This study analyzed the physico-chemical and antioxidant effect of black sesame by experimenting the medicinal effect and functionality of black sesame in raw condition, steamed condition and roasted condition in order to suggest the optimum treatment condition for black sesame and make functional a...
This study analyzed the physico-chemical and antioxidant effect of black sesame by experimenting the medicinal effect and functionality of black sesame in raw condition, steamed condition and roasted condition in order to suggest the optimum treatment condition for black sesame and make functional and efficient use of black sesame in various methods. The study also surveyed the ratio of ingredients for black sesame gruel and the optimum cooking conditions by measuring the mechanical quality and sensory characteristics by preparing black sesame gruels using selected optimum treatment conditions for black sesame and varying the ratio of black sesame in order to produce a gruel the functionality and the quality of which is enhanced by adding black sesame. The following is the summary of the result. 1. Physico-Chemical and Functional Characteristics of Sesame According to Treatment Conditions ① Changes in Physico-Chemical Ingredients According to the Type of Treatment: Moisture content increased in proportion to steaming time and decreased in reverse proportion to roasting temperature and time. The content of crude fat and crude ash was shown in the order of steamed black sesame>raw black sesame and roasted black sesame>raw black sesame, and crude protein decreased in reverse proportion to steaming time, and more crude protein was found in raw black sesame samples than roasted black sesame samples. ② Antioxidant Effect According to the Type of Treatment: Steamed black sesame samples- sesamin and sesamolin increased after 15 minutes of treatment and decreased after 20 minutes of treatment Roasted black sesame samples- their volume was largest after 15 minutes of treatment at 100℃ and it decreased significantly after 20 minutes. The volume of total lignans was shown in the order of roasted black sesame > raw black sesame > steamed black sesame. The content of phenolic compound increased in proportion to steaming time in steamed sample, and it reached the peak after 15 minutes of treatment at 100℃ and decreased after 20 minutes. SOD like activity reached the peak after 15 minutes of treatment, and that in roasted sample reached the peak after 15 minutes of treatment and decreased after 20 minutes. It was more or less lower than tocopherol and higher than sesamol. The intensity of electron donating ability was shown in the order of sesamol after 30 minutes tocopherol > sample steamed for 25 minutes > sample roasted for 15 minutes at 100℃. Concerning lecithin antioxidant effect, the steamed sample showed higher oxidation restriction rate in proportion to time, and the roasted sample showed the highest rate after 15 minutes of treatment and it decreased after 20 minutes of treatment. The hydroxyl radical scavenging showed similar scavenging activity to tocopherol and more or less higher scavenging activity than sesamol in all samples. All samples showed 90% or higher scavenging ability. ③ Oxidation Stability According to the Type of Treatment: The acidity measurements showed that the acidity of steamed sample decreased with longer steaming time after 15 minutes, and that of roasted sample was the lowest after 15 minutes of treatment. The measurement of peroxide value after 3 days showed that the peroxide value of steamed black sesame was the lowest after 15 minutes of treatment, and that of roasted black sesame decreased in reverse proportion to temperature and time. The steamed sample showed good antioxidant activity after 15 minutes of treatment and the roasted sample showed good antioxidant activity after 15 minutes of treatment at 100℃. ③ Changes in Fatty Acid Composition According to the Type of Black Sesame Sample: Myristic acid was not found in the roasted sample, and palmitic acid, stearic acid, and arachidic acid were found more in steamed black sesame than raw and roasted black sesame. High content of oleic acid was found in the steamed and raw black sesame samples, and high content of linoleic acid was found in roasted and raw black sesame samples. Linolenic acid was only found in the roasted black sesame and high content of arachidonic acid was found in steamed black sesame sample and was not found in roasted sample. 2. Mechanical Quality and Sensory Characteristics of Black Sesame Gruel The content of moisture was shown in the order of glutinous rice flour > glutinous black rice flour > brown rice flour. The solid content increased when the volume of all black sesame samples was 60% in glutinous rice black sesame gruels, and for glutinous brown rice black sesame gruels, the solid content was high when the volume of steamed and raw black sesame were 70% respectively excluding the roasted black sesame. For glutinous black rice black sesame gruels, the solid content was high when the volume of steamed black sesame was 70% and it began to increase when the volume of roasted black sesame reached 50%. For chromaticity, the L value decreased as the volume of black sesame increased, and both a value and b value showed significant differences in glutinous rice black sesame gruels, glutinous brown rice black sesame gruels and glutinous black rice black sesame gruels made with raw, steamed and roasted black sesame. Concerning texture, the cohesiveness, springiness, gumminess, chewiness, and adhesiveness of all black sesame gruel increased in proportion to the hardness. The overall texture of both black sesame gruel with raw black sesame and that with steamed black sesame increased when they were added more than 60%. The overall texture of black sesame gruel with roasted black sesame increased when they were added more than 40%. The line speed ratio generally decreased in reverse proportion to the volume of black sesame, and the brix decreased when the content of rice decreased contrary to the content of black sesame. The result of the sensory test of the steamed black sesame sample was good with 15 minutes of treatment and that for the roasted black s
This study analyzed the physico-chemical and antioxidant effect of black sesame by experimenting the medicinal effect and functionality of black sesame in raw condition, steamed condition and roasted condition in order to suggest the optimum treatment condition for black sesame and make functional and efficient use of black sesame in various methods. The study also surveyed the ratio of ingredients for black sesame gruel and the optimum cooking conditions by measuring the mechanical quality and sensory characteristics by preparing black sesame gruels using selected optimum treatment conditions for black sesame and varying the ratio of black sesame in order to produce a gruel the functionality and the quality of which is enhanced by adding black sesame. The following is the summary of the result. 1. Physico-Chemical and Functional Characteristics of Sesame According to Treatment Conditions ① Changes in Physico-Chemical Ingredients According to the Type of Treatment: Moisture content increased in proportion to steaming time and decreased in reverse proportion to roasting temperature and time. The content of crude fat and crude ash was shown in the order of steamed black sesame>raw black sesame and roasted black sesame>raw black sesame, and crude protein decreased in reverse proportion to steaming time, and more crude protein was found in raw black sesame samples than roasted black sesame samples. ② Antioxidant Effect According to the Type of Treatment: Steamed black sesame samples- sesamin and sesamolin increased after 15 minutes of treatment and decreased after 20 minutes of treatment Roasted black sesame samples- their volume was largest after 15 minutes of treatment at 100℃ and it decreased significantly after 20 minutes. The volume of total lignans was shown in the order of roasted black sesame > raw black sesame > steamed black sesame. The content of phenolic compound increased in proportion to steaming time in steamed sample, and it reached the peak after 15 minutes of treatment at 100℃ and decreased after 20 minutes. SOD like activity reached the peak after 15 minutes of treatment, and that in roasted sample reached the peak after 15 minutes of treatment and decreased after 20 minutes. It was more or less lower than tocopherol and higher than sesamol. The intensity of electron donating ability was shown in the order of sesamol after 30 minutes tocopherol > sample steamed for 25 minutes > sample roasted for 15 minutes at 100℃. Concerning lecithin antioxidant effect, the steamed sample showed higher oxidation restriction rate in proportion to time, and the roasted sample showed the highest rate after 15 minutes of treatment and it decreased after 20 minutes of treatment. The hydroxyl radical scavenging showed similar scavenging activity to tocopherol and more or less higher scavenging activity than sesamol in all samples. All samples showed 90% or higher scavenging ability. ③ Oxidation Stability According to the Type of Treatment: The acidity measurements showed that the acidity of steamed sample decreased with longer steaming time after 15 minutes, and that of roasted sample was the lowest after 15 minutes of treatment. The measurement of peroxide value after 3 days showed that the peroxide value of steamed black sesame was the lowest after 15 minutes of treatment, and that of roasted black sesame decreased in reverse proportion to temperature and time. The steamed sample showed good antioxidant activity after 15 minutes of treatment and the roasted sample showed good antioxidant activity after 15 minutes of treatment at 100℃. ③ Changes in Fatty Acid Composition According to the Type of Black Sesame Sample: Myristic acid was not found in the roasted sample, and palmitic acid, stearic acid, and arachidic acid were found more in steamed black sesame than raw and roasted black sesame. High content of oleic acid was found in the steamed and raw black sesame samples, and high content of linoleic acid was found in roasted and raw black sesame samples. Linolenic acid was only found in the roasted black sesame and high content of arachidonic acid was found in steamed black sesame sample and was not found in roasted sample. 2. Mechanical Quality and Sensory Characteristics of Black Sesame Gruel The content of moisture was shown in the order of glutinous rice flour > glutinous black rice flour > brown rice flour. The solid content increased when the volume of all black sesame samples was 60% in glutinous rice black sesame gruels, and for glutinous brown rice black sesame gruels, the solid content was high when the volume of steamed and raw black sesame were 70% respectively excluding the roasted black sesame. For glutinous black rice black sesame gruels, the solid content was high when the volume of steamed black sesame was 70% and it began to increase when the volume of roasted black sesame reached 50%. For chromaticity, the L value decreased as the volume of black sesame increased, and both a value and b value showed significant differences in glutinous rice black sesame gruels, glutinous brown rice black sesame gruels and glutinous black rice black sesame gruels made with raw, steamed and roasted black sesame. Concerning texture, the cohesiveness, springiness, gumminess, chewiness, and adhesiveness of all black sesame gruel increased in proportion to the hardness. The overall texture of both black sesame gruel with raw black sesame and that with steamed black sesame increased when they were added more than 60%. The overall texture of black sesame gruel with roasted black sesame increased when they were added more than 40%. The line speed ratio generally decreased in reverse proportion to the volume of black sesame, and the brix decreased when the content of rice decreased contrary to the content of black sesame. The result of the sensory test of the steamed black sesame sample was good with 15 minutes of treatment and that for the roasted black s
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