Journal
FOOD CHEMISTRY
Volume 389, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2022.133122
Keywords
Sesame; Digestion; Polyphenols; Antioxidant activity
Funding
- CONICET [PIP2015-11220150100684, PUE 2016-22920160100092CO]
- FonCyT [PICT-2015-2817, PICT 2017-1637, 33620180100522CB]
- SECyT, Universidad Nacional de Cordoba [PICTO COVIAR 2017 0123]
- FP7-EU: Food Integrity [613688]
- CONICET (National Council of Scientific and Technical Research, Argentina)
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The addition of 10% defatted sesame flour (DSF) to cookies improves their antioxidant properties and consumer acceptance without affecting their technological properties. During digestion, some polyphenols from DSF are absorbed, and the addition of DSF also benefits the composition of the colonic microbiota.
Defatted sesame flour (DSF), a coproduct of the sesame oil extraction process, is often discarded despite having high polyphenol content. The aim of this study was to improve the antioxidant properties of cookies with increasing amounts of DSF (5, 10, and 20%) and study its impact on processing and gastrointestinal digestion. Besides, we evaluated the effect of this incorporation on the technological and sensory properties of cookies. The formulation with 10% (SFC10) showed technological quality similar to control, and was the most accepted by consumers. After baking, 13 out of 25 polyphenols from DSF were observed, and only 19% of the initial SFC10 polyphenols would be potentially absorbed after digestion. Besides, the addition of DSF benefits the microbiota composition after colonic fermentation. In conclusion, supplementation with 10% of DSF in cookies improves sensorial acceptance and antioxidant properties, without affecting the technological ones.
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