Potential Use of Sesame (Sesamum Indicum L.) Oil and Sesame Oil Cake in the Development of Spreadable Cocoa Cream

Abstract

Global trends in food in recent years indicate a marked interest of consumers towards certain foods, which, in addition to the nutritional value, provide benefits to the physiological functions of the human body. Sesame seeds (variety DV-9) was used for the formulation of cocoa-based spread products with partial addition of sesame oil and sesame oil cake. Physical characterization and chemical composition of raw materials and formulation were performed. The formulations presented rheological behaved like non-Newtonian fluids. F4 as thixotropic fluid and F2; F3; F5 as Bingham plastics. All formulations also presented superior nutritional properties compared to similar commercial products. The use of sesame seeds is beneficial and achievable