Study of stability characteristics of sesame milk: effect of pasteurization temperature, additives, and homogenisation pressure

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Z. Ahmadian-Kouchaksaraei
M. Varidi
M. Javad Varidi
H. Pourazarang


homogenisation, pasteurisation, phases separation, xanthan gum


Stability of oilseeds milk such as sesame milk is an important quality scale that is a necessity for consumer acceptance. This study addresses the effect of pasteurisation temperature (65, 75, 85 and 95 °C), xanthan gum (0, 0.03, 0.06 and 0.09 g/100 g), mono-diglyceride as an emulsifier (0, 0.3, 0.6 and 0.9 g/100 g), pH (6, 7, 8 and 9) and homogenisation pressure (0 and 6 MPa) on phases separation, viscosity, and colour of sesame milk. Quality attributes included suspension stability index, precipitation index, visual stability index, particle size, zeta potential, viscosity, and colour. Pasteurization temperature changed colour, phase separation and viscosity. Emulsifier (mono-diglycerides) concentration showed similar effects than pasteurization temperature, but to a lesser extent except for viscosity which was increased. Xanthan gum concentration had variable effects on phase separation, depending on the analytical technique. While, it had no effect on colour difference and viscosity. Homogenisation pressure and pH had minor effects on the characteristics of sesame milk. The analysis of the results showed that the optimal conditions for production of stable sesame milk are pasteurisation temperature of 74.70 °C, gum concentration of 0.09 g/100 g, emulsifier level of 0.44 g/100 g, pH of 6.68 and homogenisation pressure of 1.81 MPa.

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