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Susam Kavrulmasında Farklı Mikrodalga Uygulamalarının Tahin Yağının Kalitesi ve Yağ Asidi Bileşimi Üzerine Etkisi

Year 2006, Volume: 19 Issue: 2, 207 - 216, 01.12.2006

Abstract

Ev tipi mikrodalga fırının (BKMD 1550) farklı güçlerinde (399, 665, 931, 1330 Watt) ve her güçte farklı sürelerde (3-50 dak.) ve farklı yığın yüksekliklerinde (1-2 cm) kavrulan susamlardan elde edilen tahinin kalite karakteristikleri geleneksel yöntemle üretilen örnekle karşılaştırılmıştır. Örneklerin yağ asitleri bileşimi düzenli olmamakla birlikte mikrodalga uygulamaları arasında birbirinden önemli derecede (p

References

  • Abou-Gharbia, H.A., Shehata, A.A.Y., Youssef, M. and Shahidi, F., 1996. Oxidative stability of sesame paste (tehina). Journal of Food Lipids, 3: 129-137.
  • Abou-Gharbia, H.A., Shahidi, F., Shehata, A.A.Y. and Youssef, M., 1997. Effects of processing on oxidative stability of sesame oil extracted from intact and dehulled seeds. Journal of American Oil and Chemists’ Society, 74(3): 215-221.
  • AOAC, 1990. Official Methods of Analysis (15th ed.) Washington, DC, USA: Association Official Analytical Chemists.
  • Fukuda, Y., Nagata, M., Osawa, T. and Namika, M., 1986. Chemical aspects of the antioxidative activity of roasted sesame seed oil, and the effect of using the oil for frying. Agricultural and Biological Chemistry, 50(4): 857-862.
  • Garces, R. and Mancha, M., 1993. One step lipid extraction and fatty acids methyl esters preperation from tree plant tissues. Analytical Biochemistry, 211: 139-143.
  • Kikugawa, K., Arai M. and Kurechi, T., 1983. Particapation of sesamol in stability of sesame oil. Journal of American Oil and Chemists’ Society, 60(8): 1528-1532.
  • Lindler, P. and Kinsella, J.E., 1991. Study of hydration process in tehina. Food Chemistry, 42: 301-319.
  • Manley, C.H., Vallon P.P. and Erickson, R.E., 1974. Some aroma components of seed (Sesamum indicum L.). J. Food Science, 39: 73-76. roasted sesame
  • Mudgett, R.E., 1988. Electromagnetic energy end food processing. Journal of Microwave Power and Electromagnetic Energy, 23(4): 225-230.
  • Mudgett, R.E. 1989. Microwave food processing. Food Technology 1: 117-126.
  • Nas, S., Gökalp, H.Y., and Ünsal M., 1998. Bitkisel Yağ Teknolojisi. Pamukkale University, Engineering Faculty, Publication Number: 005, Denizli, 329 p.
  • Özdemir, F., Gölükcü, M. and Topuz, A., 2003. Some chemical, physical properties of raw peanut (Arachis hypogaea) and microwave roasting effect on fatty acid composition of peanut’s oil. Gıda, 28(1): 39-45.
  • Salunkhe, D.K., Chavan, J.K. Adsule, R.N. and Kadam, S.S., 1992. World Oilseeds Chemistry, Technology and Utilization. An Avi Book Published by Van Nostrand Reinhold, New York.
  • Sawaya, W.N., Ayaz, M., Khalil, J.K. and Shalhat, A.F., 1985. Chemical composition and nutritional quality of tehineh (sesame butter). Food Chemistry, 18: 35-45.
  • Yen, G.C., 1990. Influence of seed roasting process on the changes in composition and quality of sesame (Sesamum indicum) oil. Journal of The Science of Food and Agriculture, 50, 563-570.
  • Yen, G.C. and Shyu, S.L., 1989. Oxidative stability of sesame oil prepared from sesame seed with different roasting temperatures. Food Chemistry, 31: 215-224.
  • Yen, G.C., Shyu, S.L. and Lin, T.C., 1986. Studies on improving the processing of sesame oil. I. Optimum processing conditions. Journal of Food Science, 13: 198-211.
  • Yoshida, H., 1994. Composition and quality charactesitics of sesame seed (Sesamum indicum) oil roasted at different temperatures in an electric oven. Journal of The Science of Food and Agriculture, 65: 331-336.
  • Yoshida, H. and Kajimoto, G., 1994 Microwave heating affects composition and oxidative stability of sesame (Sesamum indicum) oil. Journal of Food Science, 59(3): 613-616.
  • Yoshida, H. and Takagi, S., 1997. Effects of seed roasting temperature and time on the quality characteristics of sesame (Sesamum indicum) oil. Journal of The Science of Food and Agriculture, 75: 19-26.

Influence of Different Microwave Seed Roasting Processes on the Changes in Quality and Fatty Acid Composition of Tehina (Sesame Butter) Oil

Year 2006, Volume: 19 Issue: 2, 207 - 216, 01.12.2006

Abstract

The quality characteristics of tehina prepared at different roasting powers (399, 665, 931, 1330 Watt) for different exposure periods (3-50 min.) and depths of sesame seeds (1-2 cm) using a domestic home microwave oven (BKMD 1550) were compared with those prepared in a conventional tehina sample. The fatty acid showed erratic fluctuations for all treatments and there were significant (p<0.05) differences in composition of fatty acids in tehina oils processed by microwave roasted methods. The acid value decreased with increasing roasting power between 399 and 1330 watts. A longer roasting time in each applied power resulted in more acid value; however the acid value of oil of tehina roasted in the conventional method was much less than the acid value of oil of tehina roasted through microwave treatments. The acid value of oil from microwave roasted seeds occurred in relation to increasing the depth of seeds in a dish from 1 cm to 2 cm. There was no pronounced difference in peroxide value for the oils of tehina from seeds roasted using different powers of the microwave oven or roasted conventional methods. The peroxide value was erratically affected by the powers of the microwave oven. The peroxide value increased (p<0.05) with longer roasting and storage, but increases were more pronounced during the first two weeks of storage.

References

  • Abou-Gharbia, H.A., Shehata, A.A.Y., Youssef, M. and Shahidi, F., 1996. Oxidative stability of sesame paste (tehina). Journal of Food Lipids, 3: 129-137.
  • Abou-Gharbia, H.A., Shahidi, F., Shehata, A.A.Y. and Youssef, M., 1997. Effects of processing on oxidative stability of sesame oil extracted from intact and dehulled seeds. Journal of American Oil and Chemists’ Society, 74(3): 215-221.
  • AOAC, 1990. Official Methods of Analysis (15th ed.) Washington, DC, USA: Association Official Analytical Chemists.
  • Fukuda, Y., Nagata, M., Osawa, T. and Namika, M., 1986. Chemical aspects of the antioxidative activity of roasted sesame seed oil, and the effect of using the oil for frying. Agricultural and Biological Chemistry, 50(4): 857-862.
  • Garces, R. and Mancha, M., 1993. One step lipid extraction and fatty acids methyl esters preperation from tree plant tissues. Analytical Biochemistry, 211: 139-143.
  • Kikugawa, K., Arai M. and Kurechi, T., 1983. Particapation of sesamol in stability of sesame oil. Journal of American Oil and Chemists’ Society, 60(8): 1528-1532.
  • Lindler, P. and Kinsella, J.E., 1991. Study of hydration process in tehina. Food Chemistry, 42: 301-319.
  • Manley, C.H., Vallon P.P. and Erickson, R.E., 1974. Some aroma components of seed (Sesamum indicum L.). J. Food Science, 39: 73-76. roasted sesame
  • Mudgett, R.E., 1988. Electromagnetic energy end food processing. Journal of Microwave Power and Electromagnetic Energy, 23(4): 225-230.
  • Mudgett, R.E. 1989. Microwave food processing. Food Technology 1: 117-126.
  • Nas, S., Gökalp, H.Y., and Ünsal M., 1998. Bitkisel Yağ Teknolojisi. Pamukkale University, Engineering Faculty, Publication Number: 005, Denizli, 329 p.
  • Özdemir, F., Gölükcü, M. and Topuz, A., 2003. Some chemical, physical properties of raw peanut (Arachis hypogaea) and microwave roasting effect on fatty acid composition of peanut’s oil. Gıda, 28(1): 39-45.
  • Salunkhe, D.K., Chavan, J.K. Adsule, R.N. and Kadam, S.S., 1992. World Oilseeds Chemistry, Technology and Utilization. An Avi Book Published by Van Nostrand Reinhold, New York.
  • Sawaya, W.N., Ayaz, M., Khalil, J.K. and Shalhat, A.F., 1985. Chemical composition and nutritional quality of tehineh (sesame butter). Food Chemistry, 18: 35-45.
  • Yen, G.C., 1990. Influence of seed roasting process on the changes in composition and quality of sesame (Sesamum indicum) oil. Journal of The Science of Food and Agriculture, 50, 563-570.
  • Yen, G.C. and Shyu, S.L., 1989. Oxidative stability of sesame oil prepared from sesame seed with different roasting temperatures. Food Chemistry, 31: 215-224.
  • Yen, G.C., Shyu, S.L. and Lin, T.C., 1986. Studies on improving the processing of sesame oil. I. Optimum processing conditions. Journal of Food Science, 13: 198-211.
  • Yoshida, H., 1994. Composition and quality charactesitics of sesame seed (Sesamum indicum) oil roasted at different temperatures in an electric oven. Journal of The Science of Food and Agriculture, 65: 331-336.
  • Yoshida, H. and Kajimoto, G., 1994 Microwave heating affects composition and oxidative stability of sesame (Sesamum indicum) oil. Journal of Food Science, 59(3): 613-616.
  • Yoshida, H. and Takagi, S., 1997. Effects of seed roasting temperature and time on the quality characteristics of sesame (Sesamum indicum) oil. Journal of The Science of Food and Agriculture, 75: 19-26.
There are 20 citations in total.

Details

Primary Language Turkish
Subjects Agricultural Engineering
Journal Section Articles
Authors

F. Özdemir This is me

M. Gölükcü This is me

M. Erbaş This is me

Publication Date December 1, 2006
Published in Issue Year 2006 Volume: 19 Issue: 2

Cite

APA Özdemir, F., Gölükcü, M., & Erbaş, M. (2006). Susam Kavrulmasında Farklı Mikrodalga Uygulamalarının Tahin Yağının Kalitesi ve Yağ Asidi Bileşimi Üzerine Etkisi. Akdeniz University Journal of the Faculty of Agriculture, 19(2), 207-216.
AMA Özdemir F, Gölükcü M, Erbaş M. Susam Kavrulmasında Farklı Mikrodalga Uygulamalarının Tahin Yağının Kalitesi ve Yağ Asidi Bileşimi Üzerine Etkisi. Akdeniz University Journal of the Faculty of Agriculture. December 2006;19(2):207-216.
Chicago Özdemir, F., M. Gölükcü, and M. Erbaş. “Susam Kavrulmasında Farklı Mikrodalga Uygulamalarının Tahin Yağının Kalitesi Ve Yağ Asidi Bileşimi Üzerine Etkisi”. Akdeniz University Journal of the Faculty of Agriculture 19, no. 2 (December 2006): 207-16.
EndNote Özdemir F, Gölükcü M, Erbaş M (December 1, 2006) Susam Kavrulmasında Farklı Mikrodalga Uygulamalarının Tahin Yağının Kalitesi ve Yağ Asidi Bileşimi Üzerine Etkisi. Akdeniz University Journal of the Faculty of Agriculture 19 2 207–216.
IEEE F. Özdemir, M. Gölükcü, and M. Erbaş, “Susam Kavrulmasında Farklı Mikrodalga Uygulamalarının Tahin Yağının Kalitesi ve Yağ Asidi Bileşimi Üzerine Etkisi”, Akdeniz University Journal of the Faculty of Agriculture, vol. 19, no. 2, pp. 207–216, 2006.
ISNAD Özdemir, F. et al. “Susam Kavrulmasında Farklı Mikrodalga Uygulamalarının Tahin Yağının Kalitesi Ve Yağ Asidi Bileşimi Üzerine Etkisi”. Akdeniz University Journal of the Faculty of Agriculture 19/2 (December 2006), 207-216.
JAMA Özdemir F, Gölükcü M, Erbaş M. Susam Kavrulmasında Farklı Mikrodalga Uygulamalarının Tahin Yağının Kalitesi ve Yağ Asidi Bileşimi Üzerine Etkisi. Akdeniz University Journal of the Faculty of Agriculture. 2006;19:207–216.
MLA Özdemir, F. et al. “Susam Kavrulmasında Farklı Mikrodalga Uygulamalarının Tahin Yağının Kalitesi Ve Yağ Asidi Bileşimi Üzerine Etkisi”. Akdeniz University Journal of the Faculty of Agriculture, vol. 19, no. 2, 2006, pp. 207-16.
Vancouver Özdemir F, Gölükcü M, Erbaş M. Susam Kavrulmasında Farklı Mikrodalga Uygulamalarının Tahin Yağının Kalitesi ve Yağ Asidi Bileşimi Üzerine Etkisi. Akdeniz University Journal of the Faculty of Agriculture. 2006;19(2):207-16.