Main Article Content



antioxidant potential, food product development, palatability, physicochemical properties, sesame oil


Sesame seed oil has known antioxidant properties that may improve both nutritional importance and shelf-life of the product. Three aims of the study were to: a) examine nutritional value and physicochemical properties of white sesame seed oil (WSSO) and hydrogenated vegetable fat (HVF) cookies, b) compare the antioxidant potential of the cookies and c) determine the effects of storage and treatment conditions on palatability of the cookies. Results showed that energy and fat% were significantly higher (P < 0.05) in WSSO than HVF cookies. At 60th day, mean moisture, peroxide value, and acidity were higher (P < 0.05) in HVF cookies. Over time, protein and fiber% decreased significantly (p< 0.05) in both cookies but remained higher (P < 0.05) in WSSO at 60 days. WSSO cookies had longer shelf life, greater palatability, improved physical properties and greater antioxidant potential.
Abstract 707 | pdf Downloads 597


AACC. 2000. Approved Methods of American Association of Cereal Chemists: Inc. St. Paul. Minnesota.

Anilkumar K.R., Pal A., Khanum F., and Bawa A.S. 2010. Nutritional, medicinal and industrial uses of sesame (Sesamum indicium L.) seeds -An Overview. Agric. Conspec. Sci. 75(4):159.

Bender P.E. 1996. Nutritional effects of food processing. J. Food Technol. 1:261.

Bhuvaneswari P., and Krishnakumari S. 2011. Antihyperglycemic potential of Sesamum Indicum (Linn) seeds in streptozotocin-induced diabetic rats. Int. J. Pharm. Pharm. Sci. 4(1):527.

Butt M.S., Arshad M.U., Alam M.S. and Nadeem M.T. 2007. Bioavailability and storage stability of vitamin A fortificant (retinyl acetate) in fortified cookies. Food Res. Int. 40(10):1212.

El-Adawy T.A. 1997. Effect of sesame seed proteins supplementation on the nutritional, physical, chemical and sensory properties of wheat flour bread. Food Chem. 48(4):311.

Giarnetti M., Paradiso V.M., Caponio F., Summo C. and Pasqualone A. 2015. Fat replacement in shortbread cookies using an emulsion filled gel based on inulin and extra virgin olive oil. LWT-Food Science and Technology 63(1):339.

Hemalatha S. and Ghafoorunissa. 2004. Lignans and tocopherols in Indian sesame cultivars. J. Am. Oil Chem. Soc. 81(5):467.

Jisha S., Padmaja G., Moorthy S.N. and Sajeev M.S. 2009. Textural and rheological properties of whey protein concentrate fortified baked products from cassava-based composite flours. J. Food Sci. Tech. Mys. 46(6):532.

Latif S. and Anwar F. 2011. Aqueous enzymatic sesame oil and protein extraction. Food Chem. 125:679.

Leelavathi K. and Rao H.P. 1993. Development of higher fiber biscuits using wheat bran. Journal of Food Science and Technology 30:187.

Lim J.A. and Lee J.H. 2015. Quality and antioxidant properties of cookies supplemented with black sesame powder. Journal of the Korean Society of Food Science and Nutrition 44 (7):1058.

Meilgaard M.C., Civille G.V. and Carr B.T. 2007. Sensory evaluation techniques 4th ed. New York: C.R.C. Press L.L.C.

Nagi H.P.S., Kaur J., Dar and Sharma S. 2012. Effect of storage period and packaging on shelf life of cereal bran incorporated cookies. Am. J. Food Technol. 7(5):301.

Nanditha B. and Prabhasankar P. 2009. Antioxidant in bakery products: A review. "Crit. Rev. Food Sci. Nutr. 49:1.

Olagunju A., and Ifesan B. 2013. Nutritional composition and acceptability of cookies made from wheat flour and germinated sesame (Sesamum indicum) flour blends. British Journal of Applied Science & Technology 3(4):702.

Oomah B.D. and Mazza G. 1998. Flaxseed products for disease prevention. In: Functional foods-biochemical and processing aspects. Pennsylvania, USA.Technomic Publishing Company, Inc.

Pasha I., Butt M.S., Anjum F.M. and Shehzadi N. 2002. Effect of dietetic sweeteners on the quality of cookies. Int. J. Agric. Biol. 4:245.

Quilez J., Ruiz J.A., Brufau G. and Rafecas M. 2006. Bakery products enriched with phytosterols, ?-tocopherol, and ?-carotene. Sensory evaluation and chemical comparison with market products. Food Chem. 94:399.

Rangrej V., Shah V., Patel J. and Ganorkar P. 2015. Effect of shortening replacement with flaxseed oil on physical, sensory, fatty acid and storage characteristics of cookies. Journal of foods cience and technology 52(6):3694.

Reddy V., Urooj A. and Kumar A. 2005. Evaluation of antioxidant activity of some plant extracts and their application in biscuits." Food Chem. 90(1-2):317.

Reshma M.V., Balachandran C., Arumughan C., Sunderasan A., Sukumaran D., Thomas S. and Saritha S.S. 2010. Extraction, separation and characterisation of sesame oil lignan for nutraceutical applications. Food Chem. 120:1041.

Robertson G.L. 1993. Food packaging principles and practice.In: Marker Dekker Inc., New Zealand, 87.

Rolls B.J. 1995. Carbohydrates, fats and satiety. Am. J. Clin. Nutr. 61(4):960S.

Schwertner H.A. and Rios D.C. 2010. Analysis of analysis of sesamin, asarinin, and sesamolin by HPLC with photodiode and fluorescent detection and by GC/MS: Application to sesame oil and serum samples. J. Am. Oil Chem. Soc. 89:1943.

Schwingshackl L. and Hoffmann G. 2012. Monounsaturated fatty acids and risk of cardiovascular disease: synopsis of the evidence available from systematic reviews and meta-analyses. Nutrients 4(12):1989.

Sharif K., Butt M.S., Anjum F.M. and Nasir M. 2005. Improved quality of baked products by rice bran oil. Internet Journal of Food Safety 5:1.

Sharif K., Butt M.S., Anjum F.M., Nasir M., Minhas R. and Qayyum M.M.N. 2003. Extension of cookies shelf life by using rice bran oil. Int. J. Agric. Biol. 5(4):455.

Sims R.J. and Fioriti J.A. 1977. Methanol as antioxidant for vegetable oils. J. Am. Oil Chem. Soc. 54:4.

Sowmya M., Jeya rani T., Jyotsna R. and Indrani D. 2009. Effect of replacement of fat with sesame oil and additives on rheological, microstructural, quality characteristics and fatty acid profile of cakes. Food Hydrocoll. 23:1827.

Tripathy S., Vijayalakshmi D. and Jayaprakasha H.M. 2003. Utilization of whey protein concentrate in ragi (Eleusine coracana) based food products." J. Food Sci. Tech. Mys. 40:157.

Wada P. 1998. Biscuits, cookies and crackers: The principle of the craft 1st ed. London: Elsevier Applied Sciences.

Waheed A., Rasool G. and Asghar A. 2010. Effect of interesterified palm and cottonseed oil blends on cookie quality. Agric. Biol. J. N. Am. 1(3):402.

Wang F.C., Gravelle A.J., Blake A.I. and Marangoni A.G. 2016. Novel transfat replacement strategies. Current Opinion in Food Science 7:27.

Yoshida H and Takagi S. 1997. Effects of seed roasting temperature and time on the quality characteristics of sesame (Sesamum indicum) oil. J. Sci. Food Agric. 75(1):19.