Salgado J M, Gonçalves C M
Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo, Brasil.
Arch Latinoam Nutr. 1988 Jun;38(2):312-22.
The results obtained in the first part of this study demonstrated that the sesame flour protein is of reasonable quality and can be utilized, although it has a low lysine content and is rich in sulfur amino acids. Based on the initial data, the sesame flour was supplemented with other meals: "carioca" beans, pigeon pea, and soybean. Nine diets were prepared and the best combination was that of 50% sesame flour protein and 50% pigeon pea, the PER of which was 2.28. Breads were made with these systems, as follows: 100% sesame flour, 100% wheat flour, 50% sesame flour + 50% wheat flour; 30% sesame flour + 70% wheat flour; 30% sesame flour + 30% soybean flour + 40% wheat flour. These were evaluated through sensory analysis by a grading system. Good acceptance was obtained with the bread prepared with 30% sesame flour + 70% wheat flour. Its external and internal appearance, as well as its organoleptic characteristics were close to the bread, with 100% wheat flour. Sesame flour at the 50% proportion gave a bread of medium quality. The protein mixtures of sesame flour and soybean flour were well accepted. Some of the panel members reported that it had a taste somewhat like integral bread.
本研究第一部分获得的结果表明，芝麻粉蛋白质质量尚可，尽管其赖氨酸含量低且富含含硫氨基酸，但仍可被利用。基于初始数据，芝麻粉与其他食物混合：木薯豆、鸽豆和大豆。制备了九种日粮，最佳组合是50%芝麻粉蛋白和50%鸽豆，其蛋白质效率比值为2.28。用这些体系制作面包如下：100%芝麻粉、100%小麦粉、50%芝麻粉 + 50%小麦粉；30%芝麻粉 + 70%小麦粉；30%芝麻粉 + 30%大豆粉 + 40%小麦粉。通过评分系统进行感官分析对这些面包进行评估。用30%芝麻粉 + 70%小麦粉制作的面包获得了良好的接受度。其外观和内部结构以及感官特性与100%小麦粉制作的面包相近。50%比例的芝麻粉制作出的面包质量中等。芝麻粉和大豆粉的蛋白质混合物很受欢迎。一些小组成员报告说它的味道有点像全麦面包。
