Fortification of cookies with dehulled sesame seed meal

Abstract

Cookies were prepared from blends of wheat flour with 10, 20, 30 and 40% dehulled sesame seed meal. The protein content increased from 12.52% with wheat flour to 16.86% with 40% substitution, but fortification did not affect the colour, flavour, texture or overall acceptability of the cookies. Copyright © 2005 John Wiley & Sons, Ltd