Effect of critical processing variables on sesame milk quality

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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.

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APA

Afaneh, I., Abu-Alruz, K., Quasem, J. M., Sundookah, A., Abbadi, J., Alloussi, S., & Sawalha, S. (2011). Effect of critical processing variables on sesame milk quality. American Journal of Agricultural and Biological Science, 6(4), 517–520. https://doi.org/10.3844/ajabssp.2011.517.520

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