Kinetic of Color Changes in Almond (Akbadem Variety) During Roasting and Storage

Abstract

In this research, the color change kinetics of Akbadem variety during roasting and storage processes was investigated. The roasting process was carried out at three different temperatures (150, 160 and 170 °C) and four different times as 10, 20, 30 and 40 minutes and then roasted samples were separated in two groups and stored six months in 4 °C and 22 °C. The color parameters for the color change of the materials were quantified by the Hunter L, a and b system. The all color parameters reactions during roasted and storage took place according to first order reaction kinetics. L and Hue Angle (H) values tended to decrease linear significantly during roasting. The L values of Akbadem samples roasted at 150, 160 and 170 °C for 40 min wasA c c e p t e d M a n u s c r i p t 2 determined as 52.34 ± 2.53, 47.96 ± 1.35, 43.17 ± 0.09, respectively. The highest Ea value was determined through on the L value as 14.80 ± 4.26. The a, b, " E, Metric Chroma (C), and Metric Saturation (S) values increased during roasting. L, C, a, b and S values tended to decrease linear significantly during storage. The L, a and b values of Akbadem samples which was roasted at 170 °C and stored at 4 °C for six months were decreased from 43.17 ± 0.09, 14.25 ± 0.026 and29.53 ± 0.06 to 34.91 ± 0.13, 10.06 ± 0.15 and 15.93 ± 0.12, respectively. According to sensory analysis, the panelists gave low scores as taste (1.9 ± 0.88), color (2.1 ± 0.57) and flavor (2.4 ± 0.7) for the Akbadem samples roasted at 170 °C for 40 min. " E value was increased during storage. Ea values were decreased during roasting and storage at 4 °C and 22°C for six months.

Effect of pilot scale roasting on color and textural attributes of soybean kernels

“…However, the increase in b* value 30 min at 190°C was observed after which it was decreased due to the charring of the kernels. Similar findings were reported byBerk et al (2019) for sesame seed, wherein the loss of yellowness at the temperature higher than 180°C was recorded Nizamlioglu and Nas (2016). reported that the roasting of almond at temperatures 150, 160, 170°C for 40 min significantly increased the b* value.Özdemir and Devres (2000) did not find any trend for b* value in hazelnut roasting at 100-160°C.…”

“…Lower E a values can be accredited to enhanced reaction rate and water mobility at higher roasting temperature. The lower activation energies previously reported by Chung et al (2014) for corn (34.04-79.16 kJ/mol) comparatively at higher temperature (160-180°C) and Nizamlioglu and Nas (2016)…”

“…However, Özdemir and Devres (2000) stated that flavor defects in the end product could arise if the color is the only selection criteria for a roaster. Modeling of the color parameters would be an indicative monitoring tool during the roasting process (Nizamlioglu & Nas, 2016).…”

Kinetics of color changes of popped rice during microwave popping: Effect of salt and moisture content

“…A number of studies on the kinetics of color change during roasting have been reported in peanuts (Moss & Otten, ; Shi, Sandeep, Davis, Sanders, & Dean, ), hazelnuts (Ozdemir & Devres, ), sesame seeds (Kahyaoglu & Kaya, ), cocoa beans (Krysiak, ), corn kernels (Chung, Kim, Moon, & Youn, ), coffee beans (Wang & Lim, ), almonds (Nizamlioglu & Nas, ) and many others. However, no published data is available correlating between salt‐coated paddy and the color of the popped rice from it.…”

Possibility use of digital image analysis for the estimation of the rapeseed maturity stage

“…Numerous studies are being conducted currently on the possibility of using image analysis techniques for maturity and quality estimation of fruits, vegetables, as well as seeds. [32][33][34][35][36][37] In the present study, digital image analysis (DIA) was applied to evaluate the rapeseed maturity degree. Using this technique, the colour of seed surfaces and cross-sections and morphological size were determined for rapeseed samples harvested at different maturity stages.…”