Kinetics of color changes of hazelnuts during roasting

Özdemir, Murat; Devres, Onur

doi:10.1016/s0260-8774(99)00162-4

Cited by 116 publications

(106 citation statements)

References 21 publications

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“…As in mentioned in [19] there was a declining in the L-values (darkening) of seeds at higher roasting temperatures and they mentioned that the low-moisture content, denaturation of proteins, and the concentrated amount of oil particles embedded in protein matrix could be reasons of color variation during roasting of sesame. Similar results were observed by [27].…”

Section: Effect Of Roasting Conditions and Ingredients On Color Of Sesupporting

confidence: 91%

“…Reference [27] described that the higher roasting temperature and longer exposure time resulted in the greater a-value and darker color for similar product. Reference [15] also reported similar result that increase in the a* value was due to formation of brown pigments through the non-enzymatic browning and phospholipids degradation.…”

Section: (Ii) Effect On Color Value A*mentioning

confidence: 99%

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Optimization of Sesame Roasting Parameters and Level of Ingredients for Sesame Fat Spread Production

Mijena¹

2017

IJNFS

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Abstract:The present study was carried out to standardize roasting operation for production of superior quality sesame fat spread by optimizing roasting temperature, roasting time, selecting suitable food additives and their proportion. Central composite design (CCD) was used for planning experimental design. Four factors: roasting temperature (180-220°C), roasting time (10-20 min.), sugar (4-6%) and lecithin (0.8-1.2) were evaluated with respect to overall acceptability, texture profile analysis and L*, a*, b* color values. The optimized roasting conditions and level of ingredients for making superior quality sesame fat spread was found to be: roasting temperature at 180°C for 20 min and incorporating 7.3% sugar, 1.2% of lecithin, 5% hydrogenated vegetable oil and 1.2% salt. The average chemical composition of sesame fat spread was found to be moisture 0.26%, protein 27.0%, crude fat 53.51%, total carbohydrates 16.31%, crude fiber 13.23%, ash 3.15%, phytic acid 4.64%, oxalic acid 0.73mg/g. Sesame Fat Spread is categorized among nutraceutical and functional foods and healthy alternative product which can be eaten as spread on bread, biscuit sandwiches, salad dressing and in soups.

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Section: Effect Of Roasting Conditions and Ingredients On Color Of Sesupporting

confidence: 91%

Section: (Ii) Effect On Color Value A*mentioning

confidence: 99%

Optimization of Sesame Roasting Parameters and Level of Ingredients for Sesame Fat Spread Production

Mijena¹

2017

IJNFS

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“…5), the degree of variability was greater, with values ranging from 24.50 to 33.90. Özdemir and Devres (2000) found values of b* for Turkish hazelnuts without skin ranging from 1.0 to 1.5, which are much lower than the value found in the present work for the corresponding sample, H-TR-n (31.60), thus indicating that the kernels studied in this work had a much stronger yellow coloration. Mexis and Kontominas (2009) found a value for yellowness of 8.70 for hazelnut kernels, being lower than those reported in this study for the hazelnuts with skin (24.50 and 26.20).…”

Section: Colourcontrasting

confidence: 89%

“…5) varied between 40.60 and 49.30 for the nuts with the inner skin, and no evident differences were observed among the different origins or even the different types of nut. The results reported by Özdemir and Devres (2000) show values of L* between 80 and 85 for hazelnuts from Turkey without the seed coat, thus higher than the value found in this work for the sample H-TRn, also without the seed coat (75.20). Mexis and Kontominas (2009) reported a value for the lightness of hazelnut kernels of 30.45, which is lower than those reported in this study for the hazelnuts with skin (42.60 and 47.20).…”

Section: Colourcontrasting

confidence: 75%

“…However, for the walnuts the values were lower (varying in the range 8.90-11.50), thus indicating a less intense red coloration. Özdemir and Devres (2000) found values of a* for Turkish hazelnuts without skin between −1 and +1, therefore lower than the value of a* of sample H-TR-n (4.80). Mexis and Kontominas (2009) presented a value for the redness of hazelnuts equal to 6.84, which is lower than those reported in this study for the hazelnuts with skin (17.80 and 18.60).…”

Section: Colourcontrasting

confidence: 67%

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Modelling the Influence of Origin, Packing and Storage on Water Activity, Colour and Texture of Almonds, Hazelnuts and Walnuts Using Artificial Neural Networks

Guiné

Almeida²,

Correia

et al. 2015

Food Bioprocess Technol

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The present work assessed the influence of different factors on some physical and chemical properties of nuts. The factors evaluated were the presence or absence of the inner skin, geographical origin, storage conditions (ambient temperature, in a stove at 30 and 50°C, in a chamber at 30 and 50°C and 90 % RH, refrigerated and freezing) and type of package (none, low density polyethylene and low density polyethylene). The fruits studied were almonds, hazelnuts and walnuts from different countries. The properties measured were moisture content, water activity, colour coordinates (L*, a* and b*) and texture parameters (hardness and friability). Experimental data were modelled using neural networks. The results showed that the almonds from Spain and Romania had a w greater than 0.6, and therefore, its stability was not guaranteed, contrarily to the other samples that presented values of a w lower than 0.6. The colour coordinate lightness varied from 40.60 to 49.30 in the fresh samples but decreased during storage, indicating darkening. In general, an increase in hardness and friability was observed with the different storage conditions. Neuron weight analysis has shown that the origin was a good predictor for moisture content and texture; whereas, the storage condition was a good predictor for a w and colour. In conclusion, it was possible to verify that the properties of nuts are very different depending on origin; they are better preserved at lower temperatures and the type of package used did not impact the properties studied.

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Effect of ultra‐superheated steam on aflatoxin reduction and roasted peanut properties

2017

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Kinetics of color changes of hazelnuts during roasting

Cited by 116 publications

References 21 publications

Optimization of Sesame Roasting Parameters and Level of Ingredients for Sesame Fat Spread Production

Optimization of Sesame Roasting Parameters and Level of Ingredients for Sesame Fat Spread Production

Modelling the Influence of Origin, Packing and Storage on Water Activity, Colour and Texture of Almonds, Hazelnuts and Walnuts Using Artificial Neural Networks

Effect of ultra‐superheated steam on aflatoxin reduction and roasted peanut properties

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