Utilization of sesame seeds for development of antioxidant rich foods

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dc.contributor.advisorHarpreet Kaur
dc.contributor.authorJaiswal, Akriti
dc.date.accessioned2021-02-17T05:11:07Z
dc.date.available2021-02-17T05:11:07Z
dc.date.issued2020
dc.description.abstractSesame seed (Sesamum indicum L.) is one of the oldest oilseed crops having valuable nutrients and antioxidants important for human health. The present investigation was carried out on the utilization of sesame seeds for development of antioxidant rich foods. Three common Indian varieties of sesame seeds namely Rajasthan til-346 (white), Punjab til-2 (white) and Rajasthan til-54 (black) were selected for the study. These varieties were processed by different methods viz. steaming, roasting and germination. Processed seeds were analysed for proximate composition, amino acid content, in-vitro protein digestibility, anti-nutritional factors, minerals and their in-vitro bioavailability, bioactive compounds and their antioxidant activities. Different antioxidant rich foods like cookies, bread and bar were developed by using different levels of selected varieties of sesame seeds. Level of substitution were standardized on the basis of organoleptic acceptability. Cookies were prepared at 20, 30 and 40% level of substitution, bread at 3, 6 and 9% and bar at 30, 40 and 50% level of substitution. Processing significantly (p<0.05) affected the proximate composition of sesame seeds. Processing resulted in significant reduction in mean phytate content of sesame seeds, maximum reduction was observed after germination (85.7%) followed by roasting (68.3%) and steaming (32.6%) and for oxalate content maximum reduction was observed after germination (46.2%) followed by steaming (40.3%) and roasting (30.4%). Independent of varieties, all selected processing have the potential to enhance the invitro protein digestibility in sesame seed. Highest increase in mean protein digestibility was observed during germination (21.1%) followed by steaming (7.4%) and roasting (5.3%).Total phenolic content, flavonoid content and antioxidant activity i.e. DPPH, ABTS and FRAP significantly (p<0.05) increased during processing values ranged between 1.19 to 1.88 , 1.0 to 4.20, 1.16 to 5.83, 1.03 to 7.30 and 1.10 to 2.54 times, respectively. In bread and cookies incorporation of sesame seeds at 6 and 20% was highly acceptable for all varieties, respectively. While in bar 40% incorporation was acceptable for white varieties and 30% for black variety was highly acceptable. All developed products were found to be significantly (p<0.05) higher in proximate constituents, amino acids, bioactive compounds and antioxidant activities as compared to control. Methionine, cysteine and in-vitro protein digestibility of developed products ranged between 179.16 to 215.54 mg/100g, 102.11 to 167.25 mg/100g and 63.15 to 78.41%, respectively. A significant (p<0.05) increase in bioactive compounds and antioxidant activities was observed in all developed products. Total phenolic and flavonoid content ranged between 0.31 to 1.59 and 0.12 to 0.76 mg/g, respectively. Among all products, sesame bar was found to be highest in bioactive compounds and antioxidant activities. Overall acceptability of products developed from white sesame seeds were relatively higher than black sesame seeds. Up to 6% of black or white sesame in the form of paste can be supplemented in bread and up to 20% in cookies, whereas in bar up to 40 and 30% of white and black sesame seeds can be incorporated, respectively. So the study recommends that sesame should be popularized for its effective utilization and after suitable processing sesame seeds can be used in traditional recipes to make it nutritionally dense.en_US
dc.identifier.citationJaiswal, Akriti (2020). Utilization of sesame seeds for development of antioxidant rich foods (Unpublished Ph.D. Dissertation). Punjab Agricultural University, Ludhiana, Punjab, India.en_US
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810161277
dc.keywordsSesame seeds, Processing, Antioxidants, Bioactive compoundsen_US
dc.language.isoEnglishen_US
dc.pages138en_US
dc.publisherPunjab Agricultural University, Ludhianaen_US
dc.research.problemUtilization of sesame seeds for development of antioxidant rich foodsen_US
dc.subFood and Nutritionen_US
dc.themeUtilization of sesame seeds for development of antioxidant rich foodsen_US
dc.these.typePh.Den_US
dc.titleUtilization of sesame seeds for development of antioxidant rich foodsen_US
dc.typeThesisen_US
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