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Abstract
Problem statement: In previous study sesame milk was developed. The developed milk had slightly acceptable dispersion stability and taste and there were a need to improve it. Approach: Dispersion stability and taste were improved by investigating the interaction effects of sesame seed to water ratios (10 or 12 or 14 % sesame seeds) and different pasteurization treatments (65°C-30 min or 75°C-5 min or 85°C-5 min). Results: The best sesame seed concentration was 12% and the best heat treatment was 85°C -5 min. Conclusion/Recommendation: Sesame seed concentration and heat treatment of sesame milk had significant effect on sesame milk dispersion stability and sensory properties.
Highlights
There is a great interest in developing new products from decorticated sesame seed due to its nutritional (Evans and Bandemer, 1967; Boloorforooshan and Markakis, 1979), functional (Oshodi et al, 1999) and health properties (Kapadia et al, 2002; Nakano et al, 2002; Sirato-Yasumoto et al, 2001; Noguchi et al, 2001; Takeuchi et al, 2001)
The only exception was the pasteurized sesame milk produced from sesame milk with 10% initial sesame seed percentage, which showed slightly higher dispersion stability in the second and third day of storage when pasteurized at 65°C -30 min
Dispersion stability of sesame milk pasteurized at different heat treatments**
Summary
There is a great interest in developing new products from decorticated sesame seed due to its nutritional (Evans and Bandemer, 1967; Boloorforooshan and Markakis, 1979), functional (Oshodi et al, 1999) and health properties (Kapadia et al, 2002; Nakano et al, 2002; Sirato-Yasumoto et al, 2001; Noguchi et al, 2001; Takeuchi et al, 2001). The aim of this study was to investigate the effects of interaction between initial sesame seed: water ratio and different pasteurization treatments on the quality of sesame milk. Investigated for pasteurized (at 75°C for 5 min) sesame milks with different initial sesame seed percentages (10, 12 and 14%).
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