Comparative Evaluation of Black and Brown Sesame (Sesamum indicum L.) Varieties in the Development of Novel Food Products

Abstract

Sesame (Sesamum indicum L.) is a nutrient-rich oilseed crop with recognized health benefits, yet its utilization in innovative food products remains limited. This study aimed to develop sesame-based products and assess their microbial safety and consumer acceptance. Black and brown sesame varieties were processed into three products: sesame butter, sesame brittle, and sesame polvoron. Microbial testing was conducted at the Department of Science & Technology–Regional Standards and Testing Laboratory to ensure food safety, followed by a single-blind sensory evaluation with 75 respondents using a nine-point hedonic scale. Brown sesame butter demonstrated the highest overall acceptance, particularly in terms of taste and aroma, outperforming both Black sesame butter and the commercial control. For sesame brittle, only the brown variety passed microbial testing. While the commercial control was generally preferred, the brown brittle scored comparably in terms of aroma and texture. In contrast, only black sesame polvoron met microbial safety standards, but it was consistently rated lower than the control across sensory attributes. Results indicate that consumer acceptance varied by product and sesame variety, with brown sesame being generally preferred for butter and brittle, and black sesame being viable only for polvoron. The study highlights the pivotal role of microbial safety and sensory attributes (taste, texture, aroma, and above all, visual appeal) in the evaluation of consumer acceptance. As such, the results indicate that sesame seeds have good potential for product innovation, although their successful commercialization relies on the convergence of product level with customer perception.