Valorization of Sesame By-Products: Chemical and Functional Properties after Extrusion Processing

Sesame (Sesamum indicum L.) is a seed rich in lipids (⁓50%), protein (17-35%), and carbohydrates (14-24%). It is primarily used for oil extraction; however, the residual by-product generated could be utilized as a functional ingredient due to its high content of bioactive compounds. The extrusion process is a high-temperature/short-time process that offers great versatility in obtaining products and improving their nutritional and nutraceutical quality. The aim of this study was to evaluate the chemical, physicochemical, and techno-functional characteristics of sesame by-product flour obtained under optimized extrusion conditions. Sesame by-product flour was used, which was processed at 139°C and 80 rpm in a single screw extruder. The flour was characterized chemically, physicochemically, and techno-functionally, and compared against non-extruded sesame by-product flour. Extrusion process increased insoluble and total dietary fiber in 122.22% and 1.68%, respectively. Also, extrusion process increased bulk density, water activity, total color difference, water solubility index, dispersibility, and emulsion activity and stability of sesame by-product flour. Extrusion process is an adequate technology for improve some flours characteristics like dietary fiber and techno-functional properties. Extruded flour could be used in the development of functional foods due to its good chemical and techno-functional characteristics, making it suitable for functional beverages production.