Optimization of Sesame Roasting Parameters and Level of Ingredients for Sesame Fat Spread Production

Ruth Bekele Mijena

doi:doi:10.11648/j.ijnfs.20170604.11

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Optimization of Sesame Roasting Parameters and Level of Ingredients for Sesame Fat Spread Production

Ruth Bekele Mijena

Published in International Journal of Nutrition and Food Sciences (Volume 6, Issue 4)

Received: 7 April 2017 Accepted: 20 April 2017 Published: 7 June 2017

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Abstract

The present study was carried out to standardize roasting operation for production of superior quality sesame fat spread by optimizing roasting temperature, roasting time, selecting suitable food additives and their proportion. Central composite design (CCD) was used for planning experimental design. Four factors: roasting temperature (180-220°C), roasting time (10-20 min.), sugar (4-6%) and lecithin (0.8-1.2) were evaluated with respect to overall acceptability, texture profile analysis and L*, a*, b* color values. The optimized roasting conditions and level of ingredients for making superior quality sesame fat spread was found to be: roasting temperature at 180°C for 20 min and incorporating 7.3% sugar, 1.2% of lecithin, 5% hydrogenated vegetable oil and 1.2% salt. The average chemical composition of sesame fat spread was found to be moisture 0.26%, protein 27.0%, crude fat 53.51%, total carbohydrates 16.31%, crude fiber 13.23%, ash 3.15%, phytic acid 4.64%, oxalic acid 0.73mg/g. Sesame Fat Spread is categorized among nutraceutical and functional foods and healthy alternative product which can be eaten as spread on bread, biscuit sandwiches, salad dressing and in soups.

Published in	International Journal of Nutrition and Food Sciences (Volume 6, Issue 4)
DOI	10.11648/j.ijnfs.20170604.11
Page(s)	149-157
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2017. Published by Science Publishing Group

Keywords

Sesame Fat Spread, Roasting, Ingredients, Optimization, Nutritional Value

References

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Ruth Bekele Mijena. (2017). Optimization of Sesame Roasting Parameters and Level of Ingredients for Sesame Fat Spread Production. International Journal of Nutrition and Food Sciences, 6(4), 149-157. https://doi.org/10.11648/j.ijnfs.20170604.11

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ACS Style

Ruth Bekele Mijena. Optimization of Sesame Roasting Parameters and Level of Ingredients for Sesame Fat Spread Production. Int. J. Nutr. Food Sci. 2017, 6(4), 149-157. doi: 10.11648/j.ijnfs.20170604.11

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AMA Style

Ruth Bekele Mijena. Optimization of Sesame Roasting Parameters and Level of Ingredients for Sesame Fat Spread Production. Int J Nutr Food Sci. 2017;6(4):149-157. doi: 10.11648/j.ijnfs.20170604.11

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@article{10.11648/j.ijnfs.20170604.11,
  author = {Ruth Bekele Mijena},
  title = {Optimization of Sesame Roasting Parameters and Level of Ingredients for Sesame Fat Spread Production},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {6},
  number = {4},
  pages = {149-157},
  doi = {10.11648/j.ijnfs.20170604.11},
  url = {https://doi.org/10.11648/j.ijnfs.20170604.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20170604.11},
  abstract = {The present study was carried out to standardize roasting operation for production of superior quality sesame fat spread by optimizing roasting temperature, roasting time, selecting suitable food additives and their proportion. Central composite design (CCD) was used for planning experimental design. Four factors: roasting temperature (180-220°C), roasting time (10-20 min.), sugar (4-6%) and lecithin (0.8-1.2) were evaluated with respect to overall acceptability, texture profile analysis and L*, a*, b* color values. The optimized roasting conditions and level of ingredients for making superior quality sesame fat spread was found to be: roasting temperature at 180°C for 20 min and incorporating 7.3% sugar, 1.2% of lecithin, 5% hydrogenated vegetable oil and 1.2% salt. The average chemical composition of sesame fat spread was found to be moisture 0.26%, protein 27.0%, crude fat 53.51%, total carbohydrates 16.31%, crude fiber 13.23%, ash 3.15%, phytic acid 4.64%, oxalic acid 0.73mg/g. Sesame Fat Spread is categorized among nutraceutical and functional foods and healthy alternative product which can be eaten as spread on bread, biscuit sandwiches, salad dressing and in soups.},
 year = {2017}
}

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TY  - JOUR
T1  - Optimization of Sesame Roasting Parameters and Level of Ingredients for Sesame Fat Spread Production
AU  - Ruth Bekele Mijena
Y1  - 2017/06/07
PY  - 2017
N1  - https://doi.org/10.11648/j.ijnfs.20170604.11
DO  - 10.11648/j.ijnfs.20170604.11
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 149
EP  - 157
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20170604.11
AB  - The present study was carried out to standardize roasting operation for production of superior quality sesame fat spread by optimizing roasting temperature, roasting time, selecting suitable food additives and their proportion. Central composite design (CCD) was used for planning experimental design. Four factors: roasting temperature (180-220°C), roasting time (10-20 min.), sugar (4-6%) and lecithin (0.8-1.2) were evaluated with respect to overall acceptability, texture profile analysis and L*, a*, b* color values. The optimized roasting conditions and level of ingredients for making superior quality sesame fat spread was found to be: roasting temperature at 180°C for 20 min and incorporating 7.3% sugar, 1.2% of lecithin, 5% hydrogenated vegetable oil and 1.2% salt. The average chemical composition of sesame fat spread was found to be moisture 0.26%, protein 27.0%, crude fat 53.51%, total carbohydrates 16.31%, crude fiber 13.23%, ash 3.15%, phytic acid 4.64%, oxalic acid 0.73mg/g. Sesame Fat Spread is categorized among nutraceutical and functional foods and healthy alternative product which can be eaten as spread on bread, biscuit sandwiches, salad dressing and in soups.
VL  - 6
IS  - 4
ER  -

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Author Information

Ruth Bekele Mijena

Food Science & Nutrition Researcher, Ethiopian Institute of Agricultural Research, Addis Ababa, Ethiopia

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Plain Text BibTeX RIS

APA Style

Ruth Bekele Mijena. (2017). Optimization of Sesame Roasting Parameters and Level of Ingredients for Sesame Fat Spread Production. International Journal of Nutrition and Food Sciences, 6(4), 149-157. https://doi.org/10.11648/j.ijnfs.20170604.11

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ACS Style

Ruth Bekele Mijena. Optimization of Sesame Roasting Parameters and Level of Ingredients for Sesame Fat Spread Production. Int. J. Nutr. Food Sci. 2017, 6(4), 149-157. doi: 10.11648/j.ijnfs.20170604.11

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AMA Style

Ruth Bekele Mijena. Optimization of Sesame Roasting Parameters and Level of Ingredients for Sesame Fat Spread Production. Int J Nutr Food Sci. 2017;6(4):149-157. doi: 10.11648/j.ijnfs.20170604.11

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@article{10.11648/j.ijnfs.20170604.11,
  author = {Ruth Bekele Mijena},
  title = {Optimization of Sesame Roasting Parameters and Level of Ingredients for Sesame Fat Spread Production},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {6},
  number = {4},
  pages = {149-157},
  doi = {10.11648/j.ijnfs.20170604.11},
  url = {https://doi.org/10.11648/j.ijnfs.20170604.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20170604.11},
  abstract = {The present study was carried out to standardize roasting operation for production of superior quality sesame fat spread by optimizing roasting temperature, roasting time, selecting suitable food additives and their proportion. Central composite design (CCD) was used for planning experimental design. Four factors: roasting temperature (180-220°C), roasting time (10-20 min.), sugar (4-6%) and lecithin (0.8-1.2) were evaluated with respect to overall acceptability, texture profile analysis and L*, a*, b* color values. The optimized roasting conditions and level of ingredients for making superior quality sesame fat spread was found to be: roasting temperature at 180°C for 20 min and incorporating 7.3% sugar, 1.2% of lecithin, 5% hydrogenated vegetable oil and 1.2% salt. The average chemical composition of sesame fat spread was found to be moisture 0.26%, protein 27.0%, crude fat 53.51%, total carbohydrates 16.31%, crude fiber 13.23%, ash 3.15%, phytic acid 4.64%, oxalic acid 0.73mg/g. Sesame Fat Spread is categorized among nutraceutical and functional foods and healthy alternative product which can be eaten as spread on bread, biscuit sandwiches, salad dressing and in soups.},
 year = {2017}
}

Copy | Download

TY  - JOUR
T1  - Optimization of Sesame Roasting Parameters and Level of Ingredients for Sesame Fat Spread Production
AU  - Ruth Bekele Mijena
Y1  - 2017/06/07
PY  - 2017
N1  - https://doi.org/10.11648/j.ijnfs.20170604.11
DO  - 10.11648/j.ijnfs.20170604.11
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 149
EP  - 157
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20170604.11
AB  - The present study was carried out to standardize roasting operation for production of superior quality sesame fat spread by optimizing roasting temperature, roasting time, selecting suitable food additives and their proportion. Central composite design (CCD) was used for planning experimental design. Four factors: roasting temperature (180-220°C), roasting time (10-20 min.), sugar (4-6%) and lecithin (0.8-1.2) were evaluated with respect to overall acceptability, texture profile analysis and L*, a*, b* color values. The optimized roasting conditions and level of ingredients for making superior quality sesame fat spread was found to be: roasting temperature at 180°C for 20 min and incorporating 7.3% sugar, 1.2% of lecithin, 5% hydrogenated vegetable oil and 1.2% salt. The average chemical composition of sesame fat spread was found to be moisture 0.26%, protein 27.0%, crude fat 53.51%, total carbohydrates 16.31%, crude fiber 13.23%, ash 3.15%, phytic acid 4.64%, oxalic acid 0.73mg/g. Sesame Fat Spread is categorized among nutraceutical and functional foods and healthy alternative product which can be eaten as spread on bread, biscuit sandwiches, salad dressing and in soups.
VL  - 6
IS  - 4
ER  -

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