Fundamental Elements to Produce Sesame Yoghurt from Sesame Milk
Ibrahim Afaneh, Khaled Abu-Alruz, Jihad M. Quasem, Ahmad Sundookah, Jehad Abbadi, Suleiman Alloussi and Ziad Ayyad
DOI : 10.3844/ajassp.2011.1086.1092
American Journal of Applied Sciences
Volume 8, Issue 11
Problem statement: In previous work sesame milk was developed. The developed milk had slightly acceptable flavor and limited shelf life. Fermentation of sesame milk is one way to overcome these problems. Approach: Sesame yoghurt experiments were carried out using pasteurized sesame milk (75°C for 5 min) with 14% initial sesame seed concentration and 2.7% glucose with different dairy products: lactose, Cheese Dried Whey (CDW), Non Fat Dried Milk (NFDM) and skim milk. The formulas were fermented using commercial yoghurt starter culture for different times. Results: The texture of all resulted yoghurt lacked the typical set yoghurt body and was similar to that of drinking yoghurt. The best formula was sesame milk with 2% CDW followed by sesame milk with 2% NFDM and then by sesame milk extended with skim milk in a ratio of 1:1. The optimum fermentation times were 6, 8 and 8 h respectively. Conclusion/Recommendations: The addition of dairy products was essential to promote acid and flavor development.
© 2011 Ibrahim Afaneh, Khaled Abu-Alruz, Jihad M. Quasem, Ahmad Sundookah, Jehad Abbadi, Suleiman Alloussi and Ziad Ayyad. 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.