Investigating the Effect of Raw Material and Temperature and Method of Process of Sunflower kernel on the Chemical, Sensory Properties and Shelf-life of Packaged kernel Sunflower

Authors
afshin jafarpour 1
Nafiseh Daryaie 2
Samar Mansouripour 3
1 Faculty member
2 Graduated of Food Science and Technology,
3 assistant professor
10.29252/fsct.17.01.01
Abstract
The aim of this study was to investigate the influence of different process and temperature on the chemical and sensory properties of sunflower seeds. For this reason, two types of nuts varieties of sunflower seeds from different markets (A and B) were treated with two methods ( frying and roasting) at 150, 165, 180, 195 and 210 degrees Celsius. peroxide, Iodine, saponification, anisidine, totox value, acid number and also sensory evaluation was investigate. The result showed by increasing temperature, the amount of peroxide, acidic number, saponification, anisidine and toxox value were rised. Based on the result, the highest peroxide value and unsaturated fatty acid was the roast sample B and fried sample A, respectively. The highest acidic number and saponificatoin was also found in rosted sample B at 210 °C. Results from analysis of anisidine and totox value showed highest amount in rosted sample B. Furthermore, appearance, tender texture and flavor of fried samples at temperature 165 °C had the highest approval rating among the test panlist. According to results of chemical properties due to lower level oxidation and chemical degradation sample A has the higher rate than sample B. Also in consideration of the sensory evaluation of samples and chemical properties, fried samples have better quality than roasted samples. Finally, fried sample A in 165 ° C was introduced as the best treatment.



Keywords
Sunflower kernel
shelf life
frying
Roasting

Subjects

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