BSTRACT
 There is an increasing interest in the valorization of agri-food residue to
be used for the production of new functional bioactive components for the
sustainability of the agri-industry. So, the aim of this study was to ascertain
how naturally potent of Tahina industry's by-products antioxidants affected
of the cupcakes quality parameters including the antioxidant potential (total
phenolic content and % DPPH radical scavenging activity) and sensory
attributes (overall acceptability) which stored at room temperature (25±2ºC)
for up to eight days. The extracts were added to the cupcake formulation at 2
levels at 100 and 200 ppm as raw sesame reside extract (RE 100 and RE
200), roasted sesame reside extract (RO 100 and 200) and compared with
BHT at the same concentration, respectively. The results obtained in this
study showed that, natural extracts had a significant phenolic content ranged
from 46.23±1.52 to 282.6± 4.08 mg GAE/g) as well as antioxidant activity
34.80± 0.26 to 65.31± 0.17 % DPPH scavenging. Residue sesame seed
extracts (SSRE) integrated into cupcakes at various concentrations
demonstrated lower energy value than control samples. Cupcakes with up to
200 ppm roasted residue extract (RO 200) showed significant improvements
in appearance, crust color, texture and odor. Furthermore, it had lower
malonaldehyde component and total count bacteria than another samples
during storage period. The current study found that SSRE were a good
source of natural antioxidants, especially roasted seed residue at 200 ppm. It
can be used as functional additive in food industry