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ISSN: 1557-4989 (Print)
ISSN: 1557-4997 (Online)
Research Article Open Access

Effect of Critical Processing Variables on Sesame Milk Quality

Ibrahim Afaneh1, Khaled Abu-Alruz2, Jihad M. Quasem3, Ahmad Sundookah4, Jehad Abbadi5, Suleiman Alloussi1 and Saleh Sawalha1
  • 1 Department of Food Science and Technology, Faculty of Science and Technology, Al-Quds University, P.O. Box 20002, Jerusalem-Palestine, Israel
  • 2 Department of Nutrition and Food Technology, Faculty of Agriculture, Mutah University, Karak, Jordan
  • 3 Deanship of Educational Services, Taibah University, Al-Madina Almnura, Saudi Arabia
  • 4 Department of Nutrition and Food Science, Faculty of Allied Medical Sciences, Applied Science University, Amman, Jordan
  • 5 Jehad Abbadi, Biology Department, College of Science and Technology, Al-Quds University, Jerusalem-Palestine, Israel

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.

American Journal of Agricultural and Biological Sciences
Volume 6 No. 4, 2011, 517-520

DOI: https://doi.org/10.3844/ajabssp.2011.517.520

Submitted On: 27 August 2011 Published On: 23 December 2011

How to Cite: 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 Sciences, 6(4), 517-520. https://doi.org/10.3844/ajabssp.2011.517.520

Open AccessCopyright: © 2011 Ibrahim Afaneh, Khaled Abu-Alruz, Jihad M. Quasem, Ahmad Sundookah, Jehad Abbadi, Suleiman Alloussi and Saleh Sawalha. 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.

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Keywords

  • Sesame milk
  • dispersion stability
  • heat treatment