Title: Supplementation of sesame protein concentrates from sesame meal in rice cookies: physical and sensory quality

Authors: Waratip Wongeiam; Sujinda Sriwattana; Napapan Chokumnoyporn; Peerarat Doungtip; Shitapan Bai-Ngew

Addresses: Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand ' Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand; Sensory Evaluation and Consumer Testing Unit, Chiang Mai University, Chiang Mai, 50100, Thailand ' Faculty of Science, Chandrakasem Rajabhat University, Bangkok, 10900, Thailand ' Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand ' Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand; Sensory Evaluation and Consumer Testing Unit, Chiang Mai University, Chiang Mai, 50100, Thailand

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.

Keywords: rice flour; acceptability rating.

DOI: 10.1504/IJAITG.2021.119708

International Journal of Agriculture Innovation, Technology and Globalisation, 2021 Vol.2 No.2, pp.173 - 185

Received: 19 Aug 2020
Accepted: 30 Oct 2020
Published online: 16 Dec 2021 *

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