Abstract
Tamami Takeda Midori Kasai Yasuko Fukuda Keiko Hatae Sesame seeds were ground for 1-50 min, various amounts of water (12.5-100% (w/w)) were added and the physical properties were examined. The ground sesame seeds with 12.5% added water were the hardest, being even harder than the original seeds. The seeds ground for 1-10 min with 12.5-100% water and those ground for more than 15 min with 100% water were more adhesive than the original seeds. Sesame seeds (=goma) are coarsely ground and some water added to make a dressing in Japan; this dressing is then mixed (=ae) with a cooked vegetable to make the popular dish, “goma-ae.” A positive correlation was observed between the amount of sesame dressing and the hardness.
The oil was separated by centrifugation from ground sesame seeds with 12.5-50% of water, but water also separated with the oil from ground seeds with 75% or more water added. Observation by light microscopy revealed oil droplets dispersed among the particles of sesame seed.
