Nutritional profiling and sensory attributes of sesame seed-enriched bars

Sesame belongs to the family Pedaliaceae and scientifically named as Sesamum indicum L. It has been considered as one of the most ancient oil crop. To explore the nutraceutical and therapeutic potential of sesame seeds, the present study was planned to develop protein-enriched sesame bars with the addition of barley flour at the rate of 10%, 20%, and 30% among treatments T1, T2, and T3, respectively. Sesame barley-supplemental protein (SBSP) bars were analyzed for compositional, phytochemical, and sensory attributes including color, texture, taste, holding ability, and overall acceptability. The proximate analysis of all treatments showed varied range of results moisture (4.68 +/- 0.45%), ash (3.66 +/- 0.09%), crude fat (11.48 +/- 0.12%), crude protein (42.37 +/- 0.66), crude fiber (4.63 +/- 0.23%), and nitrogen-free extract (26.29 +/- 0.26%), respectively. Results of mineral analysis of all treatments were recorded as calcium (51.88-86.92 mg), iron (3.48-8.48 mg), potassium (359.35-639.20 mg), magnesium (28.23-47.54 mg), and phosphorus (151.03-378.81 mg). The results of total phenolic content ranged from 37.58 to 99.43 mg GAE/100 g, while the results for the total flavonoid content fall in range from 110.85 to 196.50 mg CE/100 g. The DPPH results illustrated that the highest content of DPPH was present in T2 (8.81 +/- 0.13), while the lowest DPPH value was noticed in T0 (5.62 +/- 0.08). On the basis of sensory evaluation, the T3 SBSP bar was preferred containing 25% barley flour and 75% sesame flour for its attractive color, texture, and overall acceptability.

Automated summary

This study aimed to develop protein-enriched sesame bars by adding different proportions of barley flour. The results showed that adding 25% barley flour and 75% sesame flour resulted in sesame bars with attractive color, texture, and overall acceptability.