Influence of fluidized‐bed roasting conditions of white sesame seeds on the physico‐chemical properties and sensory acceptability of the cold‐pressed oils

GABRIELA BORDÓN, MARÍA; BODOIRA, ROMINA MARIANA; CITTADINI, MARÍA CECILIA; MARIN, MARÍA ANDREA; RIBOTTA, PABLO DANIEL; MARTÍNEZ, MARCELA LILIAN

JOURNAL OF FOOD PROCESSING AND PRESERVATION

WILEY-BLACKWELL PUBLISHING, INC

Año: 2020

0145-8892

Sesame seeds have economic interest owing to their oil content (45‐60%, dry basis). A multilevel factorial design was created in order to analyze the effects of air temperature (120,150 and 180 °C) and roasting time (20, 25 and 30 min) in a laboratory‐scale fludized‐bed dryer. All treatments showed oil recovery values higher than 70 %, except for roasting at 180 °C for 25 and 30 min. The roasting treatment at 180 °C for 20 min yielded oils with the best sensory properties and with acceptable values for chemical quality parameters: acid value (1.82 mg KOH/g oil), peroxides (not detected), oxidative stability index (11.58 h) and antioxidants´ content (total tocopherols: 410 ppm; total lignans: 9.54 g/kg oil). The combination of the seeds´ roasting by fluidized‐bed drying and oil extraction by screw‐pressing, allowed obtaining high oil recoveries and products with high oxidative stability and sensory acceptability.