Effect of Critical Processing Variables on Sesame Milk Quality
Ibrahim Afaneh1, Khaled Abu-Alruz2, Jihad M. Quasem3, Ahmad Sundookah4, Jehad Abbadi5, Suleiman Alloussi1 & Saleh Sawalha1 Show affiliations
- Department of Food Science and Technology, Faculty of Science and Technology, Al-Quds University, P.O. Box 20002, Jerusalem-Palestine, Israel
- Department of Nutrition and Food Technology, Faculty of Agriculture, Mutah University, Karak, Jordan
- Deanship of Educational Services, Taibah University, Al-Madina Almnura, Saudi Arabia
- Department of Nutrition and Food Science, Faculty of Allied Medical Sciences, Applied Science University, Amman, Jordan
- Jehad Abbadi, Biology Department, College of Science and Technology, Al-Quds University, Jerusalem-Palestine, Israel
American Journal of Agricultural and Biological Sciences, Volume 6, Issue 4, pp. 517–520 · doi.org/10.3844/ajabssp.2011.517.520
Abstract
Problem statement: In previous study sesame milk was developed. The developed milk had slightly acceptable dispersion stability and taste and there were a need to improve it. Approach: Dispersion stability and taste were improved by investigating the interaction effects of sesame seed to water ratios (10 or 12 or 14 % sesame seeds) and different pasteurization treatments (65°C-30 min or 75°C-5 min or 85°C-5 min). Results: The best sesame seed concentration was 12% and the best heat treatment was 85°C -5 min. Conclusion/Recommendation: Sesame seed concentration and heat treatment of sesame milk had significant effect on sesame milk dispersion stability and sensory properties.
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Afaneh, I., Abu-Alruz, K., Quasem, J. M., Sundookah, A., Abbadi, J., Alloussi, S. & Sawalha, S. (2011). Effect of Critical Processing Variables on Sesame Milk Quality. American Journal of Agricultural and Biological Sciences, 6(4), 517–520. https://doi.org/10.3844/ajabssp.2011.517.520
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