Utilization of defatted sesame cake in enhancing the nutritional and functional characteristics of biscuits

Abstract

In the present study, we aimed to improve the quality of wheat flour biscuits by amending defatted sesame cake. Fifty per cent incorporation of defatted white sesame and black sesame into biscuits improved protein, fat, crude fiber, mineral, and reduced the carbohydrate level. The textural attributes and color characteristics of the white sesame‐amended biscuits (WSB) were similar to that of the control biscuits. WSB scored highest upon subjecting to sensory evaluation over black sesame‐amended biscuits (BSB) and panelists scored them equal to the control biscuits. The likability of WSB was also revealed in consumer preference survey. Both WSB and BSB fortification improves the storability of biscuits by reducing the microbial contamination. Also the aqueous and methanolic extracts of 90‐day stored biscuits were non‐toxic to cell line (L929). Hence, it is proposed that defatted sesame cake incorporation enhances the nutritional and functional characteristics of biscuits and is also safe to consume. Practical applications Sesame cake is oil industry waste which contains considerable amount of valuable compounds such as proteins, minerals, dietary fiber, and vitamins. Nowadays, utilization of food industry waste into valuable dietary products is becoming challenging. Several traditional sesame products are available in the local markets which are made up of sesame whole seeds or sesame oil. Utilization of defatted sesame cake in preparing healthy bakery products is less explored. This study demonstrates the feasibility of using sesame cake (black/white) in development of biscuits as a promising healthy bakery product item for all age group. Also, the current approach also enhances the economy of sesame‐based industries by providing value to defatted sesame cake.

Oil Press-Cakes and Meals Valorization through Circular Economy Approaches: A Review

“…With the previous incorporation, the diameter and weight loss (so the microbial contamination is reduced) were reduced, but the thickness, hardness, and fracturability increased. [71]. The same results were obtained when soybean and groundnut were used, due to the fact that high protein flours present high water retention and the biscuits cannot develop well.…”

“…Introduction to the food of ingredients with important benefits for consumers (functional ingredient) is called functional [22]. Residues from the oil industry could be used as co-products for high value-added products, food additive, or supplements [71]. Bochkarev, et al [24] studied the physicochemical composition of four oilcakes, and they divided them into three groups.…”

Influence of sesame flour on physicochemical properties of sour milk drinks

“…The use of DSC on corn extrudates up to 20 % is an alternative to improve nutritional value keeping good sensory characteristics. In the paper [26], fifty percent incorporation of defatted white sesame and black sesame into biscuits improved the protein, fat, crude fiber, mineral, and reduced the carbohydrate level. The textural attributes and color characteristics of the white sesame-amended biscuits (WSB) were similar to that of the control biscuits.…”

Dietary Fiber: Fractionation, Characterization and Potential Sources from Defatted Oilseeds

“…Generally, this nutritious defatted cake has been used as feed for fish, swine, and poultry, industries or disposed as waste. Discarding these products typically implies an issue further compounded by legal restrictions [ 129 ]. Innovative facets about using these residues as co-products for more value-added ingredients, food additives or supplements with high nutritional potential are thus gaining interest among researchers.…”