Enrich the milk with sesame seeds and examine the changes in the sensory and physico-chemical properties of milk

Sesame is a valuable oilseed. The type of black sesame seeds is a source of unsaturated fatty acids. Due to the consumption of high-fat dairy products containing high amounts of saturated fatty acids and cholesterol, it is harmful to the health of people, especially cardiovascular patients; many efforts have been made to reduce the amount of these compounds in these products. In this research, milk enrichment with flour from sesame seeds and wheat in amounts of 10, 20, 30 and 40% was added to milk and its effect on sensory and physicochemical properties during storage was investigated. Samples were stored in a refrigerator at 5 ° C and chemical tests (acid number, peroxide value and fatty acid analysis), visceral viscosity determination and sensory evaluation were performed. The results showed that increasing the percentage of sesame flour due to increased fat, acid number and peroxide value increased significantly (p