Removal and study of bitter components of sesame flour
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"As a result of the increased concern over present and predicted food protein deficiences, increased attention has been devoted to the use of numerous protein supplements as potential sources of additional food protein. Therefore, vegetable proteins are making an important contribution to the supply of foods for the entire world by extending or completely replacing many of the meat protein sources in the human diet. Many of these proteins are readily available, have low cost, and have high nutritive value (Langsdorf, 1981). While soybeans have a competitive advantage over other sources of plant protein, research is underway in many laboratories to develop alternative sources of seed proteins. Attention has been focused on cottonseed, peanut, rapeseed, sunflower seed, and more recently sesame seed have gained importance (Dench et al., 1981). Sesame (Sesamum indicum L.) is an oilseed grown extensively in tropical and subtropical areas. In some countries as China, India, and Venezuela production of sesame oil for domestic use is a major industry (Brito, 1980). The oil-free meal, containing approximately 50 percent protein, has been used primarily as an animal feed (Rivas et al., 1981). However, more recently the flour and meal have provided high protein sources in formulated diets (Parpia, 1966; Jaffe and Chavez, 1971; Rivero de Padua, 1983a). Sesame, flour is important as a source of proteins because it is rich in sulfur amino acids, especially methionine, a fact which separates sesame seed from other oilseeds (Evans and Bandemer, 1967; Brito and Nunez, 1982). It is also rich in tryptophan and deficient only in lysine and isoleucine (Johnson et al., 1979). Raw legumes and oilseeds with natural high content of lipoxygenases and other metallo-proteins have lipid-derived objectionable flavor compounds (Sessa et al., 1977). Lipoxygenase-mediated conversion of lipids to lypohydroperoxides with the subsequent formation of degradation products including volatile and nonvolatile constituents which are responsible for off-flavors (Goossens, 1975; Sessa and Rackis, 1977; Rackis et al., 1979). Thus, flavor is a major factor that limits the use of many vegetable proteins in foods. Skarsaune (1976) and Rivero de Padua (1983a) have reported bitterness and astringency as the most undesirable flavors in defatted sesame flour. While many studies have been published to determine the origin and nature of bitter compounds in defatted soybean flour, no fundamental chemical study has been reported in defatted sesame flour. Therefore, the major objectives in this study were: 1. To design a method useful for removing the compounds responsible for bitterness from defatted sesame flour; 2. To isolate and identify compounds responsible for bitterness in sesame flour, and 3. To determine the relationship between lipid oxidation and bitter flavor of sesame flour."--Introduction.
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