Effect of Processing Parameters on Physicochemical, Rheological and Sensory Properties of Sesame Paste
DOI:
https://doi.org/10.24925/turjaf.v14i6.1708-1716.8742Keywords:
Sesame paste, Hull ratio, Color, Oil content, Rheology, Sensory qualityAbstract
Sesame paste is a healthy food product obtained by washing, hulling, roasting, aeration, and grinding of seeds. Its production method including water soaking period (6, 12, 24 h), hulling ratio (5, 15, 35, 40, 50, 100%), roasting technique (wood fire oven, rotating drum) and grinding speed (50, 2700 rpm), varies depending on the desired quality of the final product. In this study, the quality of sesame paste produced using different processing parameters were evaluated based on dry matter, ash, and oil contents, color characteristics, rheological properties, and sensory values. The dry matter and ash content were higher in samples produced from unhulled sesame seeds with hull ratio ranging from 35 to 100 %. The lowest oil content of 50.07% was found in a sample of sesame paste 1 (SP1), which was roasted wood fire oven using 100% unhulled imported sesame seeds. Yellowish color in sesame paste was observed with increasing hull content of sesame seeds. The samples followed pseudoplastic flow behavior, which had good fit to the power law model, with R2 values >0.987. The highest apparent viscosity value was obtained in samples of sesame paste 1 (SP1) and sesame paste 2 (SP2) produced using imported sesame seeds with 100% and 40% hull ratio, respectively. Findings in the sensory analysis revealed that producing sesame paste by roasting high hull content seeds in wood fire oven can be a healthier option with lower oil content.
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