EFFECT OF MECHANICALLY EXTRACTED SESAME CAKE SUPPLEMENTATION ON THE BIOCHEMICAL AND QUALITY CHARACTERISTICS OF BISCUITS

Sesame (Sesamum indicum, L.) is considered as one of economically important crop over the entire world and it is the main oil seed crop cultivated in Saudi Arabia. The aim of this study was to evaluate the nutritional quality and consumer acceptability of composite biscuits produced from blends of wheat (Triticum aestivum) and sesame cake flour (SCF). Three composite flour blends were formulated according to the following percent ratios, 100:0 wheat flour (negative control), 80: 20%, 70:30% and 60:40% wheat flour and SCF respectively to produce composite biscuit. The physicochemical and sensory attributes of the composite biscuit samples were investigated using standard methods and a ten member trained panelists on a 10-point Hedonic scale: where 10 = extremely liked the characteristics of the biscuit. The results of the study showed that substitution of wheat with sesame flour up to 30%, significantly (p<0.05) improved the physical properties of the biscuit with reduction in spread ratio from 9.33 to 8.21 cm. In addition, the protein, crude fat, fiber, ash of the composite biscuit showed increases while the carbohydrate and moisture contents exhibited decreases in content. The mineral elements content of the composite biscuit increased significantly (p<0.05) with increased sesame flour substitution. Whole wheat bread (control) was most preferred for all the organoleptic attributes evaluated followed by the 80:20% composite biscuit whereas the 60:40% biscuit exhibiting the least preference. Therefore, SCF (20%) supplementation with wheat flour biscuit has the ability to improve the physicochemical, sensory characteristics and micronutrient contents of the composite biscuits.

Keywords: Biscuit, mechanical extraction, Sesame cake flour, Sensory characteristics