Effects of protease and guar gum on the quality of black sesame milk.

Abstract

Black sesame milk is one type of plant-based milk which has been overcome problems including the low solubility and unaccepted flavor. The purpose of this study is to investigate the effect of protease enzyme and guar gum on the quality of black sesame milk. The black sesame milk was hydrolyzed by an Alcalase enzyme (a bacterial protease produced by a selected strain of Bacillus licheniformis) and then investigated the process parameters such as black sesame to water ratio, enzyme concentration and incubation time). Then the effects of addition of guar gum on viscosity, color, and sedimentation of black sesame milk were investigated. The appropriate process conditions for hydrolysis were obtained as black sesame to water ratio of 8% g ml-1, enzyme concentration of 1% ml g-1 for 120 minutes. Under these conditions, the solubility and protein recovery were found at 26.53% and 43.71%, respectively. The black sesame milk added with guar gum at a concentration of 0.1% had an appropriate value of viscosity (28.79mPa.s), color (46.77), sedimentation (32.33%). Sensory evaluation was performed to predict the acceptability of customer of the black sesame milk. As a result, the black sesame milk was adding guar gum at a concentration of 0.1% was most preferred by panelists. Keywords: Black sesame milk, enzyme Alcalase, Guar Gum, solubility, protein recovery, sensory evaluation.