title: The effects of water absorption and roasting conditions on fracture properties and internal structure of sesame seeds.
abstract: We investigated the effects of soaking, residence time before roasting and roasting conditions on the fracture properties and structure of the cross-section of sesame seeds. Soaking time affected only the size of the side voids of the seed cross-section. The fracture force and strain of the roasted seeds decreased as residence time increased. The center void of the roasted seeds, important for seed crispness increased as residence time increased. In contrast, the side void of the roasted seeds only increased with residence time during the first 10 min. Seeds roasted at higher temperatures had smaller fracture forces and larger central voids than those roasted at lower temperatures. During roasting at 300 °C, the fracture force and strain decreased as the center void ratio increased. Overall, both a sufficient time for moisture diffusion in the seeds and a high roasting temperature were necessary to produce crisp roasted seeds.
authors.affiliation: a Faculty of Applied Biological Sciences, Department of Applied Life Science , Gifu University , Gifu , Japan.
authors.forename: Nakako
authors.initials: N
authors.lastname: Katsuno
authors.affiliation: b Shinsei Co., Ltd. , Kitanagoya , Japan.
authors.forename: Makoto
authors.initials: M
authors.lastname: Fujimura
authors.affiliation: c Food Research Center, Aichi Center for Industry and Science Technology , Nishi-ku Nagoya , Japan.
authors.forename: Akira
authors.initials: A
authors.lastname: Hanya
authors.affiliation: a Faculty of Applied Biological Sciences, Department of Applied Life Science , Gifu University , Gifu , Japan.
authors.forename: Takahisa
authors.initials: T
authors.lastname: Nishizu
mesh_terms: D005511:Food Handling; D006358:Hot Temperature; D055595:Mechanical Phenomena; D012639:Seeds / Q000737:chemistry*; D031685:Sesamum / Q000737:chemistry*; D014867:Water / Q000737:chemistry*
chemical_list: D014867:Water
keywords: fracture properties; internal structure; roasting; water absorption