Impact of incorporating sesame oil (Sesamum indicum L.) in an Algerian frying oil and margarine formulation

Siham Ayouaz; Djazia Bensadia; Fatiha Hamitri-Guerfi; Dimas Rahadian Aji  Muhammad; Khokha Mouhoubi; Radia Arab; Youcef  Rahmani; Sara Guemouni; Samir Hadjal; Khodir Madani

doi:10.51745/najfnr.6.14.165-177

Food Chemistry, Engineering, Processing and Packaging

Siham Ayouaz ⁽¹⁾ , Djazia Bensadia ⁽²⁾ , Fatiha Hamitri-Guerfi ⁽³⁾ , Dimas Rahadian Aji Muhammad ⁽⁴⁾ , Khokha Mouhoubi ⁽⁵⁾ , Radia Arab ⁽⁶⁾ , Youcef Rahmani ⁽⁷⁾ , Sara Guemouni ⁽⁸⁾ , Samir Hadjal ⁽⁹⁾ , Khodir Madani ⁽¹⁰⁾

(1) Laboratoire de Biomathématiques, Biophysique, Biochimie et Scientométrie, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia , Algeria

(2) Laboratoire de Biomathématiques, Biophysique, Biochimie et Scientométrie, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia , Algeria

(3) Laboratoire de Biomathématiques, Biophysique, Biochimie et Scientométrie, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia , Algeria

(4) Department of Food Science and Technology, Faculty of Agriculture, Universitas Sebelas Maret, Jl. Ir Sutami 36A Surakarta, 57126 , Indonesia

(5) Centre de Recherche en Technologies Agro-Alimentaires (CRTAA). Campus universitaire Targua Ouzemour. Bejaia. 06000 , Algeria

(6) Laboratoire de Biomathématiques, Biophysique, Biochimie et Scientométrie, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia , Algeria

(7) Fac. Applied Sciences, Lab. Process Engineering, University of Ouargla, 30000 Ouargla , Algeria

(8) Laboratoire de Biomathématiques, Biophysique, Biochimie et Scientométrie, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia , Algeria

(9) Research and development department of the "Cevital spa" agri-food unit, 06000, Bejaia , Algeria

(10) Laboratoire de Biomathématiques, Biophysique, Biochimie et Scientométrie, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia, Algérie. Centre de Recherche en Technologies Agro-Alimentaires (CRTAA). Campus universitaire Targua Ouzemour. Bejaia. 06000 , Algeria

https://doi.org/10.51745/najfnr.6.14.165-177

Issue
Vol. 6 No. 14 (2022): July - December, 2022

Submitted
September 17, 2022

Published
December 27, 2022

Keywords:

Sesamum indicum L., Oil frying, Margarine, Oxidation, Quality

Pdf (Full text)

Abstract

Background and aims: This study, carried out in collaboration with the research and development department of the "Cevital spa" agri-food unit, aimed to incorporate sesame oil into the formulation of two fatty food products: a frying oil and margarine to improve their physicochemical and organoleptic qualities. Methods: The sesame oil was obtained from the sesame seed by cold pressing to preserve its nutritional characteristics. The frying oil was elaborated with a mixture of three oils (sunflower, soybean, and non-roasted sesame). The margarine was enriched with 2 % of roasted sesame and then, the quality of the products was assessed. Gas chromatography (GC-FID) profile indicated that sesame oil is an oleic-linoleic rich oil with saturated fatty acid (SFA) / unsaturated fatty acid (USFA) ratio from of 0.11. Results: The organoleptic tests and physicochemical analyses, including the oil, showed that the resulting recipe is a combined oil rich in n-6 and n-9, offering an interesting ratio of MUFA /PUFA and with a SFA content of 11.49 % for an appropriate utilization in frying and cooking. Enriched margarine showed compliance with the standards set by the Codex Alimentarius and has a characteristic taste, smell and appearance, color and spread ability to the product with a sesame note. Conclusion: The results of the current study support the sesame oil supplementation to conventional frying oil and to commercial margarine. Sesame oil may therefore be an alternative source of fatty acids that could contribute to the diversification of combined oils.