Effect of Critical Processing Variables on Sesame Milk Quality
Ibrahim Afaneh, Khaled Abu-Alruz, Jihad M. Quasem, Ahmad Sundookah, Jehad Abbadi, Suleiman Alloussi and Saleh Sawalha
DOI : 10.3844/ajabssp.2011.517.520
American Journal of Agricultural and Biological Sciences
Volume 6, Issue 4
Problem statement: In previous study sesame milk was developed. The developed milk had slightly acceptable dispersion stability and taste and there were a need to improve it. Approach: Dispersion stability and taste were improved by investigating the interaction effects of sesame seed to water ratios (10 or 12 or 14 % sesame seeds) and different pasteurization treatments (65°C-30 min or 75°C-5 min or 85°C-5 min). Results: The best sesame seed concentration was 12% and the best heat treatment was 85°C -5 min. Conclusion/Recommendation: Sesame seed concentration and heat treatment of sesame milk had significant effect on sesame milk dispersion stability and sensory properties.
© 2011 Ibrahim Afaneh, Khaled Abu-Alruz, Jihad M. Quasem, Ahmad Sundookah, Jehad Abbadi, Suleiman Alloussi and Saleh Sawalha. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.