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

BORDÓN, MARÍA GABRIELA; 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%, drybasis). A multilevel factorial design was created in order to analyze the effects of airtemperature (120, 150, and 180°C) and roasting time (20, 25, and 30 min) in a laboratory-scale fluidized-bed dryer. All treatments showed oil recovery values higherthan 70%, except for roasting at 180°C for 25 and 30 min. The roasting treatment at180°C for 20 min yielded oils with the best sensory properties and with acceptablevalues for chemical quality parameters: acid value (1.82 mg KOH/g oil), peroxides (notdetected), oxidative stability index (11.58 hr), and antioxidants´ content (total tocopherols: 410 ppm; total lignans: 9.54 g/kg oil). The combination of the seeds´ roastingby fluidized-bed drying and oil extraction by screw-pressing, allowed obtaining highoil recoveries and products with high oxidative stability and sensory acceptability.