DefinePK

Research Objective

To evaluate the effect of sesame flour supplementation on the physical, nutritional, and sensory qualities of bread.

Methodology

Wheat flour was supplemented with sesame flour at various ratios (Control, 10%, 20%, 30% sesame flour). Bread samples were prepared using standard dough methods. Proximate composition (moisture, ash, protein, fat, carbohydrates, fiber) was analyzed using AOAC methods. Sensory characteristics (color, flavor, texture, aroma, overall acceptability) were evaluated using a 9-point Hedonic scale. Physical properties such as loaf volume, weight loss, and baking loss were also measured. Statistical analysis was performed using ANOVA and LSD tests.

Methodology Flowchart

                        graph TD
    A[Procurement of Raw Materials] --> B[Preparation of Sesame Flour];
    B --> C[Composite Flour Blends Formulation];
    C --> D[Preparation of Bread Samples];
    D --> E[Analysis];
    E --> F[Proximate Composition Analysis];
    E --> G[Sensorial Analysis];
    E --> H[Physical Characteristics Analysis];
    F --> I[Statistical Analysis];
    G --> I;
    H --> I;
    I --> J[Results and Discussion];
    J --> K[Conclusion];                    

Discussion

The study highlights the potential of sesame flour to enhance the nutritional and sensory properties of bread. The increase in protein, fat, and fiber content with sesame flour supplementation is attributed to the nutritional profile of sesame seeds. The decrease in moisture content and the increase in ash content are consistent with previous research on composite flours. Sensory evaluation indicated that while color might decrease with higher sesame flour inclusion, overall acceptability and taste were positively influenced, with the 30% blend being the most preferred. Physical analysis showed that loaf volume and weight were generally maintained or improved with moderate supplementation.

Key Findings

- Supplementation with 30% sesame flour significantly improved the physical characteristics of bread.
- The composite bread with 30% sesame flour showed increased protein (15.86%), fat (15.76%), fiber (1.61%), and carbohydrate (55.31%) levels.
- Moisture content decreased with increased sesame flour substitution, with the lowest at 5.64% in the 30% supplemented bread.
- Ash content increased with sesame flour supplementation, reaching a maximum of 2.2% in the 30% supplemented bread.
- Carbohydrate content decreased with increased sesame flour substitution, with the lowest at 55.02% in the 20% supplemented bread.
- The 70:30 composite bread (T4) was most favored for all organoleptic attributes in sensory analysis.

Conclusion

Sesame flour incorporation in bread making can significantly enhance the physicochemical and sensory characteristics, leading to improved overall quality and acceptability. The study suggests that a replacement level of up to 30% sesame flour with wheat flour can produce acceptable quality bread, and further research for new product development and customer satisfaction is recommended.

Fact Check

- The study evaluated bread supplemented with 10%, 20%, and 30% sesame flour, with a control group of 100% wheat flour.
- The protein content in the bread supplemented with 30% sesame flour was reported as 15.86%.
- The moisture content in the bread supplemented with 30% sesame flour was reported as 5.64%.

Mind Map