Effect of Toasting on the Chemical Composition, Functional and Antioxidative Properties of Full Fat and Defatted Sesame (sesamum indicum L) Seed Flours. Issue 1 (2nd January 2021)

• Record Type: Journal Article
• Authors: Lawal, Sunday O.; Idowu, Atinuke O.; Malomo, Sunday A.; Badejo, Adebanjo A.; Fagbemi, Tayo N.
• Is Part Of: Journal of culinary science & technology. Volume 19:Issue 1(2021)
• Page Start: 18
• Page End: 34
• Publication Date: 2021-01-02
• Subjects: Amino acid composition -- antioxidant capacity -- functional properties -- toasting; Nutrition -- Periodicals; Food service -- Periodicals; Menus -- Periodicals; 641.505
• DOI: 10.1080/15428052.2019.1681333
• Languages: English
• ISSNs: 1542-8052

Abstract

ABSTRACT: This study examines the effect of toasting on the antioxidant and functional properties of full fat and defatted sesame ( Sesamum indicum L.) seed flours for use in food system. The seeds were processed and divided into two portions. One was toasted at 120°C for 10, 20 and 30 min, respectively, while the control was not. They were milled and sieved through 280 µm sieve and defatted with n-hexane. Defatting decreased the crude fat content by up to 88% but increased the crude protein by more than two-fold. Toasting had no significant effect on the amino acid composition. However, it increased the emulsification potential and foaming stability of the flour accompanied by an increase in antioxidant potentials as toasting time increased. Hence, toasted sesame seed flour can find useful application as a functional food ingredient including use as toasted snacks with potential health benefits.