Microstructural changes in hazelnuts during roasting

Saklar, Sena; Ungan, S.; Katnas, Sinan

doi:10.1016/s0963-9969(02)00103-5

Cited by 55 publications

(56 citation statements)

References 3 publications

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“…On the other hand, roasting time is a more effective factor promoting the changes in moisture content and textural properties of both types of peanuts. Different results were reported for sesame seeds (KAHYAOGLU & KAYA, 2006) and hazelnut (SAKLAR et al, 2003) where temperature was the main factor affecting their texture quality during roasting. The main factor governing the texture changes during roasting might vary between different types of nut depending on their unique structural characteristics.…”

Section: Effect Of Roasting Temperature and Timementioning

confidence: 89%

“…The observed results are in agreement with previous studies (KAHYAOGLU & KAYA, 2006;SHAKERARDEKANI et al, 2011) on texture and physical changes during pistachios and sesame seeds roasting, respectively. During a roasting process, as browning and caramelisation reactions progress, the brown pigments increase (SAKLAR et al, 2003) resulting in decrease of the L˗value of the colour. Roasting is also a method used to reduce the moisture content of a product, which then changes its textural quality.…”

Section: Effect Of Roasting Temperature and Timementioning

confidence: 99%

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Simultaneous multiple responses modelling, optimisation and correlation of Asian type peanuts (Arachis hypogaeaL.) roasting using response surface methodology

Rozalli¹,

Chin²,

Yusof³

2014

Acta Alimentaria

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The effect of hot˗air roasting temperatures and time on colour (L*), moisture content (% d.b.), hardness (N), and fracturability (mm) attributes of two different type of peanuts (China and India origin) were investigated using response surface methodology (RSM). The central composite design (CCD) was used to investigate temperatures ranging from 130-170 °C (China) and 130-200 °C (India), while roasting time was from 20-80 min (China) and 15-50 min (India). The results revealed that temperature and time have signifi cant effect on all the responses. Increase in roasting time and temperature caused a decrease in all the responses for both peanuts. A feasible experimental condition of peanut roasting obtained from the optimisation of simultaneous multiple attributes' response for the China and India peanuts was 152 °C for 60 min and 158 °C for 45 min, respectively. The strongest linear relationship was found between hardness and fracturability, while the weakest was between colour and fracturability for both peanuts.

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Section: Effect Of Roasting Temperature and Timementioning

confidence: 89%

Section: Effect Of Roasting Temperature and Timementioning

confidence: 99%

Simultaneous multiple responses modelling, optimisation and correlation of Asian type peanuts (Arachis hypogaeaL.) roasting using response surface methodology

Rozalli¹,

Chin²,

Yusof³

2014

Acta Alimentaria

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“…Similar decreasing trends were observed in the hardness and fructurability values with roasting time using superheated steam and convectional roasting of peanuts (Idrus and Yang, 2012). The decreasing trends in the first fracture point during roasting of hazelnuts were also observed using convectional roasting method (Saklar et al, 2003).…”

Section: Resultsmentioning

confidence: 57%

Section: Resultsmentioning

confidence: 99%

“…Color is also used for controlling of a process parameter. On the basis of color formation roasting operations are controlled because the brown pigment develops as browning and caramelization reaction progress during roasting periods (Saklar et al, 2003).The relationship between the color values with the duration of roasting at different temperature of conventional and superheated steam roasting of cocoa beans expressed as L*, a*, b* and WI of the samples were shown in Table 1. It was found that the superheated steam affected more the color values (L*, a*, b* and WI) than convectional roasting at the same temperature and time.…”

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confidence: 99%

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Effect of Superheated Steam and Convection Roasting on Changes in Physical Properties of Cocoa Bean (Theobroma cacao)

Zzaman

Yang

2013

FSTR

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Roasting is one of the important unit operation steps in cocoa base food industries. Cocoa beans (Theobroma cacao) were roasted using superheated steam oven (Healsio, AV-1500V, SHARP) in superheated steam mode and convection mode operated at three set of temperatures (150℃, 200℃ and 250℃) for 5 to 35 min. The changes occurred in the physical properties; colors, texture (hardness and fracturability), moisture content and heat inside the beans were examined at the same temperature and time. During superheated steam roasting the color values were more affected than convection roasting. Hardness of the cocoa beans were more affected by the convection roasting mode as compared to superheated steam while fracturability values were more affected in superheated steam mode as compared to convection roasting .The moisture losses of the cocoa beans were lower at each temperature in superheated steam roasting as compared to convection roasting whereas the heating rate inside cocoa beans was higher in superheated steam.Keywords: cocoa bean, superheated steam, convection, roasting, color, texture and moisture *To whom correspondence should be addressed. E-mail: taris@usm.my IntroductionThe cocoa is taxonomically classified under the family of Sterculiaceae under the order of Malvales and it belongs to the genus Theobroma. The cocoa bean are the seed from the fruit Theobroma cacao tree which is the essential ingredient of chocolate and chocolate base products obtained from cocoa butter, cocoa liquor, cocoa powder and cocoa cake (Krysiak, 2011). The cocoa beans are rich in history because of its good flavor and aroma. The Aztecs of Central America and the Mayan Indians considered the cocoa to be a valuable bean and believed the cocoa tree to be of divine origin, hence the name of 'Theobroma' meaning 'food of the gods' (Minifie, 1989). The most important technological unit operation in the processing of cocoa beans is roasting which develop characteristic favor and brown color and texture of roasted beans. In addition, excess moisture is driven off early in this stage of processing and the heat treatment also serves to loosen the shell when whole beans are roasted (Krysiak and Motyl-Patelska, 2006). The most commonly used method of thermal processing of raw cocoa beans is convection roasting method (Świechowski, 1996;Nebesny and Rutkowski, 1998). Roasting intensity of cocoa beans varies from 150℃ to 250℃ for 30 to 120 min depending on the color, flavor, texture and application desired (Ramli et al., 2006). A number of drawbacks have been reported on convection roasting because of traditional ways of heat and energy transfer. This heat treatment process takes too long and may contribute increased bitterness of bean and loss of aroma. It can bring an undesirable burned flavor and odors coming from bean (Świechowski, 1996). The temperature difference from 10 to 12℃ between the kernel and the husk of cocoa beans is also disadvantages of this method. In this traditional convection roasting of cocoa bean, another major demerit is to t...

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Appreciation of Food Crispness and New Product Development

Varela

Fiszman

2012

Food Oral Processing

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Microstructural changes in hazelnuts during roasting

Cited by 55 publications

References 3 publications

Simultaneous multiple responses modelling, optimisation and correlation of Asian type peanuts (Arachis hypogaeaL.) roasting using response surface methodology

Simultaneous multiple responses modelling, optimisation and correlation of Asian type peanuts (Arachis hypogaeaL.) roasting using response surface methodology

Effect of Superheated Steam and Convection Roasting on Changes in Physical Properties of Cocoa Bean (Theobroma cacao)

Appreciation of Food Crispness and New Product Development

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