Development of Vegetable Based Milk from Decorticated Sesame (Sesamum Indicum)

Abstract

Problem statement: Decorticated sesame seed can supply us with nutritious, functional and healthy meals with relatively low cost. These properties make sesame a valuable source of protein and other nutrients to be utilized in imitated dairy products, which could be used for infant and adults with lactose intolerance as well as for vegetarian or others who like to eat dairy products free from cholesterol. Additionally, the production of sesame-based dairy products can overcome the problems that limit consumption of soy-based dairy products such as antinutritional factors, flavor and flatulence. The major challenges in developing dairy analogs from plant sources are: unacceptable flavor, low solids yield and low dispersion stability. Approach: The following factors were investigated to increase/optimize the sesame milk yield, dispersion stability and sensory acceptance: pretreatment of sesame seed with simple physical treatments (soaking in water, boiling, pressure cooking, steaming and combination treatments) and heat treatment of sesame milk (pasteurization or sterilization). Results: Heat treatments during all steps of processing proved to be the most important factor in determining the yield and quality of sesame milk. The best treatment was pasteurized sesame milk (75°C for 5 min) with 12% initial sesame seed concentration (previously dried at 170°C for 5 sec) and formulated with the addition of 2% sucrose. Conclusion: The developed procedure for sesame milk production resulted in high yield, excellent dispersion stability and good sensory acceptability.

Nano-fertilizers: A Novel Way for Enhancing Nutrient Use Efficiency and Crop Productivity

“…Reported higher seed germination, shoot length, root length under nano fertilizers treatment over control or without nano fertilizer treated seeds. Nano fertilizers increase availability of nutrient to the growing plant which increase chlorophyll formation, photosynthesis rate, dry matter production and result improve overall growth of the plant [24][25][26][27]. Reported similar result that nanoTiO2 treated seed produced plant recorded more dry weight, higher photosynthetic rate, chlorophyll-a formation compared to the control [28].…”

Development of Functional Beverages From Plantraw Materials — Replacements for Dairy Products

“…At this stage of research, sesame seeds were used as a plant raw material for the pro-duction of a functional drink alternative to cow's milk, because they have a high biological value. Sesame contains more than 20 % protein, 50 % fat, a significant amount of dietary fiber (13.3 %) in its composition (Table 1), as well as a sufficiently high content of minerals such as calcium, phosphorus, iron and zinc and vitamins: A, E and group B (especially folic acid) (Table. 2) [11]. Table 3 illustrates that seed protein has a high biological value, as it includes a complete set of essential amino acids, especially methionine and tryptophan.…”

Influence of thermal treatment on the stability of vegetable “milk” obtained by ultrafiltration of aqueous oil body extracts from various sources

“…As a result they may influence in a different way the stability of the natural emulsion. In the case of SS "milk," its physical destabilization upon thermal treatment can be partially explained by the very susceptible to thermal treatment exogenous proteins (a-globulin: $70% of the total proteins) [32], which upon denaturation tend to promote the immediate formation of aggregates (d 4.3 ¼ 121.36 vs. 11.70 mm in SS-TT and SS-U, respectively). However, its much lower physical stability upon heating should be mainly attributed to the initial large oil droplet size compared to the size of oil droplets found in the MG and the H "milk" emulsions (Figs.…”