Optimisation of Processing Parameters for the Preparation of Vegetable Curd from Decorticated Sesame Seeds (Sesamum indicum)

Abstract

Current study aims to develop and optimise the processing parameters for the preparation of imitated curd by using vegetable milk extracted from decorticated sesame seeds (Sesamum indicum). Experiments were planned to optimise curdling process for sesame milk with respect to inoculum (1-5%), lactose (1-5%), added proteins (1-3%). It was established that total solid content in a range of 9-10%, dispersion stability with 30-45% scored well (7.8±0.2) on preferential sensory test i.e. nine-point hedonic scale. Sesame milk supplemented with 5% lactose, 1% electrolyte salt mix, 1% sucrose was subjected to fermentation (10±1.0) hrs at 35±2°C) with 5% inoculum (lactic acid bacteria culture) resulted into a vegetable curd with desired consistency (855.6±47.5 g.sec), acidity (0.57±0.02% lactic acid equivalent; LAE), flavor and overall acceptability (OAA). The Solid Not Fat (SNF) content of optimised vegetable curd was found to be 22.20±0.40%, with protein, fat and ash content as 6.70±0.06%, 6.91±0.06% and 0.92±0.01% respectively. The characteristics of vegetable milk (non-dairy) and toned milk (dairy) were well comparable on various aesthetic parameters (fluidity, color, flavor and taste). Proportional characterisation of vegetable (non-dairy) curd with dairy curd relating to its nutritional profile, color analysis, textural and rheological parameters established its similarity. Such dairy analogues may be considered as substitute to various dairy products where milk-based products are scanty or non-available.

Technological and health properties and main challenges in the production of vegetable beverages and dairy analogs

“…Therefore, it is necessary to use seed roasting and/or fermentation as a preliminary step to processing. 63 However, literature on sesame beverages is still scarce. Therefore, more research is needed, given the market potential due to the high nutritional value and application in developing new products.…”

“…105 However, the soaking time and temperature depend on each raw material and must be controlled to avoid the leaching of compounds of interest. 63 Roasting can also be applied as a preliminary treatment to obtain PBDS, mainly due to sensory changes promoted by the Maillard reaction, which occurs between the reducing sugars present and produces desirable color, flavor and aroma. 89 In addition, it promotes an increase in shelf life by reducing the microbial load and enzymes inactivation, reducing antinutritional compounds and improving protein digestibility.…”

“…105 However, the soaking time and temperature depend on each raw material and must be controlled to avoid the leaching of compounds of interest. 63…”

“…Foods like to traditional dairy products made from plant-based dairy substitutes Good sensory acceptance and bacterial viability was maintained for two months at refrigerated storage and five days of storage at room temperature Stefano et al148 The product is a suitable vehicle for the delivery of L. casei at adequate levels for probiotic action and showed satisfactory sensory acceptance Sensory properties very close to the conventional dairy-based product Yadav et al63 …”