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<p>Cold-pressed sesame cake (CPSC), the by-product of sesame oil extraction, has poor flavor and anti-nutritional factors which limit its food applications and require further processing. To improve the flavor and nutrition of CPSC, soybean oil, sunflower oil, or corn oil was individually added to CPSC, and each mixture was roasted separately to explore the changes in volatiles, sensory, and digestive properties. The results showed that the levels of 2-methyl-pyrazine, 2,5-dimethyl-pyrazine and 2-ethyl-6-methyl-pyrazine were increased in the flavor, providing the samples with burnt and caramelized aromas. The samples with soybean oil had the highest pyrazine content (37.3&#xa0;µg/g) with distinct roasted and caramelized flavor. Compared with roasted sesame, the samples based on CPSC roasting had higher antioxidant capacity (24.0%~57.2%). Similarly, the above treatments (oil addition and roasting) enhanced the release of TPC and TFC from CPSC during in vitro digestion. This research provides a strategy to reduce the waste of resource from sesame oil by-products and establishes a viable technical pathway for using CPSC as an ingredient in food products.</p>

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Effect of roasting with oil on the flavor and nutritional properties of cold-pressed Sesame cake

  • 期刊论文

  • 发表日期：

    2025年11月20日

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  • Xin-Yu Zhao,
  • Ling-Shuai Liu,
  • Xiao-Long Tao,
  • Gui-Bin Yang,
  • Hua-Min Liu,
  • Li-Xia Hou,
  • Dong-Min Wang

摘要

Cold-pressed sesame cake (CPSC), the by-product of sesame oil extraction, has poor flavor and anti-nutritional factors which limit its food applications and require further processing. To improve the flavor and nutrition of CPSC, soybean oil, sunflower oil, or corn oil was individually added to CPSC, and each mixture was roasted separately to explore the changes in volatiles, sensory, and digestive properties. The results showed that the levels of 2-methyl-pyrazine, 2,5-dimethyl-pyrazine and 2-ethyl-6-methyl-pyrazine were increased in the flavor, providing the samples with burnt and caramelized aromas. The samples with soybean oil had the highest pyrazine content (37.3 µg/g) with distinct roasted and caramelized flavor. Compared with roasted sesame, the samples based on CPSC roasting had higher antioxidant capacity (24.0%~57.2%). Similarly, the above treatments (oil addition and roasting) enhanced the release of TPC and TFC from CPSC during in vitro digestion. This research provides a strategy to reduce the waste of resource from sesame oil by-products and establishes a viable technical pathway for using CPSC as an ingredient in food products.