Replacement of Fat With Sesame Oil in Doughnuts and Its Properties

ISBN-13: 9783848413249 / Angielski / Miękka / 104 str.

Muhammad Nauman Majeed; Ali Asghar; Faqir Muhammad Anjum

Opis

Sesame (Sesamum indicum L.) is the most important and oldest crop on the globe. sesame has good shelf life properties and these properties are due to occurrence of sesamol that has antioxidant potential. the current study was formulated to study the effect of partial substitution of fat with sesame oil at different levels, its effect on physico-chemical, nutritional and sesory characteristics of doughnuts. The results showed that the seed contained oil content 51.9%, 1.09% free fatty acid, iodine value 110 (gI2/100g), refractive Index 1.46, specific gravity (g/cm3) 0.915, smoke point 177oC and saponification value 189 (mg KOH/g). The major saturated fatty acids in sesame oil were caprilic acid (16.9%) and palmitic acid (16.0%) followed by eicosanoic acid. It also contained capric acid, myristic acid, linolenic acid and behenic acid in least amount. Sesame oil was replaced with fat in doughnuts contained different saturated fatty acids in doughnuts were palmitic (8.68%) and stearic (5.474%) acids with small amount of linoleic acid (10.9%). Theses fatty acids were present in doughnuts due to replacement of sesame oil with butter fat.

O autorze

Muhammad Nauman Majeed is born in a smaal village of Rahim Yar Khan, Pakistan. He did his matriculation and intermediate from his city and then got admission to University of Agriculture Faisalabad, where he did his bachelor and masters.