Abstract
The cooking properties of sesame seeds were investigated according to the changes in their components when the seeds were roasted in an electric oven 170, 200 and 230°C for 1 to 20 min.
The higher the temperature and the longer the roasting time, the greater was the decrease in weight and of the components; i.e., sesamin, sesamolin, total amino acids, free sugars and free amino acids. The content of total dietary fiber progressively increased for 15 min of roasting at 170°C, 10 min at 200 °Cor 5 min at 230°C. Sensory tests indicated that 15 min of roasting at 170r gave the best taste and overall evaluation.
