THE EFFECT OF REPLACING WHEAT FLOUR WITH SESAME AND THYME POWDER ON THE QUALITY ATTRIBUTES OF COOKIES
DOI:
https://doi.org/10.36103/jknz0923Keywords:
bacteria, molds, fatty acids, proteins, food safety.Abstract
This study was aimed to investigate replacing wheat flour with sesame flour and thyme-affected laboratory-made Cookies. We tested nine substitution levels and a control. Thyme (1, 3, and 5) % and sesame (15, 30, and 50%) % substituted wheat flour. The proportions of thyme and sesame were, ) 1thyme+15 sesame (%,(3thyme+30sesame)%.Moreover, (5 thyme+50 sesame) The chemical composition analysis of the Cookies treatments showed increases in moisture, protein, fat, and ash for treatment A9 (5% thyme and 50% sesame) compared to the control treatment A10, which had 17.90%, 7.60%, and 11.90%, respectively. Treatment A9 (5% thyme + 50% sesame) had 35.8% unsaturated fatty acids. With sesame and thyme replacement ratios, palmitic, linolenic, and oleic acid percentages increased considerably. Raising the thyme replacement ratio alone did not significantly increase. Similarly, replacing thyme and sesame together raised stearic and linoleic acids, but not individually—analysis of Cookies treatments' iron and calcium content. Significant changes (P<0.05) occurred between the control and other treatments. Iron and calcium levels were greatest in treatment A9 (5% thyme + 50% sesame), with 342 and 86.42 ppm per 100g. The Gas Chromatography-Mass Spectrometry analysis identified Thymol as the active ingredient in thyme.
References
1- Abass, W. F., Hala,. A. A. Y and A. M. H. AL shaibani, 2017. Effect of utilization of date fiber from date syrup manufacture on organoleptic properties of chocolate cake and .extending the storage life of the product International Journal of Science and Nature,8(3):662-666.
2- Amin Mousavi Khaneghah, Lorenzo, Jose M., , Mohsen Gavahian, Krystian Marszałek, Ismail Eş, Paulo ES Munekata, Isabel CFR Ferreira, and F. J. Barba. 2019. Understanding the potential benefits of thyme and its derived products for food industry and consumer health: From extraction of value-added compounds to the evaluation of bioaccessibility, bioavailability, anti-inflammatory, and antimicrobial activities. Critical reviews in food science and nutrition, 59(18), 2879-2895. https://doi.org/10.1080/10408398.2018.1477730
3-Abozid, M. M.,, and M. Asker, 2013. Chemical composition, antioxidant and antimicrobial activity of the essential oil of the thyme and rosemary. International Journal of Academic Research 5(3): 186-195 doi:10.7813/2075-4124.2013/5-3/A.26
4- Agwanande,W., P. M. J. Dongmo, T. N. Leopold., P. Prabhakaran., V. B. Manilal.,K. Bhaskaran., and H.A.Z., Paul., 2017.Effect of the essential oils of Thymus vulgaris, Cinnamomum zeylan-icum and Mentha piperita on fungal growth and morphology African Journal of Biotechnology16(9): 388- 399.doi:10.5897/AJB2017.15881
5-Ahmad, A., A .Khan., F.Akhtar., S.Yousuf.,I .Xess., L. A. Kha., and N. Manzoor., 2011 Fungicidal activity of thymol and carvacrol by disrupting ergosterol biosynthesis and membrane integrity against Candida. European Journal of Clinical Microbiology & Infectious Diseases 30: 41-50..doi: 10.1007/s10096-010-1050-8
6-Akinoso, R, S. A. Aboaba and T. M. A. Olayanju.,2010 Effects of moisture content and heat treatment on peroxide value and oxidative stability of un-refined sesame oil. African Journal of Food, Agriculture, Nutrition and Development 10.10p:4268-4285.
doi: 10.4314/ajfand.v10i10.62908
7-Akusu O. M., D. B., Kiin-Kabari., and A. Ohwesiri. 2020.Anti-nutrients, bioaccessibility and mineral balance of cookies produced from processed sesame seed flour blends. Int J Food Sci Nutr Eng 10(1): 1-11.
doi:10.5923/j.food.20201001.01
8-. Anžlovar, Sabina, Dea Baričevič, Jerneja Ambrožič Avguštin, and Jasna Dolenc Koce.2014. Essential oil of common thyme as a natural antimicrobial food additive. Food Technology and Biotechnology, 52(2), 263-268. https://hrcak.srce.hr/122382
9- Almoumen, Alaa, Huda Mohamed, Athira Subash, Ali H. Al-Marzouqi, Mutamed Ayyash, Ayesha S. Al Dhaheri, and Afaf Kamal-Eldin, A. 2025. Fortifying bread rolls with date fruit fiber: Effects on dietary fiber, antioxidant capacity, mineral content, and glycemic response. NFS Journal, 100229. https://doi.org/10.1016/j.nfs.2025.100229
10-Al-snafi, A. E. 2019. Iraqi medicinal plants with AntibacterialEffect-AReview IOSR Journal of Pharmacy 9 ( 8).22-109. series1
11- Ajani, Richard, Ganiyu Oboh, Stephen Adeniyi Adefegha, Kate E. Nwokocha, and Afolabi Akintunde Akindahunsi. 2020. Sensory attributes, nutritional qualities, and glycemic indices of bread blends produced from cocoa powder flavored yellow‐fleshed cassava‐wheat composite flours. Journal of Food Processing and Preservation, 44(9), e14673. https://doi.org/10.1111/jfpp.14673
12- Ameen, W., J. Mahmoud., T. Yassin., and Z. S. Hussein., 2011 The effect of alcoholic extract of Thym-bra spicata on some pathogenic bacteria. AL-Qadisiyah Journal of Veterinary Medicine Sciences 10(2); 126-130.
13- Anilakumar, K. R., Pal, A., Khanum, F., & Bawa, A. S. 2010. Nutritional, medicinal and industrial uses of sesame (Sesamum indicum L.) seeds-an overview. Agriculturae Conspectus Scientificus, 75(4), 159-168. https://hrcak.srce.hr/66001
14-Aslan, O., and G. U.l. Mevlut.,2017. Economic structure and the problems of thyme producer farms in Denizli International Journal of Social and Economic Sciences 7( 1); 64-69.
15-Ayo, Y.O., O.Gonuoha., V. A. Ayo., and V. Ekele., 2010 .Effect of added defatted beniseed on the quality of acha-based biscuits. Continental Journal Food Science and Technology 4: (7-13).
16-.Behbahani, B. A., F. T Yazdi,., F. Shahidi, S. A. Mortazavi,. and M. Mohebbi., 2017 Principle component analysis (PCA) for investigation of relationship between population dynamics of microbial pathogenesis, chemical and sensory characteristics in beef slices containing Tarragon essential oil, Microbial Pathogenesis., (105):37-50.
https://doi.org/10.1016/j.micpath.2017.02.013
17- Borchani, C., S. Besbes., C. Bleckes., and H. Attia., 2010. Chemical characteristics and oxidative stability of sesame seed, sesame paste, and olive oils. Journal of Agricultural Science and Technology 12(5); 585-596
18-Chochkov, R and G. Gercheva., 2017. Sensory evaluation of pastry biscuits with thyme, Oregano, and sage. International Journal of Scientific & Engineering Research 8(1). 430-433
19-Dedić, M., E.becic., B. imamovic., N. ziga.,S. medanhodzic-vuk., and M. Sober., 2018 . HPLC method for determining the content of thymol and carvacrol in Thyme tincture. Bulletin of the Chemists and Technologists of Bosnia and Herzegovina. ( 50):pp :1-6.
20-Duncan. D. B., 1955 Multiple range and Multiple F-Tests. Biometrics, 11, 1-42. doi.org/10.2307/3001478
21-El Asbahani. A.,K. Miladi ., W. Badri., M. Sala., E. H. Ait Addi., H. Casabianca., El.Mousadik., A. D Hartmann., A. Jilale, F.N.R.Renaud., and A.Elaissari., 2015 . Essential oils: From extraction to encapsulation. International Journal of Pharmaceutics 483(1-2): 220-243 doi.org/10.1016/j.ijpharm.2014.12.069
22-El-Enzi, S. M., N. M Andigani., N. A. ALTamimi., and G. A. Gabr., 2018 Physico chemical and sensory evaluation of the fortified biscuits with sesame cake flour. Asian food Science Journal 5(4) 1-8.
doi: 10.9734/AFSJ/2018/45232
23-Emmanuel-Ikpeme, Ch.,Ch. Eneji., and G. Igile., 2012 Nutritional and organoleptic properties of wheat (Triticum aestivum) and beniseed (sesame indicum) composite flour baked foods..Journal of Food Research 1(3): 84-91.doi:10.5539/jfr.v1n3p84
24 -Essa, Y. R., R. S. Abd Elhady., H. Kassab., and A. Ghazi.,2015. Isolation and charcteristizaten of protein isolated from sesame seeds (Sesamum indicum) meal. Weber Agricultural Research & Management 1(1) 1-9.
25-Flayyih, M.T., and R. Q. Majeed., 2012. The effects of aloe vera gel, sesame oil and camphor Oil on Pseudomonas aeruginosa isolated from Burnt patients. Iraqi J Pharm Sci 21(2); 18-23.
doi. https://doi.org/10.31351/vol21iss2pp18-23
26-Gandhi, A. P., and J. Srivastava., 2007 Studies on the production of protein isolates from defatted sesame seed (Sesamum indicum) flour and their nutritional profile. Asean Food Journal 14(3). 175-180
27-Gharby. S., H. Harhar., Z. bouzoubaa.,A. Asdadi., A. El.yadini., and Z. charrouf.,2017 Chemical characterization and oxidative stability of seeds and oil of sesame grown in Morocco. Journal of the Saudi Society of Agricultural Sciences 16(2); 105-111.
doi: 10.1016/j.jssas.2015.03.004
28-Gomoril, C.,A.Vidacs, E. B. Kereskes.,E. Nacsa-Farkas., A.Boszormenyi., C. Vagvolgyi and J. Krissch 2018. Altered antimicrobia and anti. The biofilm effect of thyme essential oil is due to changes in composition. Natural Product Communications.13(4);483-487.
29- Hasan, S. T., Al-Sarsj, A. F., Al-Ameedee, Z. M., and Saadi, A. M. 2024. Influence of Sesame Flour and Ascorbic Acid on the Nutritional and Rheological Qualitiy of Dough and Bread. Élelmiszervizsgálati Közlemények, 70(3), 15-22.
30-Holcombe, J A., and D. C. Hassell., 2002 Atomic absorption, atomic emission, and flame emission spectrometry. Analytical Chemistry 62(12) : 169-184.
31-Ighere, D A., A O. Dave-Omoregie., N. Abaku. and S. L. A. Dickson.,2019 .Proximate composition of biscuits produced from wheat, yellow maize and sesame flours. International Journal of Agriculture and Food Science 1(1): 1-4. doi:10.13140/RG.2.2.19814.57920
32-IMElouant B., A.Hassan.,J.P. wathelet.,M. Ankit., K. khedid., and A.A. ELbachiri.,2009 Chemi-cal composition and Antimicrobial Activity of Essential oil of thyme(thymus Vulgaris) from Eastern Morocco.International Journal of Agriculture & Biology.11(2) 1560-8530.
33- Ijarotimi, Oluwole Steve, Tosin Grace Ogunmola, and Timilehin David Oluwajuyitan. 2022. Effect of some traditional processing operations on the chemical, functional, antioxidant, glycaemic index and glycaemic load of groundnut (Arachis hypogea L.) seed flour. Journal of Food Measurement and Characterization, 16(3), 2024-2040. https://doi.org/10.1007/s11694-022-01320-6
34-Labensky, S. R..,A.M. Hause., and P.AMarte. 2024. On cooking.atextbook of culinary fundamentals.7th edition. pearson. Prentice Hall;.pp: 300.
35-Luna, A., M.C. Labague., M.E.Fernandez., J. A. Zygadlo., and R. H. Marin., 2018.Effects of feed-ing thymol and isoeugenol on plasma triglycerides and cholesterol levels in Japanese quail. The Journal of Animal and Plant Sciences, 28(1):56-62.
36-Oliveira, R. C., M. Caevajal-Mereno., B. Correa., and F. Rojo-callejas., 2020. Cellular, physiological and molecular approaches to investigate the antifungal and anti-aflatoxigenic effects of thyme essential oil on Aspergillus flavus.. Food Chemistry. 315:126096. doi:10.1016/j.foodchem.2019.126096
37-Onabanjo. O, O., and D. Ighere, 2014. Nutrition, functional and sensory properties compositor, Journal of Food Technology and Research.1(2):111-121doi:10.18488/journal.58/2014.1.2/58.2.111.121
38-Onsaard, E., 2012. Sesame proteins. International Food Research Journal 19(4); 1287-1295
39-Ozogul, Y., E. K. bogo, I. Akyol., M. Durmus., Y. Yucor., J. M. Regenstein ., and A. R. Kosker., 2020. Antimicrobial activity of thyme essential oil nanoemulsions on spoilage bacteria of fish and food-borne pathogens. Food Bioscience36. 100635
https://doi.org/10.1016/j.fbio.2020.100635.
40-Palaniappan, K, and A.H. Richard.,2010. Use of natural antimicrobials to increase antibiotic susceptibility of drug-resistant bacteria. International Journal of Food Microbiology 140(2 -3): 164-168.
41- Sowmya, M., Jeyarani, T., Jyotsna, R., & Indrani, D. 2009. Effect of replacement of fat with sesame oil and additives on rheological, microstructural, quality characteristics and fatty acid profile of cakes. Food Hydrocolloids, 23(7), 1827-1836. https://doi.org/10.1016/j.foodhyd.2009.02.008
42-Saeed, F., A. Oamar., M Nadeem. , R. Ahmed. M Arshad.,and M. Afzaal., 2015 Nutritional composition and fatty acid profile of some promising sesame cultivars. Pakistan Journal of Food Sciences 25( 2). 98-103.
43-SAS. 2012. Statistical Analysis System, User's Guide. Statistical. Version 9.1 th ed. Inst Inc. Cary. NC. The USA
44- Sowmya, Mauri, Thangaraj Jeyarani, Rajiv Jyotsna, and D. Indrani. 2009. Effect of replacement of fat with sesame oil and additives on rheological, microstructural, quality characteristics and fatty acid profile of cakes. Food Hydrocolloids, 23(7), 1827-1836. https://doi.org/10.1016/j.foodhyd.2009.02.008
45-Santos, R.R M . Andrade,., N.R., de Melo, F, Santos, R.D., I.D.A., Neves, and M.G.D. Garvalho, 2017. Biological activities and major components determination in essential oils intended for a biodegradable food packaging, Industrial Crops and Products., 97: 201–210.
https://doi.org/10.1016/j.indcrop.2016.12.006.
46-Urugo, M. M., and A. Z. Woldegiorgis. 2022. Aflatoxins and aflatoxigenic fungi in export standard white and red sesame seeds (Sesamum indicum L.) from Ethiopia. Croatian Journal of Food Science and Technology 14(1); 90-97.
47-Van Dijk, D., and V. J. G. Houba., 2000. Homogeneity and stability of materials distributed within the Wageningen evaluating programmes for analytical laboratories. Communications in Soil Science and Plant Analysis 31(11-14);1745-1756.
48- Wattanasatcha, A., Rengpipar, S., and S. Wanichwecharungrung, 2012. Thymol nanospheres as an effective antibacterial agent. International Journal of Pharmaceutics, 434(1-2), 360-365.
doi: 10.1016/j.ijpharm.2012.06.017
49-Wenzhong, H. U..,K.e.Feng, Z. Long Xiu., A. Jiong., and Lao., 2019 Thyme oil alginate-based edible coatings inhibit the growth of pathogenic microorganisms spoiling fresh-cut cantaloupe Food Bio-science. 32: 100467.
https://doi.org/10.1016/j.fbio.2019.100467
50- Zouari, R., Besbes, S., Ellouze-Chaabouni, S., & Ghribi-Aydi, D. (2016). Cookies from composite wheat–sesame peels flours: Dough quality and effect of Bacillus subtilis SPB1 biosurfactant addition. Food chemistry, 194, 758-769. https://doi.org/10.1016/j.foodchem.2015.08.064
Downloads
Published
Issue
Section
License
Copyright (c) 2025 IRAQI JOURNAL OF AGRICULTURAL SCIENCES
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
2.jpg)
https://orcid.org/0000-0002-5774-5906 2.jpg)
