Table 5.
Effect of processing methods on the quality indicators of black sesame seeds treated for nine cycles.
| Indicators | Water (g/100 g) |
Protein (g/100 g) |
Fat (g/100 g) |
Ash (g/100 g) |
Melanin (Abs) |
Sesamin (mg/g) |
Sesamolin (mg/g) |
Sensory Score (Point) |
|---|---|---|---|---|---|---|---|---|
| SNPS | 5.09 ± 0.44 c | 21.25 ± 0.20 b | 42.10 ± 0.26 c | 5.24 ± 0.05 a | 0.505 ± 0.002 c | 3.58 ± 0.00 d | 1.91 ± 0.00 c | 85.14 ± 0.90 d |
| NPS | 11.37 ± 0.25 a | 22.61 ± 0.70 a | 44.02 ± 0.11 b | 5.04 ± 0.04 a | 0.504 ± 0.002 c | 3.67 ± 0.00 c | 1.94 ± 0.00 b | 88.15 ± 0.66 b |
| SHPS | 8.64 ± 0.30 b | 22.92 ± 0.48 a | 42.14 ± 0.19 c | 5.01 ± 0.18 a | 0.764 ± 0.002 b | 5.13 ± 0.00 a | 1.94 ± 0.00 a | 86.62 ± 0.65 c |
| HPS | 4.92 ± 0.28 c | 22.37 ± 0.43 a | 51.94 ± 0.11 a | 5.10 ± 0.14 a | 0.773 ± 0.002 a | 4.69 ± 0.00 b | 1.88 ± 0.00 d | 89.35 ± 0.90 a |
Values (mean ± SD) in each column followed by a different letter are significantly different (p < 0.05).