title: [Sesame seed (Sesamum indicum, L.). II. Use of sesame flour in protein mixtures].
abstract: The results obtained in the first part of this study demonstrated that the sesame flour protein is of reasonable quality and can be utilized, although it has a low lysine content and is rich in sulfur amino acids. Based on the initial data, the sesame flour was supplemented with other meals: "carioca" beans, pigeon pea, and soybean. Nine diets were prepared and the best combination was that of 50% sesame flour protein and 50% pigeon pea, the PER of which was 2.28. Breads were made with these systems, as follows: 100% sesame flour, 100% wheat flour, 50% sesame flour + 50% wheat flour; 30% sesame flour + 70% wheat flour; 30% sesame flour + 30% soybean flour + 40% wheat flour. These were evaluated through sensory analysis by a grading system. Good acceptance was obtained with the bread prepared with 30% sesame flour + 70% wheat flour. Its external and internal appearance, as well as its organoleptic characteristics were close to the bread, with 100% wheat flour. Sesame flour at the 50% proportion gave a bread of medium quality. The protein mixtures of sesame flour and soybean flour were well accepted. Some of the panel members reported that it had a taste somewhat like integral bread.
authors.affiliation: Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo, Brasil.
authors.forename: J M
authors.initials: JM
authors.lastname: Salgado
authors.forename: C M
authors.initials: CM
authors.lastname: Gonçalves
mesh_terms: D000818:Animals; D001939:Bread; D007887:Fabaceae; D005433:Flour; D005511:Food Handling; D009753:Nutritive Value; D010946:Plants, Medicinal; D051381:Rats; D011919:Rats, Inbred Strains; D012639:Seeds; D013025:Glycine max
vernacular_title: Estudo da semente de gergelim (Sesamum indicum, L.) II. Emprego da farinha de gergelim em misturas proteicas.