Process optimization of sesame milk according to Iranian prefrences

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 2, Volume 2, Issue 1 - Serial Number 3, April 2006   

Document Type: Research Article

DOI: 10.22067/ifstrj.v2i1.222

Authors

Mohammad Hossein Hadad Khodaparast^{* 1}; Mohammad Bagher Habibi Najafi¹; Amir Hossein Elhami Rad²; Nasim Divandari²

¹Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.

²Department of Food Science and Technology, University of Sabzevar. Iran.

Abstract

Abstract
In recent years several types of protein rich products derived from sesame seeds or sesame meal such as sesame milk are found in the market and have been attracted consumers both in developed and undeveloped countries mainly due to bearing health benefits. Since Iranian consumers have not yet been familiar with such healthy milk analog products, the objective of this study was to introduce the best formulation of sesame milk made from dehulled sesame seeds as well as sesame meal according to Iranian preferences. In order to make a beverage which is almost equal to composition of milk, two main factors were chosen as variable namely pH(6.5, 7.5, 8.5), and time of mixing and extraction (15 to 30 min), the ratio of sesame to water was fixed at 1:6 based on literature and our previous work. The optimum combination of those factors was then determined in a complete randomized design method with a factorial experiment. The selected sesame milk trials from both sesame seeds and sesame meal were then formulated as follow: sugar (0, 5, 6, and 7 %) and vanillin (0, 40, 60, 80 ppm) and all samples were organoleptically judged on the basis of overall acceptability. The collected data were then statistically analyzed using a nine point hedonic method. The results shown that the best sesame milk formulation is the one obtained as follow: the ratio of seed to water (1:6), natural pH (6.5), 15 min mixing time, 6% sugar and 40ppm vanillin.

Key words: sesame milk, sesame seeds, sesame meal.