Open AccessPreparation of Sesame Flour Supplemented High Protein and Energy Food Bars
Author(s) -
Sabiha Abbas,
Mian Kamran Sharif,
FaizulHassan Shah,
Rebia Ejaz
Publication year - 2016
Publication title -
pakistan journal of scientific and industrial research. series b: biological sciences
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.117
H-Index - 5
eISSN - 2223-2567
pISSN - 2221-6421
DOI - 10.52763/pjsir.biol.sci.59.1.2016.20.32
Subject(s) - food science , moisture , water content , chemistry , zoology , botany , biology , geotechnical engineering , organic chemistry , engineering
In this study, defatted sesame flour was mixed in different proportions (0, 25, 50, 75 and 100%and given names as T0, T1, T2, T3, T4, respectively) with peanut flour and semolina to develop proteinenriched sesame bars. These bars were analysed for physicochemical properties. Water activity, texture,calorific value, mineral profile, microbial examination and sensory evaluation were done at ambienttemperature for 90 days. Results showed that water activity decreased from T0-T4 with mean values 0.6038-0.4308, respectively. Hardness decreased within treatments from T0-T4 with mean values ranges from966.86 to 211.48 g while, factorability increased from 70.41 to 100.33 mm. Calorific value was alsoincreased with maximum energy value found in T4 (5355.5Kcal/g) and minimum in T0 (3445.9Kcal/g).During storage, mold growth was increased from 3.2758CFU/g (T0) to 3.6008CFU/g (T4). Sensoryevaluation results showed that T2 gave overall best results having moisture content 4.5%, crude protein35.73%, crude fat 0.61%, crude fibre 2.14%, total ash 2.44% and nitrogen free extract (NFE) 46.04.