Effect of extraction temperature and roasting time on quality characteristics of sesame oil

Abstract

Studies were focused on influence of extraction temperatures and roasting time on quality characteristics of sesame oil. The sesame seeds are roasted at 60 °C for different roasting timings i.e. 15, 30, 45 and 60 min. respectively. Then the pretreated samples are fed into Mini oil expeller at different extraction temperatures i.e. 80, 100 and 120 °C respectively for extraction of oil. The oil samples are then analyzed for physical and chemical characteristics of oil. Results showed that the percentage of oil extracted in Mini oil expeller is higher at 80 °C extraction temperature, 60 min. roasting time followed by 45, 30 and 15 min. respectively. The lowest percentage of oil extracted at 120 °C extraction temperature, 15 min. roasting time followed by 30, 45 and 60 min. respectively.