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Biochemical and Sensory Qualities of Biscuit Enhanced with Defatted Sesame Seeds \Sesamum Indicum Linn\
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Biochemical and Sensory Qualities of Biscuit Enhanced with Defatted Sesame Seeds \Sesamum Indicum Linn\
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Journal Article
Biochemical and Sensory Qualities of Biscuit Enhanced with Defatted Sesame Seeds \Sesamum Indicum Linn\
2023
Overview
Sesame (Sesamum indicum, L.) is considered as one of economically important crop over the entire world and it is the main oil seed crop cultivated in Saudi Arabia. The aim of this study was to evaluate the nutritional quality and consumer acceptability of composite biscuits produced from blends of wheat flour (Triticum aestivum) and defatted sesame flour (DSF). Wheat flour supplemented with defatted sesame flour (DSF) was added with different levels of substitution 10%, 20% and 30% for biscuit. The physicochemical and sensory attributes of the composite biscuit samples were investigated using standard methods. The results concluded that, 20% of defatted sesame flour (DSF) substitution was the best one of sensory characteristics of biscuits as color, taste, appearance, flavor, texture and overall acceptability. In addition, the protein, fiber, ash of the composite biscuit showed increases while the carbohydrates and moisture contents exhibited decreases in content. The mineral elements content of the composite biscuit increased with increased defatted sesame flour substitution. Composite biscuit with 30% substitution exhibited the least preference. Therefore, defatted sesame flour inclusion in biscuit making could improve the physicochemical and micronutrient contents of the composite samples.
Publisher
جامعة طنطا - كلية التربية النوعية
Subject
