The objective of this work was the development and sensory and physicochemical evaluation of cookies with added defatted sesame flour (FDG), this being a by-product of the extraction of sesame oil. Based on a standard formulation (F0), the wheat flour was substituted with FDG at levels of 10 % (F1), 20 % (F2) and 30 % (F3). The sensory acceptability (colour, texture, flavour and appearance) and purchasing intent were determined in order to select the cookies with greater acceptance means, which were analyzed for their proximate composition and technological characteristics. The results of the sensory evaluation were submitted to the analysis of variance followed by Tukey´s test (p < 0.05), and the other results to the Student test (p < 0.05). F0 and F1 were selected by the sensory evaluation since they presented significantly higher values for taste and purchasing intent as compared to F2 and F3. F0 and F1 showed no significant technological differences in relation to mass density, aw, firmness and the colour attributes L * and b *, but F0 showed lower values for specific volume and the colour attribute a *. In the proximate composition, the F1 cookies showed significantly higher values for ash (1.83 %), protein (10.88 %) and dietary fibre (3.07 %) and lower moisture contents (4.79 %) in comparison to F0. Cookies could be obtained with substitution of the wheat flour by up to 10 % of FDG, leading to an increase in the protein and dietary fibre contents but with sensory acceptance and technological characteristics similar to those of the control cookie.
Cookies; Defatted sesame flour; Quality
