Effects of different pressing processingses on the quality of sesame oil and cakes

In order to compare the effects of different press processings on the quality of sesame oil and cakes, whole sesame and dehulled sesame were taken as raw materials to prepare sesame oil by cold press. The quality of the cold pressed sesame oil and cake was analyzed, and compared with that of hot pressed sesame oil and cake and the national standard of fragrant sesame oil. Results showed that the color, acid value and peroxide value of the cold pressed dehulled sesame oil were better than that of hot pressed oil and the national standard requirements of fragrant sesame oil. Though the acid value of cold-pressed dehulled sesame oil was lower than that of the hot pressed sesame oil, the peroxide value was higher than that of the hot pressed sesame oil. The hot pressed oil was rich in VE and sesamol, while the cold-pressed oil was rich in sesamin and the oxidation induction time was decreased obviously. The dehulled sesame oil had little tocopherol, but was rich in sesamin and sesamol and had a longer induction time. The plumpness of the whole and dehulled sesame seeds was lowered after pressing, however the figures of them were kept well. The residual oil, protein content and NSI of the cold-pressed dehulled cake were 16.63%, 54.09% and 23.50% respectively. Not only the cold pressed sesame oil had a light color, but also the cold pressed cake had a high protein content and good protein functionality.