Co-Authors:
Rosenthal, I., Dairy Science Laboratory, Agricultural Research Organization, Volcani Center, P. O. Box 6, Bet Dagan, 50250, Israel
Bernstein, S., Dairy Science Laboratory, Agricultural Research Organization, Volcani Center, P. O. Box 6, Bet Dagan, 50250, Israel
Huberman, L., Dairy Science Laboratory, Agricultural Research Organization, Volcani Center, P. O. Box 6, Bet Dagan, 50250, Israel
Abstract:
Sesame seeds is a food resource rich in valuable proteins, dietary fiber, unsaturated fatty acids, and very efficient oil-soluble antioxidants; in addition, it is devoid of most antinutritive agents associated with other seed proteins. Sesame nutrients are complementary to those in milk and are expected to be beneficial to the already desirable characteristics of yogurt or other dairy products. This investigation studied the incorporation of sesame butter (Tehina) (50%) in whole milk and its effects on the acid development and viability of L. bulgaricus, S. thermophilus and B. bifidum during fermentation until clotting at 37°C, and further storage for 15 days at 4°C. The results indicated that sesame butter accelerated the growth rate of the mixed starter during preclotting fermentation period and did not affect its survival during the storage period. Since α-globulin, the major protein in sesame does not associate with milk proteins as shown by SDS-polyacrylamide gel electrophoresis, the clotted mixed product has a weak body and requires a water binder to minimize syneresis.
תפריט נגישות
ניגודיות עדינה
מונוכרום
הדגשת קישורים
חסימת אנימציה
פונט קריא
סגור
איפוס הגדרות נגישות
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