Processing of sesame (Sesamum indicum) for value addition of biscuits
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Date
2009
Authors
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Publisher
CCSHAU
Abstract
The present study was carried out to standardize the process for
preparation of protein concentrates and isolates from sesame seeds and utilize
these for value addition of biscuits. The sesame seed flour (SSF), sesame seed
defatted flour (SSDF), sesame protein concentrate (SPC) and sesame protein
isolate (SPI) were prepared and analyzed for nutrition composition and
physico- chemical properties. The 5-15% SSF, 10-30 % SSDF, 5-15 % SPC
and 5-15 % SPI were incorporated in wheat flour. These blends were studied
for rheological properties and sedimentation value and utilized for preparation
of two types of biscuits viz. sweet and sweet ‘n’ salty. Biscuits were evaluated
for physical, textural and sensory characteristics. Most acceptable biscuits
were analyzed for nutrition composition.
SSF, SSDF and SPC contained higher amount of protein, minerals and
fiber than wheat flour. SPI contained maximum protein (84.13%) followed by
SPC (64.75%), SSDF (34.90%) and SSF (19.88%).Water absorption capacity of
SSF, SSDF, SPC and SPI was higher than flour but these did not show any
foaming and least gelation capacity.
Increase in dough development time, time to breakdown, farinograph
quality number and pasting temperature and decrease in mixing tolerance
index, sedimentation value, peak, breakdown and trough viscosity with
incorporation of SSF, SSDF, SPC and SPI was witnessed. Final and set back
viscosity decreased with incorporation of SSF and SPC and increased with
incorporation of SSDF and SPI in flour. Spread ratio of both types of biscuits
increased with incorporation of sesame seeds, SSF and SPI but decreased with
use of SSDF and SPC in sweet biscuits. No change and decrease in spread
ratio of sweet ‘n’ salty was observed with incorporation of SSDF and SPC,
respectively. Sweet biscuits prepared using sesame seeds, SSF, SSDF, SPC
and SPI required more force to break whereas sweet ‘n’ salty biscuits prepared
by using sesame seeds, SSF and SPC required less force to break as compared
to control. Mean scores of sensory evaluation indicated that the biscuits
prepared by incorporation of sesame seeds (up to 15%), SSF (up to 15%),
SSDF (up to 30%), SPC (up to 10%) and SPI (up to 15%) were ‘liked
moderately’. As compared to control biscuits prepared by incorporation of
sesame seeds, SSF, SSDF and SPC contained higher amount of protein,
minerals and fibers. Biscuits prepared using SPI contained maximum protein
followed by biscuits prepared using SSDF, SPC, SSF and sesame seeds.
Result indicates that sesame seeds and sesame seed meal can be processed to
prepare flour, SPC and SPI which can be utilized for value addition of biscuits.
Description
Keywords
Oilseeds, Proteins, Flours, Bakery products, Sowing, Protein products, Wheats, Concentrates, Application methods, Gums