Chemical, technological, and rheological properties of hydrocolloids from sesame (Sesamum indicum) with potential food applications

Abstract

Background: Hydrocolloids are hydrophilic biopolymers which are widely used in the food industry due to their functional properties. In the present study, sesame hydrocolloids (Sesamum indicum) were obtained and, consequently, their physicochemical, proximal composition, functional, and rheological properties were evaluated to establish their potential applications in the food industry. Methods: Hydrocolloids were obtained from sesame seeds at 80 °C on evaluating the pH at 3, 7, and 10 and specific flour: water ratios during the solubilization process. Results: The hydrocolloids obtained had a good relationship between carbohydrates and proteins, which increased their potential use in the development of colloidal systems. The samples had high water holding capacity, solubility, and appropriate emulsifying and foaming properties. The hydrocolloids showed non-Newtonian shear-thinning behavior, adjusted to the Carreau-Yasuda model. Based on the dynamic viscoelastic rheological test, samples were characterized as a gel-like state when storage modulus values were higher than the loss modulus in the frequency and temperature ranges investigated. Conclusion: The findings revealed that sesame seeds can be considered appropriate raw material for extracting hydrocolloids as an alternative for obtaining natural food ingredients with interesting functional and rheological properties, with further applications in the development and formulation of micro-structured products.

Keywords

• Sesame
• Hydrocolloids
• Rheology
• Carreau-Yasuda
• Functional properties