Aqueous sesame seed extracts: Study of their foaming potential for the preparation of cappuccino-type coffee beverages

Τhe chemical composition, aroma profile, particle size distribution, and foaming behaviour at two temperatures (4 and 65 °C) of sesame seed (SSE) aqueous extracts were investigated. SSΕs were previously subjected to either roasting or blanching and the foaming properties of the obtained extracts were compared with those of cow milk and a commercial soy beverage. The effect of the addition of gums was also studied. Extracts obtained after SSΕ blanching presented inferior foaming properties in comparison to the roasted ones. Generally, SSΕ extracts presented a foaming behaviour comparable to that of soy beverage but inferior to that of cow milk, being much closer in the case of 65 °C, probably due to more extensive unfolding of globular proteins, resulting to their more efficient adsorption at the air-liquid interface. Χanthan gum addition led to a remarkable improvement of the foam stability owing to its ability to retard liquid's movement by inducing viscosity increase, while the addition οf guar and iota-carrageenan gums either reduced or did not significantly affect it.