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Process development studies on the wet dehulling and processing of sesame seed to obtain edible protein concentrates.

Ramachandra, B. S. and Sastry, M. C. S. and Rao, L. S. R. (1970) Process development studies on the wet dehulling and processing of sesame seed to obtain edible protein concentrates. Journal of Food Science and Technology, 7. 127-131, 13ref. ISSN 0022-1155

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50 kg batches of cleaned sesame seed (SS) were boiled for 1 min with 80 l. of 0.6% NaOH solution, cooled with an equal vol. of cold water and dehulled in a fruit pulper having a sieve with 1/16 in perforation. After washing and destoning, the SS was dried and pressed, and the resulting cake extracted with hexane. 50 kg of black SS yielded 42 kg of dehulled seed, from which 25 kg of oil and 17 kg of sesame flour (SF) were prepared; losses of oil and protein were 1.2% and 3.5% respectively. Tables are given of the moisture, fat, protein, ash, crude fibre, oxalic acid and Ca contents of black and dehulled SS, and of expeller pressed and solvent extracted SF. Samples of dehulled SS and solvent extracted SF were stored for 6 months at O'C, room temp. or 37 degree C, and the peroxide value and free fatty acid content determined at monthly intervals; no appreciable increase was observed. Organoleptic properties of all samples were acceptable after 6 months. Ecconomics of the process are discussed.

Item Type: Article
Uncontrolled Keywords: HUSKING-; Wet dehulling of sesame seed; SESAME-; SESAME-OIL; Production of sesame/oil/; PROTEINS-(UNCOVENTIONAL); Production of sesame/proteins concentrate/; KEEPING-QUALITY; /Keeping quality/ of sesame seed; ORGANOLEPTIC-PROPERTIES; /organoleptic properties/ of sesame seed; WATER-; /moisture content of sesame seed; FATS-(VEGETABLE); /fat content of sesame seed; MINERALS-; /ash content of sesame seed; FIBRE-; /Ffibre content of sesame seed; CALCIUM-; /Ca content of sesame seed; OXALIC-ACID; /oxalic acid content/ of sesame seed
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins
600 Technology > 08 Food technology > 19 Lipids-oils/fats > 01 Oilseeds
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 17 May 2012 05:57
Last Modified: 17 May 2012 05:57
URI: http://ir.cftri.res.in/id/eprint/7296

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