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 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