Mustafa Ogutcu, Nazan Arifoglu, Emine Tugce Elmas, Fidan Yeniada


The first aim of this study was to prevent phase separation in sesame paste and the second aim was to prepare spreadable sesame paste products. For this reason, commercially obtained sesame paste was supplemented with certain concentration of sunflower (1 and 3%) and beeswax (1, 3 and 5%). The samples were stored at 25 and 35°C for 21 days. Centrifugation stability, oil leakage, textural properties, viscosity and consumer test of the samples was analysed. The beeswax and sunflower wax added samples when compared with plain sesame paste (control) had lower oil leakage values. Viscosity measurement showed that control and beeswax (1 and 3%) added samples exhibited pseudo-plastic rheological behaviour. The textural measurements showed that sesame paste prepared with 3% sunflower wax was firmer and stickier than the sesame paste prepared with 1% sunflower wax and 5% beeswax. Additionally, the textural properties of the samples were significantly influenced by storage temperatures. Moreover, 1 and 3% sunflower and 5% beeswax added samples were spreadable while the 1 and 3% beeswax added samples were fluid. In conclusion, sunflower and beeswax addition were not only restricting phase separation in sesame paste, but also sesame paste was converted into spreadable form depending on the wax concentration.


sunflower wax, beeswax, sesame paste, consumer test.

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