manufacture of traditional confections such as halva, laddu, and chikki in India.
They are also consumed as whole after roasting. A dessert called laddu is prepared
from roasted groundnuts and sesame seeds by mixing with jaggery (ICMR 1977).
The sweet has an extraordinary significance in numerous southern regions of India. It
is distributed or exchanged between individuals to represent a great deal of sharing
of good will (Mulky 1985). Chikki is another dessert prevalent in Maharashtra and
other western parts of India.
12.9.4 As Ingredients
Numerous recipes contain sesame seeds as an ingredient, for example, sesame
sprout, sesame spread, tangerine, sesame seed treats, hummus, sesame seed bagels,
Table 12.2 (continued)
Control
product
Supplemented ingredient(s)
Quality attributes of sesame
supplemented product
Reference
showed that bread prepared with
205% black sesame powder
incorporation was the best when
compared with other incorporation levels and control
Defatted sesame meal (DSM)
(4%)
The results revealed that the fortification of wheat flour with
DSM at 4% level decreased
improved essential amino acid
scores (EAA) and overall nutritional value of the breads. However, in vitro protein digestibility
was reportedly lesser in the fortified bread than the control
Saldivar
et al.
(1999)
Red wheat
flour bread
Sesame products (sesame meal,
roasted and autoclaved sesame
meal, sesame protein isolate and
concentrate) added to red wheat
flour to produce blends at protein
levels of 14, 16, 18, and 20%
Results of the study revealed that
with an increase in the protein
level of the blends, the water
absorption, development time,
and dough weakening were
increased along with protein,
minerals, and total essential
amino acids, especially lysine
and in vitro protein digestibility
( p < 0.05); however, dough stability decreased. The study concluded that sesame protein isolate
could be added up to 18% protein
level to wheat flour and other
sesame products could be added
up to 16% protein level without
affecting sensory properties
ElAdawy
(1997)
12 Sesame (Sesamum indicum) Seed
323
They are also consumed as whole after roasting. A dessert called laddu is prepared
from roasted groundnuts and sesame seeds by mixing with jaggery (ICMR 1977).
The sweet has an extraordinary significance in numerous southern regions of India. It
is distributed or exchanged between individuals to represent a great deal of sharing
of good will (Mulky 1985). Chikki is another dessert prevalent in Maharashtra and
other western parts of India.
12.9.4 As Ingredients
Numerous recipes contain sesame seeds as an ingredient, for example, sesame
sprout, sesame spread, tangerine, sesame seed treats, hummus, sesame seed bagels,
Table 12.2 (continued)
Control
product
Supplemented ingredient(s)
Quality attributes of sesame
supplemented product
Reference
showed that bread prepared with
205% black sesame powder
incorporation was the best when
compared with other incorporation levels and control
Defatted sesame meal (DSM)
(4%)
The results revealed that the fortification of wheat flour with
DSM at 4% level decreased
improved essential amino acid
scores (EAA) and overall nutritional value of the breads. However, in vitro protein digestibility
was reportedly lesser in the fortified bread than the control
Saldivar
et al.
(1999)
Red wheat
flour bread
Sesame products (sesame meal,
roasted and autoclaved sesame
meal, sesame protein isolate and
concentrate) added to red wheat
flour to produce blends at protein
levels of 14, 16, 18, and 20%
Results of the study revealed that
with an increase in the protein
level of the blends, the water
absorption, development time,
and dough weakening were
increased along with protein,
minerals, and total essential
amino acids, especially lysine
and in vitro protein digestibility
( p < 0.05); however, dough stability decreased. The study concluded that sesame protein isolate
could be added up to 18% protein
level to wheat flour and other
sesame products could be added
up to 16% protein level without
affecting sensory properties
ElAdawy
(1997)
12 Sesame (Sesamum indicum) Seed
323