@article{oai:kumadai.repo.nii.ac.jp:00032038,
 author = {武田, 珠美 and Takeda, Tamami and 松田, 万季 and Matsuda, Maki},
 journal = {熊本大学教育学部紀要},
 month = {Dec},
 note = {The oxidative stability of various sesame oils was investigated. Two unroasted sesame oils, seven roasted white sesame oils, and four roasted black sesame oils were studied; canola oil was used as the reference. During storage at 60°C, canola oil began to gain weight after 14 days, whereas some sesame oils did so after 30 days; however, five types of sesame oils did not increase in weight even after 60 days. The acid value of the oils stored for 60 days reflected the source of the weight gain. Notably, a weaker degree of roasting indicated a higher acid value of the sesame oil. The oxidized odor of sesame oils stored for 60 days was significantly weaker than that of canola oil, although some roasted sesame oils generated an oxidized odor after just 30 days.
Next, the cooking suitability of four types of sesame oils with different degrees of roasting was investigated. Sesame oil with the strongest roast was preferred for making spinach sauce, whereas a weaker roast was preferred for pan-fried spinach. Unroasted sesame oil was found to be suitable for baking financiers.},
 pages = {203--207},
 title = {各種ゴマ油の酸化安定性と調理適性},
 volume = {69},
 year = {2020},
 yomi = {タケダ, タマミ and マツダ, マキ}
}