Supplementation of sesame protein concentrates from sesame meal in rice cookies: physical and sensory quality
by Waratip Wongeiam; Sujinda Sriwattana; Napapan Chokumnoyporn; Peerarat Doungtip; Shitapan Bai-Ngew
International Journal of Agriculture Innovation, Technology and Globalisation (IJAITG), Vol. 2, No. 2, 2021

Abstract: Functional properties of sesame protein concentrate from black sesame showed good potential for incorporation into bakery products such as cookies. The purpose of this research was to obtain the optimal extracted protein for using in rice flour cookie. Four levels of sesame protein concentrate (0, 3, 6 and 9%) were used in this study. The results showed that the physical qualities of the rice flour cookie with 3% of sesame protein were significantly different (P ≤ 0.05) from rice flour cookies with 0% sesame protein. Also, the thickness and hardness qualities of cookie with 3% of sesame protein were not significantly different (P > 0.05) from control sample. The rice flour cookie with 3% sesame protein received higher acceptability ratings than rice flour cookie without sesame protein on all attributes except for colour. To summarise, fortification of rice flour cookies with sesame protein concentrate from sesame could improve the characteristics of rice flour cookies.

Online publication date: Thu, 16-Dec-2021

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