关键词: 芝麻酱；油凝胶；流变性质；感官评价；微观结构

Abstract: The effects of different organogelators (beeswax, monoglyceride and ethyl cellulose) on major components, rheological properties, centrifugal oil separation and sensory quality of sesame paste were studied, and the effects of gelation agents acting via different mechanisms on the microstructure of sesame paste were compared. The results showed that the addition of organogelators increased the hardness of sesame paste and reduced the rate of centrifugal oil separation. According to the rheological curves, all sesame paste samples showed pseudoplasticity and uniform flow behavior. The sesame paste added with organogelators had higher modulus of elasticity. The addition of organogelators improved the stability of sesame paste without changing its major components. Sensory evaluation showed that the addition of organogelators increased oil separation in sesame paste and improved its homogeneity without affecting its color. By comparing the effects of different organogelators on the physical properties and sensory characteristics of sesame paste, we found that monoglyceride and ethyl cellulose-beeswax blend imparted good sensory acceptability to sesame paste while maintaining its original properties.

Key words: sesame paste; oleogels; rheological properties; sensory evaluation; microstructure