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

Abstract

Soybean (Glycine max L.) is a popular oil crop, used in traditional cooking by Asian people and commercially processed to produce edible oil and protein meal. The protein meal is used in wheat flour fortification, bakery products, and soy nuggets, whereas the edible oil is largely consumed in cooking and frying (de Oliveira Silva & Perrone, 2015; Raigar & Mishra, 2018). The other value-added products consumed worldwide produced from soybean are soy flour, soya milk, tofu, etc. (Navicha, Hua, Masamba, & Zhang, 2017). The use of soybean sometime imparts beany taste to the product which negatively affects the acceptance of soy foods among consumers. Roasting process can be used to countered this issue (Shin, Kim, & Kim, 2013), which involves heating of soybeans using dry hot medium at 160-200°C depending on the installed equipment and duration of heating (Raigar & Mishra, 2018). Various methods of roasting such as rotary drum, heated ceramic roasting, and salt bed roasting are commonly used (Chauhan, Chauhan, Sharma, Bajpai, & Yadav, 2003; Tulashie, Appiah, Akpari, & Saabome, 2020). Use of direct and indirect fire in the roasting process varies the degree of heating, and thereby the product quality. Being a high-temperature short time method, roasting induces desirable, and undesirable quality changes in the kernels (Schoeman & Manley, 2019). It is a popular grain processing method used worldwide for the different roasting products with improved taste, color, aroma, texture, palatability, digestibility, and sen

Effect of the drying process on the color change, fissure development, and morphology of fortified rice kernels

“…Color attributes of the FRK samples were measured by a colorimeter (CM‐5, Konica Minolta, Tokyo, Japan) as described by Raigar et al (2020). For color analysis, a D65 illuminant was used with a 10° observer angle.…”

“…The modeling of Δ E and WI were conducted using zero, first, and second‐order kinetic models as per the method described by Raigar et al (2020). In kinetic modeling, the change in the quality parameter is expressed by using Equation (3), where C is the quality parameter, t is time, k is the reaction rate constant, and n is the order of a reaction.…”

“…During processing, unwanted change in the color decreases the product's quality and devalues its marketability (Jiao, Xu, & Jin, 2014). Therefore, the color change can be used as an indicator for process control (Raigar, Dalbhagat, & Mishra, 2020; Salehi & Kashaninejad, 2018). The color attributes are expressed as lightness ( L *), redness ( a *), yellowness ( b *), total color change (Δ E ), whiteness index (WI), and browning index (BI).…”

“…The combined effects of microwave and convective drying were also reported by Taghinezhad, Kaveh, Jahanbakhshi, and Golpour (2020) for quince fruit and Abbaspour‐Gilandeh, Kaveh, and Jahanbakhshi (2019) for walnut. Moreover, the mathematical modeling of the color attributes gives information about the drying temperature and time required to obtain good quality end product (Raigar et al, 2020).…”

Evaluation of Oxidative Stability of Full Fat Soybean Flour in Storage and Sensory Quality of Tuo Zaafi-Enriched with Soy Flour as Influenced by Traditional Processing Methods

“…than that of control, germinated, and steamed soy flour samples [65]. The change in color values, especially the L* value, during heat treatments, like roasting, might occur because of the pigment degradation, oxidation of polyphenols, Maillard reactions, and caramelization process [77]. Although there was not a clear trend in a* and b* values under RTC condition, both significantly increased under AC by the end of storage time (p < 0.05).…”