Sesame-enriched delights: A comparative exploration of physicochemical and sensory attributes in fine and whole wheat flour cookies

Abstract

Cookies are an exceptional energy source due to their elevated fat and carbohydrate content. Beyond their delectable taste, they are also rich in essential nutrients, including valuable proteins and minerals. This study evaluated the potential of the wheat variety NARC-2011 for cookie production, focusing on nutritional enhancement by adding white sesame seeds at different proportions (5%, 10%, and 15%) to both whole and fine wheat flour. White sesame seeds were added to cookies mainly for their visual appeal, creating a nice contrast with the dough. They also have a mild flavor that complements the cookie without overwhelming it. Besides, they pack essential nutrients like protein, fiber, calcium, and iron, making the cookies more nutritious. The physical, chemical, and sensory properties of the different cookies were evaluated using standard methods. In terms of physical parameters, fine wheat flour cookies exhibited a diameter (46.45-50.47 mm), thickness (8.47-9.77 mm), and spreading factor (5.16-5.46 mm), and whole wheat flour cookies exhibited a diameter (48.47-52.31 mm), thickness (9.22-10.73 mm), and spreading factor (4.87-5.25 mm). Chemical analysis revealed moisture (5.78%-7.66%), fat (10.89%-16.16%), fiber (6.10%-8.46%), ash (4.82%-7.40%), protein (0.74%-1.40%), non-fiber carbohydrates (63.67%-67.55%) for fine wheat flour cookies, and moisture (5.67%-7.39%), fat (10.89%-16.16%), fiber (11.47%-15.98%), ash (0.54%-0.83%), protein (5.65%-8.13%), non-fiber carbohydrates (57.86%-66.55%), total phenolic content (2.86 mg/g), flavonoids (1.46 mg/g), and antioxidant activity (80.76%) in whole wheat flour cookies with sesame fortification. Gas chromatography revealed higher unsaturated fatty acids (83.22%) in NARC-2011 wheat oil compared to white sesame seed oil (79.78%). In sensory evaluations, cookies fortified with 10% sesame seeds in fine wheat flour received the highest level of acceptability from the panelists. On the other hand, cookies made from whole wheat flour fortified with 15% sesame seeds garnered the maximum acceptability ratings from the panelists. In conclusion, supplementing NARC-2011 wheat flour with sesame seeds, whether in fine or whole wheat form, improves the quality of cookies and nutritional content while offering appropriate sensory attributes at particular sesame seed levels.

Keywords: NARC‐2011; cookies; fortification; physicochemical; sesame; wheat.

FIGURE 1

Comparative analysis between whole and fine wheat flour cookies for moisture contents, fat contents, fiber contents, ash contents, protein contents, and nitrogen extract (NFE) contents as affected by sesame levels. Lowercase letters (a, b, c, etc.) indicate statistically significant differences between treatments at the .05 significance level. Treatments sharing the same letter are not significantly different from each other, while treatments labeled with different letters are significantly different.

FIGURE 2

Comparative analysis between whole and fine wheat flour cookies for total phenolics, total flavonoids, and antioxidant activity as affected by sesame levels. Lowercase letters (a, b, c, etc.) indicate statistically significant differences between treatments at the 0.05 significance level. Treatments sharing the same letter are not significantly different from each other, while treatments labeled with different letters are significantly different.

FIGURE 3

Differences in color, taste, texture, aroma score, and overall acceptability between cookies made from whole wheat flour and fine wheat flour cookies as affected by sesame level. Lowercase letters (a, b, c, etc.) indicate statistically significant differences between treatments at the 0.05 significance level. Treatments sharing the same letter are not significantly different from each other, while treatments labeled with different letters are significantly different.

FIGURE 4

The difference in diameter, thickness, and spread factor between cookies made from whole wheat flour and fine wheat flour cookies as affected by sesame levels. Lowercase letters (a, b, c, etc.) indicate statistically significant differences between treatments at the 0.05 significance level. Treatments sharing the same letter are not significantly different from each other, while treatments labeled with different letters are significantly different.

FIGURE 5

Pictorial presentation of cookies formulation (whole/fine wheat cookies).

FIGURE 6

Gas chromatograph of wheat oil (NARC‐2011).

FIGURE 7

Gas chromatograph of sesame seed oil.