Some Functional and Utilization Characteristics of Sesame Flour and Proteins

Sesame defatted flour was prepared from dehulled seeds and the proteins extracted by isoelectric precipitation from an alkaline suspension of the flour. Temperature and pH effects on viscosity of a protein dispersion were measured using a Brookfield viscometer. Emulsifying capacity and emulsion stability were measured in mayonnaise and meat‐type emulsions, respectively. Sesame flour was texturized by a simple method to produce a ground meat‐like product with a hydration capacity of 380–440%. Sensory evaluation of meat loaves with 0–40% meat replaced by hydrated textured defatted sesame flour indicated no significant difference between samples. Viscosity of sesame protein dispersions at 90°C increased with increasing pH. The proteins did not form a self‐supporting gel. Their emulsifying capacity proved to be relatively high when compared with traditional proteins.