Effects of sesame oil and paste (Tahini) on physicochemical and sensory properties of rice cookies

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Ardalan A.U.; ESHAGHI M.R.; NATEGHI L.

Title

Effects of sesame oil and paste (Tahini) on physicochemical and sensory properties of rice cookies

Author(s)

Ardalan A.U. | ESHAGHI M.R. | NATEGHI L. | Issue Writer Certificate

Keywords

Sesame oil

Sesame paste

Rice cookies

Tahini

Abstract

Introduction: Celiac, a chronic digestive disease, is common in gluten-sensitive individuals. Celiac disease is strongly associated with the inflammation of small intestine leading to impaired absorption of several important nutrients and damage to the intestinal mucosa. Celiac disease is caused by the consumption of gluten-containing cereals such as wheat, barley, and rye. The only effective treatment for this disease is the use of gluten-free diets that improve and restore the intestinal mucosa. Adhering to a gluten-free diet can help manage the disease and heal the gut. Sesame, a member of pedaliaceae family, is one of important oilseeds. The seed contains highquality unsaturated fatty acids with several high-quality double bonds and high stable fatty acids preventing the oil from oxidation. Sesame is used to produce various food products (e. g., oil, seeds and milled sesame (Tahini). The most important sesame seed products used in different countries are soup sesame seeds with or without skin and raw or roasted in most bakery products such as biscuits, bread, and crackers. In Japan, roasted sesame is used in the production of a food called instant cake (Eshaghi et al 2014). Tahini is a semi-liquid, smooth and product obtained through the process of hulling, washing, roasting, and grinding sesame seeds without the lubrication process. Sesame oil is rather rich in non-soapable compounds. These include sterols (mainly beta-sitosterol, campesterol and stigma sterol), triterpene and triterpene, tocopherols, sesame and sesamulin. Sesame oil has more unsaturated fatty acids than other types of fats and is relatively important source of essential fatty acids in the diet. One of the most important gluten-free food products is rice flour, used in the production of many pastry products. Rice flour is one of the most convenient cereal flours for preparation of celiac food. Highly nutritious, and allergen-free, cereal rice is used to prepare baby food, puddings and especially gluten free foods. Rice cookie is an Iranian traditional cookie consisting of flour (wheat and rice), sugar, oil, water, egg, and milk powder. The product is suitable for celiac individuals since cookies are gluten-free (Eshaghi et al 2014). Material and methods: In this study, we replaced hydrogenated semi solid oil with Sesame oil (5, 10, 15 %) and Tahini (5, 10, 15 %) in Rice cookies (8 treatments including one control). Subsequently, we measured the physiochemical (moisture, total ash, acid– insoluble ash, acidity, water activity, and weight loss), rheological (viscosity), texture (chewiness, gumminess, hardness) and sensory (taste, aroma, crumb and crust color, texture, and total acceptance) properties. One was designed and the measurement was done in triplicate. Data were analyzed by SPSS 21 software and the means were compared by Duncan tests at 95% confidence level and the diagrams were drawn by Excel 2013. Results and discussion: The results of physicochemical analyses showed that as the level of Sesame oil and Tahini increased, moisture, total ash, acid– insoluble ash, acidity, viscosity, and water activity decreased, and pH and weight loss increased significantly (p≤ 0. 01). Tahini– containing samples had superior physicochemical properties. Moisture loss may be due to lack of gluten and protein network and migration of water from crumb to crust (Eshaghi et al., 2014). Ash content was higher in sesame containing sample due to the presence of insoluble minerals (iron, calcium, magnesium, potassium, sodium, zinc (~ 4-7% g 100 mg of sample) in Tahini. Acidity was lower in sesame containing products due to reduced water activity and autoxidation thereby increasing the pH of sample. Increasing amount of Sesame oil and Tahini led to higher pH value due to enzymatic activity of rice flour maintaining moisture. In general, oil containing samples absorb less water stimulating hydrogen ions thereby increasing the pH value. Lower weight loss, viscosity, and water activity in the sample may be directly related to the reduced moisture. With increasing sesame and Sesame oil, the amount of moisture has decreased significantly. The results of texture analyses, obtained by a Texture analyzer (CT3 Texture Analyzer Brookfield), showed that as the level of Sesame oil and Tahini increased, chewiness, springiness, cohesiveness, hardness and gumminess decreased (p≤ 0. 01) decreased. The reason of reduced cohesiveness may be due to high fiber and low moisture in Tahini-containing samples. Texture hardness represent the resistance of food against compressive force. In general, fat could surround the starch granules in rice cookie dough thus preventing the adhesion of granules to one another in the baking process and reducing the hardness. The results of sensory evaluation showed that with increasing Sesame oil level taste, aroma and crumb color indexes increased, total acceptance decreased while crust color and texture remained unchanged. As the amount of Tahini increased, taste, texture and total acceptance were given the highest score (5) and aroma, crust and in general, Tahini– containing treatment were given the highest score for sensory properties. The results revealed that Tahini treatments were accepted by the panelists showing significant difference from the control sample. The reason may be due to higher moisture, viscosity, water activity and the lowest weight loss. The reason of higher scores for aroma and flavor of Sesame oil and Tahini treatments was the presence of aromatic compounds such as tocopherols. Tocopherols are fat– soluble compounds promoting aroma and flavor of the Rice cookies. Treatment containing 5% Tahini was selected as the superior one given the highest score of moisture, water activity, viscosity, texture and the lowest weight loss as well as the best sensory scores for aroma, texture, taste and total acceptance. Conclusion: The results showed that addition of Sesame oil and Tahini to the formulation of Rice cookies could significantly improve the physiochemical, texture, and sensory properties of the final product.

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APA: Copy

Ardalan, A.U., ESHAGHI, M.R., & NATEGHI, L.. (2021). Effects of sesame oil and paste (Tahini) on physicochemical and sensory properties of rice cookies. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), 31(1 ), 115-128. SID. https://sid.ir/paper/954867/en

Vancouver: Copy

Ardalan A.U., ESHAGHI M.R., NATEGHI L.. Effects of sesame oil and paste (Tahini) on physicochemical and sensory properties of rice cookies. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)[Internet]. 2021;31(1 ):115-128. Available from: https://sid.ir/paper/954867/en

IEEE: Copy

A.U. Ardalan, M.R. ESHAGHI, and L. NATEGHI, “Effects of sesame oil and paste (Tahini) on physicochemical and sensory properties of rice cookies,” JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), vol. 31, no. 1 , pp. 115–128, 2021, [Online]. Available: https://sid.ir/paper/954867/en

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Scientific Information Database

ISSN: 2588-4824

Journal Paper

Effects of sesame oil and paste (Tahini) on physicochemical and sensory properties of rice cookies