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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

Open AccessCopyright: © 2011 Ibrahim Afaneh, Khaled Abu-Alruz, Jihad M. Quasem, Ahmad Sundookah, Jehad Abbadi, Suleiman Alloussi and Ziad Ayyad. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

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Keywords

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