Influence of selected parameters on DSC characterization of high-protein materials: the case of raw and roasted peanuts

Sainlaud, Chloé; Bohin, Maxime C.; Grenet, J.; Esposito, Antonella

doi:10.1007/s00217-022-04042-7

Cited by 1 publication

(1 citation statement)

References 28 publications

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“…https://www.indjst.org/ However, Waszkowiak et al (27) observed that increasing the roasting time (16 and 24 min) and temperature (180 and 200 • C) significantly altered the protein profiles of flaxseed. Furthermore roasting treatments (180 • C, >20 min) denatured the protein fractions of peanuts (28) .…”

Section: Effect Of Roasting Conditions On the Physicochemical Propert...mentioning

confidence: 99%

Optimization of Roasting Temperature and Duration for the Preparation of a Coffee-Like Lupin Sheath Beverage using Response Surface Methodology

Zaouadi¹,

Bensehaila²,

Sadi³

et al. 2023

IJST

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Objectives: To optimize the roasting time and temperature to prepare a coffee-like beverage from Lupinus albus beans. Methods: In this Study, the Response Surface Methodology (RSM) was used to determine the optimal roasting temperature and time. These were roasted at different temperatures between 160 and 240 • C for different times (10-30 min) and then extracted with hot water. Findings: The color attributes (L*, a*, b*), pH, yield extract, phenolic compounds, antioxidant activity, total sugars, protein content, ash content, and sensory scores of the lupin seed beverage were affected by the roasting conditions of the seeds (temperature and time). The results of this study revealed that from the surface and contour plots it was determined that the optimal roasting temperature and time were 210 • C and 20 min, respectively. Novelty : The present work has allowed the valorization of Lupinus albus seeds through the elaboration of a coffee-like beverage considered as a functional food (containing an important protein content, as well as other bioactive substances).

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Section: Effect Of Roasting Conditions On the Physicochemical Propert...mentioning

confidence: 99%

Optimization of Roasting Temperature and Duration for the Preparation of a Coffee-Like Lupin Sheath Beverage using Response Surface Methodology

Zaouadi¹,

Bensehaila²,

Sadi³

et al. 2023

IJST

View full text Add to dashboard Cite

show abstract

Influence of selected parameters on DSC characterization of high-protein materials: the case of raw and roasted peanuts

Cited by 1 publication

References 28 publications

Optimization of Roasting Temperature and Duration for the Preparation of a Coffee-Like Lupin Sheath Beverage using Response Surface Methodology

Optimization of Roasting Temperature and Duration for the Preparation of a Coffee-Like Lupin Sheath Beverage using Response Surface Methodology

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