TY  - JOUR
AU  - Afaneh, Ibrahim 
AU  - Abu-Alruz, Khaled 
AU  - Quasem, Jihad M. 
AU  - Sundookah, Ahmad 
AU  - Abbadi, Jehad 
AU  - Alloussi, Suleiman 
AU  - Sawalha, Saleh 
PY  - 2011
TI  - Effect of Critical Processing Variables on Sesame Milk Quality
JF  - American Journal of Agricultural and Biological Sciences
VL  - 6
IS  - 4
DO  - 10.3844/ajabssp.2011.517.520
UR  - https://thescipub.com/abstract/ajabssp.2011.517.520
AB  - 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.