Effect of black sesame (Sesamum indicum) and flaxseed flour (Linum usitatissimum) on bread quality using surface response methodology.

  • Rafael Audino Zambelli Federal University of Ceará – Food Engineering Department, Mister Hull Avenue 2977, Fortaleza, Brazil
  • Luan Ícaro Freitas Pinto Federal University of Ceará – Food Engineering Department, Mister Hull Avenue 2977, Fortaleza, Brazil
  • Edilberto Cordeiro dos Santos Junior Federal University of Ceará – Food Engineering Department, Mister Hull Avenue 2977, Fortaleza, Brazil
  • Ana Carolina Vieira de Lima Federal University of Ceará – Food Engineering Department, Mister Hull Avenue 2977, Fortaleza, Brazil
  • Mayara Lima Goiana Federal University of Ceará – Food Engineering Department, Mister Hull Avenue 2977, Fortaleza, Brazil
  • Luciana Gama de Mendonça Federal University of Ceará – Food Engineering Department, Mister Hull Avenue 2977, Fortaleza, Brazil
  • Bárbara Guerra Rodrigues Federal University of Ceará – Food Engineering Department, Mister Hull Avenue 2977, Fortaleza, Brazil


The study aimed to evaluate the effect of black sesame and flaxseed flour addition in different proportions on bread quality. The bread formulations were developed through the Rotational Central Composite Design (RCCD). The independent variables were: black sesame and flaxseed flour which incorporated in amounts from 25.85% to 54.15%. The effect of the ingredients on bread quality was evaluated through physical parameters (specific volume, expansion index and volume produced). Statistical analysis was performed using response surface methodology and the two formulations with better technical performance were submitted to proximate composition (moisture, protein, fat, ash, carbohydrates and calcium), crumb structure, scanning electron microscopy (SEM) and sensorial analysis. It has been found that black sesame promotes greater reductions in the mass expansion capacity than flax meal. There was an improvement in the nutritional value of the loaves by increasing the protein content, ashes, fat and calcium, in addition to the reduction of carbohydrates. The breads developed had good acceptability in all evaluated attributes. In this way, the inclusion of black sesame and flaxseed flour as ingredients in bread formulations promotes products with technological and sensorial quality.

KeywordsBread, functional food, quality, SEM


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    How to Cite
    ZAMBELLI, Rafael Audino et al. Effect of black sesame (Sesamum indicum) and flaxseed flour (Linum usitatissimum) on bread quality using surface response methodology.. Journal of Engineering & Processing Management, [S.l.], v. 10, n. 2, p. 32-40, dec. 2018. ISSN 2566-3615. Available at: <https://jepm.tfzv.ues.rs.ba/index.php/Journal/article/view/199>. Date accessed: 16 oct. 2021. doi: https://doi.org/10.7251/JEPM181002032Z.