|
KMID : 0380620190510040309
|
|
Korean Journal of Food Science and Technology
2019 Volume.51 No. 4 p.309 ~ p.315
|
|
|
Quality characteristics of sesame oil obtained from imported sesame (Sesamum indicum)
|
|
Choi Ji-Young
Bae Su-In
Kim Ji-Yoon
Kim Jung-Soo
Moon Kwang-Deog
|
|
|
Abstract
|
|
|
|
In this study, the physicochemical characteristics of imported whole sesame oil (WS; WS1, WS2), imported sesame powder oil (SP; SP1, SP2), sesame oil mixed with imported whole sesame and sesame powder (WSP; WSP1, WSP2) were analyzed and their quality characteristics were compared according to the imported raw material type. L* and b* values of WS1 were the lowest and the browning index was significantly high. WS2 showed contrasting results. The redness of sesame oil was high due to its high acid value. The correlation value showed a low acid value as the content of saturated fatty acid was high. SP showed low values for antioxidant property and overall preference. The overall preference score of sensory evaluation showed the highest positive correlation with the score, suggesting that SP lacked the unique fragrance. Therefore, SP lacked the specific aroma and antioxidant property.
|
|
|
KEYWORD
|
|
|
importation, sesame powder, sesame oil, quality characteristics
|
|
|
FullTexts / Linksout information
|
|
|
|
|
Listed journal information
|
|
|