TAHA RABABAH1; MUHAMMAD AL-U’DATT1; MAJDI AL-MAHASNEH2; ALADDIN ODEH1; THA'ER AJOULY1; HAO FENG3
1 Jordan University of Science and Technology, Faculty of Agriculture, Irbid 22110, Jordan
2 Jordan University of Science and Technology, Faculty of Engineering, Irbid 22110, Jordan
3 University of Illinois at Urbana-Champaign, Department of Food Science and Human Nutrition, Urbana, IL 6180, USA
Rababah, Taha, Muhammad Al-U’datt, Majdi Al-Mahasneh, Aladdin Odeh, Tha’er Ajouli and Hao Feng, 2017. Effect of processing and storage at different temperatures on the physicochemical and minerals content of sesame seeds and tehina. Bulg. J. Agric. Sci., 23 (5): 851–859
The effect of tehina processing and storage during six months at 25 and 35°C on the physicochemical and minerals of sesame seeds and tehina was evaluated. Chemical composition results showed that tehina samples had higher contents of dry matter, fat and protein than that in raw, dehulled unroasted and roasted sesame seeds. Tehina storage period and temperature did not significantly (P ≤0.05) influence the chemical composition. ∆E and chroma were the highest in roasted sesame seeds. Tehina storage period and temperature were increased ∆E and chroma significantly. The acidity results of tehina increased significantly during six months at 25°C and 35°C. Raw sesame seeds had the lowest peroxide values (0.48 meq O2/Kg oil). Also, storage of tehina or six months at 25°C and 35°C increased peroxide values. Water activity was lowest in tehina followed by raw and roasted sesame seeds. Tehina storage period and temperature did not change the water activity of any of the samples. Phosphorus was the highest value within mineral contents (Na, Ca, K, and P) of sesame seeds and tehina. Ca was low in all samples, while Na, K and P were found in high amounts.