Optimization of roasting conditions of Pistacia terebinthus in a fluidized bed roaster

Bölek, Sibel; Özdemir, Murat

doi:10.1016/j.lwt.2017.02.007

Cited by 21 publications

(26 citation statements)

References 34 publications

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“…To determine the roasting degree, L*-value is a good choice for controlling the color changes during the roasting process, as the L*-value is likened to the color observation made by the operator. Table 1 reveals the roasting degree in relation to L*-values based on the classification described by Bolek and Ozdemir [21]. The color parameters were measured in triplicate and the results are presented as means and standard deviations.…”

Section: Methodsmentioning

confidence: 99%

“…The physicochemical properties and sensory attributes of foods are noticeably changed during the roasting process. Many published works have investigated the effect of roasting conditions on the properties of several products, such as Pistacia terebinthus [21], maize [22], hazelnut [23], African breadfruit seed [24], robusta coffee [19,25], hulled sesame seeds [26] and arabica and robusta coffee beans [20]. In addition, the effect of roasting temperatures and time on the antioxidants, phenolic compounds, browning index, and some quality and sensory attributes of different brews, such as carob extract [27], corn kernels [28], a coffee-like beverage from maize kernels [22], coffee brew [29] and Polish hazelnuts [30] has been investigated.…”

Section: Introductionmentioning

confidence: 99%

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Effect of the Roasting Conditions on the Physicochemical, Quality and Sensory Attributes of Coffee-Like Powder and Brew from Defatted Palm Date Seeds

Fikry

Yusof

Al-Awaadh

et al. 2019

Foods

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Developing a bioactive brew is a novel track for revalorization of palm date byproducts. The effect of roasting temperature (160, 180 and 200 °C ) and roasting time (10, 20 and 30 min) on the hardness of the roasted date seeds, moisture content of the defatted roasted date seed powder (DRDSP), bulk density of the DRDSP, color parameters of DRDSP, quality attributes (extraction yield, pH and browning index), the chemical properties (antioxidants and total phenolic content) and the sensory attributes (color, aroma, taste and overall preference) of the brew prepared from DRDSP was studied. The physicochemical, quality, and sensory attributes were found to be significantly influenced by the roasting temperature and time. Additionally, the models proposed could satisfactorily describe the changes in the different properties during the roasting process. The optimum conditions of the roasting process obtained using the superimposed contour plot were 199.9 °C and 21.5 min. In the longer term, the results of this study would be beneficial for the manufacturers of the date seeds powder and brew.

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effect of the Roasting Conditions on the Physicochemical, Quality and Sensory Attributes of Coffee-Like Powder and Brew from Defatted Palm Date Seeds

Fikry

Yusof

Al-Awaadh

et al. 2019

Foods

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“…The sensory attributes of Gabou changes according to the degree of roasting. Many authors reported this change in the sensory attributes of foods during roasting (Bolek & Ozdemir, 2017;Youn & Chung, 2012;Uysal, Sumnu, & Sahin, 2009;Fasasi, Eleyinmi, & Oyarekua, 2007;Nebesny & Budryn, 2006). The development of the best sensory attributes depends on roasting conditions (Buckholz, Daun, & Stier, 1980;Yaacoub, 2009).…”

Section: Discussionmentioning

confidence: 97%

Determination of Optimal Roasting Conditions for the Production of Gabou

Rabiou¹,

Yaou²,

Lewamy³

et al. 2019

JFR

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Gabou is a traditional onion-based spice commonly used in Niger. It is prepared in a handcrafted way by roasting of dried onion. This study was conducted to determine the optimal roasting conditions. The traditional processes of Gabou manufacturing were identified through a survey and studied. Gabou were produced at different roasting temperatures and times in presence of the oil quantities in the laboratory. Then sensory analyses were conducted to select the Gabou of best sensory characteristics. The chemical composition of the selected Gabou and their raw materials was determined. The result of the investigation showed that flower stems, green leaves and onion bulbs were used in the production of Gabou. The optimal roasting conditions were obtained at 120°C for 8 min for bulbs Gabou, 120°C for 5 min for green leaves Gabou and 130°C for 11 min for flower stems Gabou in the presence of 1 ml, 2 ml and 0 ml palm oil per 30 g, respectively. Roasting conditions that led to the production of Gabou of good sensory characteristics did not have a significant negative influence (p<0.05) on proximate and mineral composition. On the contrary, they have significantly reduced the moisture content which contributes to the reduction of Gabou shelf life.

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“…Roasting is a heat processing method that uses a dry heat treatment and causes a Maillard reaction [8]. Many published works have reported that the roasting not only affect changes in the physical characteristics and flavor, but also in the chemical composition of food [9][10][11][12]. Importantly, both temperature and time are considered the most important conditions of the roasting process.…”

Section: Introductionmentioning

confidence: 99%

Effect of the Roasting Conditions on the Secondary Metabolites, Phenolic Compounds and Antiradical Activity of Gabou

Rabiou¹,

Koudoro²,

DOSSA³

et al. 2019

AFSE

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Gabou is a traditional seasoning derived of onion commonly used in Niger. It is obtained by roasting the different organs of Allium cepa. The secondary metabolites, total phenolic content and antiradical activity of the different onion organs were determined and compared to those of their roasted products (Gabou). The results obtained showed the presence of flavonoids and reducing compounds in the samples analyzed. Depending on the type of Gabou, leucoanthocyanins, mucilages, saponosids, anthraquinons, sterols and terpens were detected or not detected. The levels of total phenols and total flavonoids ranged from 65.6 to 78.6 mg EAG/100g and 61.1 to 65.2 mg EQ/100g respectively. The antiradical activity ranged from 24.3 to 94.4 mg EAA/100g. Roasting caused a significant increase (p<0.05) in antiradical activity and a no significant increase (p>0.05) in total flavonoid and phenol levels.

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Optimization of roasting conditions of Pistacia terebinthus in a fluidized bed roaster

Cited by 21 publications

References 34 publications

Effect of the Roasting Conditions on the Physicochemical, Quality and Sensory Attributes of Coffee-Like Powder and Brew from Defatted Palm Date Seeds

Effect of the Roasting Conditions on the Physicochemical, Quality and Sensory Attributes of Coffee-Like Powder and Brew from Defatted Palm Date Seeds

Determination of Optimal Roasting Conditions for the Production of Gabou

Effect of the Roasting Conditions on the Secondary Metabolites, Phenolic Compounds and Antiradical Activity of Gabou

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