ВМІСТ БІОХІМІЧНОЇ СКЛАДОВОЇ В НАСІННІ КУНЖУТА ЗАЛЕЖНО ВІД ЙОГО ЗАБАРВЛЕННЯ

Abstract

On a global scale, work is constantly be carried out to create functional products, which have a wider spectrum of action, as well as a narrow focus on a specific organ, disease or category of the population. One of the possible ways to improve the nutritional structure of the population of our country is the use of non-traditional raw materials, food additives, and complex bakery improvers in the production of bakery products. These raw materials must contain a significant amount of easily digestible protein, vitamins, unsaturated fatty acids, minerals and nutrients. The purpose of the study was to study the feasibility of using non-traditional raw materials for baking - sesame seed flour, assessing its chemical composition, for further use in the baking industry in developing technology for bakery products with altered chemical composition and preventive properties. The definition of fats allowed to establish the following pattern: in black their content was 38.2 g, white 37.1 g, in dark and light brown — 35.4 and 36.4 g, gold — 36.8 g. Carbohydrate content varied from 26.87 g for black, up to 26.50 g for gold. In the studied samples, the water content did not vary significantly and was in the range of 0.7 and 0.8 g. Ash compounds ranged from 4.0 g to 4.5 g. It was found that the highest content of basic nutrients in the studied samples was the highest in black and white sesame seeds. The content of vitamins B2 and B5, depending on the color in sesame had the following indicators: black — 0.298 and 3.090 mg, white — 0.285 and 2.925, dark and light brown — 0.267 and 2.725 and 0.245 and 2.565 mg, and gold — 0.275 and 2, 815 mg. The results of research in the determination of Cu in sesame flour indicate that its content was as follows: black — 1611 mcg, w