Changes in color parameters of corn kernels during roasting

Abstract

Changes in color parameters (L*, a*, b*, ∆E*, h o , and C* values) of corn during roasting were investigated and subsequently described using mathematical models. Corn kernels were roasted for 50 min at 160, 180, 200, 220, and 240 o C. The L*, b*, h o , and C* values tended to decrease more rapidly as the roasting temperature and time increased up to 220 o C and 50 min, whereas a* and ∆E* values tended to increase. Variation of L* and ∆E* values was found to be proportional to the roasting temperature and time. Variation of L* value during roasting above 180 o C was adequately described by a first-order model. Cubic model satisfactorily described changes in all of color parameters over the temperature range. Activation energies of L* and ∆E* values were determined as 34.04 and 79.16 kJ/mol, respectively. Results suggest that L* and ∆E* values may be used as color control indicators during roasting of corn kernels.

Study on the effect of pilot scale roasting conditions on the physicochemical and functional properties of maize flour (Cv.Bio 22027)

“…The a * and b * value were increased while the L * value decreased of roasted samples of maize with increase in combinations of time and temperature in a pilot scale roasting which ultimately increased the BI value. The similar findings were reported by Chung et al () for laboratory scale roasting of maize. Increase in BI of the flour is attributed to discoloration of yellow pigment and decrease the value of lightness of the kernels due to heating could be as a result of Maillard reaction (nonenzymatic browning) and it can be controlled by roasting process variables (Zzaman & Yang, ).…”

“…The roasting process is known to induce desirable, and occasionally undesirable, changes in physicochemical (color, texture, composition, and flavor), and sensory (taste and aroma) attributes of roasted grains and nuts (Youn & Chung, ; Zzaman & Yang, ). Chung, Kim, Moon, and Youn () studied the color characteristic for the roasting of corn where they found that the time and temperature significantly enhanced the color (browning) kinetics and could be controlled only through the roasting process parameters. In addition, Grossmann, Mandarino, and Yabu () reported the structural changes caused by the mechanical damage to the corn kernels due to boiling/roasting and enzymatic degradation in cooked maize flour which was severely influenced the rate of water and oil absorption capacity (OAC).…”

Optimizing Physiochemical and Sensory Properties of Infrared-Hot Air Roasted Sunflower Kernels Using Response Surface Methodology

“…e +b * and −b * values represent yellowness and blueness, respectively. e parameter hue angle (h°) expresses the color tone and is defined as red-purple: 0°, yellow: 90°, bluish green: 180°, and blue: 270° [25]. Total color difference (ΔE), browning index (BI), saturation index (SI), h°and whiteness index (WI) were calculated using Equations (3)-(8) [26]:…”

“…Visual color is an important quality criterion for roasted foods and may be assessed in terms of quantitative parameters such as L * , a * , b * , color differences (ΔE * ), hue angle (h°), and saturation or chroma (SI) values. Color also is an important quality indicator in the case of roasted foods, and optimized color parameters may be used as quality control indicators during the roasting processes [25,26].…”

Synthesis, Characterization, Cytotoxicity, and Antibacterial Properties of trans‐γ‐Halo‐δ‐lactones

“…[1] Lactoned erivatives also occur in microorganisms and animals, [2] fulfilling an umber of different functions. The biological activities, such as cytostatic, [3][4][5][6][7][8] antibacterial, [9][10][11][12] antiviral [13][14][15][16][17] or antifungal [18][19][20] activities,h ave applications in medicine. Sensory properties make them useful in the production of cosmetics and in the food industry,w here they are responsible for the smell and taste of many products.…”