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Improvement of the yield and flavour quality of sesame oil from aqueous extraction process by moisture conditioning before roasting
Author(s) -
Xu Tao,
Yang Ruijin,
Hua Xiao,
Zhao Wei,
Tong Yanjun,
Zhang Wenbin
Publication year - 2019
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13959
Subject(s) - roasting , peroxide value , chemistry , food science , acid value , moisture , flavour , water content , conditioning , sesame oil , yield (engineering) , materials science , sesamum , horticulture , biochemistry , organic chemistry , mathematics , engineering , metallurgy , biology , geotechnical engineering , statistics
Summary This study was to investigate the effect of conditioning and heat‐treatments on the yield and quality of sesame oil. Confocal laser scanning microscopy ( CLSM ) and transmission electron microscopy ( TEM ) were used to explore the microstructure of sesame cotyledon cells. It was found that cell microstructure and oil body membrane of sesame seeds underwent high‐pressure steaming pretreatment ( HPS ), roasting pretreatment ( RP ), moisture‐conditioning plus roasting pretreatment ( MRP ) was all damaged. All these thermal treatments, especially MRP , contributing to increased oil yield from 45.85 (untreated) to 91.69%. Furthermore, RP or MRP yielded a higher content of sesamol than untreated sesame, whereas sesamin and seasamolin content, fatty acid composition, acid value and peroxide value showed no significant changes ( P > 0.05) between heat‐treatments. MRP increased the type and content of volatile compounds, which was beneficial to the strong nut‐like aroma. Additionally, MRP had a positive effect on oxidative oil stability (induction time of 10.80 h) with respect to untreated oil (7.82 h).