Effects of non-lipid components in roasted sesame seed on physicochemical properties of sesame paste
Lei Jin, Qing Guo, Meng Zhang, Xu Yiting, Hua‐Min Liu, Yu‐Xiang Ma, Xue‐De Wang, Lixia Hou
Abstract
The non-lipid components of sesame seeds were extracted, roasted at 0, 140, 160, 180, and 200 °C, added to sesame oil, and finally made into paste. These different pastes were then assessed in terms of rheological properties, texture, and microstructure. Results indicated that pastes made from the defatted meal roasted at 160 °C and 180 °C had better quality. Roasting increased the storage stability of the paste. The results of rheological properties and texture analysis revealed that the paste made from the defatted meal roasted at 180 °C was the thickest. This investigation suggests that the role of non-lipid components on the paste needs to be considered. When roasted at 160–180 °C, non-lipid components of sesame seeds can improve the quality of sesame paste and extend its shelf life. It helps to create high quality sesame paste products in the food industry.