PRODUCTION TECHNOLOGY OF SESAME FAT SPREAD
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Date
2015
Authors
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Publisher
AAU, Anand
Abstract
Nut spreads and seed spreads have tremendous advantage for their nutritional value,
simplicity and in consumer appeal. Sesame seed possess very good nutritional value,
superior quality fat, biologically active components and antioxidants which are health
promoting. From the nutritional profile, sesame is categorized among nutraceutical
and functional foods. Value addition by developing a product like sesame fat spread
makes the nutritional benefits more available and easy to consume for all age groups
in different food preparations. The present study was carried out to optimize roasting
temperature and time, proportions of food additives, chemical, rheological and
organoleptic properties of sesame fat spread and stability of the product.
Description
Keywords
Food Processing Technology, Bio Energy, technology