Processing of sesame (Sesamum indicum) for value addition of biscuits

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dc.contributor.advisorGrewal, Raj Bala
dc.contributor.authorJain, Pranjli
dc.date.accessioned2016-11-17T13:44:45Z
dc.date.available2016-11-17T13:44:45Z
dc.date.issued2009
dc.description.abstractThe 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.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/86076
dc.language.isoenen_US
dc.publisherCCSHAUen_US
dc.subFood Science and Technology
dc.subjectOilseeds, Proteins, Flours, Bakery products, Sowing, Protein products, Wheats, Concentrates, Application methods, Gumsen_US
dc.these.typeM.Sc
dc.titleProcessing of sesame (Sesamum indicum) for value addition of biscuitsen_US
dc.typeThesisen_US
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