著者

浅井 由賀 福田 靖子 竹井 よう子

出版者

社団法人日本家政学会

雑誌

日本家政学会誌 (ISSN:09135227)

巻号頁・発行日

vol.45, no.4, pp.279-287, 1994-04-15

被引用文献数

10

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The desirable roasting condition of sesame seeds was examined at the points of odor, acceptability and antioxidant activity. Roasted sesame seeds which have three types of aromas were analyzed their head space volatiles by gas chromatography and their aroma concentrates were analyzed by gas chromatography-mass spectrometry. Their acceptabilities were evaluated by sensory tests using riceballs and crackers. Antioxidant activity of roasted sesame seed oil was measured by the weighing method and peroxide value. The results were as follows ; 1) The roasted sesame seed with a nutty or sesame like aroma was preferable and the roasted sesame seed with a burnt odor was not preferable. 2) Antioxidant activity of roasted sesame seed oil with a nutty or sesame like aroma was as same as that with a burnt odor. 3) The desirable roasting condition of sesame seeds is to stop roasting just after the sesame seeds were expanded and a nutty or sesame like aroma was produced.