Studies on the Improvement of Roasting Condition of Sesame Seeds for Producing Seed Season and Oil

Abstract

This study was carried out to find optimum roasting condition of sesame seeds for making seed season and oil treated with different temperatures and time intervals. Sesame seeds with 17~18% of moisture content were treated under fixed and changed roasting temperature conditions. The fixed temperatures are ranged from 160 to 240℃ with 20℃ intervals. The changed temperatures were treated at low(160 and 180℃) and medium(200 and 220℃) for 10 minutes, and at high(220 and 240℃) for 3 minutes. Meanwhile, roasting times were 20-30 minutes longer under low temperature condition and 3-5 minutes shorter under high temperature condition. The optimum roasting temperature and time were determined as 220℃ and 3 minutes for producing seed season, and as 220℃ and 5 minutes for sesame oil, respectively, in roasting with small quantity of sesame seeds. On the other hand, in the large scale roasting condition, those showed 240℃ and 15 minutes in for producing seed season, and 280℃ and 10 minutes and 260℃ and 15 minute for producing seed season in white-colored sesame variety and black-colored sesame variety, respectively.

Analysis of Seed Oil Fatty Acids and Their Effect on Lipid Accumulation and Leptin Secretion in 3T3-L1 Adipocytes

“…최근 세사민 등 항산화 기능성 물질의 존재가 밝혀 짐에 따라 그 수요가 증가하고 있다 (13). 하지만 공정상 볶음-압 착공정에서 발암물질인 benzo(a)pyrene이 생성되는 것으로 알려져 있어 이에 대한 개선방안이 다양한 연구를 통해 검토되고 있는 실정이다 (14).…”