ArticleMolecules (Basel, Switzerland)2023
Evaluation of Steaming and Drying of Black Sesame Seeds for Nine Cycles Using Grey-Correlation Analysis Based on Variation-Coefficient Weight.
Article in Molecules (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed, 9 citations in OpenAlex.
- Dynamic Evolution of Volatile Aroma Compounds in Black Ginseng During Nine-Steaming and Nine-Drying Based on HS-GC-IMS and Chemometrics.Foods (Basel, Switzerland) · 2026Article
- Historical evolution and processing mechanism of 'nine steaming and nine drying' of traditional Chinese medicine preparation.Pharmaceutical biology · 2024Review
- Evaluation of the effects of acetic acid and ozone treatment on the quality of fresh-cut lotus root based on grey relational analysis.Scientific reports · 2024Article
- Evaluation of acetic acid treatment of fresh-cut water chestnuts using gray-correlation analysis based on the variation-coefficient weight.Frontiers in nutrition · 2024Article
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Authors and funding
6 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study aimed to improve the steaming process of black sesame seeds. A comprehensive evaluation was conducted using the grey-correlation method based on the variation-coefficient weight to observe the treatments of normal-pressure (NPS) and high-pressure (HPS) steaming (with/without soaking in water) for nine cycles. Their effects on the contents of water, protein, fat, ash, melanin, sesamin, and sesamolin of black sesame seeds, as well as the sensory score of the black sesame pill, were determined. We found that with varied steaming methods and increased steaming cycles, the contents of the nutritional and functional components of black sesame seeds and the sensory score of the black sesame pill differed. The results of the variation-coefficient method showed that water, protein, fat, ash, melanin, sesamin, sesamolin, and sensory score had different effects on the quality of black sesame seeds with weighting factors of 34.4%, 5.3%, 12.5%, 11.3%, 13.9%, 11.3%, 7.8%, and 3.5%, respectively. The results of two-factor analysis of variance without repeated observations indicated that the grey-correlation degree of HPS was the largest among the different steaming treatments, and the following sequence was HPS after soaking in water (SNPS), NPS, and SNPS. There was no significant difference between NPS and SNPS (
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