Some functional properties as gelation,water and oil absorption,emulsion capacity,and foaming stability of seaseme seed (Sesamum indicum L.) spreads

Functional properties as gelation property, water absorbsion, oil absorbsion capacities, emulsion capacity and stability and foaming stability of flours milled from sesame seeds (Sesamum Indicum L.) grown in Turkey were determined. Sesame seed gelation concentration results (19.98-20.46%) indicated that gels formation ability is good and provide a structural matrix ability of protein for holding water, flavors, sugar and food ingredients so sesame seed flours may be useful in food applications. Sesame seed flours has high emulsion capacity (68.13-71.23%) and stability (25.8-28.0%). Emulsion capacity of sesame seed flours indicated that these flours may be extremely useful as an additive for the stabilization öf fat emulsions in the production of cake, soup, sausage etc. High water absorption capacity (181.56-183.55%) results indicated that sesame seed flours may be effectively utilizated in the formulation of some foods such as baked products, doughs, sausage, processed cheeses, soups etc. Oil absorbtion capacity (22.67-25.89%) indicated flavor retainer ability of sesame seed flours. The foaming capacities of sesame seed flours were low (19.34-25.43%) but the foams obtained were relatively stable. The functional properties of the brown and yellow sesame seed flours are favourably comparable with those of soybean and wheat flours, some seed flours and agricultural products. Sesame seed flours may be utilized as an alternative and functional food in Turkey industry.

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