Acta Scientific Nutritional Health (ASNH)(ISSN: 2582-1423)

Research Article Volume 7 Issue 3

Features of Flax Seeds and their use in the Production of “Tahini.”

Ismoil Babadjanovich Isabaev*, Anvar Shavkatovich Khudaykulov, Nafisa Radjabovna Djuraeva and Ulugbek Muradilloyevich Ibragimov

Bukhara Engineering-Technological Institute, Bukhara, Uzbekistan

*Corresponding Author: Ismoil Babadjanovich Isabaev, Bukhara Engineering-Technological Institute, Bukhara, Uzbekistan.

Received: December 29, 2022; Published: February 06, 2023

Abstract

Research on the use of natural enrichment additives from vegetable raw materials is becoming increasingly important in solving the problem of providing the population with a complete and nutritionally balanced diet. The article covers a method for solving this urgent problem on the example of “Tahini” sesame paste, characterized by a reduced content of polyunsaturated fatty acids of the ω-3 family, in particular, α-linolenic acid. Authors used non-traditional raw materials for this product in order to enrich the paste. The purpose of research was to develop a recipe and technology for the production of sesame paste with the additional use of oil flax seeds to increase the nutritional value of the product. The task of research was to determine the possibility of using oil flax seeds for partial replacement of sesame seeds in the recipe of Tahini paste to enrich its chemical composition with essential fatty acids of the ω-3 family and minor biologically active nutrients. The objects of research were sesame seeds of the variety “Tashkentsky - 122” (GOST 12095-76. Sesame for processing. Specifications), flax seeds of the oilseed variety “Bakhmalsky - 2” (GOST 10582-76. Oil flax seeds. Industrial raw materials. Specifications), “Tahini” sesame paste (TS 10.39.22-2019. “Tahini” sesame paste, peanut butter, and other nut butters. Specifications). The experimental part of the work was carried out in the laboratories of the “Food technology” Department of the Bukhara Engineering-Technological Institute. The dependence of the influence of oil flax seeds on the quality and nutritional value of the finished product has been described. During the research, traditional methods for the laboratories of food production enterprises in order to study the properties of raw materials and finished products have been used. Effectiveness of the use of this additive to increase the nutritional value of the pasta has been substantiated. The authors consider it possible jointly using sesame seeds and oil flax in the production of “Tahini” sesame paste.

Keywords: Oil Flax Seeds; Sesame Seeds; “Tahini” Sesame Paste; Quality; Nutritional Value

References

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Citation

Citation: Ismoil Babadjanovich Isabaev., et al. “Features of Flax Seeds and their use in the Production of “Tahini.”".Acta Scientific Nutritional Health 7.3 (2023): 21-26.

Copyright

Copyright: © 2023 Ismoil Babadjanovich Isabaev., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.




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Acceptance rate30%
Acceptance to publication20-30 days
Impact Factor1.316

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