Some Functional and Utilization Characteristics of Sesame Flour and Proteins


  • Presented at the 42nd Annual Meeting of the Institute of Food Technologists, Las Vegas, NV, June 22–25, 1982.

  • This paper reports research undertaken at the Agro-Industrial Research Center (CIEPE) as Part of a project on sesame utilization.

  • The author expresses her gratitude to Mr. Gerardo Paredes for his valuable help with the laboratory work and to Miss Ramona Pena for typing the manuscript. Luis Sanchez L. gave valuable criticism during the preparation of this manuscript.


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.