The Colloidal and Oxidative Stability of the Sesame Pastes during Storage

Abstract

Introduction Sesame Sesamum indicum L. is one of the most important oilseed crops in the world, which contains up to 50 crude lipids, as well as high content of protein, minerals and vitamin 1. A diversity of the unique antioxidant compounds has been found from sesame seeds, including lipid-soluble sesamin, sesamol, sesamolin, and sesaminol, and water-soluble sesame lignan and lignan glucosides 2. Consumption of sesame seeds could lead to the increase of plasma tocopherol levels, which is helpful to prevent heart disease, and to decrease body adiosity indices 3. Sesame have long been consumed in the Middle East and East Asia mainly in the form of the sesame seeds, sesame oil and sesame pastes. Sesame pastes are made of milling of the roasted sesame seeds, and are a kind of colloidal suspension with hydrophilic solids suspended in sesame oil 4. In China, the sesame pastes are traditionally processed without adding any additives, and they are increasingly preferable as the demand of natural food products is rising in the recent years. Storage stability of the sesame pastes is the main concern for the manufacturers and the consumers. Firstly, during storage, particles in the sesame pastes are prone to precipitate, causing oil separation and the sediment cake, thus the negative effect on acceptability of the consumers, secondly, lipid oxidation is also one of the most common problems, which develops the rancidity and leads to the off-flavor 5. Çiftçi et al. studied the colloidal stability of the sesame paste 6 , some

Fatty Acid Profile and Oil Stability of Butter Made from Peanut Paste Supplemented with Sesame Seed Paste

“…All the samples exhibited increase in oil separation with storage time. This result is in agreement with the reports from other studies [10,46,47]. The result revealed that oil separation increased rapidly within the storage period of eight weeks and occurred somewhat slightly afterwards.…”

“…The result revealed that oil separation increased rapidly within the storage period of eight weeks and occurred somewhat slightly afterwards. Similar observation was reported by Hou et al [46]. At the end of the 12 weeks storage period, the 100% sesame seed butter recorded the highest percentage of oil separation (3.19%) while the 30% sesame seed paste substituted butter recorded the least value (1.05%).…”

“…For the 100% peanut butter, the percentage oil separation at the end of the storage period was 2.41%. The values for oil separation recorded in the present study were lower than 14.8% reported by Grills and Resurrection [47] for peanut butter stored at 21 o C for 153 days and 11.74% reported by Hou et al [46] for sesame seed paste stored at 20.5 o C for 180 days. The inclusion of nonhydrogenated palm oil as stabilizer in the formulation might have increased the viscosity of the oil phase resulting in low oil separation recorded in this study.…”

“…It accelerates lipid peroxidation which results in rancidity and offflavour development due to the exposure of the free oil to air and light [11]. Oil separation also results in contamination of the container, reduction in marketability and formation of a tough and non-smooth texture of the product [46].…”

“…Oil separation in nut and seed butter is due to differences in specific gravity of solid particles and oil comprising the product. Hou et al [46] reported that with increase of storage time, the small particles might aggregate to form large particles and sink, causing the oil to rise and thus increase the oil quantity separated.…”