Physico Chemical and Sensory Evaluation of the Fortified Biscuits with Sesame Cake Flour

Abstract

Sesame (Sesamum indicum, L.) is the main important crop, edible oil source and protein in Saudi Arabia. In the present study, wheat flour supplemented with sesame cake flour (SCF) at different levels of substitution 20%, 30% and 40% for biscuits making. Biscuits sensory evaluation was carried out using 10-points hedonic scale. The results concluded that, 20% sesame flour substitution was the best one of sensory characteristics of biscuits as colour, taste, appearance, flavour, texture and overall acceptability. 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. Composite biscuit with the 40% biscuit exhibiting the least preference. Therefore, sesame flour inclusion in biscuit making has the ability to improve the physicochemical and micronutrient content of the composite samples.