Impact of microwave drying on sesame coats quality

Abstract

AbstractThis work focused on studying the drying kinetics of sesame coat at different microwave drying levels (100, 180, 450, 700, and 850 W) and investigating its effect on physico‐chemical and functional properties. Results showed that the drying time was significantly affected by microwave power level. In fact, it decreased from 14 min at 100 W to 2 min at 850 W. Raw sesame coat, as an industrial by‐product, is characterized by a high water activity value (0.98) and fiber content (47.91 ± 3.60 g/100 g dry basis). The microwave drying had reduced significantly (p < .05) water activity to about 0.5. ANOVA test indicated that increasing microwave power level had no significant (p > .05) effect on both total phenol content and browning index. However, it had improved the functional properties (water and oil holding capacities).Practical applicationThe by‐products of sesame seed (Sesamum indicum L.) processing industries are considered as an excellent source of dietary fiber and may be used as a functional ingredient in food industry. This work evaluated the impact of microwave drying, as a new trend, on sesame coats’ quality. Experimental results showed that microwave application had a shorter processing time and it enhanced the quality of final products.