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Effect of Oil and Sugar Contents on the Surface of Dehulled‐Roasted Sesame Seeds on Adhesion Between the Seeds
Author(s) -
Takenaka Nakako,
Ogata Kenji,
Yabe Tomio,
Yamauchi Ryo,
Kato Koji
Publication year - 2006
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2006.00104.x
Subject(s) - chemistry , adhesive , adhesion , food science , sugar , sucrose , botany , biology , organic chemistry , layer (electronics)
The oil contents in the vicinity of the surface of adhesive and nonadhesive seeds were 0.77% and 0.43%, respectively. The total oil contents of adhesive and nonadhesive seeds were 52.2% and 51.5%, respectively. The adhesiveness of nonadhesive seeds increased from 0.02 to 0.59 when the surface oil content increased from 0.43% to 0.77% by smearing oil on the surface. The contact angle, surface tension of the oil, and surface morphology differed little between adhesive and nonadhesive sesame seeds. The mono‐ and oligosaccharide contents in the vicinity of the surface for adhesive and nonadhesive seeds were 0.15% and 0.064%, respectively. The adhesiveness of nonadhesive seeds increased remarkably from 0.02 to 0.99 when the surface saccharides and oil content increased from 0.064% to 0.15% and from 0.43% to 0.77%, respectively, by smearing sucrose and oil to the surface. These results suggested that surface mono‐ and oligosaccharides were an important factor in adhesion of dehulled‐roasted seeds, and high surface oil content of the seeds caused an oil bridge to form between seeds.