Abstract:
This study was conducted to evaluate the effect of Sesame paste on the nutritional composition of yoghurt. Sesame paste was added to yoghurt in two concentrations (1% and 2%).Sesame (Sesamum indicum L.), which contains monounsaturated and poly-unsaturated fat, high in a variety of helpful antioxidants, good source of proteins, complex carbohydrates and minerals is considered to have both nutritional and medicinal values. Sesame paste (Tahini) is rich in constituents as proteins and lipids. The chemical composition of claim and yoghurt supplemented with Tahini was determined. The yoghurt supplemented with Tahini was subjected to sensory evaluation. The results ofSesame paste(Tahini) analysis was 41.92%, 14.25%, 16.69%, 1.8%, 6.1% and 19.23%for moisture, protein, fat, fiber, ash and carbohydrates respectively, and for the yoghurt (claim and supplemented with Tahini) the protein , fat , fiber, ash and fatty acids percent was increased in sample C (with 2% Tahini concentration). Andthe results for sensory evaluation that included color, flavor, taste, texture and overall acceptability by number of panelists (15), show no significant difference between the samples.Sample C (with 2% Tahini concentration) it has a high degree in overall acceptability compared with other samples. Fromthe result of this study we concluded that, sesame pastehashigh and good nutritional value,it could be added as food supplements to improve the nutritional composition of yoghurt which could be used as functional food.
