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Effect of conventional oven roasting treatment on the physicochemical quality attributes of sesame seeds obtained from different locations.
Mohamed Ahmed, Isam A; Uslu, Nurhan; Musa Özcan, Mehmet; Al Juhaimi, Fahad; Ghafoor, Kashif; Babiker, Elfadil E; Osman, Magdi A; Alqah, Hesham A S.
Afiliación
  • Mohamed Ahmed IA; Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia. Electronic address: iali@ksu.edu.sa.
  • Uslu N; Department of Food Engineering, Faculty of Agricultural, Selcuk University, 42079 Konya, Turkey.
  • Musa Özcan M; Department of Food Engineering, Faculty of Agricultural, Selcuk University, 42079 Konya, Turkey. Electronic address: mozcan@selcuk.edu.tr.
  • Al Juhaimi F; Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia.
  • Ghafoor K; Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia.
  • Babiker EE; Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia.
  • Osman MA; Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia.
  • Alqah HAS; Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia.
Food Chem ; 338: 128109, 2021 Feb 15.
Article en En | MEDLINE | ID: mdl-33091991
The impacts of conventional oven roasting at different temperatures and for different times on the physicochemical attributes of sesame seeds obtained from different regions was assessed. The color characteristics (a*, b*, and L* values), ash, moisture, protein, oil, total phenolic, and antioxidant activity of raw sesame seeds and the peroxide value, p-anisidine, fatty acids, and tocopherols of sesame oil varied with source. Oven roasting temperature and time significantly affected the physicochemical properties and bioactive components of sesame seeds and the oil quality from different countries. Roasting variably increased the a* value, antioxidant activity, protein, oil, total phenolic, and tocopherol content, and p-anisidine and peroxide values, whereas it reduced b* and L* values, moisture, and linolenic acid content of sesame seeds from different countries. Roasting conditions and growing locations affected the physiochemical composition and bioactive compounds of seeds. Such factors can influence the quality attributes of sesame seeds and oil and should be considered during processing.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Semillas / Calidad de los Alimentos / Sesamum / Fenómenos Químicos / Manipulación de Alimentos Idioma: En Revista: Food Chem Año: 2021 Tipo del documento: Article Pais de publicación: Reino Unido
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Semillas / Calidad de los Alimentos / Sesamum / Fenómenos Químicos / Manipulación de Alimentos Idioma: En Revista: Food Chem Año: 2021 Tipo del documento: Article Pais de publicación: Reino Unido