Headspace Solid-phase Microextraction Analysis of the Volatile Flavour Compounds of Roasted Chickpea (Cicer arietinum L)

Lasekan, Ola; Juhari, Nurul Hanisah; Pattiram, Parveen Devi

doi:10.4172/2157-7110.1000112

Cited by 17 publications

(16 citation statements)

References 26 publications

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“…Roasting is one of the methods used in developing sensorial properties of nuts. It also deactivates enzymes that accelerates nutrient destructions and eliminates unwanted microorganisms, and food contaminants [6–8]. …”

Section: Introductionmentioning

confidence: 99%

Effect of roasting conditions on color development and Fourier transform infrared spectroscopy (FTIR-ATR) analysis of Malaysian-grown tropical almond nuts (Terminalia catappa L.)

Lasekan

Muhammad

et al. 2014

Chemistry Central Journal

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BackgroundProper roasting is crucial to flavor, color, and texture development in the final product. In recent years, several research studies have been carried out to establish the best optimum roasting conditions for some common edible nuts such as; hazelnut, peanut, and pistachio nut. Although roasting is an important process for nuts and oilseeds, there is little or no information on the development of color, aroma, and textural changes in Terminalia catappa nuts during roasting.ResultsResults showed that color formation and browning index were significantly (P < 0.05) influenced by the roasting temperature and time of roasting. However, the fracturability of nuts was significantly (P < 0.05) affected by both temperature of roasting and time as well as pH. The optimized results showed that the best response was reached when the roasting time was 29.9 min, roasting temperature 174.5°C, and pH 6.08, respectively. Moreover, the 3400–1560 cm−1 carbonyl region for carboxylic acid, alkenes, esters, and amines was found to provide a flavor-print of the roasted tropical almond nut. While, increase in temperature did not produce new carbonyl compounds, it however led to higher concentration of compounds. Scanning electron microscopy of the almond nuts showed that the starch granules were embedded in tissues.ConclusionThese results showed that roasting temperature and time of roasting were the main variables that significantly affected the physicochemical properties of roasted tropical almond nuts. Moreover the flavor-prints for the roasted nut were produced in the 3400–1560 cm−1 carbonyl region.Graphical AbstractEffect of roasting conditions on fracturability and structural morphology of tropical almond nuts (T. catappa).

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Section: Introductionmentioning

confidence: 99%

Effect of roasting conditions on color development and Fourier transform infrared spectroscopy (FTIR-ATR) analysis of Malaysian-grown tropical almond nuts (Terminalia catappa L.)

Lasekan

Muhammad

et al. 2014

Chemistry Central Journal

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“…The interactive effect of the factors on the dependent variables was visualized by generating 3D response surface plots (Montgomery et al 2001;Lasekan et al 2011). Optimization of response variables was also done using multiple response optimizers to determine the optimum value of each response variable.…”

Section: Experimental Design and Data Analysismentioning

confidence: 99%

Effect of roasting conditions on the browning intensity and structural changes in jackfruit (Artocarpus hetrophyllus) seeds

et al. 2015

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Central composite rotatable design (CCRD) was used to optimize the settings for the roasting conditions of jackfruit (Artocapus hetrophyllus) seed (JFS). The response variables studied were; color attributes L*, a*, and b*, browning intensity, and fracturability. The colors L*, a*, b* and browning intensity were well predicted by a second-order polynomial model. Fracturability was predicted by a first-order polynomial. The determination coefficients for colors L*, a*, b*, browning intensity, and fracturability were 0.81, 0.96, 0.93, 0.92, and 0.74 respectively. The fitted models were checked for adequacy using analysis of variance (ANOVA). The optimum roasting conditions were established at a temperature of 153.36 °C, 34.36 min, and pH of 6.34 with composite desirability value of 0.95. Micro-structural studies of both raw and roasted JFS at different roasting levels (i.e., low, medium, and high) were also investigated using scanning electron microscope (SEM). JFS starch granules fell in the B-type category with semi-oval to bell-shaped granules (5-9 μm in diameter). In addition, Fourier Transform Infrared analysis was carried out on both raw and roasted JFS. The IR spectra was in the 4000-1000 cm(-1) region which is described by five main modes; O-H, C-H, C = O, (C-H) CH3, and C-O.

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“…In the higher-income countries, increased portion sizes, away-from-home food intake, and snacking are eating pattern shifts that accompany these changes. Water and milk appear to be replaced by calorically sweetened beverages [20][21][22]. Dozens of studies document these shifts in the developed countries, and few studies document these same shifts in other countries also, where concern for these shifts is greatest [18].…”

Section: The Concept Of Nutrition Transitionmentioning

confidence: 99%

Potential Impacts of Food and it’s Processing on Global Sustainable Health

Satyanarayana¹,

Pindi²,

Singh³

2012

J Food Process Technol

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Processed foods or modified raw foods made by the addition of hormones, additives, preservatives, other chemical or heat treatments that alter the natural healthy enzymes, fatty acids, vitamins and minerals. In comparison to raw and unprocessed foods processed foods are usually safer, durable and with high level of bioactivity of nutrients. At present, the advancement in food processing methods and techniques is necessary to meet the challenges of food security & safety, nutrition demand and availability of food at the global level. Therefore, the present review comprises the information on different aspects of food processing and the effects of food products on sustainable health of humans by means of several examples of processed foods with change in their nutritional values before and after processing. It is also a well known fact that understanding the chemical basis, structure and texture of foods to be processed can help processing industries to develop novel food products. In support of this fact this article also deals with the future trends and possible changes in food processing industries with the combination of traditional and modern technologies to get the desired nutritional and other qualities in food.

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Headspace Solid-phase Microextraction Analysis of the Volatile Flavour Compounds of Roasted Chickpea (Cicer arietinum L)

Cited by 17 publications

References 26 publications

Effect of roasting conditions on color development and Fourier transform infrared spectroscopy (FTIR-ATR) analysis of Malaysian-grown tropical almond nuts (Terminalia catappa L.)

Effect of roasting conditions on color development and Fourier transform infrared spectroscopy (FTIR-ATR) analysis of Malaysian-grown tropical almond nuts (Terminalia catappa L.)

Effect of roasting conditions on the browning intensity and structural changes in jackfruit (Artocarpus hetrophyllus) seeds

Potential Impacts of Food and it’s Processing on Global Sustainable Health

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