Enhancing Rheological and Textural Properties of Gelatin-Based Composite Gels through Incorporation of Sesame Seed Oleosome-Protein Fillers

In this study, the protein and oleosomes of sesame seeds were extracted individually used to prepare a gel composed gelatin, protein, oleosomes. Mixtures gelatin prepared, with different percentages (0, 10, 20 30% their weight) used. Different amounts in composite samples examined for morphological, rheological, textural properties. The results viscoelastic properties indicated that higher percentage would increase storage modulus (G′), loss (G″), complex viscosity (η*). all was greater than modulus, suggesting solid behavior. So, sample oleosome, reached 143,440 Pascals 44,530 Pascals. hardness breaking force containing oleosome 1.29 ± 0.02 0.17 0.02, respectively. general, it can be said gels based on gelatin-sesame seed modified as part food components various dairy products, desserts, lean meat products production useful products.