Effects of hot air-assisted radio frequency roasting on nutritional quality and aroma composition of cashew nut kernels

Liao, Meiji; Zhao, Yanyun; Xu, Yanling; Gong, Chuting; Jiao, Shunshan

doi:10.1016/j.lwt.2019.108551

Cited by 27 publications

(15 citation statements)

References 31 publications

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“…Aroma compounds have similar structures or aroma properties and may create a superimposing effect when combined [ 20 , 21 , 22 ]. Pyrazine is a class of nitrogen-containing heterocyclic compounds, most of which have roasted aroma characteristics [ 35 , 36 ]. Some studies have shown that certain compounds can play a role in the overall aroma at levels below their odor thresholds [ 11 , 13 , 36 ].…”

Section: Resultsmentioning

confidence: 99%

Quantitative Analysis of Pyrazines and Their Perceptual Interactions in Soy Sauce Aroma Type Baijiu

Yan

Chen

Nie

et al. 2021

Foods

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Pyrazines are important compounds in soy sauce aroma type Baijiu (SSAB). In this work, a total of 16 pyrazines were analyzed using ultra-performance liquid chromatography coupled with tandem mass spectrometry (UPLC–MS/MS) in SSAB. The quantitative results showed that 2,3,5,6-tetramethylpyrazine, 2,6-dimethylpyrazine and 2,3,5-trimethylpyrazine were the three most concentrated pyrazines. The highest odor activity value (OAV) was determined for 2-ethyl-3,5-dimethylpyrazine. Quantitative analysis combined with descriptive sensory analysis revealed that sub-threshold pyrazines (2,3-dimethylpyrazine, 2,3-diethylpyrazine, 2,3-diethyl-5-methylpyrazine and 2-acetyl-3-methylpyrazine) are significantly correlated with the roasted aroma in SSAB. Our study focused on the impact of sub-threshold pyrazines on the perception of roasted aroma in SSAB. The effect of the sub-threshold pyrazines was detected by the addition of various pyrazines in SSAB samples, despite their sub-threshold concentrations. Furthermore, the presence of sub-threshold pyrazines in dilute alcohol solution resulted in a significant reduction in the odor thresholds of supra-threshold pyrazines. Sensory investigation indicated that pyrazines have a synergistic effect on the perception of roasted aroma. The results highlighted the contribution of some pyrazines to the roasted aroma in SSAB despite their sub-threshold concentrations.

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Section: Resultsmentioning

confidence: 99%

Quantitative Analysis of Pyrazines and Their Perceptual Interactions in Soy Sauce Aroma Type Baijiu

Yan

Chen

Nie

et al. 2021

Foods

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“…They reported that the carbohydrate content is calculated by the method/formula of difference, and hence, the increase in carbohydrate content upon roasting might be due to the decrease taking place in fat, protein, ash, and moisture contents during the roasting process. The significant variation in fiber content upon roasting is related to process temperature and heating mechanism (Liao, Zhao, Xu, Gong, & Jiao, 2019). The findings were supported by Liao et al (2019) for roasting of cashew nut kernels.…”

Section: Resultsmentioning

confidence: 99%

“…The significant variation in fiber content upon roasting is related to process temperature and heating mechanism (Liao, Zhao, Xu, Gong, & Jiao, 2019). The findings were supported by Liao et al (2019) for roasting of cashew nut kernels. They reported an increase in fiber content associated with high temperate of roasting.…”

Section: Resultsmentioning

confidence: 99%

Effect of germination and roasting on the proximate composition, total phenolics, and functional properties of black chickpea (Cicer arietinum)

et al. 2019

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Germinated and microwave roasted black chickpea were evaluated for physical, proximate, pasting, functional, and antioxidant properties. A significant variation was observed in quality of grain upon germination and roasting. The effect of germination and roasting on functional groups was analyzed using Fourier‐transform infrared spectroscopy. The results showed that germination improved the physical and pasting properties, whereas roasting enhanced the functional properties. The lightness of germinated grains significantly improved as compared with dark colored roasted sample. The germinated sample was found rich in protein, whereas carbohydrates and fiber content increased in roasted sample. Water and oil absorption content were reduced by 7.14% and 5.13% in germination as compared with control. However, roasting significantly improved the water absorption capacity and oil absorption capacity by 69.51% and 6.41% as compared with control.

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“…The carbohydrate composition changed from 66.21% to 66.90%, which was in the total carbohydrate range of the chickpea seeds (52.4 to 70.9%) (Chavan et al, 1987). The findings were supported by Liao et al (2019) for roasting of cashew nut kernels. They reported an increase in carbohydrate content associated with high temperate of roasting.…”

Section: Resultsmentioning

confidence: 56%

Kavrulmuş Nohut Üretim Sürecinde Nohudun Fiziksel Özellikleri ve Besinsel Kalitesi

Adiban¹,

Ghassemzadeh²,

Türkoğlu³

et al. 2020

Atatürk Üniversitesi Ziraat Fakültesi Dergisi

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The process of Nokhodchi (roasted chickpea) production includes raw chickpea preparation, First Heat Treatment (FHT), Second Heat Treatment (SHT), Moisture Treatment (MT) and Dehulling and Roasting Treatment (DRT) , respectively. In this study; Time-dependent mechanical behavior of chickpeas under pressure load has been studied based on rheological theories. According to the results of the research, it was determined that the modulus and time of stress relaxation increased from raw chickpea phase to FHT, but decreased from FHT to SHT. It was determined that the module and time of stress relaxation, increased from MT phase to Nokhodchi phase. The volume of Nokhodchi increased by 20% compared to the raw chickpea and showed a lower resistance. The results showed that during the roasting process the crude fat increased, resulting in an increase in the nutritional quality of Nokhodchi.

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Effects of hot air-assisted radio frequency roasting on nutritional quality and aroma composition of cashew nut kernels

Cited by 27 publications

References 31 publications

Quantitative Analysis of Pyrazines and Their Perceptual Interactions in Soy Sauce Aroma Type Baijiu

Quantitative Analysis of Pyrazines and Their Perceptual Interactions in Soy Sauce Aroma Type Baijiu

Effect of germination and roasting on the proximate composition, total phenolics, and functional properties of black chickpea (Cicer arietinum)

Kavrulmuş Nohut Üretim Sürecinde Nohudun Fiziksel Özellikleri ve Besinsel Kalitesi

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