Influence of Roasting Treatments on Oil Quality Properties of Two Sesame Seed Varieties | ||||
| Assiut Journal of Agricultural Sciences | ||||
| Article 6, Volume 51, Issue 1, March 2020, Page 92-101 PDF (424 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ajas.2020.104168 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| E . M.A. Abd - Elhafeez; S . H. Abou - El - Hawa; Mohamed A. Rashwan; B. R. Ramadan | ||||
| Food Science & Technology Department, - Faculty of Agriculture Assiut University, Egypt | ||||
| Abstract | ||||
| The objective of this study was to evaluate the effect of roasting at 160°C for 5, 10 and 15 minutes on physicochemical properties, lipid oxidation, fatty acids profile, rancimat value, conjugated dienes and conjugated triene content of Giza 32 and Shandaweel 3 sesame seeds varieties. Results showed that all studied samples contained moisture (3.60 - 5.98%), crude protein (22.92 - 24.31%), oil (51.68 - 55.26%), fiber (7.12 - 8.14%), ash (3.92 - 4.73%), and carbohydrates (9.63 - 12.01%); in raw and roasted sesame seed varieties (RSS). Data revealed that acid value, peroxide value, TBA, conjugated diene and conjugated triene, increased gradually by roasting treatments of seeds, while the iodine value was slightly decreased by roasting. A little changes in the saturated and unsaturated fatty acids were found during roasting. Palmitic acid was the predominant saturated fatty acids followed by stearic acid, while oleic and linoleic acids recorded the highest levels among unsaturated fatty acids in both sesame oils. Data also revealed thatthe thermal stability (Rancimat value) of sesame oils was enhancement by roasting treatments. | ||||
| Keywords | ||||
| Sesame seeds; roasting process; physicochemical properties; fatty acids; Rancimat value | ||||
|
Statistics Article View: 211 PDF Download: 560 |
||||
