Optimization of Sesame Roasting Conditions with Air Fryer and Comparison of Its Properties with Conventional Roasting
DOI:
https://doi.org/10.24925/turjaf.v12is2.2272-2281.7012Keywords:
Sesame, Roasting optimization, Air fryer, Fatty acid composition, HMFAbstract
The most important stage in sesame paste (tahini) production is roasting as it affects the physical and chemical properties of sesame. This study aimed to determine the optimum roasting conditions for unhulled sesame seeds used in tahini production using an air fryer and to compare their properties with the conventional method. Within the scope of the study, unhulled sesame seeds were roasted at different temperatures (160°C, 180°C and 200°C) and times (15-70 minutes) by spreading them into the chamber of the air fryer at a rate of 0.8 g/cm3. The temperature and time parameters in the roasting process were optimized using the response surface methodology. According to the ΔE (color difference) and water activity data of the roasted samples, the optimum temperature and time for the air fryer were determined to be 181.1°C and 36.7 minutes. As a result of roasting in an air fryer, the oil yield increased from 50% to 60% compared to conventional roasting. The lowest peroxide value, 1.69 meq O2/kg, was detected in a hot air fryer at 180°C for 35 minutes. FTIR results also indicated that sesame seeds roasted with an air fryer were more resistant to oxidation. The acidity values and fatty acid compositions of sesame seeds roasted in an air fryer in a time five times shorter were found to be similar to those of conventionally roasted sesame seeds. The HMF content was not observed to form at levels hazardous to health.
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