Thesis
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Studies on the physicochemical and biochemical characteristics in sesame seed juice under different roasting conditionsThe sesame seed juice contained abundant nutrients such as minerals, vitamins, and fatty acids. The contents of minerals, vitamin B1 and B3, and sesamol increased with increase in roasting temperature; however, the levels of fatty acids, vitamin B2, sesamin, and sesamolin decreased. In addition, the antioxidant content and antioxidative activities of sesame seed juice increased with increase in roasting temperature. Therefore, these results suggest that roasted sesame seed juice possesses high antioxidative activities, which may be beneficial for preventing oxidative damage in the body.
Food Science and Biotechnology / 2017
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Mixed seeds juice with high antioxidant capacity and digestive enzyme activity and its applicationTo investigate the synergistic and combined effects of a seed–vegetable combination, oilseed crops (safflower seed, evening primrose seed, and sesame seed) and cereals (whole buckwheat grain) were extracted with carrot using a low-speed juice extractor. Nutrient composition showed that the mixed seeds juice provided a well-balanced diet to supplement nutrient deficiency. Four assays of antioxidant activities showed that all seed juices exhibited higher activities than carrot juice. Similarly, mixed seeds juice displayed the highest α-amylase and protease activities, implicating the formulation in the improvement of the relatively low digestibility of seed.
Food Science and Biotechnology / 2017
