Optimizing Physiochemical and Sensory Properties of Infrared-Hot Air Roasted Sunflower Kernels Using Response Surface Methodology

Roasting sunflower kernels is a key process in production of nuts. In this study, the effect of roasting conditions, including hot air temperature (120–160°C), infrared (IR) power (400–600 W) and roasting time (3–10 min) on energy and specific energy consumption, color parameters (L∗, a∗, b∗, ΔE, BI...

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Bibliographic Details
Published in:Journal of food quality 2018-01, Vol.2018 (2018), p.1-14
Main Authors: Mosayebi, Mahdis, Najafian, Leila, Kashaninejad, Mahdi
Format: Article
Language:English
Subjects:
Analysis
Antioxidants
Barley
Chemical properties
Chemistry
Coffee
Energy consumption
Fatty acids
Food quality
Food science
Methods
Microwaves
Nut industry
Nuts
Seeds
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Summary:Roasting sunflower kernels is a key process in production of nuts. In this study, the effect of roasting conditions, including hot air temperature (120–160°C), infrared (IR) power (400–600 W) and roasting time (3–10 min) on energy and specific energy consumption, color parameters (L∗, a∗, b∗, ΔE, BI, SI, WI, and h°), texture, moisture content, chemical properties (pH and total phenolic contents, peroxide value (PV), and sensory properties of sunflower kernel were investigated. In addition, the best models for the responses were obtained, and the proper roasting conditions were determined using response surface methodology (RSM). A quadratic model was proposed for color change (L∗, ΔE, SI, and WI), moisture and total phenol contents, linear relation for a∗, b∗, h°, and 2FI for BI, texture, PV, and pH. Roasting at 425.7 W IR power and 124.3°C for 3.7 min was found to be convenient or proper roasting conditions.
ISSN:0146-9428
1745-4557
DOI:10.1155/2018/4186050