Authors: M R Manikantan Rajiv Sharma D N Yadav R K Gupta
Publish Date: 2013/09/13
Volume: 52, Issue: 3, Pages: 1778-1783
Abstract
The present work was undertaken to study the effect of pearling duration soaking time steaming duration and drying temperature on the quality of sesame seeds and mechanically extracted partially defatted sesame cake On the basis of quality attributes ie high protein low crude fibre low residual oil and low oxalic acid the optimum process parameters were selected The combination of 20 min of pearling duration 15 min of soaking 15 min of steaming at 100 kPa pressure and drying at 50 °C yielded high quality partially defatted protein rich sesame flour as compared to untreated defatted sesame flour The developed high quality partially defatted protein rich sesame flour may be used in various food applications as a vital ingredient to increase the nutritional significance of the prepared foodstuffs
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