Formulation of jaggery based sesame (Sesamum indicum L.) seed spread using response surface methodology: A novel alternative for consumers

IF 1.9 4区农林科学 Q3 CHEMISTRY, APPLIED

Journal of the American Oil Chemists Society Pub Date : 2023-12-27 DOI:10.1002/aocs.12811

Devanand Gojiya, Vanraj Gohil, Mukesh Dabhi, Navnitkumar Dhamsaniya

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引用次数: 0

Abstract

The aim of this study was to develop a jaggery based sesame seed spread. A central composite rotatable design (CCRD) was employed with various parameters: roasting temperatures (Y1: 110–170°C), roasting time period (Y2:10–30 min), Hydrogenated vegetable oil (Y3: 3%–7%), and jaggery level (Y4: 4%–20%) to optimize its process. The evaluation of the sesame spread involved analyzing its texture attributes (adhesiveness, cohesiveness, hardness, and viscosity) and its sensory characteristics (taste, color and appearance, spreadability, aroma, and overall acceptability). The results revealed that the roasting temperatures exerted the highest influence among the tested variables, followed by the roasting time period, jaggery content, and hydrogenated vegetable oil. Optimum sesame spread quality attributes were obtained with roasting temperatures (147°C), roasting time period (27.30 min.), hydrogenated vegetable oil (6.20%), and jaggery content (9.50%). The successful incorporation of jaggery for producing a high-quality sesame spread resulted in a noteworthy improvement in the quality profile of the sesame spread.

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利用响应面方法配制以琼脂为基础的芝麻（Sesamum indicum L.）种子涂抹剂：消费者的新选择

本研究旨在开发一种以琼脂为基础的芝麻涂抹酱。该研究采用了中央复合可旋转设计（CCRD），利用不同的参数：焙烧温度（Y1：110-170°C）、焙烧时间（Y2：10-30 分钟）、氢化植物油（Y3：3%-7%）和琼脂水平（Y4：4%-20%）来优化其工艺。芝麻涂抹酱的评估包括分析其质地属性（粘附性、凝聚性、硬度和粘度）和感官特征（味道、颜色和外观、涂抹性、香气和总体可接受性）。结果表明，在测试的变量中，烘焙温度的影响最大，其次是烘焙时间段、琼脂含量和氢化植物油。烘焙温度（147°C）、烘焙时间（27.30 分钟）、氢化植物油（6.20%）和琼脂含量（9.50%）可获得最佳的芝麻酱质量属性。在生产优质芝麻酱时成功加入琼脂，显著改善了芝麻酱的质量。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of the American Oil Chemists Society 工程技术-食品科技

CiteScore

4.10

自引率

5.00%

发文量

审稿时长

2.4 months

期刊介绍： The Journal of the American Oil Chemists’ Society (JAOCS) is an international peer-reviewed journal that publishes significant original scientific research and technological advances on fats, oils, oilseed proteins, and related materials through original research articles, invited reviews, short communications, and letters to the editor. We seek to publish reports that will significantly advance scientific understanding through hypothesis driven research, innovations, and important new information pertaining to analysis, properties, processing, products, and applications of these food and industrial resources. Breakthroughs in food science and technology, biotechnology (including genomics, biomechanisms, biocatalysis and bioprocessing), and industrial products and applications are particularly appropriate. JAOCS also considers reports on the lipid composition of new, unique, and traditional sources of lipids that definitively address a research hypothesis and advances scientific understanding. However, the genus and species of the source must be verified by appropriate means of classification. In addition, the GPS location of the harvested materials and seed or vegetative samples should be deposited in an accredited germplasm repository. Compositional data suitable for Original Research Articles must embody replicated estimate of tissue constituents, such as oil, protein, carbohydrate, fatty acid, phospholipid, tocopherol, sterol, and carotenoid compositions. Other components unique to the specific plant or animal source may be reported. Furthermore, lipid composition papers should incorporate elements of yeartoyear, environmental, and/ or cultivar variations through use of appropriate statistical analyses.