Influence of microwave, the combined microwave/hot air and only hot air roasting on the formation of heat-induced contaminants of carob powders

Günel, Zehra; Tontul, İsmail; Dinçer, Cüneyt; Topuz, Ayhan; Sahin‐Nadeem, Hilal

doi:10.1080/19440049.2018.1544720

Cited by 17 publications

(16 citation statements)

References 34 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Moisture content of the samples was determined by gravimetric analysis (Gunel et al, ). Water activity and pH values of carob powder were determined by Aqua Lab 4TE (Decagon Devices, USA) water activity equipment and pH meter (Mettler Toledo LE 409, Greifensee, Sweden), respectively (Şahin et al, ).…”

Section: Methodsmentioning

confidence: 99%

“…Roasting of kibbled carob was carried out by microwave at different power/time combinations (180 W for 15, 16, 17, 18 min; 360 W for 5.5, 6.5, 7.5, and 8.5 min; and 600 W for 2, 2.5, 3, 3.5 min); the combined microwave (at 360 W)/hot air (at 120°C) at different times (1, 2, and 3 min for microwave roasting; for 3, 4, and 5 min total roasting times) discontinuously, and hot air roasting was performed at 140°C for 12, 16, and 20 min. Roasted carob samples were milled and sieved through a 60‐mesh (Gunel, Tontul, Dincer, Topuz, & Sahin‐Nadeem, ).…”

Section: Methodsmentioning

confidence: 99%

“…Browning properties (UV‐A and BI) of carob powders were determined according to the literature method (Gunel et al, ). Roasted and unroasted carob powders were dissolved with 20 times (wt/vol) of distilled water.…”

Section: Methodsmentioning

confidence: 99%

See 2 more Smart Citations

Sugar, d ‐pinitol, volatile composition, and antioxidant activity of carob powder roasted by microwave, hot air, and combined microwave/hot air

Günel

Torun

Sahin‐Nadeem

2019

J Food Process Preserv

Self Cite

View full text Add to dashboard Cite

The effects of hot air, microwave, and combined microwave/hot air roasting on physical and chemical properties of carob powder were determined. The comparison of different roasting processes was evaluated whether the combined microwave/hot air roasting could be an alternative to other roasting methods or not. The moisture content (2.86%–5.03%), water activity (0.20–0.35), and pH (4.94–5.12) values of the carob powder decreased by increasing microwave power and roasting time; whereas total phenolic content (10.13–13.74 mg/g dm), total antioxidant activity (0.69–1.53 g/mg DPPH), browning index (23.57–70.30), and UV absorbance (427.41–701.05) increased. Hunter L (41.54–55.28) and b (16.45–20.91) values of the carob powder decreased after roasting while color value a (8.88–20.91) increased. The main sugar was sucrose (317.54–347.68 mg/kg), followed by fructose (80.98–90.11 mg/kg), and glucose (45.16–62.19 mg/kg). Roasting process reduced the sugar content while increased the d‐pinitol (62.41–76.71 mg/kg) content. The main volatile was isobutyric acid (acidic/butter odor). Hot air and the combined microwave/hot air roasted samples showed similar volatile and sensorial profile. According to the results, the combined microwave/hot air roasting consumed 50% less energy than the hot air roasting and got the best sensory scores. Practical applications The effects of microwave, hot air, and the combined microwave/hot air roasting processes on the properties of carob powder were first investigated. d‐pinitol content of carob was increased by roasting processes. Different roasting processes increased organoleptic properties of carob powder. Total phenolic content and antioxidant activity of carob powder increased by roasting. The combined microwave/hot air roasting consumed 50% less energy than the hot air roasting and it is recommended to produce carob powder with preferable product quality.

show abstract

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

See 1 more Smart Citation

Sugar, d ‐pinitol, volatile composition, and antioxidant activity of carob powder roasted by microwave, hot air, and combined microwave/hot air

Günel

Torun

Sahin‐Nadeem

2019

J Food Process Preserv

Self Cite

View full text Add to dashboard Cite

show abstract

“…Compounds derived from Maillard and caramelization reactions generated during the roasting process, such as Maillard reaction products (MRPs) or melanoidins, and their intermediaries, e.g., the furanics, 5-hydroxymethyl furfural (HMF), furfural, furan, and acrylamide, may be present. These compounds are involved/associated with the sensory properties of carob pulp products, and are the intermediaries that are considered harmful to human health [5].…”

Section: Introductionmentioning

confidence: 99%

Carob Pulp: A Nutritional and Functional By-Product Worldwide Spread in the Formulation of Different Food Products and Beverages. A Review

2021

View full text Add to dashboard Cite

Carob (Ceratonia siliqua L.) pod is a characteristic fruit from the Mediterranean regions. It is composed by seeds, the valuable part due to the extraction of locust bean gum, and the pulp, considered a by-product of the fruit processing industry. Carob pulp is a mixture of macro- and micronutrients, such as carbohydrates, vitamins and minerals, and secondary metabolites with functional properties. In the last few years, numerous studies on the chemical and biological characteristics of the pulp have been performed to encourage its commercial use. Its potential applications as a nutraceutical ingredient in many recipes for food and beverage elaborations have been extensively evaluated. Another aspect highlighted in this work is the use of alternative processes or conditions to mitigate furanic production, recognized for its toxicity. Furthermore, carob pulp’s similar sensorial, chemical and biological properties to cocoa, the absence of the stimulating alkaloids theobromine and caffeine, as well as its low-fat content, make it a healthier potential substitute for cocoa. This paper reviews the nutritional and functional values of carob pulp-based products in order to provide information on the proclaimed health-promoting properties of this interesting by-product.

show abstract

“…In the conventional roasting of carob kibbles, a temperature range of 120–180 °C is used for 10–60 min, followed by milling and, depending on the roasting parameters, lightly, medium or dark roasted carob powder with cocoa-like sensory attributes is produced. Studies on the impact of roasting have been increasing during the last years and are mainly focused on the sensory, physical and functional attributes, the phenolic content and antioxidant activity or formation of contaminants in carob powder [ 10 , 11 , 12 , 13 , 14 , 15 ]. However, a comprehensive picture of the changes involving bioactive antioxidant compounds upon the roasting of carob kibbles, is still lacking.…”

Section: Introductionmentioning

confidence: 99%

Linking the Dynamic Changes in the In Vitro Antioxidant Activity of Carob Kibbles upon Roasting to the Chemical and Structural Changes Revealed by FTIR Spectroscopy

Grigoriou

Pinakoulaki

2021

Antioxidants

View full text Add to dashboard Cite

Recent studies have highlighted the potential of utilizing carob kibbles as a bioactive-rich food ingredient associated with substantial health benefits. Roasting is a key process in enhancing the sensory characteristics of carob kibbles, also affecting the bioactive polyphenols and leading to the formation of Maillard reaction products (MRPs), including the polymeric melanoidins that are associated with a high antioxidant potential but remain unexplored in carob. In this work, we employed for the first time attenuated total reflectance-Fourier Transform Infrared (ATR-FTIR) spectroscopy to probe the dynamic chemical and structural changes upon the roasting of carob kibbles, along with the investigation of the in vitro antioxidant activity through the 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and the determination of the total polyphenolic, proanthocyanidin, gallic acid and cinnamic acid contents. Roasting significantly enhanced the in vitro antioxidant activity of the polyphenolic carob extracts, with different rates at distinct roasting temperatures. The ATR-FTIR analysis enabled the identification of the changes in the structural features of polyphenolic compounds that were related to the improved antioxidant activity upon roasting. Furthermore, the detection of characteristic signatures for the polymeric melanoidins in the infrared (IR) fingerprint region provided the first evidence for the formation and structural properties of these complex, diverse compounds in roasted carob kibbles.

show abstract

Influence of microwave, the combined microwave/hot air and only hot air roasting on the formation of heat-induced contaminants of carob powders

Cited by 17 publications

References 34 publications

Sugar, d ‐pinitol, volatile composition, and antioxidant activity of carob powder roasted by microwave, hot air, and combined microwave/hot air

Sugar, d ‐pinitol, volatile composition, and antioxidant activity of carob powder roasted by microwave, hot air, and combined microwave/hot air

Carob Pulp: A Nutritional and Functional By-Product Worldwide Spread in the Formulation of Different Food Products and Beverages. A Review

Linking the Dynamic Changes in the In Vitro Antioxidant Activity of Carob Kibbles upon Roasting to the Chemical and Structural Changes Revealed by FTIR Spectroscopy

Contact Info

Product

Resources

About