Optimization of Sesame Roasting Parameters and Level of Ingredients for Sesame Fat Spread Production
International Journal of Nutrition and Food Sciences
Volume 6, Issue 4, July 2017, Pages: 149-157
Received: Apr. 7, 2017; Accepted: Apr. 20, 2017; Published: Jun. 7, 2017
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Author
Ruth Bekele Mijena, Food Science & Nutrition Researcher, Ethiopian Institute of Agricultural Research, Addis Ababa, Ethiopia
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Abstract
The present study was carried out to standardize roasting operation for production of superior quality sesame fat spread by optimizing roasting temperature, roasting time, selecting suitable food additives and their proportion. Central composite design (CCD) was used for planning experimental design. Four factors: roasting temperature (180-220°C), roasting time (10-20 min.), sugar (4-6%) and lecithin (0.8-1.2) were evaluated with respect to overall acceptability, texture profile analysis and L*, a*, b* color values. The optimized roasting conditions and level of ingredients for making superior quality sesame fat spread was found to be: roasting temperature at 180°C for 20 min and incorporating 7.3% sugar, 1.2% of lecithin, 5% hydrogenated vegetable oil and 1.2% salt. The average chemical composition of sesame fat spread was found to be moisture 0.26%, protein 27.0%, crude fat 53.51%, total carbohydrates 16.31%, crude fiber 13.23%, ash 3.15%, phytic acid 4.64%, oxalic acid 0.73mg/g. Sesame Fat Spread is categorized among nutraceutical and functional foods and healthy alternative product which can be eaten as spread on bread, biscuit sandwiches, salad dressing and in soups.
Keywords
Sesame Fat Spread, Roasting, Ingredients, Optimization, Nutritional Value
To cite this article
Ruth Bekele Mijena, Optimization of Sesame Roasting Parameters and Level of Ingredients for Sesame Fat Spread Production, International Journal of Nutrition and Food Sciences. Vol. 6, No. 4, 2017, pp. 149-157. doi: 10.11648/j.ijnfs.20170604.11
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Copyright © 2017 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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