. doi: https://doi.org/10.15587/2312-8372.2017.108376
Embaby, H. E.-S. (2010). Effect of Heat Treatments on Certain Antinutrients and in vitro Protein Digestibility of Peanut and Sesame Seeds. Food Science and Technology Research, 17 (1), 31–38. doi: https://doi.org/10.3136/fstr.17.31
Kahyaoglu, T., Kaya, S. (2006). Modeling of moisture, color and texture changes in sesame seeds during the conventional roasting. Journal of Food Engineering, 75 (2), 167–177. doi: https://doi.org/10.1016/j.jfoodeng.2005.04.011
Wynn, J. P., Kendrick, A., Ratledge, C. (1997). Sesamol as an inhibitor of growth and lipid metabolism in Mucor circinelloides via its action on malic enzyme. Lipids, 32 (6), 605–610. doi: https://doi.org/10.1007/s11745-997-0077-1
Barry, D. S. (2007). United States Patent No. 514464. Sesamol Derivatives as Novel Inhibitors of Arachidonic Acid Formation. No. PCT/US2007/003032. Available at: https://patentimages.storage.googleapis.com/87/c6/1b/3729855488a883/WO2007092379A2.pdf
Mahendra Kumar, C., Singh, S. A. (2014). Bioactive lignans from sesame (Sesamum indicum L.): evaluation of their antioxidant and antibacterial effects for food applications. Journal of Food Science and Technology, 52 (5), 2934–2941. doi: https://doi.org/10.1007/s13197-014-1334-6
Ono, Y., Tomimori, N., Tokuda, S., Rogi, T. (2005). United States Patent No. 11794304. Sesamin/Episesamin Compositions. Washington DC US.
Copyright (c) 2019 Sergiy Bochkarev, Anna Belinska, Oleksandra Varankina, Valeriya Ananieva, Igor Petik, Andrii Koshyl, Olha Yevstifieieva, Kateryna Rudnieva
This work is licensed under a Creative Commons Attribution 4.0 International License.
Our journal abides by the Creative Commons CC BY copyright rights and permissions for open access journals.
Authors, who are published in this journal, agree to the following conditions:
1. The authors reserve the right to authorship of the work and pass the first publication right of this work to the journal under the terms of a Creative Commons CC BY, which allows others to freely distribute the published research with the obligatory reference to the authors of the original work and the first publication of the work in this journal.
2. The authors have the right to conclude separate supplement agreements that relate to non-exclusive work distribution in the form in which it has been published by the journal (for example, to upload the work to the online storage of the journal or publish it as part of a monograph), provided that the reference to the first publication of the work in this journal is included.