Studying the effect of sesame flour on the technological properties of dough and bread quality

Bilyk, Olena; Bondarenko, Yulia; Hryshchenko, Аnna; Дробот, Віра Іванівна; Ковбаса, Володимир Миколайович; Shutyuk, Vitaliy

doi:10.15587/1729-4061.2018.133233

Cited by 5 publications

(5 citation statements)

References 5 publications

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“…The seed is rich in both unsaturated and polyunsaturated fatty acids and also contain rich amount of antioxidants and bioactive compounds (Pathak at al., 2014). They contain high amount of several B vitamins as well as vitamin E, and dietary minerals, especially calcium, magnesium, iron, phosphorus, zinc, copper, manganese, selenium, molybdenum, and dietary fibre (Iombor et al, 2016;Bilyk et al 2018;McCulloch, 2019). Fortifying wheat with soybeans, plantain and sesame seeds for the production of cake and other snack foods could have diverse health benefits, while also increasing their nutritive content, which could also aid in improving the nutrient intake of individuals not meeting daily nutritional needs.…”

Section: Introductionmentioning

confidence: 99%

An PROXIMATE AND SENSORY EVALUATION OF CAKES FORTIFIED WITH SOYBEAN, PLANTAIN AND SESAME SEED FLOUR FOR FOOD AND NUTRITION SECURITY

OGBONYOMI, Omolara B.,

OKORUWA, Julie O.,

AGIDI, Eunice K

2024

njhe

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Cakes were prepared from six different blends of composite flours formulated using soybeans, plantain sesame seed and wheat flour at the ratio of 5:5:5:85; 5:10:5::80; 10:10:5:75; 5:15:10:70; 15:10:15:60; 15:15:15:55 and 100% wheat flour cake was used as the control. The six blends of, soybeans, plantain and sesame seed / wheat composite and the control were coded (SPSW1); (SPSW2); (SPSW3); (SPSW4); (SPSW5); (SPSW6); and (SPSW7) respectively. Findings revealed that the proximate value of all the composite cake were higher than the control as the addition of fortificants increased and composite samples differed significantly at P ? 0.05 with the control. Sample with SPSW6- composite cake made with 15% soybean, 15 % plantain, 15 % sesame seed and 55% wheat flour had the best proximate value. Sensory evaluation showed that all the composite cakes were well accepted and liked by the judges. There was no significant difference at P ? 0.05 in the mean (?) ratings in terms of texture, flavour, taste, mouth feel and overall acceptability among the composite cake samples and the control. Composite cake made from 5% soybean, 10% plantain, 5% sesame and 80% wheat flour was rated best by the judges’ among the composite cake samples. All the composite cakes compares favorably with the control in all the attributes measured. The researchers therefore concluded that up to 15% level of each of the fortificants can be used to substitute wheat flour without adversely affecting the sensory properties of cakes. The use of soybean, plantain, and sesame seed in the bakery industry will improve the nutritional value of bakery products and can be used as strategy for addressing malnutrition including micronutrient deficiencies, while also providing food and nutritional security for the nation.

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Section: Introductionmentioning

confidence: 99%

An PROXIMATE AND SENSORY EVALUATION OF CAKES FORTIFIED WITH SOYBEAN, PLANTAIN AND SESAME SEED FLOUR FOR FOOD AND NUTRITION SECURITY

OGBONYOMI, Omolara B.,

OKORUWA, Julie O.,

AGIDI, Eunice K

2024

njhe

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“…The important source of food fibers, full-value protein, unsaturated fatty acids, mineral substances and vitamins are grain and oil-bearing crops [4][5][6][7].…”

Section: Introductionmentioning

confidence: 99%

Study of the Influence of Buckwheat Flour and Flax Seeds on Consumption Properties of Long-Stored Bakery Products

Bondarenko

Mykhonik

Bilyk

et al. 2019

EUREKA: Life Sciences

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Rusk and ring-shaped bakery products relate to the group of long-stored ones. For today it is urgent to use ingredients that give products functional properties in food technologies. The important source of food fibers, full-value protein, unsaturated fatty acids, mineral substances and vitamins are grain and oil-bearing crops. Buckwheat and flax seeds are separated among them due to the valuable chemical composition and positive effect on the human organism. The aim of the work was to establish the influence of buckwheat flour and flax seeds on the technological process course and quality of long-stored bakery products. Buckwheat flour of green and dark buckwheat of TM “Organic-Eco-Product” (Ukraine) is used in the rusk technology. For producing ring-shaped products (ring-shaped crackers), gold flax seeds were used. Research results testify that good quality parameters of bread for producing rusks from it, were achieved at dosing green buckwheat seeds as 20 % and dark ones as 15 % instead of the flour mass. It has been established, that rusks with adding green buckwheat flour have quality parameters, corresponding to requirements of normative documents. It has been proven, that it is not expedient to use dark buckwheat flour in the rusk technology, because ready products have the increased water share and soaking index. It is connected with the influence of the operation of hydrothermal processing of grains that dark buckwheat flour is produced of, its high water-absorbing and water-retaining capacities. For the technology of ring-shaped crackers, enriched with flax seeds, it is recommended to dose flax seeds as 15 % of the flour mass. At such dosage bakery products got the highest number of points by the complex quality parameter and corresponded to requirements of normative documents.

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“…Помимо значительных изменений в химическом составе хлеба изменяется и пищевая ценность продукта, в нем на 27,4 % увеличивается содержание белков, на 33 % -содержание жиров и на 34 % -содержание клетчатки. Также опубликованы исследования по замене части хлебопекарной пшеничной муки высшего сорта на кунжутную муку [7,11,12]. Авторами изучено влияние добавки кунжутной муки в количестве от 1,5 % до 15 % на физикохимические и органолептические показатели готового изделия.…”

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Разработка Хлебобулочного Изделия Повышенной Пищевой Ценности

Дмитриевна¹,

Анатольевна²,

Николаевна³

et al. 2023

Ползуновский Вестник

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Расширение ассортимента хлебобулочных изделий за счет введения в рецептуру компонентов, способствующих улучшению их потребительских свойств, модифицирующих их состав, является актуальным направлением. Работа посвящена разработке рецептуры хлебобулочного изделия повышенной пищевой ценности и расширению ассортимента обогащенных хлебобулочных изделий. Состав для производства хлебобулочного изделия включает муку пшеничную высшего сорта, конопляную и кунжутную полуобезжиренную муку, соль пищевую, сахар-песок, дрожжи быстродействующие инстантные, воду питьевую. Составлены мучные композитные смеси, включающие пшеничную муку высшего сорта, конопляную и кунжутную обезжиренную муку в соотношениях, (%): 90‒92 / 4‒5 / 4‒5 (образец 1); 80‒82 / 9‒10 / 9‒10 (образец 2); 70‒72 / 14‒15 / 14‒15 (образец 3); 60‒62 / 19‒20 / 19‒20 (образец 4). Процесс производства хлебобулочных изделий включает в себя замес теста, брожение, разделку теста, выпечку изделий. Замес теста осуществляли безопарным способом, выпечку при стандартных технологических режимах. Исходя из анализа физико-химических показателей и органолептической оценки был выбран образец, обладающий наилучшими показателями, с соотношением мука пшеничная в/с, мука конопляная, мука кунжутная, (%): 70‒72 / 14‒15 / 14‒15. Добавление конопляной и кунжутной муки в заявленном количестве способствует повышению пищевой ценности, положительно влияет на органолептические показатели изделия. В разработанном образце увеличивается количественное содержание белков, жиров, витаминно-минерального комплекса и пищевых волокон. А также улучшаются органолептические показатели, добавление кунжутной муки придает готовому изделию приятный запах и ореховый вкус.

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Studying the effect of sesame flour on the technological properties of dough and bread quality

Cited by 5 publications

References 5 publications

An PROXIMATE AND SENSORY EVALUATION OF CAKES FORTIFIED WITH SOYBEAN, PLANTAIN AND SESAME SEED FLOUR FOR FOOD AND NUTRITION SECURITY

An PROXIMATE AND SENSORY EVALUATION OF CAKES FORTIFIED WITH SOYBEAN, PLANTAIN AND SESAME SEED FLOUR FOR FOOD AND NUTRITION SECURITY

Study of the Influence of Buckwheat Flour and Flax Seeds on Consumption Properties of Long-Stored Bakery Products

Разработка Хлебобулочного Изделия Повышенной Пищевой Ценности

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