Tounsi Leila, Kchaou Héla, Chaker Firas, Bredai Sonda, Kechaou Nabil
1Groupe de Recherche en Génie des Procédés Agroalimentaires, École Nationale d'Ingénieurs de Sfax, Université de Sfax, BP 1173, 3038 Sfax, Tunisia.
Confiserie TRIKI-Le Moulin, Route de Gabes, 3052 Sfax, Tunisia.
J Food Sci Technol. 2019 Mar;56(3):1502-1509. doi: 10.1007/s13197-019-03640-w. Epub 2019 Feb 19.
This study focused on the formulation of food products, based on sesame and carob. The possibility of developing blends from sesame paste and carob molasses, using molasses concentrations of 30, 40 and 50%, at 60, 70 and 80°Brix, respectively, has been studied. The blend prepared with 50% carob molasses at 60°Brix was found to be the most acceptable product, according to a sensory acceptability test. Sesame paste, supplemented with carob molasses, was evaluated for physical quality (oil separation, colour and texture) and nutritional composition (moisture, sugar, protein, fat, ash and polyphenols). Physical analysis showed that the addition of carob molasses to sesame paste improved its emulsion stability, changed its colour from beige to brown and modified its texture from fluid to solid. Nutritional analysis proved that mixing sesame paste with carob molasses provided a natural product, characterized by interesting nutritional value (protein: 16.97 g/100 g fry matter, fat: 12.05 g/100 g fry matter and sugar: 9.34 g/100 g fry matter), arising from the constituents of the two ingredients. Thus, the developed blend could offer a promising nutritious and healthy foodstuff to consumers.
本研究聚焦于以芝麻和角豆为基础的食品配方。分别研究了使用糖度为60°Brix、70°Brix和80°Brix的角豆糖蜜，其浓度分别为30%、40%和50%，与芝麻酱调配的可能性。根据感官可接受性测试，发现用60°Brix的50%角豆糖蜜制备的混合物是最可接受的产品。对添加了角豆糖蜜的芝麻酱进行了物理品质（油分离、颜色和质地）和营养成分（水分、糖、蛋白质、脂肪、灰分和多酚）的评估。物理分析表明，向芝麻酱中添加角豆糖蜜可提高其乳液稳定性，将其颜色从米色变为棕色，并将其质地从流体变为固体。营养分析证明，将芝麻酱与角豆糖蜜混合得到了一种天然产品，因其两种成分的构成而具有可观的营养价值（蛋白质：16.97克/100克干物质，脂肪：12.05克/100克干物质，糖：9.34克/100克干物质）。因此，所开发的混合物可为消费者提供一种有前景的营养健康食品。
