Optimization of Roasting Process of Sesame Seed to Produce High Quality Sesame Oil

Subject Areas : Microbiology

ملیکا Borjian Broujeni ^{1 *} , S. A. Goli ² , مریم Gharachorloo ³ , رضا Azizinejad ⁴

1 - دانشجوی کارشناسی ارشد گروه علوم و صنایع غذایی، واحد علوم و تحقیقات تهران، دانشگاه آزاد اسلامی، تهران، ایران
2 - استادیار گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه صنعتی اصفهان، اصفهان، ایران
3 - دانشیار دانشکده علوم و مهندسی صنایع غذایی، واحد علوم و تحقیقات تهران، دانشگاه آزاد اسلامی، تهران، ایران
4 - استادیار دانشکده کشاورزی و منابع طبیعی، واحد علوم و تحقیقات تهران، دانشگاه آزاد اسلامی، تهران، ایران

Received: 2013-06-22 Accepted : 2013-09-07 Published : 2015-09-23

Keywords: Roasting, Response Surface Methodology, Sesame Oil,

Abstract :

Introduction: Sesame oil because of having lignans such as sesamin and sesamolinhas greater resistance against oxidative degradation as compared to other edible oils.Roasting process can make a tremendous positive impact on the oxidative resistanceof the oil. The aim of this work was to evaluate the roasting conditions of sesame interms of temperature and time using response surface methodology regarding thehighest rate of oxidative resistance and best color of roasted sesame oil.Materials and Methods: In order to evaluate the roasting conditions, the twofactors of temperature (200, 215 and 230°C) and time (15, 25 and 35 min) were usedin 3 levels. The total number of tests for each sample was 12 and oxidativeresistance and color (XE and L index) were considered as responses. After dataanalysis by the software, statistical analysis of the models related to the stability andcolor (XE and L index) were evaluated.Results: The results indicated that the temperature was more effective than the timein oil oxidative resistance changes and by increasing the temperature and time, theoxidative resistance and XE index increased while L index decreased.Conclusion: The optimal condition of roasting for brown sesame seeds was at thetemperature of 216.86°C and time of 19.32 minutes while for the white type, the temperatureof 220.47°C and the time of 15 minutes were considered as the optimum condition.

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