Effect of Flaxseed Addition on the Quality and Storage Stability of Sesame Paste

Abstract

with secoisolariciresinol diglucoside, matairesinol, lariciresinol, and pinoresinol accounting for the majority of the lignan content 8) . Consumption of flaxseed can increase the intake of lignans, and prolonged consumption of flaxseed can hinder the formation and growth of cancer cells in the body, reducing the incidence of prostate cancer, breast cancer, and colon cancer, and osteoporosis 9) .To make up for the low content of α-linolenic acid in SP, the heat-treated flaxseed and sesame seeds were mixed in different proportions and ground in a colloid mill to prepare a FSP, which is expected to improve the unsaturated fatty acid content of SP and other wholesome ingredients. However, the high unsaturated fatty acid content may accelerate the oxidation of oils during the storage of FSP, resulting in a rancid taste and shortening the shelf life of the paste. Data during product storage could be obtained through real-time storage and accelerated storage tests. Although the former has better data accuracy, they require more time and associated costs to obtain final results, which is impractical for companies and researchers 10) . The accelerated storage test allows the stability of products to be assessed over some time significantly

Effect of Dehulling Pretreatment on the Flavor of Sesame Paste

“…Sesame paste (SP) is a widely appreciated condiment known for its distinctive flavor and nutritional richness 1) . However, the outer hull of traditional sesame seeds, which contains high levels of harmful oxalic acid and indigestible fiber, can affect the aroma and taste of sesame paste 2) .…”