Influence of particle size on the color, rheological, and textural properties of sesame paste
Main Article Content
Keywords
colloid milling, particle size, rheology, sesame paste, texture
Abstract
This study investigates the impact of particle size on the physical, rheological and textural properties of sesame paste prepared from sesame seeds by colloid milling. Four sesame paste samples (SP1–SP4) were processed with varying milling gap sizes. Particle size distribution revealed a significant reduction in particle size with smaller milling gaps, resulting in finer pastes with decreased oil separation. Finer particles enhance lightness, thereby contributing to the visual appeal of the product while also decreasing yellowness index. The finest sample exhibited the smallest D50 value. Rheological behavior was modeled using the Herschel–Bulkley model, showing that both yield stress and consistency coefficient decreased as particle size diminished. The creep test results, fitted using the four-element Burger’s model, revealed that smaller particles led to higher initial compliance (Jo), retarded compliance (J1), and retardation period (λ), indicating increased material flexibility and longer stress-relaxation period. Viscosity (η) increased significantly with reduced particle size, suggesting greater internal resistance to flow, probably because of enhanced particle interactions. The textural analysis confirmed that finer particles resulted in lower hardness and work of shear, leading to a softer and a more easily spreadable paste. In industry, optimizing particle size distribution ensures desirable product qualities, consistency, and consumer satisfaction.
References
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Ali, H.S., Badr, A.N., Alsulami, T., Shehata, M.G., and Youssef, M.M., 2022. Quality attributes of sesame butter (tahin) fortified with lyophilized powder of edible mushroom (Agaricus blazei). Foods 11(22): 3691, 1–16. 10.3390/foods11223691
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Alpaslan, M., and Hayta, M., 2002. Rheological and sensory properties of pekmez (grape molasses)/tahin (sesame paste) blends. Journal of Food Engineering 54: 89–93. 10.1016/S0260-8774(01)00197-2
Arslan, ., Yener, M.E., and Esin, A., 2005. Rheological characterization of tahin/pekmez (sesame paste/concentrated grape juice) blends. Journal of Food Engineering 69: 167–172. 10.1016/j.foodeng.2004.08.010
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Basu, S., and Shivhare, U.S., 2010. Rheological, textural, micro-structural and sensory properties of mango jam. Journal of Food Engineering 100(2):357–365. 10.1016/j.jfoodeng.2010.04.022
Berk, E., Hamzalıoğlu, A., and Gökmen, V., 2019. Investigations on the Maillard reaction in sesame (Sesamum indicum L.) seeds induced by roasting. Journal of Agricultural and Food Chemistry 67(17): 4923–4930. 10.1021/acs.jafc.9b01413
Brighenti, M., Govindasamy-Lucey, S., Lim, K., Nelson, K., and Lucey, J.A., 2008. Characterization of the rheological, textural, and sensory properties of samples of commercial US cream cheese with different fat contents. Journal of Dairy Science 91(12): 4501–4517. 10.3168/jds.2008-1322
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Hou, L.-X., Li, C.-C., and Wang, X.-D., 2020. The colloidal and oxidative stability of the sesame pastes during storage. Journal of Oleo Science 69(3): 191–197. 10.5650/jos.ess19214
Jin, L., Guo, Q., Zhang, M., Xu, Y.-T., Liu, H.-M., Ma, Y.-X., Wang, X.-D. and Hou, L.-X., 2022a. Effects of non-lipid components in roasted sesame seed on physicochemical properties of sesame paste. Food Science and Technology (LWT) 165: 113745. (Elsevier BV) 10.1016/j.lwt.2022.113745
Jin, L., Zhao X-J., Zhao, Y., Gao, S-A., Liu, H-M., Ma, Y-X., Wang, X-D., and Hou, L-X., 2022b. Physicochemical properties of the sesame paste produced by a novel process technology-ball milling. International Journal of Food Science and Technology 57: 7254–7266. 10.1111/ijfs.16074
Kamışlı, F., and Mohammed, D.A., 2019. Determination of rheological behavior of some molasses-sesame blends. Turkish Journal of Science and Technology 14(1): 23–32.
Karaman, S., Yılmaz, M.T., Toker, O.S., and Dogan, M., 2016. Stress relaxation/creep compliance behaviour of kashar cheese: scanning electron microscopy observations. International Journal of Dairy Technology 69(2): 254–261. 10.1111/1471-0307.12264
Kim, J.H., Seo, W.D., Lee, S.K., Lee, Y.B., Park, C.H., Ryu, H.W., and Lee, J.H., 2014. Comparative assessment of compositional components, antioxidant effects, and lignan extractions from Korean white and black sesame (Sesamum indicum L.) seeds for different crop years. Journal of Functional Foods 7: 495–505. 10.1016/j.jff.2014.01.006
Lokumcu, A.F., and Ak, M.M., 2005. Effects of temperature, shear rate and constituents on rheological properties of tahin (sesame paste). Journal of the Science of Food and Agriculture 85: 105–111. 10.1002/jsfa.1945
McClements, D.J., 1999. Food Emulsions: Principles, Practice and Techniques. CRC Press, Boca Raton, FL.
McClements, D.J., 2002. Theoretical prediction of emulsion color. Advances in Colloid and Interface Science 97: 63–89. 10.1016/s0001-8686(01)00047-1
Mohamed Ahmed, I.A., Musa Özcan, M., Uslu, N., Juhaimi, F.A.L., Osman, M.A., Alqah, H.A.S., Ghafoor, K., and Babiker, E.E., 2020. Effect of microwave roasting on color, total phenol, antioxidant activity, fatty acid composition, tocopherol, and chemical composition of sesame seed and oils obtained from different countries. Journal of Food Processing and Preservation 44: 10. (Hindawi Limited) 10.1111/jfpp.14807
Muresan, V., Danthine, S., Racolta, E., Muste, S., and Blecker, C., 2014. The influence of particle size distribution on sunflower tahin rheology and structure. Journal of Food Process Engineering 37: 411–426. 10.1111/jfpe.12097
Narender Raju, P., and Pal, D., 2009. The physicochemical, sensory, and textural properties of Misti dahi prepared from reduced fat buffalo milk. Food and Bioprocess Technology 2(1):101–08. 10.1007/S11947-008-0137-Z
Nateghi, L., Eshaghi, M.R., and Ardalan, A.Y., 2021. The effect of using sesame oil and sesame paste (tahin) instead of part of hydrogenated oil in rice cookies formulation and evaluation of its physicochemical, textural and sensory properties. Journal of Food Research 31: 115–128. 10.22034/fr.2021.36461.1703
Norazatul Hanim, M.R., Chin, N.L., and Yusof, Y.A., 2015. Effects of grinding time on rheological, textural and physical properties of natural peanut butter stored at different temperatures. Journal of Texture Studies 47(2): 131–141. (Wiley) 10.1111/jtxs.12167
Olivares, M.L., Zorrilla, S.E., and Rubiolo, A.C., 2009. Rheological properties of mozzarella cheese determined by creep/recovery tests: effect of sampling direction, test temperature and ripening time. Journal of Texture Studies 40: 300–318. 10.1111/j.1745-4603.2009.00183.x
Peressini, D., Sensidoni, A., and Cindio, B., 1998. Rheological characterization of traditional and light mayonnaises. Journal of Food Engineering 35: 409–417. 10.1016/S0260-8774(98)00032-6
Saatchi, A., Kiani, H., and Labbafi, M., 2022. Stabilization activity of a new protein–carbohydrate complex in sesame paste: rheology, microstructure, and particle size analysis. Journal of Science and Food Agriculture 102: 5523–5530.
Shakerardekani, A., Karim, R., Ghazali, H.M., and Chin, N.L., 2013. Development of pistachio (Pistacia vera L.) apread. Journal of Food Science 78(3): 484–489. 10.1111/1750-3841.12045
Stokes, J.R., and Telford, J.H., 2004. Measuring the yield behavior of structured fluids. Journal of Non-Newtonian Fluid Mechanics 124: 137–146. 10.1016/j.jnnfm.2004.09.001
Wang, B., Hou, L., Yang, M., Jin, L., Liu, H., and Wang, X., 2024. An Evaluation of the physicochemical properties of sesame paste produced by ball milling compared against conventional colloid milling. Journal of Oleo Science 73(5): 645–655. (Japan Oil Chemists’ Society). 10.5650/jos.ess23178
Yoshida, H., and Takagi, S., 1997. Effects of seed roasting temperature and time on the quality characteristics of sesame (Sesamum indicum) oil. Journal of Science of Food and Agriculture 75: 19–26. 10.1002/(sici)1097-0010(199709)75:1<19::aid-jsfa830>3.0.co;2-c
Yüzer, M.O., and Genccelep, H., 2024. Effect of sesame protein/PVA nanofibers on oil separation and rheological properties in sesame paste. Journal of Food Processing and Engineering 47: e14534. 10.1111/jfpe.14534
Zhang, W., Xu, T., and Yang, R., 2019. Effect of Roasting and grinding on the processing characteristics and organoleptic properties of sesame butter. European Journal of Lipid Science and Technology 121(7): Article 1800401. (Wiley) 10.1002/ejlt.201800401
Zheng, Y., Fu, Z., Li, D., and Wu, M., 2018. Effects of ball milling processes on the microstructure and rheological properties of microcrystalline cellulose as a sustainable polymer additive. Materials 11: 1057. 10.3390/ma11071057
Zheng, D., Sun, X., and Kong, B., 2007. Effect of soy protein isolate on texture of spread processed cheese. China Dairy Industry 35(12): 22–26. 10.3390/foods10051085
Akbulut, M., and Çoklar, H., 2008. Physicochemical and rheological properties of sesame pastes (tahin) processed from hulled and unhulled roasted sesame seeds and their blends at various levels. Journal of Food Process Engineering 31(4): 488–502. 10.1111/j.1745-4530.2007.00162.x
Akbulut, M., Saricoban, C., and Ozcan, M.M., 2012. Determination of rheological behavior, emulsion stability, color, and sensory of sesame pastes (tahin) blended with pine honey. Food and Bioprocess Technology 5: 1832–1839. 10.1007/s11947-011-0668-6
Ali, H.S., Badr, A.N., Alsulami, T., Shehata, M.G., and Youssef, M.M., 2022. Quality attributes of sesame butter (tahin) fortified with lyophilized powder of edible mushroom (Agaricus blazei). Foods 11(22): 3691, 1–16. 10.3390/foods11223691
Ali, B., and Batu, H.S., 2020. The place of sesame and tahin in Turkish gastronomy. Aydın Gastronomy 4: 83–100.
Alpaslan, M., and Hayta, M., 2002. Rheological and sensory properties of pekmez (grape molasses)/tahin (sesame paste) blends. Journal of Food Engineering 54: 89–93. 10.1016/S0260-8774(01)00197-2
Arslan, ., Yener, M.E., and Esin, A., 2005. Rheological characterization of tahin/pekmez (sesame paste/concentrated grape juice) blends. Journal of Food Engineering 69: 167–172. 10.1016/j.foodeng.2004.08.010
Association of Official Analytical Chemists (AOAC), 2010. Official Methods of Analysis, 15th edition. AOAC, Washington, DC.
Association of Official Analytical Chemists (AOAC), 2019. Official Methods of Analysis, 21st edition. AOAC International, Rockville, MD.
Basu, S., and Shivhare, U.S., 2010. Rheological, textural, micro-structural and sensory properties of mango jam. Journal of Food Engineering 100(2):357–365. 10.1016/j.jfoodeng.2010.04.022
Berk, E., Hamzalıoğlu, A., and Gökmen, V., 2019. Investigations on the Maillard reaction in sesame (Sesamum indicum L.) seeds induced by roasting. Journal of Agricultural and Food Chemistry 67(17): 4923–4930. 10.1021/acs.jafc.9b01413
Brighenti, M., Govindasamy-Lucey, S., Lim, K., Nelson, K., and Lucey, J.A., 2008. Characterization of the rheological, textural, and sensory properties of samples of commercial US cream cheese with different fat contents. Journal of Dairy Science 91(12): 4501–4517. 10.3168/jds.2008-1322
Chanamai, R., and McClements, D.J., 2001. Prediction of emulsion color from droplet characteristics: dilute monodisperse oil-in-water emulsions. Food Hydrocolloids 15: 83–91. 10.1016/S0268-005X(00)00055-2
Çiftçi, D., Kahyaoglu, T., Kapucu, S., and Kaya, S., 2008. Colloidal stability and rheological properties of sesame paste. Journal of Food Engineering 87: 428–435. 10.1016/j.jfoodeng.2007.12.026
De Jonge, N., Kaszab, T., and Badak-Kerti, K., 2023. Physical properties of different nut butters. Progress in Agricultural Engineering Sciences. 19 (S1) 77-86. 10.1556/446.2023.00085
Dubost, N.J., Shewfelt, R.L., and Eitenmiller, R.R., 2003. Consumer acceptability, sensory and instrumental analysis of peanut soy spreads. Journal of Food Quality 26(1): 27–42. 10.1111/j.1745-4557.2003.tb00224.x
Elleuch, M., Besbes, S., Roiseux, O., Blecker, C., and Attia, H., 2007. Quality characteristics of sesame seeds and by-products. Food Chemistry 103: 641–650. 10.1016/j.foodchem.2006.09.008
Food and Agriculture Organization of the United Nations (FAO), 2021. Statistical Database (FAOSTAT). https://www.fao.org/faostat/en/ (accessed 10 January 2025).
Hoteit, M., Zoghbi, E., Rady, A., Shankiti, I., and Al-Jawaldeh, A., 2021. Development of a Lebanese food exchange system based on frequently consumed Eastern Mediterranean traditional dishes and Arabic sweets. F1000 Research 10: 12.
Hou, L.-X., Li, C.-C., and Wang, X.-D., 2018. Physicochemical, rheological and sensory properties of different brands of sesame pastes. Journal of Oleo Science 67(10): 1291–1298. (Japan Oil Chemists’ Society) 10.5650/jos.ess18109
Hou, L.-X., Li, C.-C., and Wang, X.-D., 2020. The colloidal and oxidative stability of the sesame pastes during storage. Journal of Oleo Science 69(3): 191–197. 10.5650/jos.ess19214
Jin, L., Guo, Q., Zhang, M., Xu, Y.-T., Liu, H.-M., Ma, Y.-X., Wang, X.-D. and Hou, L.-X., 2022a. Effects of non-lipid components in roasted sesame seed on physicochemical properties of sesame paste. Food Science and Technology (LWT) 165: 113745. (Elsevier BV) 10.1016/j.lwt.2022.113745
Jin, L., Zhao X-J., Zhao, Y., Gao, S-A., Liu, H-M., Ma, Y-X., Wang, X-D., and Hou, L-X., 2022b. Physicochemical properties of the sesame paste produced by a novel process technology-ball milling. International Journal of Food Science and Technology 57: 7254–7266. 10.1111/ijfs.16074
Kamışlı, F., and Mohammed, D.A., 2019. Determination of rheological behavior of some molasses-sesame blends. Turkish Journal of Science and Technology 14(1): 23–32.
Karaman, S., Yılmaz, M.T., Toker, O.S., and Dogan, M., 2016. Stress relaxation/creep compliance behaviour of kashar cheese: scanning electron microscopy observations. International Journal of Dairy Technology 69(2): 254–261. 10.1111/1471-0307.12264
Kim, J.H., Seo, W.D., Lee, S.K., Lee, Y.B., Park, C.H., Ryu, H.W., and Lee, J.H., 2014. Comparative assessment of compositional components, antioxidant effects, and lignan extractions from Korean white and black sesame (Sesamum indicum L.) seeds for different crop years. Journal of Functional Foods 7: 495–505. 10.1016/j.jff.2014.01.006
Lokumcu, A.F., and Ak, M.M., 2005. Effects of temperature, shear rate and constituents on rheological properties of tahin (sesame paste). Journal of the Science of Food and Agriculture 85: 105–111. 10.1002/jsfa.1945
McClements, D.J., 1999. Food Emulsions: Principles, Practice and Techniques. CRC Press, Boca Raton, FL.
McClements, D.J., 2002. Theoretical prediction of emulsion color. Advances in Colloid and Interface Science 97: 63–89. 10.1016/s0001-8686(01)00047-1
Mohamed Ahmed, I.A., Musa Özcan, M., Uslu, N., Juhaimi, F.A.L., Osman, M.A., Alqah, H.A.S., Ghafoor, K., and Babiker, E.E., 2020. Effect of microwave roasting on color, total phenol, antioxidant activity, fatty acid composition, tocopherol, and chemical composition of sesame seed and oils obtained from different countries. Journal of Food Processing and Preservation 44: 10. (Hindawi Limited) 10.1111/jfpp.14807
Muresan, V., Danthine, S., Racolta, E., Muste, S., and Blecker, C., 2014. The influence of particle size distribution on sunflower tahin rheology and structure. Journal of Food Process Engineering 37: 411–426. 10.1111/jfpe.12097
Narender Raju, P., and Pal, D., 2009. The physicochemical, sensory, and textural properties of Misti dahi prepared from reduced fat buffalo milk. Food and Bioprocess Technology 2(1):101–08. 10.1007/S11947-008-0137-Z
Nateghi, L., Eshaghi, M.R., and Ardalan, A.Y., 2021. The effect of using sesame oil and sesame paste (tahin) instead of part of hydrogenated oil in rice cookies formulation and evaluation of its physicochemical, textural and sensory properties. Journal of Food Research 31: 115–128. 10.22034/fr.2021.36461.1703
Norazatul Hanim, M.R., Chin, N.L., and Yusof, Y.A., 2015. Effects of grinding time on rheological, textural and physical properties of natural peanut butter stored at different temperatures. Journal of Texture Studies 47(2): 131–141. (Wiley) 10.1111/jtxs.12167
Olivares, M.L., Zorrilla, S.E., and Rubiolo, A.C., 2009. Rheological properties of mozzarella cheese determined by creep/recovery tests: effect of sampling direction, test temperature and ripening time. Journal of Texture Studies 40: 300–318. 10.1111/j.1745-4603.2009.00183.x
Peressini, D., Sensidoni, A., and Cindio, B., 1998. Rheological characterization of traditional and light mayonnaises. Journal of Food Engineering 35: 409–417. 10.1016/S0260-8774(98)00032-6
Saatchi, A., Kiani, H., and Labbafi, M., 2022. Stabilization activity of a new protein–carbohydrate complex in sesame paste: rheology, microstructure, and particle size analysis. Journal of Science and Food Agriculture 102: 5523–5530.
Shakerardekani, A., Karim, R., Ghazali, H.M., and Chin, N.L., 2013. Development of pistachio (Pistacia vera L.) apread. Journal of Food Science 78(3): 484–489. 10.1111/1750-3841.12045
Stokes, J.R., and Telford, J.H., 2004. Measuring the yield behavior of structured fluids. Journal of Non-Newtonian Fluid Mechanics 124: 137–146. 10.1016/j.jnnfm.2004.09.001
Wang, B., Hou, L., Yang, M., Jin, L., Liu, H., and Wang, X., 2024. An Evaluation of the physicochemical properties of sesame paste produced by ball milling compared against conventional colloid milling. Journal of Oleo Science 73(5): 645–655. (Japan Oil Chemists’ Society). 10.5650/jos.ess23178
Yoshida, H., and Takagi, S., 1997. Effects of seed roasting temperature and time on the quality characteristics of sesame (Sesamum indicum) oil. Journal of Science of Food and Agriculture 75: 19–26. 10.1002/(sici)1097-0010(199709)75:1<19::aid-jsfa830>3.0.co;2-c
Yüzer, M.O., and Genccelep, H., 2024. Effect of sesame protein/PVA nanofibers on oil separation and rheological properties in sesame paste. Journal of Food Processing and Engineering 47: e14534. 10.1111/jfpe.14534
Zhang, W., Xu, T., and Yang, R., 2019. Effect of Roasting and grinding on the processing characteristics and organoleptic properties of sesame butter. European Journal of Lipid Science and Technology 121(7): Article 1800401. (Wiley) 10.1002/ejlt.201800401
Zheng, Y., Fu, Z., Li, D., and Wu, M., 2018. Effects of ball milling processes on the microstructure and rheological properties of microcrystalline cellulose as a sustainable polymer additive. Materials 11: 1057. 10.3390/ma11071057
Zheng, D., Sun, X., and Kong, B., 2007. Effect of soy protein isolate on texture of spread processed cheese. China Dairy Industry 35(12): 22–26. 10.3390/foods10051085
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