HAFEZ, H. (2018). UTILIZATION OF SESAME PROCESSING BYPRODUCTS IN PREPARING SOME FUNCTIONAL BAKERY PRODUCTS. Egyptian Journal of Agricultural Research, 96(3), 1077-1092. doi: 10.21608/ejar.2018.140386
HODA H. HAFEZ. "UTILIZATION OF SESAME PROCESSING BYPRODUCTS IN PREPARING SOME FUNCTIONAL BAKERY PRODUCTS". Egyptian Journal of Agricultural Research, 96, 3, 2018, 1077-1092. doi: 10.21608/ejar.2018.140386
HAFEZ, H. (2018). 'UTILIZATION OF SESAME PROCESSING BYPRODUCTS IN PREPARING SOME FUNCTIONAL BAKERY PRODUCTS', Egyptian Journal of Agricultural Research, 96(3), pp. 1077-1092. doi: 10.21608/ejar.2018.140386
HAFEZ, H. UTILIZATION OF SESAME PROCESSING BYPRODUCTS IN PREPARING SOME FUNCTIONAL BAKERY PRODUCTS. Egyptian Journal of Agricultural Research, 2018; 96(3): 1077-1092. doi: 10.21608/ejar.2018.140386
UTILIZATION OF SESAME PROCESSING BYPRODUCTS IN PREPARING SOME FUNCTIONAL BAKERY PRODUCTS
Food Technology Research Institute, Agriculture Research Center, Giza, Egypt.
Abstract
This study aimed to utilize defatted sesame oil cake (DSC) and sieved sesame waste from tahini processing (SSWPT) to improve the nutritional value of two types of crackers, wheat crackers and corn crackers (free gluten) for celiac disease patient. The sesame processing wastes were evaluated for their safety by aflatoxin determination. Also, these products were tested for water holding capacity and oil holding capacity for evaluation of their suitability to produce crackers. Chemical, physical and sensory evaluation to assess the nutritional and technological qualities of produced crackers were conducted. The results showed that sesame processing by-products were safe, they had not aflatoxin, also they had good water holding capacity and oil holding capacity. The DSC and SSWPT contain a high considerable amount of protein (30.3 and 29.5%), crude fibre (11.54 and12 %), ash (10.53 and 5.67%) and phenolic compounds (432 and (975 mg gallic/100g on dry matter respectively. The DSC and SSWPT showing high antioxidant activity. The results of the nutritional quality of wheat crackers and corn crackers indicated that significant increase in protein, crude fiber and minerals while the supplementation caused a decrease in total carbohydrates and caloric value compared to the control. The acceptance rating score of crackers samples was highly accepted by panellists without significant difference with the control for two types of crackers. Wheat and corn crackers samples containing 20% sesame sieved waste exhibited the best nutritional and technological qualities were highly ranked for the overall liking of panellists. Peroxide value measurements indicated that the supplemented wheat crackers and supplemented corn crackers were lower in peroxide value compared to the control samples so that we predicted the stability and keeping safety and quality of crackers. It could be concluded that using the sesame processing by-products in wheat crackers and free gluten crackers as a valuable food addition enriched nutritional qualities of these products
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