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

Year 2007, Volume: 32 Issue: 3, 129 - 135, 01.06.2007

 feramuz Özdemir Muharrem Gölükcü

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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