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

Quasem Quasem

doi:10.3844/ajassp.2009.888.896

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.

Highlights

Much attention has been given to soymilk and soy presence of anti-nutritional factors, Beany and astringent flavor low solids yield, Low dispersion stability flatulence factors[4,7,15].protein beverages as they are considered to be nutritiousDecorticated sesame seed have the following and healthy foods[7]
The produced sterilized milks had Effect of interaction between the pretreatments of inferior dispersion stability when compared with sesame seed and heat treatments of sesame milk: As pasteurized milks combined with the same shown in Fig. 2, pasteurization of sesame milk pretreatments
On the other side, when comparing the improved the dispersion stability in comparison with dispersion stability values of sterilized milks with those control milk. This result is valid for of control milks combined with the all combinations between pretreatments and same pretreatments we can see that sterilization pasteurization, with the exception of one treatment improved the dispersion stability with milk produced in from sesame seed pretreated with boiling

Summary

Introduction

Decorticated sesame seed have the following and healthy foods[7]. Production of other vegetable milks was investigated in 31% (averaging about 25%) proteins, about 14% other oilseeds and legumes: Bambara groundnut[4], carbohydrate and about 3% ash. Much attention has been directed toward exploring the utilization of oilseeds in general[10] and sesame seed in special[11] for new food uses on the basis sulfur-containing amino acids and limited in lysine and contains significant amounts of oxalic (2.5%) and phytic acids (5%)[9]. Decorticated sesame seed can supply us with nutritious[3,6] functional[14] and healthy meals[8,12,13,18] with relatively low cost

Objectives

Results

Discussion

Conclusion