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Multiresponse optimization of value-added sesame seed candy

Year 2024, Volume: 5 Issue: 1, 35 - 43, 30.06.2024
https://doi.org/10.55147/efse.1495662

Abstract

Sesame seed candy, traditionally produced from sesame seeds and sugar, is a confectionery product. This study is aimed at developing value added candy from sesame seed, ginger, cinnamon, honey; and optimizing employing desirability function technique. Experiments were conducted using a four-component constrained D-optimal mixture-process experimental design and the formulated candies were characterized. The formulation design constraints were: sesame seed (40-70%), ginger (10-30%), cinnamon (10-30%), honey (10-30%); while the processing factors were roasting temperature (100-150 oC) and roasting time (10-30 min). Consumer acceptability was measured by 50 semi-trained regular consumers using a 9-point hedonic scale. Optimal candy of highest desirability index of 0.506 was obtained from 43.53% sesame seed, 10% ginger, 16.47% cinnamon, and 30% honey, with 110 oC roasting temperature. and 27 min roasting time. Quality properties of the optimal candy were 7.95% moisture content, 20.76% dietary fiber, 37.89% protein, 10.40% carbohydrate, 17.20% fat content, 249.71 mg calcium, 0.029 mg/100g vitamin C, 353.54 kcal energy value, 5.78 hardness, 6 taste, 5.74 colour, 5.87 chewiness, 5.92 gumminess, 5.6 crispness, 6.11 flavour, and overall acceptability of 6.20 score; based on 9-point hedonic scale. Compared with the traditional sesame seed candy, the optimal value-added sesame seed candy was of higher quality.

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Supporting Institution

Nil

Project Number

Nil

References

  • Adebayo-Oyetoro, A. O., Ogundipe, O. O., Lofinmakin, F. K., Akinwande, F. F., Aina, D. O., & Adeyeye, S. A. O. (2017). Production and acceptability of chinchin snack made from wheat and tigernut (Cyperus esculentus) flour. Cogent Food & Agriculture, 3(1), 1282185. doi:10.1080/23311932.2017.1282185
  • Ahmed, I. A. M., AlJuhaimi, F., Özcan, M. M., Ghafoor, K., Şimşek, Ş., Babiker, E. E., ... & Salih, H. A. (2020). Evaluation of chemical properties, amino acid contents and fatty acid compositions of sesame seed provided from different locations. Journal of Oleo Science, 69(8), 795-800.
  • AOAC. (2002). Official Methods of Analysis. 30th (Edition), Association of Analytical Chemists, Washington.
  • Christian, E. E., Stanley, C. I., & Emmanuel, C. I. (2019). Proximate and mineral composition of Sesamum indicum L. seed. Medical & Analytical Chemistry International Journal, 3(4), 1-5.
  • Crisan, E. V., & Sands, A. (2008). Nutritional value of Edible Mushroom," In: S. T. Chang and W. A. Hayer, Eds., Biology and Cultivation of Edible Mushrooms, . Academic Press, New York.
  • El-Ishaq, A., & Obirinakem, S. (2015). Effect of temperature and storage on vitamin C content in fruits juice. International Journal of Chemical and Biomolecular Science, 1(2), 17-21.
  • FAO, IFAD and WFP. (2013). The State of Food Insecurity in the World 2013. The multiple dimensions of food security. Rome, FAO.
  • Goos, P., & Jones, B. (2011). Optimal Design Of Experiments: A Case Study Approach. John Wiley & Sons. Mostashari, P., & Mousavi Khaneghah, A. (2024). Sesame seeds: A nutrient-rich superfood. Foods, 13(8), 1153. doi:10.3390/foods13081153
  • Obiamaka, A. U. (2019). Katun Ridi - The snack enjoyed in Kaduna State. Retrieved from https://connectnigeria.com/articles/2019/08/katun-ridi-the-snack-enjoyed-in-kaduna-state/
  • Olson, R., Gavin-Smith, B., Ferraboschi, C., & Kraemer, K. (2021). Food fortification: The advantages, disadvantages and lessons from sight and life programs. Nutrients, 13(4), 1118. doi:10.3390/nu13041118
  • ReliaSoft. (2015). Experiment Design and Analysis Reference. ReliaSoft Corporation Worldwide Headquarters, 1450 South East side Loop Tucson, Arizona 85710-6703, USA http://www.ReliaSoft.com.
  • Richardson, T. (2008). Sweets: A History of Candy. Bloomsbury Publishing USA. Retrieved from https://archive.org/details/sweets00timr/page/53.
  • Smith, W. F. (2005). Experimental Design for Formulation. Society for Industrial and Applied Mathematics.
  • Tsai, C. W., Tong, L. I., & Wang, C. H. (2010). Optimization of multiple responses using data envelopment analysis and response surface methodology. Journal of Applied Science and Engineering, 13(2), 197-203. doi:10.6180/jase.2010.13.2.10
  • Wang, P. S., & Fang, J. J. (2010). The Optimization of Medicine Formulation Using Mixture Experiments. In World Congress on Engineering. London, UK. 2182, 1801-1806. International Association of Engineers.
  • Wei, P., Zhao, F., Wang, Z., Wang, Q., Chai, X., Hou, G., & Meng, Q. (2022). Sesame (Sesamum indicum L.): A comprehensive review of nutritional value, phytochemical composition, health benefits, development of food, and industrial applications. Nutrients, 14(19), 4079. doi:10.3390/nu14194079
  • Yüzer, O. M., & Gençcelep, H. (2023). Sesame seed protein: Amino acid, functional, and physicochemical profiles. Foods and Raw Materials, 11(1), 72-83. doi:10.21603/2308-4057-2023-1-555
Year 2024, Volume: 5 Issue: 1, 35 - 43, 30.06.2024
https://doi.org/10.55147/efse.1495662

Abstract

Project Number

Nil

References

  • Adebayo-Oyetoro, A. O., Ogundipe, O. O., Lofinmakin, F. K., Akinwande, F. F., Aina, D. O., & Adeyeye, S. A. O. (2017). Production and acceptability of chinchin snack made from wheat and tigernut (Cyperus esculentus) flour. Cogent Food & Agriculture, 3(1), 1282185. doi:10.1080/23311932.2017.1282185
  • Ahmed, I. A. M., AlJuhaimi, F., Özcan, M. M., Ghafoor, K., Şimşek, Ş., Babiker, E. E., ... & Salih, H. A. (2020). Evaluation of chemical properties, amino acid contents and fatty acid compositions of sesame seed provided from different locations. Journal of Oleo Science, 69(8), 795-800.
  • AOAC. (2002). Official Methods of Analysis. 30th (Edition), Association of Analytical Chemists, Washington.
  • Christian, E. E., Stanley, C. I., & Emmanuel, C. I. (2019). Proximate and mineral composition of Sesamum indicum L. seed. Medical & Analytical Chemistry International Journal, 3(4), 1-5.
  • Crisan, E. V., & Sands, A. (2008). Nutritional value of Edible Mushroom," In: S. T. Chang and W. A. Hayer, Eds., Biology and Cultivation of Edible Mushrooms, . Academic Press, New York.
  • El-Ishaq, A., & Obirinakem, S. (2015). Effect of temperature and storage on vitamin C content in fruits juice. International Journal of Chemical and Biomolecular Science, 1(2), 17-21.
  • FAO, IFAD and WFP. (2013). The State of Food Insecurity in the World 2013. The multiple dimensions of food security. Rome, FAO.
  • Goos, P., & Jones, B. (2011). Optimal Design Of Experiments: A Case Study Approach. John Wiley & Sons. Mostashari, P., & Mousavi Khaneghah, A. (2024). Sesame seeds: A nutrient-rich superfood. Foods, 13(8), 1153. doi:10.3390/foods13081153
  • Obiamaka, A. U. (2019). Katun Ridi - The snack enjoyed in Kaduna State. Retrieved from https://connectnigeria.com/articles/2019/08/katun-ridi-the-snack-enjoyed-in-kaduna-state/
  • Olson, R., Gavin-Smith, B., Ferraboschi, C., & Kraemer, K. (2021). Food fortification: The advantages, disadvantages and lessons from sight and life programs. Nutrients, 13(4), 1118. doi:10.3390/nu13041118
  • ReliaSoft. (2015). Experiment Design and Analysis Reference. ReliaSoft Corporation Worldwide Headquarters, 1450 South East side Loop Tucson, Arizona 85710-6703, USA http://www.ReliaSoft.com.
  • Richardson, T. (2008). Sweets: A History of Candy. Bloomsbury Publishing USA. Retrieved from https://archive.org/details/sweets00timr/page/53.
  • Smith, W. F. (2005). Experimental Design for Formulation. Society for Industrial and Applied Mathematics.
  • Tsai, C. W., Tong, L. I., & Wang, C. H. (2010). Optimization of multiple responses using data envelopment analysis and response surface methodology. Journal of Applied Science and Engineering, 13(2), 197-203. doi:10.6180/jase.2010.13.2.10
  • Wang, P. S., & Fang, J. J. (2010). The Optimization of Medicine Formulation Using Mixture Experiments. In World Congress on Engineering. London, UK. 2182, 1801-1806. International Association of Engineers.
  • Wei, P., Zhao, F., Wang, Z., Wang, Q., Chai, X., Hou, G., & Meng, Q. (2022). Sesame (Sesamum indicum L.): A comprehensive review of nutritional value, phytochemical composition, health benefits, development of food, and industrial applications. Nutrients, 14(19), 4079. doi:10.3390/nu14194079
  • Yüzer, O. M., & Gençcelep, H. (2023). Sesame seed protein: Amino acid, functional, and physicochemical profiles. Foods and Raw Materials, 11(1), 72-83. doi:10.21603/2308-4057-2023-1-555
There are 17 citations in total.

Details

Primary Language English
Subjects Food Engineering, Food Packaging, Preservation and Processing
Journal Section Research Articles
Authors

Samuel Tunde Olorunsogo 0000-0001-6005-6450

Onimisi Abdulraheem Salihu 0009-0009-0983-569X

Project Number Nil
Early Pub Date June 27, 2024
Publication Date June 30, 2024
Submission Date June 4, 2024
Acceptance Date June 26, 2024
Published in Issue Year 2024 Volume: 5 Issue: 1

Cite

APA Olorunsogo, S. T., & Salihu, O. A. (2024). Multiresponse optimization of value-added sesame seed candy. European Food Science and Engineering, 5(1), 35-43. https://doi.org/10.55147/efse.1495662