Influence of Different Drying Conditions on Appearance and Quality of Sesamum indicum L.
FAN Fang-ting
CHEN Wei
LIU Hong-yan
Abstract：In order to explore the impact of appearance and nutritional composition of Sesamum indicum L .in different dry conditions ,using Yuzhi 11 for the test materials ,several quality indi-ces (including appearance ,sesame lignans ,crude fat ,crude protein as well as fatty acid ) under dif-ferent drying temperature and different drying time were determined .The results showed that ,at 60 degrees ,sesame nutrients limited loss .It was indicated that lignans increased to 0 .354 1% , crude fat increased to 76 .6 mg/g ,crude protein increased to 22 .96 mg/g ,and total fatty acids in-creased to 593 .78 mg/g .These indices were significantly different in different drying time .Com-prehensive analysis of several indicators suggested that sesame drying conditions should be set at 60 ℃ for 8 h ,to keep the nutrients and quality .
Keywords：Sesamum indicum L.dry conditionsappearancenutritional composition
Publication Date：2013-11-01
Online Publishing Date：2026-09-12(First online date of this platform, not the publication date of the document)
Pages：4( 36-39 )