Evaluation of the effect of replacing shortening for sesame paste (Sesamum indicum) in nixtamalized maize cookies

Flores-Quintanilla, R.D. and Pérez-Carrillo, E. (2022) Evaluation of the effect of replacing shortening for sesame paste (Sesamum indicum) in nixtamalized maize cookies. Food Research (Malaysia), 6. pp. 365-369. ISSN 2550-2166

Cookies are products highly consumed around the world, with time, consumers are demanding products with higher nutritional value and that are focused on current market trends. The objective of this work was to evaluate the effect of substituting vegetable shortening for sesame paste (Sesamum indicum) in nixtamalized maize flour cookies to obtain a product with high nutritional quality and gluten-free to be suitable for the consumption of people with celiac disease. A total of five treatments were evaluated, alternating the sesame seed paste and vegetable shortening ratio 100:0 (T1), 75:25 (T2), 50:50 (T3), 25:75 (T4) and 0:100 (T5), respectively. Spread factor, protein content, fat content, ash content, colour and texture (fracturability and hardness) on days 0, 2 and 7 were analyzed. Significant differences were found between T3, T4 and T5 in spread factor value, T5 with the highest value. T5 cookies had 56% protein content. There was no significant difference between ash and raw fat. In colour, T2 presented the biggest L* value, in difference against T1, T3 and T5. In a* value, T1 and T5 are the ones with the biggest value (12.58), T1 and T3 have no difference and the lowest value is reported in T2 and T4 (8.96). In b* value, T2, T4 and T5 treatments had the highest value (31.70) while T2, T4 and T1 did not present any difference with T3. On day 0, fracturability and hardness only T3 is higher compared to other treatments. On days 2 and 7, the difference is increasing, with being T3 the one with the highest value and T5 with the lowest value. By substituting vegetable shortening for sesame seed paste in cornmeal cookies in 100% (T5), protein percentage was higher and a lower value in fat percentage. Likewise, it was concluded that substitution of vegetable shortening for sesame seed paste can produce a cookie with better nutritional value (higher protein and lower fat content) and with favourable physical characteristics such as less hardness, less fracturability and less spread factor.

Full text available from: Official URL: https://www.myfoodresearch.com/uploads/8/4/8/5/848...

Abstract

Cookies are products highly consumed around the world, with time, consumers are demanding products with higher nutritional value and that are focused on current market trends. The objective of this work was to evaluate the effect of substituting vegetable shortening for sesame paste (Sesamum indicum) in nixtamalized maize flour cookies to obtain a product with high nutritional quality and gluten-free to be suitable for the consumption of people with celiac disease. A total of five treatments were evaluated, alternating the sesame seed paste and vegetable shortening ratio 100:0 (T1), 75:25 (T2), 50:50 (T3), 25:75 (T4) and 0:100 (T5), respectively. Spread factor, protein content, fat content, ash content, colour and texture (fracturability and hardness) on days 0, 2 and 7 were analyzed. Significant differences were found between T3, T4 and T5 in spread factor value, T5 with the highest value. T5 cookies had 56% protein content. There was no significant difference between ash and raw fat. In colour, T2 presented the biggest L* value, in difference against T1, T3 and T5. In a* value, T1 and T5 are the ones with the biggest value (12.58), T1 and T3 have no difference and the lowest value is reported in T2 and T4 (8.96). In b* value, T2, T4 and T5 treatments had the highest value (31.70) while T2, T4 and T1 did not present any difference with T3. On day 0, fracturability and hardness only T3 is higher compared to other treatments. On days 2 and 7, the difference is increasing, with being T3 the one with the highest value and T5 with the lowest value. By substituting vegetable shortening for sesame seed paste in cornmeal cookies in 100% (T5), protein percentage was higher and a lower value in fat percentage. Likewise, it was concluded that substitution of vegetable shortening for sesame seed paste can produce a cookie with better nutritional value (higher protein and lower fat content) and with favourable physical characteristics such as less hardness, less fracturability and less spread factor.

[error in script]

Item Type:	Article
AGROVOC Term:	maize flour
AGROVOC Term:	food processing
AGROVOC Term:	import substitution
AGROVOC Term:	nutritional value
AGROVOC Term:	protein content
AGROVOC Term:	fat content
AGROVOC Term:	texture
AGROVOC Term:	gluten-free foods
AGROVOC Term:	Sesamum indicum
Geographical Term:	Mexico
Depositing User:	Mr. Khoirul Asrimi Md Nor
Date Deposited:	09 Feb 2026 07:21
Last Modified:	09 Feb 2026 07:21
URI:	http://webagris.upm.edu.my/id/eprint/3375

Actions (login required)

View Item