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http://dx.doi.org/10.9721/KJFST.2019.51.4.309

Quality characteristics of sesame oil obtained from imported sesame (Sesamum indicum)  

Choi, Ji-Young (School of Food Science and Biotechnology, Kyungpook National University)
Bae, Suin (School of Food Science and Biotechnology, Kyungpook National University)
Kim, Jiyoon (School of Food Science and Biotechnology, Kyungpook National University)
Kim, Jungsoo (School of Food Science and Biotechnology, Kyungpook National University)
Moon, Kwang-Deog (School of Food Science and Biotechnology, Kyungpook National University)
Publication Information
Korean Journal of Food Science and Technology / v.51, no.4, 2019 , pp. 309-315 More about this Journal
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.
Keywords
importation; sesame powder; sesame oil; quality characteristics;
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Times Cited By KSCI : 3  (Citation Analysis)
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