Physicochemical properties of the sesame paste produced by a novel process technology—ball milling
-
- Lei Jin
- College of Food Science and Engineering & Institute of Special Oilseed Processing and Technology Henan University of Technology Zhengzhou 450001 China
-
- Xiao‐Juan Zhao
- College of Food Science and Engineering & Institute of Special Oilseed Processing and Technology Henan University of Technology Zhengzhou 450001 China
-
- Yu Zhao
- College of Food Science and Engineering & Institute of Special Oilseed Processing and Technology Henan University of Technology Zhengzhou 450001 China
-
- Shen‐Ao Gao
- College of Food Science and Engineering & Institute of Special Oilseed Processing and Technology Henan University of Technology Zhengzhou 450001 China
-
- Hua‐Min Liu
- College of Food Science and Engineering & Institute of Special Oilseed Processing and Technology Henan University of Technology Zhengzhou 450001 China
-
- Yu‐Xiang Ma
- College of Food Science and Engineering & Institute of Special Oilseed Processing and Technology Henan University of Technology Zhengzhou 450001 China
-
- Xue‐De Wang
- College of Food Science and Engineering & Institute of Special Oilseed Processing and Technology Henan University of Technology Zhengzhou 450001 China
-
- Li‐Xia Hou
- College of Food Science and Engineering & Institute of Special Oilseed Processing and Technology Henan University of Technology Zhengzhou 450001 China
説明
<jats:title>Summary</jats:title><jats:p>To study the physicochemical properties of sesame paste produced by a novel process technology—ball milling, the effects of different ball milling times (8, 16, 24, 32, and 40 min) at 650 rpm on particle size, texture, rheological properties, volatile compounds, consumer sensory evaluation, and microstructure of sesame paste were investigated. The results showed that ball milling has no significant differences in proximate composition and colour of sesame paste, but the D90 value of particle size decreased to 32.04 μm. Compared to others, the sesame paste ball‐milled for 8 min has the highest viscosity of 277.195 g·s. The sesame paste obtained by ball milling for 32 and 40 min produced 55 and 56 volatile compounds, respectively. Regardless of male and female, sesame paste obtained by ball milling for 24, 32, and 40 min have high overall acceptability. This investigation shows that ball milling is a new technology of potentially great value in the industrial production of sesame paste, which can be used to produce high‐quality sesame paste with specific characteristics.</jats:p>
収録刊行物
-
- International Journal of Food Science & Technology
-
International Journal of Food Science & Technology 57 (11), 7254-7266, 2022-10
Oxford University Press (OUP)
