Effect of Toasting on the Chemical Composition, Functional and Antioxidative Properties of Full Fat and Defatted Sesame (sesamum indicum L) Seed Flours

This study examines the effect of toasting on the antioxidant and functional properties of full fat and defatted sesame (Sesamum indicum L.) seed flours for use in food system. The seeds were processed and divided into two portions. One was toasted at 120°C for 10, 20 and 30 min, respectively, while the control was not. They were milled and sieved through 280 µm sieve and defatted with n-hexane. Defatting decreased the crude fat content by up to...