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.
Highlights
Raw materials and ingredients, included in the composition of products of a special destination, for athletes’ nutrition, must be high-quality, safe and have a high purification degree [1, 2]
Works [11–14] substantiate the composition of the protein-fat mixture of the increased food value for athletes’ nutrition, based on oil seeds, investigate its antioxidant properties and determine technical processing parameters, at which the maximal increase of the biological value of the products is possible
The reserch results proved the microbiologcal stability of the developed product after 6 months of storage. It must be taken into account by developers of recipes and producers of food products, containing the protein-fat mixture, based on flax and sesame seeds, for example, fat-containing confectonary products
Summary
Raw materials and ingredients, included in the composition of products of a special destination, for athletes’ nutrition, must be high-quality, safe and have a high purification degree [1, 2] Such products must be made, observing requirements of the Alimentarius Code for products of special and child nutrition [3]. The aim of the research is to determine organoleptic and physical-chemical parameters and microbiological stability of a protein-fat mixture of flax and sesame seeds for athletes’ nutrition These data will be applied for reasoning recipes of a series of products, for example, confectionary ones, based on the protein-fat mixture and correction of food supplements (antioxidants and preservatives in them)
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