Evaluating the Chemical, Physiochemical and Organoleptic Properties of Sesame Milk

Abstract

The objective of this study was to evaluate the chemical, physicochemical and sensory qualities of sesame milk. Sesame milk was extracted from its raw and roasted seeds by steeping the seeds in water by 1:5 at 4 °C for 4 hours. The water was then removed and the previous sesame seeds were mixed with water by 1:4 and then ground in a mixer for 10 minutes and filtered to obtain sesame milk. The results indicated that the total amount of solids in raw sesame milk compared to that of roasted sesame milk was significantly higher (P ≥ 0.05). However, roasted sesame milk significantly recorded greater values of moisture, total ash and crude protein. The study showed that the density of raw sesame milk and roasted sesame milk was the same. The raw sesame milk was more stable compared to roasted sesame milk after a day of storage at 4 °C. After three days of storage at 4 ° C, roasted sesame milk displayed higher stability. The raw sesame milk significantly recorded higher acidity compared to roasted sesame milk. The results of the sensory evaluation indicated that roasted sesame milk was significantly more acceptable in terms of taste, smell and flavor compared to raw sesame milk.