Elaboração e análise de extrato hidrossolúvel de gergelim (Sesamum indicum)

• Ano de defesa: 2015
• Autor(a) principal: Silva, Gisela Benatti
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal do Espírito Santo; BR; Mestrado em Ciência e Tecnologia de Alimentos; Centro de Ciências Agrárias e Engenharias; UFES; Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos
• Palavras-chave em Português: Cinética de maceração; Substituto lácteo; Extrato aquoso; Tempo de batimento (Alimentos); Maceração; DCCR; Maceration; Milk substitute; Gergelim; Ciência e Tecnologia de Alimentos; 664
• Link de acesso: http://repositorio.ufes.br/handle/10/1522

The aim of this study was to develop and characterize a water-soluble extract sesame-based to be used as a possible substitute for cow's milk and soy extract. A model kinetic of the absorption of water has been proposed during the maceration stage in which estimated ideal time to beat of the sesame mash and this stage influences the yield of the product. Afterwards with the aim to know the influence of the beat time (0.45 min to 14.55 min) and the extract concentration (1.925% to 23.07%) were evaluated by a central composite rotational design (CCRD) that is, a design 22 including 4 test axial conditions and the 5 repetitions at the central point totaling 13 experiments. All design of the tests was carried out analysis of viscosity, color, soluble solids and yield. The same analyzes were carried out in samples of commercial cow's milk and soy water soluble extract with the purpose of comparison. After the realization this step was possible to selection of some samples for preparation of water soluble extract of sesame and then was carried out physicochemical analysis (protein, ash, lipids, carbohydrates) and determined the antioxidant capacity by ABTS and level of compounds phenolics such samples. As regards the yield analysis there was no significant difference of the amount of extract obtained at different temperatures for maceration by Tukey test (p> 0.05). The CCRD was performed in the Statistica software and were selected for trials 1, 2, 6, 7, CP (center point) which more samples were similar with commercial samples studied. In these samples was carried out physico-chemical analysis in addition to antioxidant capacity and phenolic compounds. The total solids content in the sample 6 was higher than the other samples, differing significantly from the other samples (p> 0.05). As for the lipids, ash and proteins found in samples 6 and PC were higher than the other samples, while the sample 7 exhibited the lowest level of lipids and proteins, considering that the ash content samples 1,2 and 7 were statistically the same. The carbohydrate content calculated by difference was higher in samples 1,2 and 7 and the lowest value in the sample 6. The values of antioxidant capacity and phenolic compounds were not statistically different from each other at 5% probability. It is has therefore concluded that the soaking step did not affect the yield of the final product, this step is unnecessary. From the physico-chemical analysis it can be concluded that the sesame water soluble extract in certain samples showed a better performance in terms of nutritional value compared to the soy extract.