This Article Full Text (OnlineFirst PDF) Alert me when this article is cited Alert me if a correction is posted Services Email this article to a friend Similar articles in this journal Alert me to new issues of the journal Add to Saved Citations Download to citation manager Request Permissions Request Reprints Add to My Marked Citations Citing Articles Citing Articles via Scopus Google Scholar Articles by Carbonell-Barrachina, A A Articles by Castillo, S Social Bookmarking                         What's this?

Effects of Chemical Dehulling of Sesame on Color and Microstructure

Universidad Miguel Hernández

^* To whom correspondence should be addressed. E-mail: angel.carbonell{at}umh.es.

	Abstract

Sesame seeds must be dehulled before processing for the food industry because the husk provides undesirable darker color and bitter taste. Currently, sesame seeds are mechanically peeled but this procedure requires high volume of water, which is a scarce resource in most of the countries where sesame is consumed by humans. In this study, several chemicals have been used in order to facilitate the peeling process and reduce the water requirement. The feasibility of using chemicals was evaluated by studying the color (instrumental and sensory) and the microstructure of seeds. Addition of both NaClO and H₂O₂ before the mechanical dehulling of sesame seeds will be the recommended treatments for combining the dehulling and whitening steps of the sesame processing. This recommendation is supported by the high values of the L_* and dehulling percentage and the low values of the color coordinates a_* and b_*. Besides, the scanning electron microscopy proved that the NaClO treatment was able to remove the hulls without causing damage to the cotyledons.

First published on July 2, 2009
Food Science and Technology International 2009, doi:10.1177/1082013209339704


CiteULike    Complore    Connotea    Del.icio.us    Digg    Reddit    Technorati    Twitter    What's this?