Investigation on the organoleptical properties, sensory evaluation and Oil leakage of sesame butter

Sesame butter is produced by mixing of Tahini (Sesame paste) and sugar powder with addition of some emulsifier and additives and then is softening in Ball mill to obtain a soft and uniform texture. In this study, the effect of four factors including processing time at two levels of 3 and 5 hours, processing temperature at two levels of 45 and 650C, mono- di glyceride at two levels of 1 and 2 percent and sugar powder at three levels of 34, 38 and 42 percent were investigated on the rheological properties including consistency coefficient and flow index, sensory evaluation and oil leakage of sesame butter. The results were statistically analyzed by the analysis of variance method (ANOVA).The results showed that all samples exhibit shear thinning behavior. All factors were significantly affected on rheological properties. The consistency coefficient and flow index were in the range of 86.8-160.4Pa.sn and 0.54-0.9 respectively. The result show that all factors were affected on oil leakage of sesame butter and the effect of temperature and mono-di glyceride were more than other factors and significantly (p<0.05)increase and decrease oil separation respectively while other factors including sugar percent and processing time slightly decrease oil leakage. Sensory analysis of samples showed that the best formulations and processing conditions for production of sesame butter are temperature (450c), time (5h), mono – diglyceride content(1%), milk powder(2%), sugar powder (34-38%) and tahini content (59-63%).