Food & Nutrition

Arab Journal of Food & Nutrition
71. A Study of the Addition of Sesame (Sesamum indicum L.) Presscake in
the Production of Lasagna (2004)
Ashraf Mahmoud Asa’d Al-Khamaiseh\ University of Jordan
Supervisor: Dr. Mohammad Ali Humeid
This study was carried out to evaluate the technical feasibility of adding different
levels of sesame (Sesamum indicum L.) presscake to lasagna formulation and to
investigate its effect on dough characteristics processing ability, keeping stability,
composition and quality of the end product.
Proximate composition of lasagna fortified with 5, 7.5, 10, 12.5 and 15% (w/w)
sesame presscake levels showed a significant (p≤0.05) increase of about 17% and 36%
in the protein content of lasagna samples fortified with 10% and 15% sesame
presscake flour respectively, whereas a 3-fold increase in the fat content was obtained
due to addition of 15% sesame presscake flour. Carbohydrate contents decreased
significantly to about 7% upon the addition of 15% sesame presscake, whereas a
substantial increase of about 58% and 53% in the crude and dietary fibers contents
respectively were obtained.
Wet gluten, dry gluten and gluten index were determined for the mixes used in
the study. A significant decrease in the wet and dry gluten contents was observed upon
the addition of sesame presscake flour. The gluten index of semolina mixes was
significantly increased (p≤0.05) as a result of sesame presscake addition from 5 to
12.5% with the highest value at 5% level, whereas the addition of 15% resulted in a
significant decrease of this index.
Consistograph tests showed that the Pressure Maximum (PrMax) decreased
significantly (p≤0.05) from 2672 mb for the control sample to 1576 mb for 15%
sesame presscake level. Time needed to reach maximal pressure (TPrmax) did not
significantly change. Drop in pressure after 250 and 450 seconds (D250 and D450)
was significantly (p≤0.05) lower for the control samples than for those containing 5,
7.5, 10, 12.5 and 15% sesame presscake. Elasticity value (p) for the control sample
was 51mm H 2 O; it was reduced to 40mm H 2 O upon the addition of 15% sesame
presscake flour. Significant decrease in the extensibility (L) value was also noticed.
Upon cooking, lasagna sample containing 7.5% sesame presscake recorded the
highest cooking loss value (5.4%); this value started to decrease with increasing the
level of sesame presscake with no significant differences reaching 4.7% at 15% level
of addition. The cooking gain of lasagna sample fortified with 5, 7.5 and 10%
presscake levels increased significantly (p≤0.05) compared with the control. Also
addition of sesame presscake increased cooking time to reach equivalent doneness
when compared with the control. Sensory evaluation revealed that lasagna samples
produced from 100% semolina recorded the highest scores in terms of color, flavor,
stickiness and general acceptability. Treatments with up to 10% sesame presscake
flour were satisfactory for the testing panelists.
88
Volume 11, No. 25, 2011
89