Optimization of an improved aqueous method for the production of high quality white sesame oil and de-oiled meal

Abstract

Research into the production of white sesame oil by aqueous extraction has been promoted because of concerns about the environment, health, and cost. The advanced aqueous method using a 1.95:10 liquid-to-raw material ratio, which was finally developed in this study, recovered 96.06% white sesame oil and produced de-oiled meal with high quality (3.98% residual oil content). The acid value and peroxide value of the oil produced were quite low at 0.19 mg KOH/kg and 90%). It can also be a nutritious ingredient or raw material for producing many food products.

Keywords

• aqueous solution
• extraction of oil
• good quality
• high recovery rate of oil
• protein-rich de-oiled meal