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ENHANCING NUTRITIONAL VALUE AND SENSORY ACCEPTABILITY OF COOKIES THROUGH SESAME FLOUR INCORPORATION
Abstract:
The demand for healthier and safer food choices is on the rise, driven by the increasing popularity of functional foods that offer improved nutrition to consumers. This study explores the potential of incorporating sesame flour into snack products as a means of enhancing nutritional quality and providing healthier alternatives. Given the presence of anti-nutrients in sesame seeds, various treatments have been employed to mitigate these compounds and optimize the nutrient profile of the seeds.
The primary objective of this research was to evaluate the impact of both biological and heat treatments on the nutritional and phytochemical properties of sesame seeds, as well as the sensory acceptability of cookies made from composite flour blends. Five distinct samples were examined, including full-fat sesame seeds, defatted sesame seeds, germinated and fermented sesame seeds, germinated sesame seeds, fermented and cooked sesame seeds, and germinated, fermented, and roasted sesame seeds. Proximate, functional, physico-chemical, and mineral analyses were conducted on the flour samples, and sensory evaluations were carried out on the resulting cookies. Statistical analysis, specifically Analysis of Variance (ANOVA), was employed to interpret the data.
The results revealed a range of values for moisture (3.31-3.76%), ash (0.23-4.53%), crude protein (15.84-40.80%), crude fat (17.95-55.25%), crude fiber (0.37-1.09%), and carbohydrates (18.42-33.88%). Mineral content percentages ranged from 0.080 to 4.440% for calcium, 0.029 to 0.845% for magnesium, 0.034 to 0.653% for potassium, 0.190 to 0.383% for phosphorus, 0.089 to 0.493% for sodium, and 0.101 to 0.260% for iron.
Furthermore, sensory analysis results indicated that the cookies made from the sesame flour blends were comparable in sensory attributes to the control sample. In conclusion, the biological and heat treatments applied to sesame seeds significantly improved their nutrient content while reducing anti-nutritional factors, thereby enhancing nutrient bioavailability. The incorporation of sesame seed flour into cookies not only improved their nutritional quality but also maintained acceptable sensory characteristics. This promising approach has the potential to encourage healthier eating habits among both children and adults.
ENHANCING NUTRITIONAL VALUE AND SENSORY ACCEPTABILITY OF COOKIES THROUGH SESAME FLOUR INCORPORATION. GET MORE FOOD SCIENCE AND TECHNOLOGY PROJECT TOPICS AND MATERIALS
