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Studies on the Improvement of Roasting Condition of Sesame Seeds for Producing Seed Season and Oil
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  • Journal title : KOREAN JOURNAL OF CROP SCIENCE
  • Volume 56, Issue 3,  2011, pp.205-211
  • Publisher : The Korean Society of Crop Science
  • DOI : 10.7740/kjcs.2011.56.3.205
 Title & Authors
Studies on the Improvement of Roasting Condition of Sesame Seeds for Producing Seed Season and Oil
Park, Chang-Hwan; Choi, Kyoung-Jin; Shim, Kang-Bo; Ha, Tae-Joung; Lee, Myoung-Hee; Hwang, Joung-Dong; Pae, Suk-Bok; Park, Kum-Young; Baek, In-Youl;
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 Abstract
This study was carried out to find optimum roasting condition of sesame seeds for making seed season and oil treated with different temperatures and time intervals. Sesame seeds with 17~18% of moisture content were treated under fixed and changed roasting temperature conditions. The fixed temperatures are ranged from 160 to with intervals. The changed temperatures were treated at low(160 and ) and medium(200 and ) for 10 minutes, and at high(220 and ) for 3 minutes. Meanwhile, roasting times were 20-30 minutes longer under low temperature condition and 3-5 minutes shorter under high temperature condition. The optimum roasting temperature and time were determined as and 3 minutes for producing seed season, and as and 5 minutes for sesame oil, respectively, in roasting with small quantity of sesame seeds. On the other hand, in the large scale roasting condition, those showed and 15 minutes in for producing seed season, and and 10 minutes and and 15 minute for producing seed season in white-colored sesame variety and black-colored sesame variety, respectively.
 Keywords
sesame;roasting temperature;roasting time;processing;
 Language
Korean
 Cited by
1.
Analysis of Seed Oil Fatty Acids and Their Effect on Lipid Accumulation and Leptin Secretion in 3T3-L1 Adipocytes, Korean Journal of Food Science and Technology, 2015, 47, 1, 103  crossref(new windwow)
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