Egbekun M K, Ehieze M U
Department of Food Science and Technology, Federal Polytechnic, Idah, Kogi State, Nigeria.
Plant Foods Hum Nutr. 1997;51(1):35-41. doi: 10.1023/a:1007966103484.
The proximate composition and functional properties of fullfat and defatted beniseed (Sesamum indicum L.) flour were evaluated. Functional properties studied were foam capacity and stability, water and oil absorption, bulk density, emulsion capacity and nitrogen solubility. Defatting increased the crude protein, ash, crude fiber, carbohydrate and mineral contents. Defatted flour showed comparatively better foam capacity and stability, water absorption and emulsion capacities but diminished bulk density and oil absorption capacity. Nitrogen solubility was pH dependent with a minimum at pH 4 and maximum at pH 8. Maximum nitrogen solubility (95%) was recorded for defatted flour while that for the fullfat flour was 60%. The proximate composition and functional properties of the samples suggest that beniseed flour would have useful application in fabricated foods.
对全脂和脱脂芝麻（Sesamum indicum L.）粉的近似成分和功能特性进行了评估。所研究的功能特性包括泡沫容量和稳定性、水和油吸收、堆积密度、乳化能力和氮溶解度。脱脂增加了粗蛋白、灰分、粗纤维、碳水化合物和矿物质含量。脱脂面粉表现出相对较好的泡沫容量和稳定性、吸水性和乳化能力，但堆积密度和吸油能力降低。氮溶解度取决于pH值，在pH 4时最低，在pH 8时最高。脱脂面粉的最大氮溶解度为95%，而全脂面粉为60%。样品的近似成分和功能特性表明，芝麻粉在人造食品中具有有用的应用。
