Food & Nutrition

Arab Journal of Food & Nutrition
5. A Study of the Development of Vegetable Based Milk from Decorticated
Sesame (Seamum indicum) and Its Utilization (2004)
Khaled H. Abu-Alruz\ University of Jordan
Supervisor: Dr. Mohammad A. Humeid
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In this study, the possibility of producing sesame milk from decorticated sesame
seed and its utilization in the production of other dairy imitations was investigated.
The sesame milk was produced according to the following basic steps: wet milling of
weighed amount of decorticated sesame seed and water, homogenization using a
colloidal mill and removing of insoluble materials by squeezing the milk through
cheese cloth. The following factors were investigated to increase/optimize the sesame
milk yield, dispersion stability and sensory acceptance: pretreatment of sesame seed
with simple physical treatments, sesame: water ratio, heat treatment of sesame milk
and the addition of NaCl, sulfite, dairy products, hydrocolloids and flavorings. Heat
treatments during all steps of processing proved to be the most important factor in
determining the yield and quality of sesame milk. Addition of stabilizers and
flavorings further improved the dispersion stability and sensory attributes. The best
treatment was pasteurized sesame milk (75 C for 5 minutes) with 12% initial sesame
seed concentration (previously dried at 170 C for 5 seconds) and formulated with the
addition of 2% sucrose, 0.075% carboxy methyl cellulose (CMC) and 0.03% coconut
flavor. The developed procedure for sesame milk production resulted in high yield,
excellent dispersion stability and good sensory acceptability.
Sesame yoghurt experiments were carried out using pasteurized sesame milk
(75C for 5 minutes) with 14% initial sesame seed concentration plus 2.7% glucose and
different dairy products: lactose, cheese dried whey (CDW), non-fat dried milk
(NFDM) and skim milk. The formulas were fermented using commercial yoghurt
starter culture for different times. The addition of dairy products was essential to
promote acid and flavor development. The texture of all the resulted yoghurt lacked
the typical set yoghurt body and was similar to that of drinking yoghurt. The best
formula was sesame milk with 2% CDW followed by sesame milk with 2% NFDM
and then by sesame milk extended with skim milk in a ratio of 1:1. The optimum
fermentation times were 6, 8 and 8 hours respectively.
Gums were used to develop sesame set yoghurt (with the three best formulas)
and sesame yoghurt drink (with the first formula only). The best set yoghurt was
produced from the first formula (sesame milk with 2% CDW) plus 0.6% pectin and
0.2% CMC. The best yoghurt drink was produced from the first formula plus 0.2%
guar gum and pasteurized at 75 C for 5 minutes. Selected formulas of sesame set
yoghurt were selected to produce concentrated yoghurt (Labaneh) using the traditional
method (straining in cloth bag). The best labaneh was produced from sesame set
yoghurt prepared from sesame milk formulated with 2% NFDM, 0.2% carragenan,
0.2% locust bean gum and 0.2% gum Arabic. All attempts to produce sesame cheese
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Volume 11, No. 25, 2011