Effect Of The Incorporation Of Isolated Protein From Sesame (Sesamum Indicum L.) On The Bromatological And Sensory Properties Of Costeño Cheese
DOI:
https://doi.org/10.24054/limentech.v22i2.3631Keywords:
Cheese, sesame, bromatological analysis, protein isolate, SensorialAbstract
The use of vegetable proteins has been in growing demand in recent years, including sesame protein isolate, because it contains an adequate amount of essential amino acids such as methionine, cysteine, valine, leucine and tryptophan, which are limiting amino acids in some proteins. Therefore, taking into account the loss of protein during the draining process in the production of cheese and the high production of sesame on the Colombian Caribbean coast, the incorporation of sesame protein isolate (PAA) was evaluated in order to offer this new application and the possibility of increasing the protein content of coastal cheese. For this purpose, the protein was extracted through operations such as pressing, mixing, centrifugation, precipitation, freeze-drying and then added to the curd following a single-factorial design with four levels (0, 2, 4 and 8%); additionally, bromatological, microbiological and sensory analyses were performed. The treatments exhibited a protein content of 16-22.4%, a low lipid content and an increase in moisture with the incorporation of PAA. Microbiologically the treatments were fit for consumption and in relation to sensory attributes they exhibited an acceptable score, with the exception of flavor and color of the treatment with 8% PAA. The incorporation of sesame protein isolates significantly affected the bromatology of the treatments; however, there was an inversely proportional relationship between PAA content and sensory quality. Consequently, and according to the results shown, the treatment with 2% PAA was the most adequate.
Downloads
References
Aguilera, M. La economía de los Montes de María. (2014). Economía & Región. 8(1), 91–141. ISSN-e 2539-2093.
Al-Anbari, I. H., Khairi, Sh. R., & Hassan, L. K. Study the Physicochemical, Microbiological and Sensory Characteristics of Soft Cheese Incorporated with Lupine (Lupinus albus L.) Powder in Different Proportion. (2021). IOP Conference Series: Earth and Environmental Science, 761(1), 012124. DOI: https://doi.org/10.1088/1755-1315/761/1/012124
Alobo, A. P. Effect of sesame seed flour on millet biscuit characteristics. (2001). Plant Foods for Human Nutrition 56(2), 195-202. DOI: https://doi.org/10.1023/A:1011168724195
Alu’datt, M. H., Rababah, T., Ereifej, K., Alli, I., Alrababah, M. A., Almajwal, A., … Alhamad, M. N. Effects of barley flour and barley protein isolate on chemical, functional, nutritional and biological properties of Pita bread. (2012). Food Hydrocolloids 26(1), 135–143. DOI: https://doi.org/10.1016/j.foodhyd.2011.04.018
Aly, A. A., Refaey, M. M., Hameed, A. M., Sayqal, A., Abdella, S. A., Mohamed, A. S., … Ismail, H. A. Effect of Sesame Seeds powder with Different Ratio on Microstructural and Some Properties of Low Fat Labneh. (2020). Arabian Journal of Chemistry, 7572-7582. DOI: https://doi.org/10.1016/j.arabjc.2020.08.032
Ballesta, I. Evaluación de la calidad del queso costeño elaborado con diferentes tipos de cuajo (animal y microbiano) y la adición o no de cultivos lácticos (Lactococcus lactis subps. lactis y Lactococcus lactis subps. cremoris). 2014.
Crump, J. A., & Wain, J. Salmonella. (2017). International Encyclopedia of Public Health, 425–433. DOI: https://doi.org/10.1016/B978-0-12-803678-5.00394-5
Day, L. Proteins from land plants – Potential resources for human nutrition and food security. (2013). Trends in Food Science & Technology 32(1), 25–42. DOI: https://doi.org/10.1016/j.tifs.2013.05.005
El Sayed, M. M. Use of plant protein isolates in processed cheese. 1997. Food / Nahrung vol. 41(2), 91-95. ISSN 1521-3803. DOI: https://doi.org/10.1002/food.19970410207
El-Sayed, Samah M. Use of spinach powder as functional ingredient in the manufacture of UF-Soft cheese. 2020. Heliyon vol. 6, no. 1, e03278. ISSN 2405-8440. DOI: https://doi.org/10.1016/j.heliyon.2020.e03278
Fasuan, Temitope O.; Gbadamosi, Saka O. Y Omobuwajo, Taiwo O. Characterization of protein isolate from Sesamum indicum seed: In vitro protein digestibility, amino acid profile, and some functional properties. 2018. Food Science & Nutrition vol. 6, no. 6, 1715-1723. ISSN 2048-7177. DOI: https://doi.org/10.1002/fsn3.743
Gandhi, A. P., & Srivastava, J. Studies on the production of protein isolates from defatted sesame seed (Sesamum indicum) flour and their nutritional profile. (2007). ASEAN Food Journal 14(3), 175.
Grasso, N., Bot, F., Roos, Y. H., Crowley, S. V., Arendt, E. K., & O’Mahony, J. A. The influence of protein concentration on key quality attributes of chickpea-based alternatives to cheese. (2022). Current Research in Food Science, 2004-2012. DOI: https://doi.org/10.1016/j.crfs.2022.09.028
GTC 293 de 2018. ANÁLISIS SENSORIAL, guía general para la realización de pruebas hedónicas con consumidores en un área controlada [Anónimo]. ICONTEC. Disponible en: <https://tienda.icontec.org/gp-analisis-sensorial-metodologia-guia-general-para-la-realizacion-de-pruebas-hedonicas-con-consumidores-en-un-area-controlada-gtc293-2018.html>. Consultado: 4 de junio de 2023.
Gutiérrez, C., Quintero, R., Burbano, I., Simancas, R. Modelo de quesería artesanal bajo un signo distintivo en el Caribe colombiano: caso Atlántico. (2017). Revista Lasallista De Investigación Vol. N° 1, 72-83. DOI: https://doi.org/10.22507/rli.v14n1a6
Hammad, H. H. M., Jin, G., Ma, M., Khalifa, I., Shukat, R., Elkhedir, A. E., … Noman, A. E. Comparative characterization of proximate nutritional compositions, microbial quality and safety of camel meat in relation to mutton, beef, and chicken. (2019). LWT, 108714. DOI: https://doi.org/10.1016/j.lwt.2019.108714
Kotecka-Majchrzak, K., Sumara, A., Fornal, E., & Montowska, M. Oilseed proteins – Properties and application as a food ingredient. (2020). Trends in Food Science & Technology 106, 160–170. DOI: https://doi.org/10.1016/j.tifs.2020.10.004
Kumar, S. S., Balasubramanian, S., Biswas, A. K., Chatli, M. K., Devatkal, S. K., & Sahoo, J. Efficacy of soy protein isolate as a fat replacer on physico-chemical and sensory characteristics of low-fat paneer. (2010). Journal of Food Science and Technology 48(4), 498–501. DOI: https://doi.org/10.1007/s13197-010-0193-z
Leong, W. M., Geier, R., Engstrom, S., Ingham, S., Ingham, B., & Smukowski, M. Growth of Listeria monocytogenes, Salmonella spp., Escherichia coli O157:H7, and Staphylococcus aureus on Cheese during Extended Storage at 25°C. (2014). Journal of Food Protection 77(8), 1275–1288. DOI: https://doi.org/10.4315/0362-028X.JFP-14-047
Lu, X., Schmitt, D., & Chen, S. Effect of sesame protein isolate in partial replacement of milk protein on the rheological, textural and microstructural characteristics of fresh cheese. (2010). International Journal of Food Science & Technology 45(7), 1368–1377. DOI: https://doi.org/10.1111/j.1365-2621.2010.02262.x
López, Gabriela et al., Development of a liquid nutritional supplement using a Sesamum indicum L. protein isolate. (2003). LWT - Food Science and Technology vol. 36(1), 67-74. ISSN 0023-6438. DOI: https://doi.org/10.1016/S0023-6438(02)00173-1
NTC. NTC 750 (Cuarta actualización). (2009). Norma técnica colombiana.
Omrani Khiabanian, N., Motamedzadegan, A., Naghizadeh Raisi, S., & Alimi, M. Chemical, textural, rheological, and sensorial properties of wheyless feta cheese as influenced by replacement of milk protein concentrate with pea protein isolate. (2020). Journal of Texture Studies, 51(3), 488–500. DOI: https://doi.org/10.1111/jtxs.12508
Ouyang, H., Kilcawley, K. N., Miao, S., Fenelon, M., Kelly, A., & Sheehan, J. J. Exploring the potential of polysaccharides or plant proteins as structuring agents to design cheeses with sensory properties focused toward consumers in East and Southeast Asia: a review. (2021). Critical Reviews in Food Science and Nutrition, 1–14. DOI: https://doi.org/10.1080/10408398.2021.1874869
Paximada, P., Howarth, M., & Dubey, B. N. Double emulsions fortified with plant and milk proteins as fat replacers in cheese. (2020). Journal of Food Engineering, 110229. DOI: https://doi.org/10.1016/j.jfoodeng.2020.110229
Pinchao López, J. C., & Viteri Álava, C. del S. (2024). Evaluación de las características sensoriales de un queso fresco con aceite microencapsulado de microalga parachlorella kessleri. @limentech, Ciencia Y Tecnología Alimentaria, 22(1), 26–42. https://doi.org/10.24054/limentech.v22i1.2861 DOI: https://doi.org/10.24054/limentech.v22i1.2861
Portafolio. Consumo de queso sigue creciendo en Colombia. (2019). Disponible en: https://www.portafolio.co/negocios/consumo-de-queso-sigue-creciendo-en-colombia-530645. Consultado: 23 de febrero de 2021.
Rinaldoni, A. N., Palatnik, D. R., Zaritzky, N., & Campderrós, M. E. Soft cheese-like product development enriched with soy protein concentrates. (2014). LWT - Food Science and Technology, 55(1), 139–147. DOI: https://doi.org/10.1016/j.lwt.2013.09.003
Ryser, E. T. Pathogens in Milk | Listeria monocytogenes. (2011). Encyclopedia of Dairy Sciences, 81–86. DOI: https://doi.org/10.1016/B978-0-12-374407-4.00394-0
SAINI, Charanjiv Singh; Sharma, Harish Kumar Y Sharma, Loveleen. Thermal, structural and rheological characterization of protein isolate from sesame meal. 2017. Journal of Food Measurement and Characterization vol. 12(1), 426-432. ISSN 2193-4134. DOI: https://doi.org/10.1007/s11694-017-9655-6
Schweiggert-Weisz, U., Eisner, P., Bader-Mittermaier, S., & Osen, R. Food proteins from plants and fungi. (2020). Current Opinion in Food Science. DOI: https://doi.org/10.1016/j.cofs.2020.08.003
Sharma, L., Singh, C., & Sharma, H. K. Assessment of functionality of sesame meal and sesame protein isolate from Indian cultivar. (2016). Journal of Food Measurement and Characterization 10(3), 520–526. DOI: https://doi.org/10.1007/s11694-016-9330-3
Tejada, M. Estudio sobre grano de ajonjolí (Sesame indicum sp.) y su procesamiento en la actualidad. (2018). Escuela de ciencias básicas tecnología e ingeniería, Universidad Nacional Abierta Y A Distancia – UNAD.
Torres Juárez, M. C. Proceso para la obtención de un aislado proteico de ajonjolí mediante solubilización, ultrafiltrado y precipitación. (2002). Disponible en: https://patents.google.com/patent/WO200WO2004026038A1/es. Consultado: 23 de febrero de 2021.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2024 @limentech, Ciencia y Tecnología Alimentaria
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
