Bioengineering research on sesame anti-alimentary factors inactivation for confectionery industry

Abstract

The object of research. The process of inactivation of inhibitors of proteolytic enzymes of sesame seeds for use in the confectionery industry.
 Investigated problem. The use of sesame seeds in the confectionery industry is very popular, as it adds a unique taste and texture to products. However, inhibitors of seed proteolytic enzymes can limit the absorption of nutrients such as proteins. This can be a problem in terms of nutritional value and efficient use of sesame seeds in the food industry. Inactivation of inhibitors of proteolytic enzymes in sesame seeds will contribute to the stability and uniformity of the quality of raw materials, which is an important aspect in the confectionery industry. This allows enterprises to ensure high sustainable quality of products containing sesame seeds and competitive advantages of such products.
 The main scientific results. The features of the inactivation of anti-alimentary factors of sesame were studied, namely the influence of the initial humidity and the time of treatment with ultra high frequency (UHF) radiation on the inactivation degree of inhibitors of proteolytic enzymes of the seeds. Rational conditions for pre-treatment of sesame seeds for inactivation of anti-alimentary factors were established: moisture to 10–13 %, treatment time with UHF radiation 220–240 s. The peculiarities of the use of crushed sesame seeds with an inactivated anti-alimentary complex in the technology of high-nutrition chocolate pastes were studied. Organoleptic evaluation of test samples with different content of sesame seeds was carried out, during which the products were evaluated according to their appearance, uniformity, plasticity, color, taste and aroma. The effect of the content of crushed sesame seeds with an inactivated anti-alimentary complex on the consumer properties of chocolate pastes was determined.
 The area of practical use of research results. Taking into account the results of the research can contribute not only to the improvement of technological processes in confectionery production, but also to the development of new products that meet the modern requirements of consumers.
 Innovative technological product. As a result of research, an innovative food product was created, which is an innovative approach to the use of sesame seeds in the technology of chocolate pastes with increased nutritional value.
 Scope of the innovative technological product. The developed innovative technological product can be implemented in food technology. In particular, the use of sesame seeds with an inactivated anti-alimentary complex in the production of chocolate pastes should become an additional advantage for manufacturers in the market, especially in the context of increased demand for health food products.