Impact of incorporating sesame oil (Sesamum indicum L.) in an Algerian frying oil and margarine formulation
Copyright © 2022 siham ayouaz, Djazia Bensadia, Fatiha HAMITRI-GUERFI, KHOKHA MOUHOUBI, YOUCEF RAHMANI, SARA GUEMOUNI, Radia ARAB, DIMAS RAHADIAN AJI MUHAMMAD, SAMIR HADJAL, KHODIR MADANI
This work is licensed under a Creative Commons Attribution 4.0 International License.
- Attribution — You must give appropriate credit, provide a link to the license, and indicate if changes were made.
- No additional restrictions — You may not apply legal terms or technological measures that legally restrict others from doing anything the license permits.
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.
Keywords
How to Cite
Similar Articles
- Ziziphus lotus (L.) Lam. plant treatment by ultrasounds and microwaves to improve antioxidants yield and quality: An overview
- Assessment of antioxidant and antibacterial activity of Phoenix dactylifera L. seed extracts: Perspective for the development of new foods
- An Observational Study on the Use of Manual Muscle Testing for Dietary Elimination in Food Sensitivity-Related Conditions
- Bioactive compounds and antimicrobial activity of extracts from fermented African locust bean (Parkia biglobosa) against pathogenic microorganisms
- Physicochemical quality assessment of Brazilian frozen beef imported into Algeria
- Sodium metabisulfite dipping, hot water blanching and sulfur fumigation impact on the nutritional quality of dried apricot (Prunus armeniaca L.) cultivars
- Ultrasound as pre-treatment for microwave drying of Myrtus communis fruits: Influence on phenolic compounds and antioxidant activity
- Acid-Induced Gelation of European Eel Protein Isolate Fortified with Fish Oil: Enhancement of Physicochemical, Microstructural and Thermal Properties
- Mediterranean diet and food consumption in an urban adult population of Northwest Algeria
- Determination of sensory, microbiological and antioxidant properties of tortilla added with roselle decoction calyxes powder
You may also start an advanced similarity search for this article.
Most read articles by the same author(s)
- Ziziphus lotus (L.) Lam. plant treatment by ultrasounds and microwaves to improve antioxidants yield and quality: An overview
- Impact of carob (Ceratonia Ciliqua L) pulp flour supplementation on probiotic viability, milk fermentation and antioxidant capacity during yogurt storage
- Development and characterization of sauces formulations based on tomato and garlic powders
- Anticarcinogenic and antioxidant activities of leaves and flowers hydroalcoholic extracts of Nerium oleander L.: PCA analysis and phytochemical content by FTIR spectroscopy
- Microwave-assisted extraction optimization and conventional extraction of phenolic compounds from coriander leaves: UHPLC characterization and antioxidant activity
- Advantages and Drawbacks of Plant-Based Beverages as Alternatives to Animal Milk: A Multidimensional Review
- Study of the relationship between nutrition, physical activity and overweight/obesity in children in a school context: Study of the relationship between nutrition, physical activity
- Emerging trends in coffee consumption among university students in Béjaïa, Algeria
- Physicochemical characterization and antioxidant capacity of the extracted oil from date pits and its effect on storage stability of margarine
- Ultrasound as pre-treatment for microwave drying of Myrtus communis fruits: Influence on phenolic compounds and antioxidant activity
NAJFNR is licensed under 