Research Article Open Access

Fundamental Elements to Produce Sesame Yoghurt from Sesame Milk

Ibrahim Afaneh1, Khaled Abu-Alruz2, Jihad M. Quasem3, Ahmad Sundookah4, Jehad Abbadi5, Suleiman Alloussi6 and Ziad Ayyad6
  • 1 Department of Food Science and Technology, Faculty of Science and Technology, Al-Quds University, P.O. Box 20002, Jerusalem, Jordan
  • 2 Department of Nutrition and Food Technology, Faculty of Agriculture, Mutah University, Karak, Jordan
  • 3 Deanship of Educational Services, Taibah University, Al-Madina Almnura, Saudi Arabia
  • 4 Department of Nutrition and Food Science, Faculty of Allied Medical Sciences, Applied Science University, Amman, Jordan
  • 5 Department of Biology, Al-Quds University, Jerusalem, Palestine, Jordan
  • 6 Department of Food Science and Technology, Faculty of Science and Technology, Al-Quds University, P.O. Box 20002, Jerusalem, Palestine, Jordan

Abstract

Problem statement: In previous work sesame milk was developed. The developed milk had slightly acceptable flavor and limited shelf life. Fermentation of sesame milk is one way to overcome these problems. Approach: Sesame yoghurt experiments were carried out using pasteurized sesame milk (75°C for 5 min) with 14% initial sesame seed concentration and 2.7% glucose with different dairy products: lactose, Cheese Dried Whey (CDW), Non Fat Dried Milk (NFDM) and skim milk. The formulas were fermented using commercial yoghurt starter culture for different times. Results: The texture of all resulted yoghurt lacked the typical set yoghurt body and was similar to that of drinking yoghurt. The best formula was sesame milk with 2% CDW followed by sesame milk with 2% NFDM and then by sesame milk extended with skim milk in a ratio of 1:1. The optimum fermentation times were 6, 8 and 8 h respectively. Conclusion/Recommendations: The addition of dairy products was essential to promote acid and flavor development.

American Journal of Applied Sciences
Volume 8 No. 11, 2011, 1086-1092

DOI: https://doi.org/10.3844/ajassp.2011.1086.1092

Submitted On: 8 August 2011 Published On: 23 September 2011

How to Cite: Afaneh, I., Abu-Alruz, K., Quasem, J. M., Sundookah, A., Abbadi, J., Alloussi, S. & Ayyad, Z. (2011). Fundamental Elements to Produce Sesame Yoghurt from Sesame Milk. American Journal of Applied Sciences, 8(11), 1086-1092. https://doi.org/10.3844/ajassp.2011.1086.1092

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Keywords

  • Sesame milk
  • sensory properties
  • skim milk
  • dairy products
  • flavor development
  • yoghurt starter
  • starter culture
  • drinking yoghurt
  • acid production