Effect of Roasting Time and Temperature on the Biochemical Contents, Phytochemical Properties and Antioxidant Activity of Sesamum indicum L. Seeds http://www.doi.org/10.26538/tjnpr/v7i11.16
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Abstract
Roasting is a dry heat processing technique used to develop sensory properties of food which has caught the interest of customers. Roasted seeds of sesame is one of the most recommended oilseeds in the world thanks to its sensorial, medicinal and nutritional benefits. However, the choice of effective roasting conditions is important for the sensorial parameters and for the biological potentials of sesame seeds, as well. In this study, the impact of oven temperature and roasting time on sesame quality was investigated. A total of 16 different roasting conditions were used. Sesame seeds were roasted at the following temperatures: 130°C, 140°C, 150°C and 160°C. During this process, samples were taken and analyzed at different time intervals (40 min, 60 min, 90 min, and 120 min). Both the roasting temperature and time significantly (P<0.05) affected the quality characteristics of sesame seeds. The amounts of oil yield, total proteins, total sugars, total phenolic and flavonoids content, total antioxidant activity and DPPH radical scavenging were increased by increasing the treatment. Roasting sesame seeds at 140°C/40min, gave a significantly higher content of oil yield (52.2%), proteins (20.95%), sugars (29.62%), flavonoids content (0.12 mg/g) and total phenolic content (1.2 mg/g) in comparison to the other roasting conditions. However, beyond this treatment, these contents decreased significantly. Based on these results, time and temperature are undoubtedly important factors to consider in the roasting process of sesame.
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