San Simón University

Faculty of Science and Technology

Food Engineering

Elaboration and Quality Control of pasta (noodles)

Subject: Quality Control Systems Laboratory

Teacher: Ing. Jhenny Espinoza

Assistant: Luis…..

Ana Lucia Tapia Cuiza

Cochabamba-Bolivia
 Preparation and Quality Control of pasta (noodles)

1. Introduction:

Pasta is a mass-consumed food that has several advantages: long shelf life, provides energy in
the diet and broad acceptance by consumers.

A good quality pasta is one that does not deform or fall apart and leaves the cooking water clear.
it is colorless. Once cooked, it is firm and easily absorbs juices and sauces. When eaten, its consistency is noticeable.
semi-hard and characteristic flavor.

A good quality pasta is one that is made exclusively from durum wheat semolina.
also known as durum wheat or vitreous wheat, which is a distinct species from that of bread wheat
known as soft or flour wheat. The candeal wheat is very different from bread wheat. The grains
They are elongated, translucent, very hard, and amber yellow in color. It has a less friable endosperm.
than that of wheat flour, so in its milling it produces semolina which has a larger granule size.
to that of flour, produced in the grinding of a baker's wheat grain, so the semolina of wheat
candeal retains more characteristics of whole grain.
The durum wheat pasta contains a high percentage of gluten, which is like 'vegetable meat', because
concentrate 80% of the wheat proteins. Its starch is digested more slowly than the products
made with bread wheat flour, which gives it a lower glycemic index.
The glycemic index is a medical measurement system that indicates how much glucose a food produces in
the blood based on the quality of its carbohydrates. This means that it measures the speed at which the
carbohydrates from a food raise the blood glucose level. For people who suffer from
Diabetes is of vital importance not to drastically raise glucose levels in order not to produce insulin.
of more and to avoid other types of complications.
Like olive oil and wine, quality candeal wheat is obtained in Mediterranean climates.
This climate is characterized by having rainy winters and dry, hot summers, it is very scarce in the
the world encountering only 5 zones: the Mediterranean basin, the southwest coast of South Africa and
Australia, California, and the central area of Chile.

Since the raw material for pasta production is durum wheat grain, it must have
certain characteristics to be considered of optimal quality, the main ones are detailed below:

Protein Content. The protein content in the semolina is directly related to

the percentage of gluten and therefore with the mechanical strength and cooking quality of the pasta.
For this reason, the industry rewards those farmers who sell durum wheat with 11.0%
protein or more.
Color degree. The yellow color in semolina and pasta is a traditional quality mark.
(Since in the early days of the pasta industry, consumers assumed that the color
yellow came from the use of durum wheat). The desirable yellow color is caused by a high
percentage of carotene and xanthophylls, especially lutein and lycopene.

Pasta made with durum wheat semolina has better organoleptic characteristics than the ...
made with mixtures of semolina and flour. They are also healthier due to their low glycemic index because
since its starch is slowly digested compared to products made with flour.

HACCP SYSTEM

The HACCP system, which has scientific foundations and a systematic character, allows for the identification
specific hazards and control measures in order to ensure food safety. It is
a tool to assess hazards and establish control systems that focus on prevention
instead of relying primarily on the final product testing. Every HACCP system is
susceptible to changes that may arise from advancements in equipment design, procedures
of manufacturing or the technology sector.

The HACCP system can be applied throughout the entire food chain, from the producer
primary to the final consumer, and its application must be based on scientific evidence of hazards for
human health, in addition to improving food safety, the application of the HACCP system
It can also offer other significant advantages, facilitating inspections by the authorities.
regulation, and promote international trade by increasing confidence in safety
foods.

HACCP is a management system in which food safety is monitored through the

analysis and control of biological, chemical, and physical contaminations from manufacturing
raw materials, packaging and storage, manufacturing, distribution, and consumption of the finished product.
For a successful implementation of a HACCP plan, 7 Principles must be followed:

1. Carry out an analysis of pollutants

2. Determine the critical control points
3. Establish control limits
4. Establish monitoring procedures
5. Establish corrective actions
6. Establish verification procedures
7. Establish files and documentation procedures

2. Objectives:

2.1. General Objective

Implement a Quality Control system for the production of pasta (noodles)

2.2. Specific Objectives

Determine the critical control points.

Expand and strengthen knowledge and skills in the implementation of quality controls.
Perform a mass balance of the pasta manufacturing process.

3. Theoretical Foundation:

3.1. Product description:

PASTAS (NOODLES).-Doughmade with one or more ingredients, among which are usually found the
water and flour. The most common use of the concept refers to food made with a dough of
wheat flour, eggs (although they are not an essential component in this case), water, and salt,
that is cooked in boiling water.
 3.2. Standard that supports the product

CODEX STANDARD FOR INSTANT NOODLES CODEX STAN 249-2006

4. Methodology and Results

4.1. Mass balance

Losses Losses
11.9% (21g) 14.8% (30.5g)
155.5 g 175 g

Kneading and
Mixed Kneading Rest Packed
extruded

175 g per
Flour 100 g Flour 50 g packaging
Egg 70 g 50 g
Salt 1.5 g 155.5 + 50 = 205.5 g.
Olive oil 5 g.
176.5 g

4.2. Tables for the implementation of the HACCP system

Form 1

Product description
1. Product Name
Noodles (pasta)

2. Important characteristics
Color: Pale yellow. Characteristic of a paste
fresh.

Odor: Characteristic, should not have any odors

strange nor rancidity.

Flavor: Characteristic of the product, without flavors

strangers.
 Aspect: Uniform size, according to the type
of pasta (noodles: elongated and flattened)

Consistency: Soft

Features
Physical-chemical:
Minimum Specifications Maximum
Humidity % 8.0
pH 6.0 8.0
Ashes % 2.0
Proteins % 6.0
Crude fiber % 0.5
Ethereal extract 10.0
%
Carbohydrates
difference to 100

Microbiologicals:
Specifications Maximum
Aerobic mesophiles 30,000 col/g
Mushrooms 10 col/g
Coliforms Absence
Escherechia coli in 25 Absence
g
Aflatoxins <0.02 mg/kg

In addition, it must be free of fragments

macroscopic insects, hairs and excreta of
rodents, as well as any other matter
strange objectionable.

Process: It consists of mixing the

relevant ingredients followed by kneading and
extrusion.

3. How it will be used

 The finished product (noodles) must be
boiled for approximately 20 minutes.

4. Packaging Duplex cardboard box and cellophane plastic.

5. Conditions required of
storage It is recommended to store the product in a place
dry, cool, and shielded from sunlight, since
accelerates rancidity.

6. Shelf Life
Being a fresh pasta, this product does not have a
shelf life very long, maximum 3
refrigerated days.

Where will it be sold?

Supermarkets, collection markets, stores of
neighborhood.

8. Instructions on safety of
labeled The label will include:

PASTAS VIANYEDALU
noodles.
-List of ingredients: wheat flour,
egg, salt, olive oil.
170 g
-Name and address: Prepared by
VIANYEDALU Foods Captain Ave.
Victor Ustariz km 3 ½ and Agustin Cauchi
Cochabamba-Bolivia Tel: 4434360.
Bolivian Industry
JULY 8, 2017
Instructions for preservation:
store in a cool and dry place.
-Sanitary registration: R.S. SENASAG No.
080503190084
5901234123457
 Per 100 g
from pasta. Energy (338 Kcal) Proteins
10 g
Available carbon (70 g)
0g
-Batch: FA DF 8 065

9. Required distribution conditions

Check the means of transport before loading
the food or raw materials, in order to
ensure that they are in proper condition
sanitary conditions.

Form 2

List of materials, equipment, and supplies

Raw materials Additives Condiments

Wheat flour
Sal
Eggs
Olive oil

Packaging materials Teams Others

Plastic (cellophane paper) Mixer Trays

Cardboard Extruder
Labels
 Form 3

Flow Diagram

Operator 1
Storekeeper No Return
Verify
Reception the quality
Raw material

If

Operator 2 Exact pesos to

(Charger) add from
ingredients.
Mixed
Heavy on raw materials

Charger 3
Extended (to extend)
Rest Kneading
(Baked) the mass obtained from the
mixed)

Operator 4
Kneading and Packed and
(Packer) Storage
Extruded labeled

Distribution

Date of preparation,
Batch, barcode,
R.S.
 Form 4

In-situ plant scheme

Reception of
raw material
Weigh correctly:

Flour 100 g
Egg 70 g
Heavy Salt 1.5 g
Olive oil 5 ml

Mixed

15 mins.
Kneading

Rest 30 mins.

Extended and
kneading

Extruded

Packaged and
labeled Review data on the label

Storage In a cool, dry place

 Form 5

Identification of biological hazards

Stage of the process: Reception (raw materials and additives)

Biological hazards Forms of control
Presence of molds, yeasts, and/or pathogens Request raw material certifications from the
suppliers.
Carry out quality control.
Step of the process: Weighing

Biological hazards Forms of control

Development and reproduction of microorganisms Suitable storage conditions.
present in raw materials
Kneading stage
Biological hazards Forms of control
Development of pathogens in the kneading Good manufacturing practices.
Stage of the process: extrusion
Biological hazards Forms of control
Microbial contamination due to inadequate Good Manufacturing Practices.
cleaning and disinfection of the extruder

Packing stage
Biological hazards Forms of control
Mold development. Good Manufacturing Practices.

Process stage: Storage

Biological hazards Forms of control
Development of salmonella, e. coli, staphylococci, Storage conditions according to the
Clostridium, molds and yeasts food characteristics.

Form 6
 Identification of chemical hazards

Stage of the process: Reception (raw materials and additives)

Chemical hazards Forms of control

Residues of agrochemicals, metals, or auxiliaries. Request certifications of raw materials from the
technological processing of raw materials, suppliers.
unauthorized additives.

Stage of the process: Weighing

Chemical hazards Forms of control

------------------------------------------- ----------------------------------------------
Kneading stage
Chemical hazards Forms of control
------------------------------------------- -------------------------------------------
Stage of the process: Extrusion
Chemical hazards Forms of control
---------------------------------------------- ----------------------------------------------
Stage of the process: Packaging

Chemical hazards Forms of control

---------------------------------------------- ----------------------------------------------
Storage stage of the process
Chemical hazards Forms of control
---------------------------------------------- ----------------------------------------------

Form 7

Identification of physical hazards

Reception (raw materials and additives)

Physical hazards Forms of control
Particles or foreign objects to the product such as requesting raw material certifications from the
peels, metals, cardboard, others. suppliers.
Process stage: Weighing
Physical hazards Forms of control
------------------------------------------------------- -----------------------------------------------

Stage of the process: Kneading

Physical hazards Forms of control

Incorporation of particles, objects into the product. Pass through sieves that retain any
particle strange, good practices of
manufacture.
Extrusion stage
Physical hazards Forms of control
---------------------------------------------- ----------------------------------------------
Stage of the process: Packing
Physical hazards Forms of control
---------------------------------------------- ----------------------------------------------
Process stage: Storage
Physical hazards Forms of control
---------------------------------------------- ----------------------------------------------

Form 8
 Reception of
raw material

Heavy

Mixed

Kneading

Rest

Extended

Extruded PCC1

Packed and
PCC2
labeled

Storage
 Form 8

Determination of PCC

Category and P1. There are P2. It has been the P3. Can the P4. There is number
product designed stage measurespollution some stage PCC
identified preventive? to eliminate an appearance or subsequent
danger or to increase of him
reduce it to a up to a level danger or it
level unacceptable? reduce to a
unacceptable level
acceptable?
Step of the process: Reception
Biological NO - - - It is not

PCC
Chemist NO - - - It is not

PCC
Physical NO - - - It is not

PCC
Stage of the process: Weighing

Biological NO - - - It is not

PCC
Chemist NO - - - It is not

PCC
Physical NO - - - It is not

PCC
Stage of the process: Mixing
Biological NO - NO - It's not

PCC
Chemist NO - NO - It's not

PCC
Physical NO - NO - It isn't

PCC
Stage of the process: Molding
 Biological YES NO NO - It is not

PCC
Chemical YES NO NO - It is not

PCC
Physical YES NO NO - It is not

PCC
Baking stage
Biological YES YES - - PCC1
Chemical YES YES - - PCC1
Physical YES YES - - PCC1
Stage of the process: Cooling
Biological YES NO NO - It is not

PCC
Chemist YES NO NO - It is not

PCC
Physical YES NO NO - It is not

PCC
Stage of the process: Packaging

Biological YES YES - - PCC2

Chemist YES YES - - PCC2
Physicist YES YES - - PCC2
Stage of the process: Storage
Biological YES NO NO - PR
Chemist YES NO NO - PR
Physical YES NO NO - PR

5. Observations and suggestions

The quantities used were for the small-scale production of the product, it could be said of
in an artisanal way and not in an industrial manner.

Throughout the process, there are losses, which may be remnants of the raw material in the
mixed equipment which can affect the expected amount of final product.

During the molding, an attempt was made to shape the cookies evenly.

The number of cookies in the package may vary due to their uneven size.

The cooking time was controlled to prevent variations in the organoleptic properties of
product, this due to being burnt or overcooked.
The heat of baking destroys almost all the bacteria that contaminate the dough. Furthermore, the little moisture
from the final product (less than 5%) limits recontamination during storage. Throughout the
Production requires observing hygienic practices to avoid excessive contamination, as well as
large quantities of bacteria that could survive baking.

6. Conclusions

A Quality Control system was implemented for the production of oatmeal cookies with
all the processes that are necessary, taking into account the HACCP system.

The critical control points were determined with the help of the tree diagram to establish whether the stage
whether the process is or is not a critical control point.

A mass balance of the oatmeal cookie production process was carried out with all the inputs.
and losses in the process.

The obtained product met expectations regarding its organoleptic characteristics, size
and weight.

The label used was previously created according to labeling standards with all the data that it contains.
should have.

The aim of having produced an oatmeal cookie is due to its nutritional value in terms of fiber, for which
that ingredients were investigated that could be used to enhance the nutritional value of the product.

7 Annexes:

Reception and weighing of raw materials and additives Mixed

 Shaping and Baking Cooled

Packed

Development of a sweet cookie with toasted and ground sesame

Develop a sweet cookie with toasted sesame and ground

Dr. C. Aldo Hernández-MonzónILic. Dialina García- PedrosoIIIng. Jehannara Calle-DominguezIII,

MSc. Cir a- DuarteIII
I: Institute of Pharmacy and Food. University of Havana. [email protected]
II:Sire Sweet Cookie Factory. National Confectionery Company and Flour Derivatives "Confihar".
Havana.
III: Institute of Food Industry Research. Ministry of Food Industry. The
Havana.

SUMMARY

Nutritionally sweet cookies are a rich source of energy and are well accepted at the level
worldwide and sesame (Sesamum indicum) is from the oilseed family that has an amount
high in protein and fat where 80% belongs to polyunsaturated fats mainly
linoleic acid, high calcium content and the presence of iron, magnesium, and zinc, which makes it a
functional food. The aim of this work was to develop a sweet cookie with the addition of sesame.
toasted and ground with good sensory and nutritional characteristics. The addition of toasted sesame and
ground was performed at doses of 10, 15, and 20% to the formulation of a sweet cookie. To the cookies
obtained, a sensory evaluation was conducted by seven trained judges to determine the dosage
most suitable according to the overall impression of quality obtained. The accepted formulation is
determined moisture, proteins, fat, ash, calcium, iron, zinc, and texture analysis. The best
the formulation resulted in 15% sesame for obtaining a product with an acceptability of
Excellent, a typical moisture and fat percentage of sweet cookies and high protein content.
calcium as well as significant amounts of iron and zinc. The resulting cookie was characterized sensorially
for having a defined smell and taste of sesame, good crunchiness and harmony among its components, hardness
very pleasant and weight and thickness similar to that of other sweet cookies.

sweet cookies, sesame, functional food

INTRODUCTION
Cookies are currently considered a mass consumption food, their great
versatility can make it a staple food, a luxury gift, children's favorite sweets and
even a diet food. Its acceptance is also due to its ease of transport and its
long periods of preservation [1].

Sweet cookies can be considered as baked pastries, made with a dough based on
flour, butter, sugar, and eggs. Apart from these ingredients, the cookies are very different among
yes, being salty, semi-sweet or sweet, plain or stuffed, or with different add-ins (such as
dried fruits, chocolate, jam and others). It is believed that the making of cookies dates back to
long before 1700. As cookies started to appear, they were referred to by different names.
forms according to their formulations and forms of presentation. With the modernization of the
mixers and ovens have been improving their productivity and quality until they became products
traditional mass consumption.

Cookies are the result of baking pieces of dough made with different raw materials.
and these can be divided into two fundamental groups: those that transmit properties of
binding and hardness to the dough, (flour, water, salt) can also include in this group, the solids of the
milk, egg whites, cocoa or chocolate products and those that convey smoothing characteristics
to the dough, (sugar, fats, egg yolks, leavening agents).

Chemical leaveners or baking powders are used to achieve the rising of the pieces.
during baking due to the production of CO2 under favorable humidity conditions
temperature. All baking powders have baking soda as the alkaline source.

Cookies can be classified based on the relationship of the amounts of flour, fat, and sugar,
They can be either cracker or savory types and biscuit or sweet cookie types.

Sweet cookies are defined as the product obtained from the mixture of wheat flour, sugar,
hydrogenated vegetable fat or refined vegetable oil, egg, butter, salt, and other ingredients, which
is subjected to the molding or stamping process and baking. They can be made in
different types, formats or assortments and these can be creamed or not, in their preparation they can be
different aromas and flavors are used. In the case of cream cookies, they can be flavored.
and the creams or just the cream depending on the assortment.

The quality characteristics that are taken into account in a cookie are the spread, the
surface granularity, compaction, brittleness, and breaking strength. The cookies must
respond in its composition to the characteristics and richness of the formula used. Generally
they must have a maximum humidity level of 3 to 4%, an indicator that is closely related
related to the texture, consistency, and durability of the product. The texture represents the indicator of
major importance for consumers of this product.
Sesame, known as sesame seed, is the dried fruit of an oilseed plant, whose name
The scientific name is Sesamum indicum, it originates from the countries of the Middle East, India, and Africa and spread.

for America with the arrival of African slaves, who used their seeds to thicken and provide
flavor of a wide variety of dishes.

The sesame seed has a high amount of protein (20% of its weight), being found in
they have about 15 amino acids. Methionine stands out in their amino acid content although it is
lacking lysine, so it is recommended to combine with products rich in lysine to complete
this deficiency also contains non-essential amino acids [4].

Of its lipid content, 80% consists of polyunsaturated fats, primarily acid.

linoleic and in smaller amounts alpha-linolenic (omega 6 and 3) respectively, which have been highly valued
for its benefits that prevent the accumulation of clots in the blood responsible for many
cardiovascular accidents. The presence of these essential fatty acids makes it possible that due to their
consumption occurs the regulation of blood cholesterol levels [7].

It contains lecithin which facilitates the dissolution of fats in an aqueous medium, preventing depletion.
nervous and cerebral. It keeps cholesterol dissolved in the blood, thus preventing its deposition in the walls.
arterial (arteriosclerosis) and has strong emulsifying power. [8]. Phytosterols reduce cholesterol,
they improve the immune response and reduce the risk of various types of cancer due to their properties
antioxidants that contain components such as sesamolin, sesamin, and sesaminol.

It contains bioavailable calcium within the minerals that supports the formation and development of bones.
and teeth, contraction of the cardiac muscle and muscles in general. It is involved in the transmission of
electric impulse between neurons and regulates blood pH [9], iron among other functions transports
the oxygen that is in the blood and the zinc that is involved in carbohydrate metabolism,
proteins and fats [4].

It contains soluble fiber and mucilage, the fiber retains toxins in the intestine for later expulsion.
to the outside through defecation, so the organism absorbs fewer toxins that can be
responsible for tumors due to their accumulation.

It is a source of B complex and E vitamins, niacin along with other vitamins promotes the
transformation of carbohydrates into energy, they digest fats very well, they promote good
functioning of the heart, muscles, and the digestive system.

This important oilseed contains many necessary ingredients for a healthy diet.
considered as an exceptional food. Due to its nutritional characteristics, it is used for
prevent various diseases and there are numerous benefits it offers to human health [10].
The quality of the hulled seeds is higher because the husk contains oxalic acid and
indigestible fiber that are responsible for certain bitterness, however there are other parameters to
analyze how the color, grain size, protein content, and oil content are [6].

In the biscuit industry, the use of this seed is generally employed in the production of biscuits.
salads; bakers or soda crackers. In the baking industry, it is used as a decorative element in
the production of hamburger buns. There are no extensive patterns of sesame use in
sweet cookies, few producing companies incorporate sesame seeds into their formulations. These
additions are in low doses, between 2 and 5% and always with whole seeds, giving the product
having an unattractive appearance, in addition to preventing the absorption of nutrients
present in sesame., these cookies are very popular in the Jewish community where they are made from
artisanal way to accompany breakfasts.

The national confectionery industry incorporated this seed into the production of soda crackers made in
the Albert Kuntz factory, the additions of sesame fluctuated between 10 and 15% of toasted seeds and
whole.

It should be noted that in all cases the addition of sesame is done without following the recommendations.
nutritional information on the consumption of this seed (lightly roasted and ground) to ensure a good
absorption of its nutrients.

The basic raw materials for making sweet cookies: flour, sugar, and fat.
they include this product within the basic group of energy foods. Its content of
carbohydrates and fats provide energy, necessary for the development of daily activities
man as well as his vital functions. The incorporation of other components such as milk and the
egg increase their protein, vitamin, and mineral content. In thetable 1it shows the
nutritional composition of a sweet cookie and a sweet cookie with fiber, as can be seen, it does not
reports the presence of zinc in them.

Table 1
Nutritional content for two types of sweet cookies per 100g of product

Sweet cookie

Water (g) 3.7 4.5

 Proteins (g) 7.2 7.6

Fat (g) 20.9 16.2

Ashes (g) 0.8 1.8

Calcium (mg) 41.0 13.0

Iron (mg) 2.2 2.0

Zinc (mg) - -

Taking into account these background, this work aimed to develop a sweet cookie.
with the addition of toasted and ground sesame with good sensory and nutritional characteristics.

MATERIALS AND METHODS

This research was conducted at the Siré sweet cookie factory, belonging to the company
National Confectionery and Flour Derivatives "Confihar" in collaboration with the pilot plant of
cereals from the Institute of Research for the Food Industry (IIIA) and the Institute of Pharmacy and
Food from the University of Havana.

The composition of the lightly toasted and slightly

toasted and ground for which respective samples of 500 g were taken, packaged in material
suitable and the following determinations were made: moisture, fat, protein, ash, fiber and
carbohydrates [1], from a microbiological point of view, total counting was carried out according to standard [12] and

quantitative determination of coliforms [13]. The finished product was subjected to the determinations
following: moisture [14], proteins [15], fat [16], ashes [17], calcium, iron, and zinc [18].

For the selection of the best formulation, a sensory evaluation was conducted on the prepared cookies.
by a trained commission of seven judges, through a descriptive test, giving an impression
general de calidad en una escala de uno a cinco puntos: excelente, buena, aceptable, mala y pésima.
For the scoring, the judges took into account the attributes of appearance, smell, color, taste, and texture.
The selected formulation was characterized by a commission of judges trained by generation.
descriptors through the controlled association method 19]; removing redundant descriptors,
hedonics and inconveniences according to the Cuban standard [20].

For the final descriptors, a 10 cm scale was used with increasing intensity of the attribute of
left to right, as recommended by the descriptive quantitative profile [21].
The determination of the texture of the sweet cookies was carried out at a temperature of 28 to 30 °C by
a three-point fracture test [22] coupled with a Texture Analyser T.A HD. Plus. Stable micro
Systems, with a distance between the support points of the bridge of 2 cm and a descent speed of
100 mm/min head. From the obtained graph, the fracture force (N) was calculated as a measure of the
hardness of the cookie. A sample size of 40 units was used for the analysis to which
the thickness and weight were also determined.

RESEARCH DESIGN

For the preparation of sweet cookies with lightly toasted and ground sesame, it was used as
basic formulation of the Capricho Blanco cookie, produced by the cookie factory Siré. It was carried out
a random block design with doses of addition of toasted and ground sesame at 10, 15, and 20%. As
The response variable for determining the most appropriate dose was based on sensory evaluation.
through the descriptive test.

The toasting process of the sesame was carried out at a temperature of 200°C for 15 minutes. Once cooled to
The ambient temperature was ground in a mill with stainless steel blades.

For the preparation of sweet cookies, the procedure for making cookies was followed.
finas [23].

RESULTS AND DISCUSSION

The results of the composition of toasted sesame seeds in grain and ground are presented in table 2.

Table 2
Indicators evaluated for sesame in grain and ground

Value Deviation Value Deviation

medium standard medium standard

Humidity 1.19 0.01 1.05 0.00

Fat 54.5 0.5 58.0 0.5

Proteins 19.20 0.02 19.52 0.01

Ashes 4.94 0.04 4.87 0.00

 Fiber 8.70 0.1 8.25 0.00

Carbohydrates 11.47 8.31

These results coincide with those reported in the literature [6], indicating that the sesame used
it presented typical characteristics of the grain. The results of the microbiological evaluation showed that
this raw material showed good characteristics for use in the production of sweet cookies
since the values correspond to figures lower than those permitted by the regulations. The results of
The sensory evaluation of the three cookie formulations produced is presented in Table 3.

Table 3
Sensory evaluation of the formulated cookies made

Formula 1 Formulation 2 Formulation 3

Attribute
(10 %) (15 %) (20 %)

Round shape, Round shape, Round shape,

surface surface surface
interdrawn, interdrawn intertwined
Aspect floor with floor with floor with
presence presence presence
as little ones when they were small of small ones
particles. particles. particles.

Defined to Defined at
Smell 4.5
sesame sesame

Brown, Brown
Color characteristic characteristic of Accentuated brown
of the product. product.

Product Product
baked baked Toasted product,
toasted toasted baked
Flavor defined sesame defined as sesame, very marked
with intensity slight sweetness, taste of sesame,
moderate good harmony between slight sweetness.
light sweetness. its components.
 Fragile, crunchiness,
Fragile, crispy, Fragile, crunchy,
acceptable
crumbly easily crumbled or reduced to powder
very brittle
slight sandiness slight graininess
Texture slight graininess
own of the typical of the
own of the
addition of addition of
addition of
sesame sesame
sesame

Evaluation Acceptable Excellent Acceptable

The results show that all formulations were sensory accepted, being the
formulation with the addition of 15% toasted and ground sesame, presenting a higher score,
pleasant harmony among its components for an excellent evaluation.

The formulation with the addition of 10% toasted and ground sesame showed its own characteristics.
product, with the attribute sesame flavor being the least evaluated. The formulation of 20% addition
it had a very pronounced sesame flavor, a less pronounced crunch, and was rated as very
friable which is associated with higher fat content, the marked sesame flavor and pronounced color
they diminished the harmony of the product. It can be appreciated that it was the attributes of flavor, color, and texture

the determinants for the final evaluation.

In thetable 4the results of the chemical indicators evaluated for the formulation are shown
accepted, with 15% toasted and ground sesame.

Table 4
Chemical indicators evaluated in the sesame cookie per 100 g of product

Indicators

Water (g) 2.20 0.06

Proteins (g) 11.43 0.18

Fat (g) 19.53 0.04

 Ashes (g) 2.09 0.03

Calcium (mg) 108.0 1.7

Iron (mg) 5.62 0.03

Zinc (mg) 2.76 0.01

By comparing the sesame cookie with other similar sweet cookies (table 1), it can be appreciated that the
The moisture content for the sesame cookie is within the established range for this type.
of the product which showed a mean value lower than the maximum permissible values. This content
moisture indicates a level of crunchiness and texture characteristic of this product. The fat content
It was within the standard values of a sweet cookie but with the variant that it contains oil.
of sesame. More than 80% of the fats present in sesame seeds are polyunsaturated fats
that help regulate blood cholesterol levels. It contains lecithin and phytosterols that also
to help lower blood cholesterol levels, due to their antioxidant properties they act in the
prevention of various types of cancer. The final product showed high mineral content, the
calcium and iron content were higher than the values reported for similar products, the
the calcium content was very close to that of other products rich in this mineral, such as the case of
cow's milk (115 to 120 mg/100g), zinc is not reported in other types of sweet cookies.
protein content was higher than that of other sweet cookies (Table 1) which shows that this type
the cookie is nutritionally enriched by the addition of sesame.

In thetable 5the 13 descriptors generated by the judges for this new product are shown.
these descriptors were deleted surface and shape for being inconvenient terms since the addition of
sesame did not affect these attributes, the pleasant descriptor being a hedonic term, the descriptors
fracturable and granular for being redundant since the terms fragile and sandy were used
respectively that are more suitable for the product under analysis.

Table 5
Descriptors generated by the judges

Characteristics Descriptor

Surface

Aspect Form
Presence of particles
Color
 Taste of sesame
Flavor Sweetness
Pleasant

Smell Smell of sesame

Fragile, Crunchy
Texture Fracturable, Sandy
Granular

The evaluation was carried out using the descriptive quantitative profile method with the final descriptors.
showing the results in figure 1.

As can be appreciated, the flavors and scents of sesame stand out in the cookie, descriptors that
characterize and identify the product, it showed a toasted color with the typical intensity of the products
baked goods. The attributes of fragility and crunchiness are closely related, indicating that the
cookies were characterized as a crunchy product, but soft and easy to chew. The graininess
it was not marked behaving typically for this product, the intensity of sweetness was found
in average values corresponding to the sugar content of the formulation and giving the product a
balance in its flavor. The final product showed small amounts of particles, this was
corresponds to the low levels of addition of toasted and whole sesame.

In thetable 6the results of the texture analysis of the sweet cookie with toasted sesame are shown.
ground.

Table 6
Textural analysis of cookies with sesame

Indicators Standard deviation

Fracture force (N) 3.41 0.26

Weight (g) 10.50 0.40

Thickness (mm) 5.14 0.28

The average values of thickness and weight are very similar to those of other sweet cookies, however the
breaking strength can be considered low compared to other sweet cookies, but the hardness in this
The type of cookie was considered very pleasant by the trained judges.
CONCLUSIONS

The most suitable addition dose of toasted and ground sesame for making a sweet cookie
resulted in 15% regarding the total mass, for obtaining a product with an acceptability
of excellent, a typical humidity and fat percentage of sweet cookies and high protein levels and
calcium as well as appreciable content of iron and zinc.

The obtained cookie was characterized sensorially by having a defined smell and taste of sesame, good
crispness and harmony among its components and the weight and thickness similar to that of other sweet cookies,
the fracture strength was lower which made the hardness very pleasant for this type of product.

Label:

8. Bibliography:

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