Modeling of moisture, color and texture changes in sesame seeds during the conventional roasting

Kahyaoğlu, Talip; Kaya, Sevim

doi:10.1016/j.jfoodeng.2005.04.011

Cited by 177 publications

(164 citation statements)

References 23 publications

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“…The changes in hardness as a function of the temperature, time and air velocity were not significant (P > 0.05). Decreasing the hardness due to use of higher temperature during roasting was reported by Kita and Figiel (2006); Kahyaoglu and Kaya (2006); Maridula et al (2007); Nikzadeh and Sedaghat (2008); Jokanovića et al (2012).…”

Section: Hardnessmentioning

confidence: 73%

Sensory and instrumental texture assessment of roasted pistachio nut/kernel by partial least square (PLS) regression analysis: effect of roasting conditions

et al. 2015

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Roasting is an important step in the processing of pistachio nuts. The effect of hot air roasting temperature (90, 120 and 150°C), time (20, 35 and 50 min) and air velocity (0.5, 1.5 and 2.5 m/s) on textural and sensory characteristics of pistachio nuts and kernels were investigated. The results showed that increasing the roasting temperature decreased the fracture force (82-25.54 N), instrumental hardness (82.76-37.59 N), apparent modulus of elasticity (47-21.22 N/s), compressive energy (280.73-101.18 N.s) and increased amount of bitterness (1-2.5) and the hardness score (6-8.40) of pistachio kernels. Higher roasting time improved the flavor of samples. The results of the consumer test showed that the roasted pistachio kernels have good acceptability for flavor (score 5.83-8.40), color (score 7.20-8.40) and hardness (score 6-8.40) acceptance. Moreover, Partial Least Square (PLS) analysis of instrumental and sensory data provided important information for the correlation of objective and subjective properties. The univariate analysis showed that over 93.87 % of the variation in sensory hardness and almost 87 % of the variation in sensory acceptability could be explained by instrumental texture properties.

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Section: Hardnessmentioning

confidence: 73%

Sensory and instrumental texture assessment of roasted pistachio nut/kernel by partial least square (PLS) regression analysis: effect of roasting conditions

et al. 2015

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“…Not only are its seeds used for the production of oil, but it is also used in the manufacturing of tahini paste and in food formulations, such as Halaweh (sweetened tehineh), java beans, and salads (Namiki 1995). Sesame seeds are composed of oil (44% to 58%), protein (18% to 25%), carbohydrates (13.5%), and ash (5%) (Kahyaoglu and Kaya 2006). Additionally, the lignin content of the deep, brown colored sesame husk is high, at almost 40%.…”

Section: Introductionmentioning

confidence: 99%

Bioethanol Production with Cellulase Enzyme from Bacillus cereus Isolated from Sesame Seed Residue from the Jazan Region

et al. 2018

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Bio-ethanol is considered as an important renewable fuel to partly replace fossil-derived fuels. In this study, bioethanol production, which includes cellulase production, saccharification of the cellulose content of sesame seed residue, and ethanol production, was investigated. Out of the hundreds of cellulase-producing bacterial strains isolated from sesame seed residue during this study, the B isolate was found to have the highest cellulase enzyme production. This isolate was identified as Bacillus cereus by 16S rRNA sequencing. The effects of different growth parameters, including inoculum concentration, incubation time, temperature, pH, and carbon and nitrogen sources, were investigated to optimize the growth conditions of the bacterifum. The maximum cellulase activity was achieved with an inoculum concentration of 3% after 48 h in a basal medium at a pH of 7 and an incubation temperature of 35 °C. The best nitrogen and carbon sources were yeast extract and sesame seed residue, respectively. The results showed the liberation of 2.3 g/L of reducing sugar by the dinitrosalicylic acid method. This total reducing sugar produced 15 g/L of ethanol after 48 h when Saccharomyces cerevisiae was used as a fermentation agent. Hence, bioethanol was successfully produced from the cellulose of sesame seed residue using the cellulase enzyme from B. cereus.

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“…Sesame is an important oilseed is cultivated under different agro-climatic regions of India because of its fast growth rate, short duration, less water requirement and wide adaptability under varying soil types. Its seeds contain about 50-52% oil, 17-19% protein, 0.1-0.5% fatty acids and 16-18% carbohydrates (Kahyaoglu and Kaya, 2006). Sesame oil is used as food (cooking and salad), medicine and soap manufacturing etc.…”

Section: Introductionmentioning

confidence: 99%

Amalgamation of Irrigation and Major Nutrient with Sulphur Application for Augmentation of Yield and Economic Returns from Summer Sesame (Sesamum indicum L.)

Khadse¹,

Ghatol²,

Bhale³

2017

Int.J.Curr.Microbiol.App.Sci

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Modeling of moisture, color and texture changes in sesame seeds during the conventional roasting

Cited by 177 publications

References 23 publications

Sensory and instrumental texture assessment of roasted pistachio nut/kernel by partial least square (PLS) regression analysis: effect of roasting conditions

Sensory and instrumental texture assessment of roasted pistachio nut/kernel by partial least square (PLS) regression analysis: effect of roasting conditions

Bioethanol Production with Cellulase Enzyme from Bacillus cereus Isolated from Sesame Seed Residue from the Jazan Region

Amalgamation of Irrigation and Major Nutrient with Sulphur Application for Augmentation of Yield and Economic Returns from Summer Sesame (Sesamum indicum L.)

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