Effect of Roasting and Grinding on the Processing Characteristics and Organoleptic Properties of Sesame Butter

Abstract

Sesame butter is widely consumed in Asian and Middle Eastern countries and can also be further processed for oil extraction. Roasting and grinding processes affect both the organoleptic properties and the processing characteristics of the butter. The effects of microwave‐heating and roll‐grinding on the sesame‐milling properties and the paste texture of sesame butter are studied. Confocal laser scanning microscopy (CLSM) and particle size analysis (PSA) are combined to analyze the microstructure and particle size distribution of sesame butter. When both oil leakage and the mouthfeel requirement are concerned, the R3 (milling by a roll crusher at 3 circles) sample is found to be the one with the least oil exuded on the surface (33.49%), which has mean particle size of 25.62 µm and particles larger than 50 µm constituted only 36.13% in the butter. Compared with sesame butter from microwave oven heating, oven roasting samples is likely to produce more flavors, and the flavors are marked with a strong nut‐like aroma. Oven‐roasting could effectively increase the quantity and intensity of volatiles of sesame butter. However, the microwave treatment enhances the sesame lignan content. In addition, the study also investigates how color values (L*, a*, and b*) of sesame butter change with the roasting process.Practical Applications: Sesame butter production processes are mainly handled in a traditional method and the technological operations and parameters are carried out by experienced operators. The main quality problem facing the sesame butter industry is the tendency of the oil to release. It leads to negative effects on consumer acceptability and rancidity. Thus, in order to obtain the product with consumer acceptability on the market, it is necessary to analyze the effect of roasting and grinding on processing characteristics and organoleptic properties of sesame butter.The effects of microwave‐heating and roll‐grinding on the sesame‐milling properties and the paste texture of sesame butter are studied. Confocal laser scanning microscopy (CLSM) and the particle size analysis (PSA) are combined to analyze the microstructure and particle size distribution of sesame butter.