Novel cookie formulation with defatted sesame flour: evaluation of its technological and sensory properties. Changes in phenolic profile, antioxidant activity and gut microbiota after simulated gastrointestinal digestion.

LUCINI MAS, AGUSTÍN; BRIGANTE, FEDERICO IVÁN; SALVUCCI, EMILIANO; RIBOTTA, PABLO D.; MARTINEZ, MARCELA LILIAN; WUNDERLIN, DANIEL ALBERTO; BARONI, MARÍA VERÓNICA

FOOD CHEMISTRY

ELSEVIER SCI LTD

Lugar: Amsterdam; Año: 2022 vol. 389 p. 133122 - 133122

0308-8146

Defatted sesame flour (DSF), a coproduct of the sesame oil extraction process, is often discarded despite havinghigh polyphenol content. The aim of this study was to improve the antioxidant properties of cookies withincreasing amounts of DSF (5, 10, and 20%) and study its impact on processing and gastrointestinal digestion.Besides, we evaluated the effect of this incorporation on the technological and sensory properties of cookies. Theformulation with 10% (SFC10) showed technological quality similar to control, and was the most accepted byconsumers. After baking, 13 out of 25 polyphenols from DSF were observed, and only 19% of the initial SFC10polyphenols would be potentially absorbed after digestion. Besides, the addition of DSF benefits the microbiotacomposition after colonic fermentation. In conclusion, supplementation with 10% of DSF in cookies improvessensorial acceptance and antioxidant properties, without affecting the technological ones.