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Abstract
Problem statement: In previous work sesame milk was developed. The developed milk had slightly acceptable flavor and limited shelf life. Fermentation of sesame milk is one way to overcome these problems. Approach: Sesame yoghurt experiments were carried out using pasteurized sesame milk (75°C for 5 min) with 14% initial sesame seed concentration and 2.7% glucose with different dairy products: lactose, Cheese Dried Whey (CDW), Non Fat Dried Milk (NFDM) and skim milk. The formulas were fermented using commercial yoghurt starter culture for different times. Results: The texture of all resulted yoghurt lacked the typical set yoghurt body and was similar to that of drinking yoghurt. The best formula was sesame milk with 2% CDW followed by sesame milk with 2% NFDM and then by sesame milk extended with skim milk in a ratio of 1:1. The optimum fermentation times were 6, 8 and 8 h respectively. Conclusion/Recommendations: The addition of dairy products was essential to promote acid and flavor development.
Highlights
In our attempts to utilize decortictated sesame seed in production of imitated dairy products, sesame milk was successfully developed (Quasem et al, 2009)
Proximate composition of sesame milk formulas: The proximate composition of sesame milk formulated products ranged between 11.64-17.75 total solids, 2.974.37 protein, 3.25-6.49 fat, 0.48-0.82 ash, 0-2.96 lactose and 3.72-7% carbohydrates (Table 2)
It can be seen that the protein content of all formulas are almost similar to that of cow’s milk, whereas fat content of most formulas were about double that of full fat milk except sesame milk formulas number 3 and 4 due to the replacement of part of sesame milk with skim cow’s milk
Summary
In our attempts to utilize decortictated sesame seed in production of imitated dairy products, sesame milk was successfully developed (Quasem et al, 2009). Considerable research had been undertaken to study the fermentability and acid development in vegetables milk, especially soymilk inoculated with different yoghurt cultures. Researches demonstrated the need for vegetable milk supplementation to enhance the activity and acid production of inoculated yoghurt cultures. Considerable effort had been directed to investigate the effect of the following supplements, alone or in combination with other additives, on acid development in vegetables milk: sucrose (Chopra et al, 1984; Miyamoto et al, 1987; Yazici et al, 1997; Trindade et al, 2001); glucose (Bucker et al, 1979; Pinthong et al, 1980; Yazici et al, 1997); fructose (Buono et al, 1990; Yazici et al, 1997); lactose
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