@article {10.3844/ajabssp.2011.517.520,
article_type = {journal},
title = {Effect of Critical Processing Variables on Sesame Milk Quality},
author = {Afaneh, Ibrahim and Abu-Alruz, Khaled and Quasem, Jihad M. and Sundookah, Ahmad and Abbadi, Jehad and Alloussi, Suleiman and Sawalha, Saleh},
volume = {6},
year = {2011},
month = {Dec},
pages = {517-520},
doi = {10.3844/ajabssp.2011.517.520},
url = {https://thescipub.com/abstract/ajabssp.2011.517.520},
abstract = {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.},
journal = {American Journal of Agricultural and Biological Sciences},
publisher = {Science Publications}
}