Investigation of changes in some physicochemical properties during conventional and organic tahin (sesame seed paste) production

Tahin (sesame seed paste) is a traditional food item obtained from sesame (Sesamum indicum L.) by various processes, with high nutritional value and widely consumed. In this study, changes in some physicochemical properties from raw sesame to tahin in industrial scale conventional and organic tahin production methods were determined. For this purpose, samples of hulled sesame, unshelled sesame seeds (peeling-separating process output), pre-drying process sesame seeds, roasted sesame seeds after roasting process and conventional/organic sesame seeds after grinding process were taken from industrial scale conventional and organic tahin production lines. Organic sesame with organic product certificate is used in the production of organic tahin. Thanks to the data obtained, process differences and the effects of these differences on the properties of tahin were evaluated. In the study, moisture, crude oil, crude protein, ash, salt, free fatty acidity, peroxide, fatty acid composition, sterol composition, total sterol and some mineral contents of sesame and tahin products were investigated. Variance analyzes were applied to the obtained data by using the SPSS package program according to the randomized blocks trial design, and Duncan multiple comparison test was applied to the sources of variation that were found to be important. Studies on the monitoring and evaluation of process contaminants in conventional and organic tahin products under different roasting conditions, in the context of food safety, are important.