Preparation of sesame flour supplemented high protein and energy food bars

Abstract

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 protein enriched sesame bars. These bars were analysed for physicochemical properties. Water activity, texture, calorific value, mineral profile, microbial examination and sensory evaluation were done at ambient temperature 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 T 0-T4 with mean values ranges from 966.86 to 211.48 g while, factorability increased from 70.41 to 100.33 mm. Calorific value was also increased 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 ). Sensory evaluation results showed that T2 gave overall best results having moisture content 4.5%, crude protein 35.73%, crude fat 0.61%, crude fibre 2.14%, total ash 2.44% and nitrogen free extract (NFE) 46.04.