EFFECT OF PROCESSING AND STORAGE AT DIFFERENT TEMPERATURES ON THE PHYSICOCHEMICAL AND MINERALS CONTENT OF SESAME SEEDS AND TEHINA

Hao Feng, Aladdin Odeh, Muhammad Al-Udatt, Thaer Ajouly, Majdi Al-Mahasneh, Taha Rababah

Abstract: The effect of tehina processing and storage during six months at 25 and 35°C on the physicochemical and minerals of sesame seeds and tehina was evaluated. Chemical composition results showed that tehina samples had higher contents of dry matter, fat and protein than that in raw, dehulled unroasted and roasted sesame seeds. Tehina storage period and temperature did not significantly (P ≤0.05) influence the chemical composition. ΔE and chroma were the highest in roasted sesame seeds. Tehina storage period and temperature were increased ΔE and chroma significantly. The acidity results of tehina increased significantly during six months at 25°C and 35°C. Raw sesame seeds had the lowest peroxide values (0.48 meq O2/Kg oil). Also, storage of tehina or six months at 25°C and 35°C increased peroxide values. Water activity was lowest in tehina followed by
raw and roasted sesame seeds. Tehina storage period and temperature did not change the water activity of any of the samples. Phosphorus was the highest value within mineral contents (Na, Ca, K, and P) of sesame seeds and tehina. Ca was low in all samples, while Na, K and P were found in high amounts.

Keywords: physicochemical properties; sesame seeds; tehina

Date published: 2017-10-19