Using mashed paste made from sesame seeds in shortbread cookies technology

Research has been conducted on the use of sesame seed urbech in the shortbread cookie technology. Traditionally, butter or margarine, which are characterized by a high content of saturated fatty acids, are used as a fat component in the production of cookies. Margarine also contains trans-isomers of fatty acids, which can negatively affect the human body. Replacing the fat component up to 50.0% with sesame seed urbech in the dough recipe for shortbread cookies made it possible to significantly reduce the amount of saturated fatty acids in the product. Urbech is a mashed paste made from sesame seeds, which contains 20.8% proteins, 52.1% fat, 19.5% carbohydrates, and 4.8% minerals. In the lipids of sesame seed urbech, the proportions of mono- unsaturated and polyunsaturated fatty acids make up 42.92% and 40.76% of the total lipids. The use of sesame seed urbech in the amount of 13.5% of the dough weight contributed to an increase in the protein content in the cookies by 30.0%, a decrease in fat by 19.0%, and saturated fatty acids by 40.0 % or more. Replacing one second of the butter with urbech in the cookies contributed to an increase in the polyunsaturated fatty acids content in the product from 0.8 g to 3.9 g per 100 g of product, while replacing margarine increased the increase by 16.0%.