Characterization of acorn oil and its application on carnauba wax-based oleogel and chocolate spread.

This study aimed to characterize acorn oil (AO) and carnauba wax-based acorn oil oleogel (AOG) and the effect of AOG replacement on the textural and sensorial properties of chocolate spread. Oil yields from cold-pressing (Quercus longipes) were around 14%wt with a nice nutty smell. The main fatty acids of AO were included oleic, linoleic, and palmitic acid (44, 38, and 10%wt) respectively. The prepared AOG using 6%wt of carnauba wax (CW) showed high strength (G' > 100 mPa) and oil binding capacity ∼87 %. Based on microstructure assays platelet-like and ß' polymorphic triglyceride crystalline networks were formed in AOG. The Pickering AOG/water emulsions in the volumetric ratio of from 90:10 up to 40:60 were stable due to the placement of CW-based AOG particles at the interface of water/oil as Pickering stabilizer. The high physical stability of the emulgel against phase separation is considered an important advantage for using oleogel in chocolate spread formulations instead of vegetable oils, which usually have a high percentage of oil release. The spreads prepared by replacing 50%wt AOG with butter showed acceptable textural and sensorial properties.

Designing and fabrication of colloidal nano-phytosomes with gamma-oryzanol and phosphatidylcholine for encapsulation and delivery of polyphenol-rich extract from pomegranate peel.

Nano-carriers are well-known delivery systems to encapsulate different bioactive compounds and extracts. Such nano-systems are used in various food and drug areas to protect active ingredients, increase bioavailability, control the release, and deliver bioactive substances. This study aimed to design and fabricate a stable colloidal nano-delivery system to better preserve the antioxidant properties of pomegranate peel extract (PPE) and protect its sustained release in a gastrointestinal model. To achieve this goal, a nano-phytosomal system was fabricated with plant-based, cost-effective, and food-grade compounds, i.e., phosphatidylcholine (PC) and gamma-oryzanol (GO) for encapsulation of PPE. To fabricate the nano-phytosomes, thin film hydration/sonication method was used. The parameters of particle size, zeta potential, polydispersity index (PDI), loading capacity (LC), and encapsulation efficiency (EE) were investigated to evaluate the efficiency of the produced nano-system. In summary, the size, zeta potential, PDI, LC, and EE of homogenous spherical PC-GO-PPE nano-phytosomes (NPs) in the ratio of 8:2:2 % w/w were achieved as 60.61 ± 0.81 nm, -32.24 ± 0.84 mV, 0.19 ± 0.01, 19.13 ± 0.30 %, and 95.66 ± 1.52 %, respectively. Also, the structure of NPs was approved by Fourier transform infrared spectroscopy (FT-IR) and scanning electron microscope (SEM). The optimized NPs were stable during one month of storage at 4 °C, and changes in the size of particles and PPE retention rate were insignificant (p > 0.05). The nano-encapsulation of PPE significantly decreased the loss of its antioxidant activity during one month of storage at 4 °C. The optimized NPs exhibited prolonged and sustained release of PPE in a gastrointestinal model, so that after 2 h in simulated gastric fluid (SGF) and 4 h in simulated intestinal fluid (SIF), 22.66 ± 2.51 % and 69.33 ± 4.50 % of initially loaded PPE was released, respectively. Optimized NPs had considerable cytotoxicity against the Michigan Cancer Foundation-7 cell line (MCF7) (IC50 = 103 µg/ml), but not against Human Foreskin Fibroblast cell line (HFF-2) (IC50 = 453 µg/ml). In conclusion, spherical PC-GO-PPE NPs were identified as a promising delivery system to efficiently encapsulate PPE, as well as protect and preserve its bioactivity, including antioxidant and cytotoxicity against cancer cell line.

Ultrasonication/dynamic maceration-assisted extraction method as a novel combined approach for recovery of phenolic compounds from pomegranate peel.

According to recent studies, pomegranate peel (PP) has the potential to be inverted from environmental pollutant waste to wealth due to possessing valuable phenolic compounds at a higher amount compared to edible parts. So far, different types of biological activities such as antimutagenic, antiproliferative, anti-inflammatory, and chemo-preventive properties were stated for pomegranate peel extract (PPE) according to chemical composition. In the present research, the probable intensifying effects of two extraction methods and optimum conditions for novel combined method of ultrasonication and dynamic maceration-assisted extraction of PPE using response surface methodology (RSM) were determined. A Box-Behnken Design (BBD) was employed to optimize three extraction variables, including sonication time (X1), sonication temperature (X2), and stirring speed (X3) for the achievement of high extraction yield of the phenolic compounds and antioxidant activity. The optimized conditions to obtain maximum extraction efficiency were determined as X1 = 70 min, X2 = 61.8°C, and X3 = 1000 rpm. The experimental values were in line with the values anticipated by RSM models, which indicates the appropriateness of the applied quadratic model and the accomplishment of RSM in optimizing the extraction conditions. The results suggest that the extraction of PPE by mix of ultrasonication as a modern method and dynamic maceration as a conventional method could improve its bioactive extractability and the obtained values were higher than any of the methods used. In other words, these two methods together have intensifying effects in increasing extraction efficiency which could further be utilized in food and agricultural industry.

Effect of Refined Edible Oils on Neurodegenerative Disorders.

Neurodegenerative diseases are comprise a prominent class of neurological diseases. Generally, neurodegenerative diseases cannot be cured, and the available treatments can only regulate the symptoms or delay the disease progression. Among the several factors which could clarify the possible pathogenesis of neurodegenerative diseases, next to aging as the main risk, the dietary related diseases are the most important. Vegetable oils, which are composed of triacyclglycerols as the main components and several other components in a trace amount, are the main part of our diet. This review aims to study the effect of refined or unrefined vegetable oil consumption as a preventive or aiding strategy to slow or halt the progression of neurodegenerative diseases. In the refining process, owing to the chemical materials or severe temperatures of the refining process, removal of the desirable minor components is sometimes unavoidable and thus a worrisome issue affecting physical and neurological health.

Changes in the quality of flaxseed oil powder produced by incorporating with microcrystalline cellulose and thyme.

Flaxseed oil is a high nutrition oil, rich in ω-3 fatty acid, tocopherols and phenolic compounds. However, it is prone to oxidation due to its high unsaturation which needs pretreatments to be easily introduce to the market. In this study, flaxseed oil was converted to powder form by mixing with microcrystalline cellulose (MC) and thyme powder to produce flaxseed oil powder. For this purpose, 3 different levels of thyme powder (5%, 10% and 15% of oil) were mixed with oil, followed by mixing with different proportions of MC (50:50, 50:75, 50:100 (oil:MC)) and stored for 90 days at 25 °C and 4 °C. Results indicated that the total phenolic compounds (23.2-91.2 mg GAE/100 g), chlorophyll (9-63.6 mg/kg), and carotenoid (4.4-9.9 mg/kg) contents increased with the incorporation of thyme powder into the flaxseed oil on the first day in 25 °C and 4 °C. Also during 90 days storage, phenolic compound (21.8%), chlorophyll (32.5%) and carotenoid (24%) decreased in both 25 °C and 4 °C temperatures. The results confirmed that adding thyme powder to samples decreased acidity and peroxide value in compare with control. Using thyme as a natural antioxidant and also transforming the oil to powder form by MC increased the oxidative stability in compare with control. The produced high stable flaxseed oil powder has the potential to be used directly on food products like salads or to be used in different food formulations to fortify them with natural antioxidants and ω-3 essential fatty acids.

Effects of Mild Thermal Processing and Storage Conditions on the Quality Attributes and Shelf Life of Truffles (Terfezia claveryi).

This study investigated the effects of two mild thermal processing (MTP) (63 °C, 40 °C, 3 min) methods, in a brine storage medium (7-16% (w/v) NaCl) and a vinegar solution (5% vinegar, 1% salt, and 0.5% sugar), on some physicochemical properties of truffles (Terfezia claveryi). Weight loss, phenolic compounds, firmness, ascorbic acid and microbial loads were evaluated during 160 days of storage. It was demonstrated that a 5% vinegar treatment with 63 °C MTP was effective to reduce the weight loss, microbial spoilage and increased firmness and of truffles during storage. However, phenolic compounds and ascorbic acid content were decreased by heating. Both MTPs inhibited the microbial load, but the 63 °C, 3 min MTP was most effective and resulted in an immediate (3.05-3.2 log CFU/g) reduction in the total aerobic bacteria (TAB) and remained at an acceptable level during storage, while the 40 °C, 3 min MTP reduced (1.12-2 log CFU/g) of the TAB. The results of this study suggest that the 63 °C MTP and immersion in 5% vinegar increased the shelf life of the truffles without perceptible losses in quality attributes.

Production and characterization of nondairy gluten-free fermented beverage based on buckwheat and lentil.

The present study aimed to optimize the formulation of buckwheat/lentil gluten-free beverages fermented with Lactobacillus plantarum and Bifidobacterium bifidum. Physicochemical parameters of 14 different beverages, such as pH, acidity, total solids, ash, total phenol content, antioxidant activity, and sensory test, were assessed after 24 h of fermentation. The results showed that the numbers of viable cells of lactobacilli and bifidobacteria on the first day of the experiment were 9.9 and 9.6 log (CFU ml-1), respectively, which were over 9 log (CFU ml-1). During 24 h from the fermentation, the number of viable cells for all beverages decreased, which reached an average probiotic count of 8.81 log (CFU ml-1) that was statistically significantly different from the probiotic count before fermentation (p < .05). Cell viability was evaluated and shelf life was estimated during 15-day refrigerated storage. At the end of the storage (15th day), the beverages contained an average of 8.4 log (CFU ml-1) of live lactobacilli cells and 7.8 log (CFU ml-1) of viable bifidobacterial cells. The optimized levels of independent factors for sprouted buckwheat and lentil flours were 51.96% and 48.04%, respectively. The optimized probiotic beverage was contained 0.25 (% lactic acid) acidity, 5.7 pH, 7.9% total solids, 0.4% ash, 41.02% DPPH, 26.96 (mg GAE/ml) phenol compounds, and 8.65 log (CFU ml-1) probiotic count. The optimized beverage had distinct organoleptic properties on day 15 of refrigerated storage. This study showed that Bifidobacterium bifidum can be used for the development of potentially probiotic beverage with sprouted buckwheat and lentil.

An overview of effects of gamma radiation on the biological, physicochemical and nutritional parameters of oilseeds and oils.

PURPOSE: Gamma irradiation is a non-thermal method for prolonging the shelf-life of foods and it is a possible alternative technology for oilseeds. After harvest, the development of pests and microorganisms, as well as the reactions caused by enzymes reason numerous problems in the oilseeds. Gamma radiation is one of the methods that could inhibit undesired microorganisms, but it can also change the physicochemical and nutritive characteristics of oils. CONCLUSION: This paper is a brief review of recent publications on the effects of gamma radiation on the biological, physicochemical and nutritional parameters of oils. Overall, gamma radiation is a safe and environmentally friendly method that improves the quality, stability and safety characteristics of oilseeds and oils. In the future, there may also be many health reasons to produce oils using gamma radiation. Investigation of other radiation techniques such as x-rays and electron beams have a good potential once the specific doses that would free them from pests and contaminants have been identified while conserving the benefits without altering their sensory properties.

Nano-delivery systems for encapsulation of phenolic compounds from pomegranate peel.

Pomegranate fruit is getting more attention due to its positive health effects, and pomegranate peel (PP) is its main byproduct. PP has the potential to be converted from environmentally polluting waste to wealth due to its rich phenolic compounds such as ellagitannins, proanthocyanidins, and flavonoids with antioxidant, antimicrobial, and health effects. These phenolics are susceptible to environmental conditions such as heat, light, and pH as well as in vivo conditions of gastrointestinal secretions. Some phenolics of PP, e.g., ellagitannins could interfere with food ingredients and thus reduce their beneficial effects. Also, ellagitannins could form complexes with salivary glycoproteins, then a feeling of astringency taste. In this article, nano-delivery systems such as nanoparticles, nanoemulsions, and vesicular nanocarriers, designed and fabricated for PP bioactive compounds in recent years have been reviewed. Among them, lipid-based nano carriers i.e., solid lipid nanoparticles, nanostructured lipid carriers, and vesicular nanocarriers have low toxicity, large-scale production feasibility, easy synthesis, and high biocompatibility. So, it seems that the extraction and purification of bioactives from pomegranate wastes and nanoencapsulating them with cost effective and generally recognized as safe (GRAS) materials can be a bright prospect in enhancing the quality, safety, shelf life and health benefits of pomegranate products.

Mechanical attributes, colloidal interactions, and microstructure of meat batter influenced by flaxseed flour and tomato powder.

The present investigation deals with the textural properties, colloidal interactions, and morphology of emulsified meat systems in the presence of flaxseed flour (FF) and tomato powder (TP). The results displayed that the emulsifying capacity and texture of raw and cooked meat batters were significantly affected following the addition of TP and FF. The cooked emulsified sausages containing 3% of FF and 3% (w/w) of TP showed the highest values for hardness and cohesiveness, as compared to the control and 6% (w/w) of FF samples. The outcomes of mechanical shearing forces and SEM showed the formation of a gel-type matrix around the unabsorbed protein in TP-FF batters. These patterns were then confirmed by the higher values of GN° (van Gurp Palmen) associated with an increase in the elasticity and the molecular entanglement. In contrast, large fat globules, low entanglement, and protein cross-linking were observed in meat batters with 6% FF.

Dispersive solid phase extraction combined with solidification of floating organic drop-liquid-liquid microextraction using in situ formation of deep eutectic solvent for extraction of phytosterols from edible oil samples.

In this study, a dispersive solid phase extraction method was combined with solidification of floating organic drop-liquid-liquid microextraction based on in situ synthesis of deep eutectic solvent. It was used for the extraction of some phytosterols from edible oil samples. The extracted analytes were quantified by gas chromatography-mass spectrometry. In this procedure, the sample lipids are saponified with sodium hydroxide and then the analytes are adsorbed onto an octadecylsilane sorbent. After that the analytes are desorbed from the sorbent with ethanol as an elution solvent and the eluant is diluted with deionized water to obtain a homogenous solution. Then, a few amounts of choline chloride and n-butyric acid are dissolved in the solution and transferred into a water batch adjusted at 75 °C for 5 min. During this period Choline chloride and n-butyric acid form a deep eutectic solvent (extraction solvent) dispersed in whole parts of the solution. The obtained cloudy solution is placed into an ice bath. The extraction solvent is collected and solidified on the top of the solution. Finally, it is removed and allows melted at room temperature and an aliquat of the solution is injected into the separation system. Validation of the method showed that limits of detection and quantification were in the ranges of 0.52-1.6 and 1.7-5.6 ng mL-1, respectively. Enrichment factors and extraction recoveries of the analytes ranged from 312 to 375 and 75-90%, respectively. The method had a proper percision with relative standard deviations less than ≤8.2% for intra- (n = 6) and inter-day (n = 6) precisions at a concentration of 15 ng mL-1 of each analyte. Finally the method was successfully used for determination of the analytes in some edible oil samples.

Production of the processed cheese containing tomato powder and evaluation of its rheological, chemical and sensory characteristics.

The fortification of the processed cheese (PC) with bioactive compounds can increase their benefits for the health and also consumer acceptance. In the present study, rheological, chemical and sensory characteristics of the processed cheese containing different quantities of tomato powder (0%, 1%, 2% and 4% wt/wt) with the appropriate levels of bioactive components were evaluated during 90 days of storage. The results showed that the PC samples containing tomato powder (PCTs) had higher levels of proteolysis extent, phenolic and lycopene contents and antioxidant activity. However, the PCTs had lower levels of pH and lipolysis indexes. Generally, lycopene and phenolic contents and antioxidant activity decreased and pH, proteolysis and lipolysis index increased during storage. The results obtained from the frequency sweep test and temperature sweep test, indicated that, the samples had solid-type structure and tomato powder decreased the solid like behavior of the PC (G' > G″). Sensory analysis showed that the processed cheese with the average level of tomato powder (2%) had maximum scores of flavor, color and total acceptance and also the PCTs were significantly (P < 0.05) less rigid and more spreadable than the control PC and these findings were according to the achievements obtained by dynamic oscillation rheometry. Finally overall results indicated that tomato powder could be helpful for the manufacturing of new product with different functional and sensory specifications.

Investigation of selected thermal and non-thermal preservative techniques to produce high quality and safe to drink sour cherry, red grape and pomegranate juices.

Red-coloured fruit juices, due to their main bioactive components such as phenolic compounds and anthocyanins, have gained much attention. Present study was focused on the evaluation of pasteurization (at 90 °C for 30 s), mild heat treatment (at 60 °C for 8 min), sonication (at amplitude level of 42.7 µm and 25 °C for 8 min) and thermosonication (at amplitude level of 42.7 µm and 60 °C for 8 min) preservation techniques, on physico-chemical and safety attributes of red grape, pomegranate and sour cherry juices. The results indicated that all four treatment methods, had insignificant effects on brix, pH and titratable acidity of the treated fruit. Furthermore, while pasteurization had significant (p < 0.05) effects on the loss of vitamin C, total phenolic, total anthocyanin contents, and antioxidant activity of all juices, the sonication and mild heat treatment had minimum effects on the vitamin C and total anthocyanin contents of the juices. Among all four selected preservative methods, thermosonication significantly increased total phenolic content of three juices and reduced existed aerobic and coliform bacteria, moulds and yeasts population of the treated fruit juices as compared to that of the untreated, mild heat treated and sonicatioted samples.

Functional effects of phytate-degrading, probiotic lactic acid bacteria and yeast strains isolated from Iranian traditional sourdough on the technological and nutritional properties of whole wheat bread.

The lactic acid bacteria (LAB) and yeast strains with phytate degrading ability were isolated from Iranian traditional sourdough, and based on the acid and bile tolerance, three LAB and three yeast strains were selected and molecularly identified. In this study, baker's yeast (Saccharomyces cerevisiae) was considered as a positive control strain to investigate the nutritional and technological properties of the isolated strains. All of the identified microorganisms were characterized based on additional probiotic properties and were evaluated for nutritional and technological characteristics. The functional features are associated with degradation of phytate, antioxidant capacity, exopolysaccharides, phenolic compound content and in vitro starch digestion. Among all the tested strains the highest amount of phytase production capacity (1.64 Unit/ml) and lowest phytate content (17.49 mg/5 g) belonged to Kluyveromyces marxianus. According to the results, the bread prepared by using Kluyveromyces aestuarii possessed the highest porosity percentage (70.43%), and the lowest hardness (508.71 g).

Effect of infrared-assisted spouted bed drying of flaxseed on the quality characteristics of its oil extracted by different methods.

BACKGROUND: Infrared (IR)-assisted spouted bed drying (SBD) has emerged as a potential alternative to the traditional hot air drying for heat sensitive components. The aim of this study was to investigate effect of IR-assisted SBD and application of cold press (CP), solvent extraction (SE) and ultrasound assisted extraction (UAE) on the quality of flaxseed oil. SBD and IR-assisted SBD were performed at air temperatures of 40, 60, 80 °C and their effects on the drying rate, fatty acids composition and oil peroxide and acid values were evaluated. Quality of oil extracted from the dried flaxseeds by CP, SE and UAE methods was then evaluated. RESULTS: Increasing air temperature in the presence of IR increased the drying rate. The peroxide values (PVs) of IR-SBD samples were higher than those of SBD at the same temperature. IR treatment did not notably change the composition of fatty acids in flaxseed oil, except in linoleic acid content. UAE gave higher extraction yield than CP and SE methods. UAE yielded an oil with higher percentage of saturated fatty acids, whereas the percentage of omega-3 and omega-6 fatty acids was higher in the CP method. The oil extracted by CP exhibited lower levels of PV (0.516 meq O2 /kg oil) and acid value (1.36%), as compared to oils extracted by SE and UAE methods. CONCLUSION: Both UAE and conventional methods did not significantly influence the composition of fatty acids in the extracted oils. Nonetheless, the CP method yielded an oil with a high percentage of omega-3 and omega-6 fatty acids. © 2019 Society of Chemical Industry.

Quality properties of sausage incorporated with flaxseed and tomato powders.

The present study investigates the chemical properties and sensory attributes of beef sausages which have been incorporated with three tomato powder levels (0, 1.5 and 3%) and three flaxseed powder levels (0, 3 and 6%). All samples were stored at 4 °C for 42 days. The addition of tomato and flaxseed powders decreased (P < .001) L* values, pH, residual nitrite and moisture contents and increased b* value (P < .001), protein, carbohydrate, ash, fiber and total calories contents. The nitrite content decreased during the storage time. Linolenic acid increased with the addition of flaxseed powder. Generally, adding tomato and flaxseed powders up to 3% had no effect (P > .05) on the sensory evaluation parameters on cooked and fried sausages. Based on the obtained results, it is possible to produce sausages incorporated with tomato and flaxseed powders and introduce to the market as a new processed meat product.

Effect of different alcoholic-alkaline treatments on physical and mucoadhesive properties of tapioca starch.

Alcoholic-alkaline treatment (AAT) is a physical modification method for the production of granular cold water swelling starch and should be optimized for each starch source. The main objective of this research was to investigate physical and mucoadhesive properties of tapioca starch (TS) modified by different AATs. Improvement of cold-water absorption, solubility, rheological properties at low temperatures, clarity, freeze-thaw stability, and mucoadhesion was positively correlated with the alkali amount and reaction temperature and negatively correlated with ethanol content. Morphological studies demonstrated different degrees of swelling, birefringence loss, and surface wrinkling of granules depending on modification degree. Starch pastes, modified in a higher degree, showed a change from rheopexy to thixotropy and from translucency to turbidity over time. The highest quality along with maintaining granular integrity was obtained by treating starch (10 g) with 30 g alkaline solution (2.5 M) and 110 g aqueous ethanol (40%) at 25 °C. The characteristics of this sample were higher than those of corn counterpart except for viscosity, consistency, and freeze-thaw stability and were almost similar to those of thermally gelatinized TS (TGTS). Therefore, this AA-modified TS can be an alternative for TGTS in instant and heat-sensitive foods and delivery of bioactives as a mucoadhesive polymer.

Effect of roasting and microwave pre-treatments of Nigella sativa L. seeds on lipase activity and the quality of the oil.

The present research studied the thermal pre-treatment of non-soaked and soaked black seed (BS) by microwave radiation (1-3.5 min) in comparison with conventional roasting (2-8 min, 180 °C). As BS was treated for a longer time, a significant increase (p < 0.05) was observed in total chlorophylls, carotenoids and phenolic contents in the extracted oils. The oils obtained from the soaked seeds (to 8%) had significantly higher oil quality properties. The optimum extraction conditions were: irradiation time of 3.5 min and BS moisture content of 8%, which resulted in an extraction yield of 35.76%, 10643.730 caffeic acid equivalents/100 g, PV of 9.63 meq O2/kg and 18.88 h of Rancimat oxidative stability. The microwave pre-treatment was more effective than conventional roasting in reducing lipase activity. Based on the results obtained, it was advisable to treat BS with microwaves and soak them before extracting the oil in a cold press at room temperature.

Chemical, Rheological and Nutritional Characteristics of Sesame and Olive Oils Blended with Linseed Oil.

Purpose: Nutritional quality and oxidation stability are two main factors in the evaluation of edible oils. Oils in their pure form do not have an ideal fatty acid composition or suitable oxidative stability during processing or storage. Methods: This study was designed to evaluate the chemical, nutritional and rheological properties of oil mixtures in three ratios of olive: sesame: linseed, 65:30:5; 60:30:10 and 55:30:15. Acidity value, peroxide value, rancimat test, fatty acid profile, nutritional indexes and rheological properties of the oil blends were determined. The nutritional quality was determined by indexes, including the atherogenic and thrombogenic indexs; the ratios of hypocholesterolemic: hypercholesterolemic; poly unsaturated fatty acid: saturated fatty acid and the ω6:ω3. Results: The results indicated that blending of other vegetable oils with linseed oil could balance ω6:ω3. Results showed that formulated oils had a good balance of oxidation stability and nutritional properties as well. Rheological data showed that these oil blends followed Newtonian behavior at 4°C and 25°C. Conclusion: According to the results, addition of linseed oil to vegetable oils containing high levels of bioactive compounds was a simple and economic practice to obtain a functional oil with good nutritional and stability properties.

Quality properties of puffed corn snacks incorporated with sesame seed powder.

Puffed corn snacks are tasty and affordable cereal-based food products which have a relatively poor nutritional quality. Sesame seed is a rich source of essential amino and fatty acids, phenolic compounds, tocopherols, and antioxidants. In this study, puffed corn snacks were produced by incorporating sesame powder at 0% (control sample), 5%, 10%, and 15% levels in its formulation and stored at room temperature (24°C) for 60 days. Fatty acid composition, tocopherol, sesamin and sesamolin, phenolic compounds, peroxide value (PV), acidity (AV), and sensory evaluation of the samples were determined. The results indicate that oleic acid content increased and palmitic acid decreased significantly (p < .05) in all the samples at 10% and 15% inclusion levels. The content of phenolic compounds, γ-tocopherols, sesamin, and sesamolin had significant increases in all the formulated samples. PV results indicated that the formulated samples had a higher stability when the ratio of sesame powder was increased, while the AV values showed a significant increase during storage. Incorporation of 10% sesame powder in the snack formulation had a positive effect on the stability, sensory, and nutritional quality of the product. This approach can be used to modify nutritional quality of this food product and introduce to food market as a relatively healthy snack.