| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6399453 | Food Research International | 2012 | 10 Pages |
In the production of oil from sesame (Sesamum indicum L.) seeds, a coproduct is obtained which is rich in protein and fiber contents. Mixtures of semi-defatted sesame cake (SDSC) (0-20%) and corn grits were processed in a single screw extruder at screw speed ranging from 324 to 387Â rpm to improve the nutritional value of corn expanded extrudates. Chemical composition of raw and extruded materials, sectional expansion index (SEI), texture properties, color, paste viscosity, microstructure and sensory analysis of the extrudates were performed. The addition of SDSC increased protein, fat and ash content of corn extrudates, whereas carbohydrate content was reduced. The addition of SDSC reduced the sectional expansion of the corn extrudates and increased puncture force. SDSC-corn extrudates were darker than non-SDSC-corn extrudates. Increasing SDSC increased the number of cells similar to those of commercial corn extrudates with small cells. Sensory analysis showed 20% SDSC-corn extrudates to be acceptable and nutritional balanced. The use of SDSC on corn extrudates up to 20% is an alternative to improve nutritional value keeping good sensory characteristics.
⺠Semidefatted sesame cake (SDSC) improved nutritional value of corn extrudates. ⺠Increasing SDSC reduced expansion, crispness, cell size and paste viscosity. ⺠Sensory evaluation showed that extrudates added up to 20% SDSC received good score. ⺠SDSC did not affect texture/taste perception compared to commercial products.
