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Effects of seed roasting temperature and time on the quality characteristics of sesame ( Sesamum indicum ) oil
Author(s) -
Yoshida Hiromi,
Takagi Sachiko
Publication year - 1997
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199709)75:1<19::aid-jsfa830>3.0.co;2-c
Subject(s) - roasting , sesamum , sesamol , chemistry , peroxide value , food science , sesamin , sesame oil , thiobarbituric acid , antioxidant , horticulture , organic chemistry , biology , lipid peroxidation
The quality characteristics and composition of sesame oils prepared at different roasting temperatures (160–250°C) from sesame seeds using a domestic electric oven were evaluated as compared to an unroasted oil sample: only minor increases ( P <0·05) in characteristics, such as peroxide value, carbonyl value, anisidine value and thiobarbituric acid reactive substances, of sesame oils occurred in relation to increasing roasting temperature and time between 160 and 200°C, but colour units of oils increased markedly over a 220°C roasting temperature. Significant decreases ( P <0·05) were observed in the amounts of triacylglycerols and phospholipids in the oils prepared using a 250°C roasting temperature. The amounts of γ‐tocopherol and sesamin still remained over 80 and 90%, respectively, of the original levels after roasting at 250°C. In the oil prepared using a 250°C roasting temperature, sesamol was detected at 3370 mg per kg oil, but sesamolin was almost depleted after 25 min of roasting. Burning and bitter tastes were found in the oils prepared at roasting temperatures over 220°C. The results suggested that a high‐quality product would be obtained by roasting for 25 min at 160 or 180°C, 15 min at 200°C and 5 min at 220°C when compared with the other samples. © 1997 SCI.