Production of pasta enriched with an oilseed

Abstract

This study aims to obtain healthy food pasta enriched with sesame flour in order to evaluate its technological, physicochemical and microbiological properties. Normal control and sesame flour enriched pasta were produced with 5% to 30% sesame flour, respectively. The pasta was prepared in the Sosemie laboratory in collaboration with the technical team, dried in an industrial dryer, and stored in optimal conditions. Physical and chemical analyses showed increases and decreases depending on the analysis. In terms of moisture content, a significant decrease was observed in the pasta enriched with sesame flour, from 11.5% to 7.078%, respectively, at 5% to 30%, compared to the control pasta at 12.5%. As for ash, an increase from 1.03% to 1.66% was observed in pasta enriched with 5% to 30% sesame flour compared to the control pasta (0.91%). Pasta enriched with 15% and 20% sesame flour resulted in better quality pasta. The results showed that the optimal cooking time decreased slightly from 8:59 to 8:00, with an overall improvement in parameters such as color, texture, aroma, and taste. The results of microbiological analyses of sesame flour and successfully enriched pasta showed that they met the standards, and the addition of sesame improved the nutritional quality of the final product. Keywords: