Corpus ID: 56440384

Effects of roasting temperature and time on the physicochemical properties of sesame (Sesamum indicum .L) seeds

@article{Rizki2015EffectsOR,
  title={Effects of roasting temperature and time on the physicochemical properties of sesame (Sesamum indicum .L) seeds},
  author={H. Rizki and F. Kzaiber and M. Elharfi and S. Ennahli and H. Hanine},
  journal={International Journal of Innovation and Applied Studies},
  year={2015},
  volume={11},
  pages={148-155}
}
  • H. Rizki, F. Kzaiber, +2 authors H. Hanine
  • Published 2015
  • Chemistry
  • International Journal of Innovation and Applied Studies
  • Sesame seed (Sesamum indicum .L) is one of the world's most important and oldest oilseed crops with a high level content of antioxidant known to human health. The antioxidant factors responsible for the stability of roasted sesame seeds is highly affected by the conditions of the roasting process. Survey of the roasting temperature and time effects on antioxidants, phenolic, flavonoids, flavonols, sugar and protein content in sesame seeds was the aim of this investigation. Spectrophotometer… CONTINUE READING
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