Colloidal stability and rheological properties of sesame paste

Çiftçi, Deniz; Kahyaoğlu, Talip; Kapucu, Sadettin; Kaya, Sevim

doi:10.1016/j.jfoodeng.2007.12.026

Cited by 68 publications

(53 citation statements)

References 24 publications

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“…moisture, total ash, protein, crude fat, crude fiber, carbohydrate, phytic acid and oxalic acid are presented in Table 5. Fat, protein, moisture results are in good accordance with to the result reported by [29,30]. Phytic acid reported was found be in good accordance to the results reported by [17].…”

Section: Chemical Charactersization Of Sesame Fat Spreadsupporting

confidence: 89%

Optimization of Sesame Roasting Parameters and Level of Ingredients for Sesame Fat Spread Production

Mijena¹

2017

IJNFS

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Abstract:The present study was carried out to standardize roasting operation for production of superior quality sesame fat spread by optimizing roasting temperature, roasting time, selecting suitable food additives and their proportion. Central composite design (CCD) was used for planning experimental design. Four factors: roasting temperature (180-220°C), roasting time (10-20 min.), sugar (4-6%) and lecithin (0.8-1.2) were evaluated with respect to overall acceptability, texture profile analysis and L*, a*, b* color values. The optimized roasting conditions and level of ingredients for making superior quality sesame fat spread was found to be: roasting temperature at 180°C for 20 min and incorporating 7.3% sugar, 1.2% of lecithin, 5% hydrogenated vegetable oil and 1.2% salt. The average chemical composition of sesame fat spread was found to be moisture 0.26%, protein 27.0%, crude fat 53.51%, total carbohydrates 16.31%, crude fiber 13.23%, ash 3.15%, phytic acid 4.64%, oxalic acid 0.73mg/g. Sesame Fat Spread is categorized among nutraceutical and functional foods and healthy alternative product which can be eaten as spread on bread, biscuit sandwiches, salad dressing and in soups.

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Section: Chemical Charactersization Of Sesame Fat Spreadsupporting

confidence: 89%

Optimization of Sesame Roasting Parameters and Level of Ingredients for Sesame Fat Spread Production

Mijena¹

2017

IJNFS

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“…RESU pastes of the to Fig. 1 The results observed on the viscoelastic behavior of sweetened sesame paste of this research coincided with those reported by Çiftçiet al, [2] for sesame paste; Acevedo et al, [12] for technified sesame pasta; Tirado et al, [10] for sweetened tamarind pulp and Abu-Jdayilet al, [1] for a kind of sweetened sesame paste (tehineh). The aforementioned authors, as in this work, found in their studies that the magnitudes of the storage (G') and loss modules (G") of samples increased with frequency, reporting a predominance of elastic properties over viscous (G′ > G″).…”

Section: E Experimental Design and Statistical Analysissupporting

confidence: 88%

Rheological Properties of Sweetened Sesame Paste Formulated with Bovine Blood Plasma

Tirado¹,

Paternina-Sierra²,

Acevedo-Correa³

et al. 2017

IJET

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Abstract-The aim of this study was to evaluate the rheological properties of a paste formulated with sesame (Sesamum indicum L.), syrup and bovine blood plasma. An experimental design under a multifactorial structure 2×2×4 and middle fraction to rule out effects of similar treatment was used. Factors (with their respective levels) were: sesame paste content (80 % and 70 %), syrup content (20 % and 30 %) and bovine blood plasma content (0.75 %, 1.00 %, 1.25 % and 1.50 %). A total of 8 formulations with three replicates for each treatment were done. A pseudoplastic behavior for all studied samples was observed, typical of emulsions or suspensions. The paste exhibited predominating semi-solidlike behavior (elastic modulus, G′ > viscous modulus, G″). This paste could be used in bakery products, with the purpose to improve their nutritional quality.Keyword-Viscoelastic properties, elastic modulus (G′), viscous modulus (G″), apparent viscosity, tangent of the phase angle (tan δ)

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“…Usually water addition is performed empirically and mainly judged by sensory taste, which is not suitable for preparing large amount of sesame paste; therefore, it is hard to meet the need in the hotpot or dry noodle industry when homogeneous mixing and consistent taste are required for large amount of sesame paste. The previous studies of rheological properties of sesame paste allow us to understand not only the changes in the texture and structure of sesame paste, but also the variation pattern of mechanical properties related to processing [1,[3][4][5][6][7]. However, the contribution of water addition to the overall rheological properties of the sesame paste has not been studied.…”

Section: Introductionmentioning

confidence: 99%

Rheology of Sesame Pastes with Different Amounts of Water Added

Hou

2017

Journal of Chemistry

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Sesame paste, usually served as a dressing in some local dishes and the desserts in Southeast Asia and the Middle East, requires mixing with water before consumption to form a thin emulsion of the oil-in-water type. Usually water addition is performed empirically and it is difficult to keep the quality of water-mixed sesame paste consistent. In this study, the rheological behavior of sesame paste with different ratios of sesame paste to added water was investigated. The sesame paste tested contains 59.71% of crude fat and 17% of protein. The ratios of sesame paste to added water (w/v) were 1 : 0.75 (T1), 1 : 1 (T2), 1 : 1.25 (T3), and 1 : 1.5 (T4), respectively. All the samples showed the properties of the viscoelastic solids. The samples T1 and T2 behaved as a pseudoplastic material, whereas the apparent viscosity of T3 and T4 remained almost unchanged with the shear rate increasing. T2 had the moderate area of thixotropy loop (57.32 Pa/s) among the tested samples and scored the highest in the sensory evaluation. Therefore, our study suggested that ratio of sesame paste to added water of 1 : 1 (w/v) is suitable for preparing dressings for different dishes.

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Colloidal stability and rheological properties of sesame paste

Cited by 68 publications

References 24 publications

Optimization of Sesame Roasting Parameters and Level of Ingredients for Sesame Fat Spread Production

Optimization of Sesame Roasting Parameters and Level of Ingredients for Sesame Fat Spread Production

Rheological Properties of Sweetened Sesame Paste Formulated with Bovine Blood Plasma

Rheology of Sesame Pastes with Different Amounts of Water Added

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