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Selection of process parameters for producing high quality defatted sesame flour at pilot scale.

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Title Selection of process parameters for producing high quality defatted sesame flour at pilot scale.
Not Available
 
Creator Manikantan, M.R.
 
Subject Sesame
Protein
Dehulling
Defatted cake
Oxalic acid
 
Description Not Available
The present work was undertaken to study the effect of pearling duration, soaking time, steaming duration and drying temperature on the quality of sesame seeds and mechanically extracted partially defatted sesame cake. On the basis of quality attributes i.e. high protein, low crude fibre, low residual oil and low oxalic acid, the optimum process parameters were selected. The combination of 20 min of pearling duration, 15 min of soaking, 15 min of steaming at 100 kPa pressure and drying at 50 °C yielded high quality partially defatted protein rich sesame flour as compared to untreated defatted sesame flour. The developed high quality partially defatted protein rich sesame flour may be used in various food applications as a vital ingredient to increase the nutritional significance of the prepared foodstuffs.
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Date 2018-11-24T07:54:14Z
2018-11-24T07:54:14Z
2015-03-01
 
Type Research Paper
 
Identifier Not Available
Not Available
http://krishi.icar.gov.in/jspui/handle/123456789/13063
 
Language English
 
Relation Not Available;
 
Publisher Springer India