2013•Zhongguo youzhiRequires access
Influence of microwave roast on the quality of aqueous extracted sesame oil
Cong Shan, Guozhi Zhang, Huang Jinian, Lixia Zhang
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Abstract
Using white sesame as raw material,the influence of microwave roast on the quality of aqueous extracted sesame oil was studied.The results showed that with the micromave roast temperature rising and time prolonging,the color of aqueous extracted sesame oil became deeper and appeared heavy red at last,with 70 of yellow value and 9.9 of red value(25.4 mm colorimetric groove);peroxide value increased at first,then declined;oxidate induction time extended gradually,and the longest oxidate induction time was 13.37 h;the change of acid value was not remarkable;the content of unsaturated fatty acids increased at first,then fell,and went up finally.