Determination of optimum processing conditions for hot-air roasting of hulled sesame seeds using response surface methodology

Journal of the Science of Food and Agriculture

Volumn 86, Issue 10, 2006, Pages 1452-1459

  Kahyaoglu, Talip ^a   Kaya, Sevim ^a  

^a GAZIANTEP UNIVERSITY   (Turkey)

Author keywords

Colour; Response surface method; Roasting; Sesame seed; Tahin; Texture

Indexed keywords

SESAMUM INDICUM;

EID: 33746106119     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.2509     Document Type: Article

References (20)

1. Namiki M, The chemistry and physiological function of sesame. Food Rev Int 11:281-329 (1995).
2. Ram R, Catlin D, Romero J and Cowley C, Sesame: New approaches for crop improvement, in Advances in New Crops, ed. by Janick J and Simon JE. Timber Press, Portland, Oregon, pp. 225-228 (1990).
3. El-Adawy T and Mansour EH, Nutritional and physicochemical evaluations of tahin (sesame butter) prepared from heat-treated sesame seeds. J Sci Food Agric 80:2005-2011 (2002).
4. Lokumcu Altay F and Ak MM, Effects of temperature, shear rate and constituents on rheological properties of tahin (sesame paste). J Sci Food Agric 85:10-111 (2005).
5. Özdemir M and Devres O, Analysis of colour development during roasting of hazelnuts using response surface methodology. J Food Eng 45:17-24 (2000).
6. Pittia P, Rosa MD and Lerici CR, Textural changes of coffee beans as affected by roasting conditions. Lebensm Wiss Technol 34:168-171 (2001).
7. Oosterveld A, Voragen AGJ and Schols HA, Effect of roasting on the carbohydrate composition of Coffea arabica beans. Carbohyd Polym 54:183-192 (2003).
8. Saklar S, Katnas S and Ungan S, Determination of optimum hazelnut roasting conditions. Int J Food Sci Technol 36:271-281 (2001).
9. Sawaya WN, Ayaz M, Khalil JK and Al-Shalhat AF, Chemical composition and nutritional quality of tehineh (sesame butter). Food Chem 18:35-45 (1985).
10. Özcan M and Akgül A, Physical and chemical properties and fatty acid composition of tahin (sesame paste). Gida 19:411-416 (1994). (in Turkish).
11. Montgomery DC, Design and Analysis of Experiments, 5th edition, John Wiley and Sons, Chichester (2001).
12. Hebbar HU and Ramesh MN, Optimisation of processing conditions for infrared drying of cashew kernels with testa. J Sci Food Agric 85:865-871 (2005).
13. AOAC, Official Methods of Analysis, 15th edn. Association of Official Analytical Chemists, Washington DC, pp. 837, 999-1000 (1990).
14. Maskan M, Kinetics of colour change of kiwi fruit during hot air and microwave drying. J Food Eng 48:169-175 (2001).
15. Bourne MC, Principles of objective texture measurement, in Food Texture and Viscosity: Concept and Measurement, ed. by Stewart GE, Schweigert BS and Hawtorn J. Academic Press, New York, pp. 45-117 (1982).
16. Ibanoglu S, Effect of dilute lactic acid hydrolysis on the cooked viscosity of a fermented white wheat flour-yogurt mixture. J Food Eng 64:343-346 (2004).
17. Demir AD, Celayeta J, Cronin K and Abodayeh K, Modelling of the kinetics of colour change in hazelnuts during air roasting. J Food Eng 55:283-29 (2002).
18. Moss JR and Otten L, A relationship between colour development and moisture content during roasting of peanuts. Can Inst Food Sci Technol 22:34-39 (1989).
19. Saklar S, Ungan S and Katnas S, Instrumental crispness and crunchiness of roasted hazelnuts and correlations with sensory assessment. J Food Sci 64:1015-1019 (1999).
20. Kahyaoglu T and Kaya S, Modelling of moisture, colour and texture changes in sesame seeds during the conventional roasting. J Food Eng 75:167-177 (2006).