Document Type : Original Article
Authors
1
Nutrition, High Institute of Puplic Health , Alexandria University, Alexandria, Egypt
2
Home Economics Department, Faculty of Specific Education, Alexandria University, Alexandria, Egypt
Abstract
Sesame bran (SB) is considered a valuable functional by-product. It contains considerable amounts of valuable compounds such as carbohydrates, fiber, fat, ash, and minerals, with lower levels of protein and moisture. Although they have a higher antioxidant capacity, the utilization of SB in preparing healthy bakery products is less explored. Therefore, this study demonstrates the feasibility of replacing whole wheat flour (WWF) with 10%, 20%, and 30% SB for biscuit fortification. Raw materials were estimated for chemical composition, minerals, anti-nutritional factors, antioxidant activity, fatty acids, and amino acids profiles. The effect of different mixtures on the quality of the final product was studied in terms of chemical composition, minerals, antioxidant activity, anti-nutritional factors, baking quality, color measurement, hardness, and sensory evaluation. Data indicated that 10% SB substitution was the best one of the sensory characteristics of biscuits as color, taste, appearance, texture and overall acceptability. It showed that increased substitution of whole wheat flour with SB up to 30% significantly (p<0.05) elevated the moisture, fat, fiber and ash with a significant (p<0.05) decrease in carbohydrate and protein. Similarly, substitution of whole wheat flour with SB in biscuit production improved the mineral elements content and anti-oxidant activity but elevated slightly in anti-nutritional content. The elevated proximate composition and mineral element values of whole wheat-sesame bran biscuits samples are an indication that it might improve the nutrition and health status of biscuit consumers upon consumption. The study has revealed the suitability of sesame bran in bakery product production.
Keywords
Main Subjects
)
View on SCiNiTO