Interactive effect of hot air roasting processes on the sensory property,allergenicity,and oil extraction of sesame(Sesamum indicum L.)seeds  

作　　者：Shudong He Tiange Pan Zuoyong Zhang Yanni Wu Hanju Sun Youshui Ma Yi Zhang 

机构地区：[1]School of Food and Biological Engineering,Engineering Research Center of Bio-Process of Ministry of Education,Key Laboratory for Agricultural Products Processing of Anhui Province,Hefei University of Technology,Hefei 230009,Anhui,China [2]Anhui Fengyang Yushan Grease Co.,Ltd.,Fengyang 233100,Anhui,China [3]Department of Food Science,The Pennsylvania State University,University Park,PA 16802,USA

出　　处：《Grain & Oil Science and Technology》2023年第2期71-81,共11页粮油科技（英文版）

基　　金：The authors would like to thank for the financial supports from the Anhui Key Research and Development Program,China(No.202104a06020016);Major Special Science and Technology Planning Project of Anhui Province,China(No.202203a06020021,No.202003b06020030,No.201903a06020024);the Fundamental Research Funds for the Central Universities(No.PA2022GDGP0031).

摘　　要：Sesame seeds are a healthy food ingredient and an oil crop for sesame oil production;however,it has recently been recognized as an essential allergenic food by FAO/WHO.This research investigated the relationship between the hot air roasting process(at 120,150,and 180℃ for 10,20,and 30 min)and several quality attributes of sesame seeds since roasting is the key process for preparing sesame seeds for both consumption and oil production.The hot air process followed the central composite design.The changes of sesame in terms of color,sensory properties(odor,texture,color,and taste),allergenicity caused by oleosins(ses i 4 and ses i 5),as well as oil extraction and quality were monitored using a colorimeter,sensory evaluation panelists,ELISA,as well as oil yield and acid value,respectively.Roasting temperature influenced the product quality more than roasting time,although the two processing parameters significantly interacted with each other(P<0.001).Sensory evaluation indicated medium roasting generated attractive flavor,order,appearance,and crispy texture.Allergenicity was high in sesame seeds after high-temperature roasting,according to IgE binding capacity test.Sesame oil extraction was favored by high-temperature roasting,which,however,adversely affected the oil quality.The optimal roasting conditions were 150.5℃ for 15 min for optimized sesame seeds quality in terms of sensory properties and allergenicity,while roasting at 158℃ for 10 min was optimal for sesame oil production.The finding will benefit the sesame seed industry.

关 键 词：Sesame seeds ROASTING Sesame oil ALLERGENICITY Sensory evaluation 

分 类 号：TS222.1[轻工技术与工程—粮食、油脂及植物蛋白工程]