Impact of microwave drying on sesame coats quality

Abstract

This work focused on studying the drying kinetics of sesame coat at different microwave drying levels (100, 180, 450, 700, and 850 W) and investigating its effect on physico‐chemical and functional properties. Results showed that the drying time was significantly affected by microwave power level. In fact, it decreased from 14 min at 100 W to 2 min at 850 W. Raw sesame coat, as an industrial by‐product, is characterized by a high water activity value (0.98) and fiber content (47.91 ± 3.60 g/100 g dry basis). The microwave drying had reduced significantly (p < .05) water activity to about 0.5. ANOVA test indicated that increasing microwave power level had no significant (p > .05) effect on both total phenol content and browning index. However, it had improved the functional properties (water and oil holding capacities). Practical application The by‐products of sesame seed (Sesamum indicum L.) processing industries are considered as an excellent source of dietary fiber and may be used as a functional ingredient in food industry. This work evaluated the impact of microwave drying, as a new trend, on sesame coats’ quality. Experimental results showed that microwave application had a shorter processing time and it enhanced the quality of final products.

Comparative assessment of the effect of pretreatment with microwave and roast heating on the quality of black sesame pastes

“…The literature also reported that microwave treatment increased the antioxidant activity of sesame seeds (Mohamed et al., 2020). For each of the heating techniques, an optimum degree of heating is in particular a function of material origin, genotype, heating method, and usually varies according to the specific quality requirements (Khaldi et al., 2018; Mohamed Ahmed et al., 2020, 2021; Tenyang et al., 2017). It was reported that faster heating (the combination of higher temperature/power, and shorter duration), or slower heating (lower temperature/power, and longer duration) affected the physiochemical properties and antioxidant attributes of almond (Agila & Barringer, 2012) and aroma formation of coffee (Baggenstoss et al., 2008).…”

Ameliorating color value, antinutrients, phenolic content of sesame seed cake with better oil recovery by response surface methodology

“…Thus, there is a need to improve SSC quality so that seed cake can also be useful for different applications in the food industry besides animal feed. Further, the valorization of food industry by-products, such as sesame coat by microwave drying, is a new area of interest among researchers as they could be a useful source of bioactive compounds (Khaldi et al, 2018). The utilization of industrial by-products can increase the economic potential of the food industry when the novel health potential is determined.…”