The objective of this research was to study the optimum condition for the production of seasoning sauce from sesame extracted protein. First, conditions for isolation of protein from sesame meal were studied, These were ratios of sesame meal to water at 1:20, 1:40 and 1:60 (w/v) and the reaction time at 15, 30 and 45 minutes at pH 10 respectively. The optimum ratios were at 1:40 for 30 minutes. (p<=0.05) After that, appropriate quantity of 5 N. HCl for the hydrolysis of sesame protein was studied by varying the protein-acid ratio at 1:2, 1:2.5 and 1:3 (w/v) and hydrolysis at 110 ํC for 6 hours and the optimum condition was at 1:2.5. (p<=0.05) Thereafter the optimum condition for hydrolysis of sesame protein by HCI was studied by varying the concentration of HCl at 4, 5 and 6 N. at 110 ํC for 2, 4 and 6 hours. Result showed that the best quality product was obtained by using 6 N. HCI at 110 ํC for 6 hours. (p<=0.05) The odor of the resulting sesame protein was further improved by using active carbon as adsorbent at 0.1, 0.5 and 1.0% (w/v). The most appropriate condition found was 0.1% active carbon for 2 hours. After that, the taste of the sesame protein was improved by using sugar at 3% and 5% (w/w) and mixed di sodium 5'-inosinate and di sodium-5' guanilate at 0.02% (w/w) compared with soy protein hydrolysate. The most appropriate condition was found at 3% sugar. Sensory evaluation showed that hydrolysed sesame product was not different in term of clarity, color, aroma and flavour from soy protein hydrolysate. (p>0.05)
