Investigation of the use of heat and enzymes instead of the use of NaCl, which creates an environmental problem in the peeling of sesame hulls, and determination of the final product quality.

The effect of enzyme and different heat treatments on the dehulling of the sesame seed coat were investigated.The amount of crust removed was determined to be 11.23–14.08%for no pre-treatment seed (NPM),seed dipped into boiling water (BW),steam treated seed (ST)and seed kept frozen at −18 °C (FT).While ash contents of sesame seeds change between 2.77% (steam treated sesame seed) and 4.44% (seed peeled using traditional methods), crude protein contents of seeds varied between 20.40% (raw sesame seed) and 24.29%(no-pretreatment).In addition, the oil contents of seeds were determined between 53.85%(raw sesame seed) and 61.83%(no-pretreatment).Also, while oleic acid contents of of seed oils vary between 39.62% (dipped into boiling) and 40.18%(seed peeled using traditional methods),linoleic acid contents of oils ranged from 43.76%(seed peeled using traditional methods) to 44.56%(steam treated). It has been found that the enzyme application is more effective in peeling sesame seed husks than the traditional peel method. [ABSTRACT FROM AUTHOR]