Influence of superheated steam roasting at different temperatures and times on the color changes and fats quality of the sesame seeds and its oils

• Published in: International food research journal Vol. 25; no. 6; pp. 2399 - 2407
• Main Authors: Ling, S K, Zzaman, W, Rosidi, M A, Hassan, L K, Yang, T A
• Format: Journal Article
• Language: English
• Published: Selangor Universiti Putra Malaysia, Faculty of Food Science & Technology 01.12.2018
• Subjects: Anisidine; Butyric acid; Color; Fatty acids; Food processing; Lauric acid; Linoleic acid; Oleic acid; Oxidation; Palmitic acid; Quality management; Roasting; Seeds; Sesame oil; Sesamum; Steam; Stearic acid; Temperature; Vegetable oils
• ISSN: 1985-4668; 2231-7546

This study was carried out to determine the effect of superheated steam and convectional roasting at 150-250°C for 5-20 mins on color changes and fat quality of the sesame seeds and its oils. Color measurements and chemical analyses were conducted to analyze the quality attribute of the roasted sesame seeds and its oils. The use of superheated steam roasting showed a great impact on overall color changes in the sesame seeds and its oils. The different roasting time at 250°C significantly (p < 0.05) affected the color values of sesame oils during superheated steam roasting. Linoleic acid, oleic acid, stearic acid, palmitic acid, lauric acid and butyric acid found in roasted seeds in both roasting methods. Significant (p < 0.05) differences existed for the fatty acids of conventional roasted sesame oil at 250°C at 20 and 25 mins. The p-anisidine value of sesame oil prepared from the superheated steam roasted sesame seeds was lower than conventional roasting sample at 250°C for 20 mins. The methods of superheated steam and conventional roasting significantly (p < 0.05) affected the p-anisidine values of sesame oils at 250°C for 20 and 25 mins. The p-anisidine value of oils obtained from the superheated steam roasted sesame seeds increased with the extension of roasting times.