Showing 12 results for Roasting
Volume 6, Issue 22 (10-2009)
Abstract
The purpose of this work was to determine the effect of roasting temperatures and additives application on pistachio oil quality during the storage. The chemical and sensory analysis were performed on samples of roasted pistachio nuts only with salt (F1), without any additive (F2), with salt plus 1% ascorbic acid (F3), with salt plus 2% ascorbic acid (F4), with salt plus 1% sodium metabisulfite (F5) and with salt plus 2% sodium metabisulfite (F6). All samples were roasted at three temperatures (90, 120 and 150 Ċ). The chemical analysis includes measurement of peroxide value, thiobarbitoric acid value (TBA) and free fatty acid (FFA), and also the sensory analysis includes rancidity and total acceptance were performed during 3 month of storage. Free fatty acid (%), peroxide and thiobarbitoric acid values as well as rancidity increased across the storage time for all treatments. Addition of ascorbic acid as an antioxidant, did not affect the total acceptance of the product but provided protection against lipid oxidation during the storage. Furthermore, using sodium metabisulfite prevented samples from oil deterioration being a little less efficient compared with ascorbic acid. During the storage, the pistachio nuts only with salt and without any additives (F1 and F2), had more FFA (%), peroxide and TBA values, and less total acceptance than other formulations. In addition, using of high temperature of roasting led to less quality of pistachio oil and decreased the total acceptance.
Volume 8, Issue 28 (4-2011)
Abstract
In this work the effect of roasting temperature and storage on the moisture content, texture and sensory attributes of pistachio nuts were investigated. Pistachio nuts were salted and then roasted using conventional method at 90, 120, and 150 ˚C for 30 min. The changes occurred in the moisture content, textural properties (hardness and fracture force), and sensory attributes (firmness and total acceptance) of salted roasted pistachio nuts were determined during 3 months of storage. The textural properties were correlated with sensory attributes. Multiple linear regression was used to predict the effects of roasting temperature and storage time on textural properties. Hardness and fracture force as well as firmness increased across the storage time for all roasted pistachio nuts. Furthermore, during the storage, the moisture content of roasted pistachio nuts increased. By increasing the roasting temperature, moisture content, hardness and fracture force were significantly decreased. In addition, using high temperature of roasting led to less firmness. Higher total acceptance obtained for samples roasted at temperature of 120 ˚C. The results indicated that the correlation between instrumental and sensory properties was significant.
Maryam Fazli Aghdai, Seyed Amir Hossein Goli, Javad Keramat, Akbar Ansariyan,
Volume 13, Issue 51 (7-2016)
Abstract
One of the most favorable results of roasting process is increasing in antioxidant activity which is mainly due to the formation of mailard reaction products. Roasting of domestic pistachio nut (Ahmad Aghayi cultivar) and wild pistachio nut (P.mutica) was performed by two methods of oven and microwave. After oil extraction, the extract meals of pistachios were prepared and their phenolic content and antioxidant activities were determined. Phenolic content of pistachio meal extract was in the range of 915-797 mg Gallic acid in kg oil. By comparing phenolic compounds before and after roasting, it can be realized that roasting can increase the amount of phenolic compounds and antioxidant activity of pistachio meals. Pistachio meal extracts were added to soybean oil without antioxidant. The soybean oil samples containing pistachio extracts as a natural antioxidant, BHT as synthetic antioxidant and an oil without antioxidant as control maintained in oven at the temperature of 60 in 30 days to evaluate the antioxidant stability and sampling was performed in 1, 15 and 30 days. The results of peroxide and thiobarbituric acid during the storage period showed that the extract of pistachio meal can be used as a good source of natural antioxidant to prevent oxidation in oils.
Mahdis Mosayebi, Mahdi Kashaninejad, Leila Najafian,
Volume 16, Issue 88 (6-2019)
Abstract
Roasting is an important step in nuts processing and one of the ways to improve the color, flavor and unique aroma and taste, which can, in addition to positive changes, reduce the amount of nutrients in the nuts. So, It is very important to select the appropriate conditions for roasting. In this study, the effect of infrared (IR) power (400-600 W) and roasting time (4-10 min) on energy consumption, color parameters (L*, a*, b* value, ΔE, BI, SI, WI, hº), texture, moisture content and sensory properties of sunflower kernel were investigated. In addition, the regression models for the responses were obtained and the proper roasting conditions were determined using response surface methodology (RSM). Quadratic model was proposed for color change (L*، a* ،ΔE، hº، WI) and linear relation for texture, BI and moisture content and 2FI for energy consumption. Roasting at 492.5 W IR power for 9.1 min were found to be convenient or proper roasting conditions. Also, roasted kernels had acceptable quality in terms of sensory properties compared to the conventional method (hot air).
Mahdis Mosayebi, Mahdi Kashaninejad, Leila Najafian,
Volume 16, Issue 88 (6-2019)
Abstract
Roasting is an important step in nuts processing and one of the ways to improve the color, flavor and unique aroma and taste, which can, in addition to positive changes, reduce the amount of nutrients in the nuts. So, It is very important to select the appropriate conditions for roasting. In this study, the effect of infrared (IR) power (400-600 W) and roasting time (4-10 min) on energy consumption, color parameters (L*, a*, b* value, ΔE, BI, SI, WI, hº), texture, moisture content and sensory properties of sunflower kernel were investigated. In addition, the regression models for the responses were obtained and the proper roasting conditions were determined using response surface methodology (RSM). Quadratic model was proposed for color change (L*، a* ،ΔE، hº، WI) and linear relation for texture, BI and moisture content and 2FI for energy consumption. Roasting at 492.5 W IR power for 9.1 min were found to be convenient or proper roasting conditions. Also, roasted kernels had acceptable quality in terms of sensory properties compared to the conventional method (hot air).
Afshin Jafarpour, Nafiseh Daryaie, Samar Mansouripour,
Volume 17, Issue 98 (3-2020)
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.
Volume 18, Issue 1 (1-2016)
Abstract
In this research roasted and sonicated rice bran were added at different levels (0, 5, 10, and 15% w/w) to wheat flour for the production of semi-voluminous bread. Dough's rheological properties as well as textural and sensory characteristics of bread were investigated. The results showed that water absorption (%), development time (min) and the degree of dough softening (FU) were increased but dough stability (min) was decreased by adding pretreated rice bran. Adding pretreated rice bran increased the moisture content and L* value of bread crust. The texture of samples which contained 10% pretreated rice bran during 3 hours after baking was less stiff than the control. However, there was no significant difference between samples which contained 5, 10% of rice bran and the sample without rice bran (P< 0.05) 48 hours after baking. Finally, the samples with 10% rice bran were selected as the most productive samples in this research by panelists.
Kobra Jelokhani Niaraki, Neda Ahmadi Kamazani,
Volume 19, Issue 123 (5-2022)
Abstract
Abstract
The aim of this study was to investigate the physicochemical properties (extraction yield, color development, fatty acid profile, iodine value, saponification value, phytosterol profile(, DPPH radical scavenging activity and oxidative stability of cold pressed walnut oil extracted from microwave pretreated kernels (0, 2.5, 5 and 7.5 min, 600 W). Results showed that microwave pretreatment of persian walnut kernel increased the oil extraction yield, color development, the polyunsaturated to saturated fatty acids (PUFA/SFA) ratio and phytosterols of all oil samples. Also, no significant differences (p≥ 0.05) were observed during microwave pretreatment in saponification value (192.71-193.73 mg KOH/g oil), iodine value (150.12-151.81gI2/100 g oil) and SFA, MUFA, PUFA values of walnut kernel oil samples. The predominant unsaturated fatty acids in oil samples in all treatments were determined as linoleic acid C18:2c (55.67%- 56.49%) and oleic acid C18:1c (20.70%- 21.56%), respectively. The predominant phytosterols in oil samples in all treatments were determined as β-sitosterol, Δ-5-Avenasterol, Campesterol,Δ-7-Avenasterol and Δ -7-Stigmasterol. The highest DPPH radical scavenging activity were observed in oil samples of MW-0 (90.62%) and MW-2.5 (73.96%), respectively. In addition, peroxide value, anisidine value and totox value of control walnut oil (MW-0) and pretreated walnut oil (MW-2.5) at an oven temperature of 160 ° C at 0, 3, 6 and 9 h intervals were determined. Also oxidative stability index (OSI) was determined by rancimat test at 120 ° C. The results indicated that microwave pretreatment is a promising strategy for amplification of oil extraction yield, the content of phytosterols and PUFA/SFA) ratio in obtained oil from persion walnut kernels.
Keywords: Cold press, Microwave roasting, Oxidative stability, Walnut kernel Oil, Phytosterol.
Seyedeh Sara Siadati, Neda Ahmadi Kamazani,
Volume 19, Issue 132 (2-2023)
Abstract
The aim of this study was to evaluate the physicochemical characteristics (extraction yield, color development, fatty acid profile, iodine value, saponification value, phytosterol profile(, DPPH radical scavenging activity and oxidative stability of cold pressed hazelnut oil extracted from microwave pretreated kernels (0, 2.5, 5 and 7.5 min, 600 W). The results showed that microwave pretreatment of persian hazelnut kernel increased the oil extraction yield, color development and phytosterol contents of all oil samples. Also, no significant differences (p≥ 0.05) were observed during microwave pretreatment in saponification value (188-191 mg KOH/g oil) and fatty acids profile of hazelnut kernel oil samples. The predominant unsaturated fatty acids in oil samples in all treatments were determined as oleic acid C18:1c (77.43-78.32%) and linoleic acid C18:2c (9.85-10.18%), respectively. The predominant phytosterols in oil samples in all treatments were determined as β-sitosterol, Δ-5-Avenasterol, Campesterol, Δ-7-stigmastanol and sitostanol. The highest DPPH radical scavenging activity were observed in oil samples of MW-0 (90.62%) and MW-2.5 (89.94%), respectively. In addition, peroxide value, anisidine value and totox value of control hazelnut oil (MW-0) and pretreated hazelnut oil (MW-2.5) at an oven temperature of 160 ° C at 0, 3, 6 and 9 h intervals were determined. Also oxidative stability index (OSI) was determined by rancimat test at 120 ° C. The results indicated that microwave pretreatment is a promising strategy for amplification of oil extraction yield and phytosterol contents in obtained oil from persian hazelnut kernels.
Keywords: microwave roasting, cold press, oxidative stability, hazelnut kernel oil, phytosterols
Mohammadtaghi Heydarian, Mohammadreza Khani, Ashkan Jebelli Javan, Alireza Rahman,
Volume 20, Issue 137 (7-2023)
Abstract
The present research aimed to evaluate the effects of roasting and microwave thermal processes along with pH change on the amount of residues of three commonly used antibiotics, enrofloxacin, oxytetracycline and sulfadiazine in chicken meat. For this purpose, first the three antibiotics were added to the chicken meat samples in amounts 4 times the remaining limit. Meat samples containing residues of each antibiotic were subjected to roasting (at 200 °C for 30 minutes) and microwave (at 100 °C for 3 minutes) treatments at pH 5.8 and 4.8. Then, the residual amount of each of the antibiotics was investigated by high-performance liquid chromatography (HPLC) along with colorimetry and evaluation of cooking loss. The results showed that both treatments were able to significantly reduce the amount of antibiotic residues, but both processes were more effective at pH 4.8 than 5.8 (P<0.05). The highest amount of reduction of antibiotic residue at pH 4.8 in both microwave and roasting treatments was observed in oxytetracycline residue with 76.2 and 72.4% respectively. Roasting and microwave treatments decreased L* index, but a* index decreased in roasting and increased in microwave, and b* index increased in microwave, but there was no significant change in roasting. Also, the amount of cooking loss in roasting in the range of 58 to 71% was more than that of microwave in the range of 48 to 62% (P<0.05). Finally, microwave treatment can be introduced along with reducing the pH of chicken meat to 4.8 as the best treatment to reduce antibiotic residues.
Atoosa Nowrouzian, Masoume Mehraban Sangh Atash, Bahareh Sahraiyan,
Volume 20, Issue 138 (8-2023)
Abstract
Quinoa is a valuable food source that has attracted many people attention today. For this purpose, in this research, the effect of types of quinoa flour (raw, roasted and flaked) and its partial replacement with roasted rice flour (zero, 15 and 30%) were investigated on physicochemical (protein, ash, water activity, texture and color) and sensory characteristics of compact food bars. The results showed that the flaking and roasting applied on quinoa while improving the quality of the product led to a decrease in water activity and color components L* and b* and an increase in ash, texture firmness and color component a*. This was while the process of roasting and flaking led to a decrease and an increase in the protein of the produced samples, respectively, compared to the samples containing raw quinoa flour. On the other hand, by increasing the rice flour percentage in the formulation, the amount of protein, ash and color component a* decreased and the values of texture firmness and color components L* and b* increased. The results of the sensory evaluation also showed that the processing done on quinoa and the presence of rice flour in the formulation led to an increase in the score of sensory characteristics and finally the overall acceptance of the final product. Finally, the sample produced with quinoa flaked flour and containing 30% of rice flour (5.74% protein, 0.781% ash and overall acceptance score of 4.52) was introduced as the best sample.
Atoosa Nowrouzian, Masoomeh Mehraban Sangatash, Bahareh Sahraiyan,
Volume 21, Issue 153 (9-2024)
Abstract
Compact food bars have become consumers' first choice as an alternative to unhealthy snacks, meal replacements, or quick energy sources before exercise. Considering the increasing need of society for such products, this research aims to investigate the effect of using quinoa flour in raw and processed form (flaked and roasted) and different levels of rice flour (zero, 15 and 30%) on the physicochemical (moisture, fat, protein, ash, carbohydrates, calories, specific volume, color, water activity, and texture) and sensory characteristics of compact food bars. The results showed that the processing applied on quinoa, while improving the quality of the product, led to a decrease in moisture, fat, and water activity, and an increase in ash and texture hardness, and the samples containing quinoa flour showed the highest amount of protein. In addition, the flaking process decreased carbohydrate and specific volume and roasting increased them and significantly affected the color changes of the samples. The sensory analysis of the samples also showed that the processing done on quinoa and increasing the amount of rice flour in the formulation increased the overall acceptance of the product. Finally, the sample produced with quinoa flaked flour and containing 30% of rice flour (8.10% moisture, 5.90% fat, 5.74% protein, 0.78% ash, 79.47% carbohydrates, and 393.97 Kcal/100g calories) was chosen as the optimal formula.
