Effect of Added Water on the Physical Properties of Ground Sesame Seeds
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- Takeda Tamami
- St. Catherine Junior College
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- Kasai Midori
- Ochanomizu Women's University
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- Fukuda Yasuko
- Nagoya Women's University
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- Hatae Keiko
- Ochanomizu Women's University
Bibliographic Information
- Other Title
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- すりゴマの物性に及ぼす加水量の影響
- スリ ゴマ ノ ブッセイ ニ オヨボス カスイリョウ ノ エイキョウ
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Abstract
Tamami Takeda Midori Kasai Yasuko Fukuda Keiko Hatae Sesame seeds were ground for 1-50 min, various amounts of water (12.5-100% (w/w)) were added and the physical properties were examined. The ground sesame seeds with 12.5% added water were the hardest, being even harder than the original seeds. The seeds ground for 1-10 min with 12.5-100% water and those ground for more than 15 min with 100% water were more adhesive than the original seeds. Sesame seeds (=goma) are coarsely ground and some water added to make a dressing in Japan; this dressing is then mixed (=ae) with a cooked vegetable to make the popular dish, “goma-ae.” A positive correlation was observed between the amount of sesame dressing and the hardness.<br>The oil was separated by centrifugation from ground sesame seeds with 12.5-50% of water, but water also separated with the oil from ground seeds with 75% or more water added. Observation by light microscopy revealed oil droplets dispersed among the particles of sesame seed.
Journal
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- Journal of Cookery Science of Japan
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Journal of Cookery Science of Japan 38 (3), 226-230, 2005
The Japan Society of Cookery Science
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Details 詳細情報について
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- CRID
- 1390282679716018944
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- NII Article ID
- 110001801622
- 130004401192
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- NII Book ID
- AN10471022
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- NDL BIB ID
- 7398702
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- ISSN
- 13411535
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- Text Lang
- ja
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- Data Source
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- JaLC
- NDL
- NDL-Digital
- CiNii Articles
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- Abstract License Flag
- Disallowed