Influence of Different Microwave Seed Roasting Processes on the Color Values of Tehina (Sesame Paste)(in English)

Abstract

The moisture content and L, a, b color values of tehina prepared by roasting the sesame seed for different exposure periods (3-50 min) and seed depth (1-2 cm) at different powers (399, 665, 931, 1330 W) of a domestic microwave oven (2450 MHz) were determined. Results were compared with those obtained for sesame roasted by the conventional method. The color of sesame seeds changes gradually during microwave processing. L color values decreased for all power levels with increasing exposure time, a and b values increased. L color values of tehina obtained from microwaved seeds at different power levels and exposure times and seeds depths were between 40.78-61.37. Similarly, a color values were between 1.00 - 12.31 and b color values between 16.41 and 24.86. Results showed that microwave oven roasting markedly reduced the roasting time in tehina production with respect to conventional method.

Keywords

• Sesamumindicum, tehina, microwave, roasting, color   

Susam Kavrulmasında Farklı Mikrodalga Uygulamalarının Tahin Rengi Üzerine Etkisi (İngilizce)

Abstract

Ev tipi mikrodalga fırının 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 rengi geleneksel yöntemle üretilen örnekle karşılaştırılmıştır. Susam tohumlarının rengi mikrodalga işlemi ile değişik düzeylerde değişmiştir. L renk değerleri uygulanan tüm güç seviyelerinde sürenin artışına bağlı olarak azalmış, a ve b değerleri ise artmıştır. Mikrodalga ile kavrulan susamların farklı güç, süre ve ürün yığın yüksekliğine bağlı olarak L değeri 40.78-61.37, a değeri 1.00-12.31 ve b değeri 16.41- 24.86 arasında değişmiştir. Sonuçlar, tahin üretimi amaçlı susam kavrulmasında mikrodalga uygulamasının kavurma süresini önemli oranda kısalttığını göstermiştir. 

Keywords

• Sesamum indicum, tahin, mikrodalga, kavurma, renk

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