Optimization of the roasting temperature and time for preparation of coffee-like maize beverage using the response surface methodology

Youn, Kwang-Sup; Chung, Hun-Sik

doi:10.1016/j.lwt.2011.09.014

Cited by 48 publications

(42 citation statements)

References 30 publications

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“…Roasting temperature is the most important factor affecting the nut quality indicators (Locatelli et al 2010;Youn & Chung 2012). According to Alasalvar et al (2003Alasalvar et al ( , 2012, the descriptor that varied the most among samples is hazelnut odour.…”

Section: Discussionmentioning

confidence: 99%

Setting a protocol for hazelnut roasting using sensory and colorimetric analysis: Influence of the roasting temperature on the hazelnut quality Tonda Gentile delle Langhe cv.

Donno¹,

Beccaro²,

Mellano³

et al. 2013

Czech J. Food Sci.

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Donno D., Beccaro G.L., Mellano M.G., Di Prima S., Cavicchioli M., Cerutti A.K., Bounous G. (2013): Setting a protocol for hazelnut roasting using sensory and colorimetric analysis: Influence of the roasting temperature on the quality Tonda Gentile delle Langhe cv. hazelnut. Czech J. Food Sci., 31: 390-400.The influence of roasting temperature on the final quality of Piedmont hazelnut (cultivar Tonda Gentile delle Langhe) was evaluated. Sensory and colorimetric analyses were performed to define a quality profile of the fruit relating to the roasting technique parameters. Sensory analysis was conducted on roasted kernels through a trained panel. The effects of the different temperatures on colour were evaluated with two different techniques, colorimeter and scanmarker (scanner), in order to define the best method to individuate correlations between roasting temperature and colorimetric results. The quality traits of nuts roasted at different temperatures were compared: the samples roasted at lower temperature showed lighter colour; the hue values were higher in the roasted chopped nuts, while the chroma was higher in the paste samples. For both paste and chopped kernels a larger range of values was found in comparison with the results given by the colorimeter. As for the sensory analysis, we found that "hazelnut odour" varied significantly among the samples: this descriptor is able to significantly differentiate between different samples. Our study showed that the modulation temperature is a very important parameter with a strong influence on the characteristic roasted flavour and colour of the product.Keywords: qualitative assessment; hazelnut paste; chopped kernels; colorimeter; panel testThe main purpose of roasting is to improve the flavour, the colour, and the crispy and crunchy texture of the product.The roasting process is very important to determine the characteristic roasted flavour and colour of the product: in particular, temperature modulation is an important independent variable significantly affecting the quality features of hazelnuts.This study was performed in order to determine the effect of roasting temperature modulation on the main quality attributes of roasted hazelnuts, in particular colour and final consumer perception.Hazelnuts are the kernels of the hazelnut (Corylus spp.) tree. All the different species of hazelnut trees produce edible nuts, but the common hazelnut (Corylus avellana) is the most extensively grown. Hazelnuts are one of the most nutritious nuts, with a protein content of about 12%. They are also a good source of energy, with a fat content of about 60%, and an excellent source of carbohydrates, half of which are dietary fibre. Hazelnuts also contain

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Section: Discussionmentioning

confidence: 99%

Setting a protocol for hazelnut roasting using sensory and colorimetric analysis: Influence of the roasting temperature on the hazelnut quality Tonda Gentile delle Langhe cv.

Donno¹,

Beccaro²,

Mellano³

et al. 2013

Czech J. Food Sci.

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“…Traditionally optimization techniques have been widely used in engineering. For example, response surface methodology (RSM) has been used to explore the optimal roasting temperature and time in terms of yield, levels of free sugar, phenolic compounds, antioxidant activity, and sensory preference for a coffee-like beverage from maize kernels (Youn & Chung, 2012). In the current marketplace consumers are more influential in the product value chain and play an important role in the process of new product development (Costa & Jongen, 2006).…”

Section: Introductionmentioning

confidence: 99%

Interpreting consumer preferences: Physicohedonic and psychohedonic models yield different information in a coffee-flavored dairy beverage

Li¹,

Hayes²,

Ziegler³

2014

Food Quality and Preference

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Designed experiments provide product developers feedback on the relationship between formulation and consumer acceptability. While actionable, this approach typically assumes a simple psychophysical relationship between ingredient concentration and perceived intensity. This assumption may not be valid, especially in cases where perceptual interactions occur. Additional information can be gained by considering the liking-intensity function, as single ingredients can influence more than one perceptual attribute. Here, 20 coffee-flavored dairy beverages were formulated using a fractional mixture design that varied the amount of coffee extract, fluid milk, sucrose, and water. Overall liking (liking) was assessed by 388 consumers using an incomplete block design (4 out of 20 prototypes) to limit fatigue; all participants also rated the samples for intensity of coffee flavor (coffee), milk flavor (milk), sweetness (sweetness) and thickness (thickness). Across product means, the concentration variables explained 52% of the variance in liking in main effects multiple regression. The amount of sucrose (β = 0.46) and milk (β = 0.46) contributed significantly to the model (p’s <0.02) while coffee extract (β = −0.17; p = 0.35) did not. A comparable model based on the perceived intensity explained 63% of the variance in mean liking; sweetness (β = 0.53) and milk (β = 0.69) contributed significantly to the model (p’s <0.04), while the influence of coffee flavor (β = 0.48) was positive but marginally (p = 0.09). Since a strong linear relationship existed between coffee extract concentration and coffee flavor, this discrepancy between the two models was unexpected, and probably indicates that adding more coffee extract also adds a negative attribute, e.g. too much bitterness. In summary, modeling liking as a function of both perceived intensity and physical concentration provides a richer interpretation of consumer data.

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“…The closer the value of R 2 is to unity ( R 1 2 = 0.9650, R 2 2 = 0.9658 and R 3 2 = 0.9190, respectively), the better the empirical model fits the experimental data (Wu et al . ; Youn and Chung ).…”

Section: Resultsmentioning

confidence: 96%

Study on Flammulina Velutipes Ready‐to‐Eat Snacks Prepared by Microwave Vacuum Osmotic Dehydration Combined with Hot‐Air Drying

Liu

Chang

Song

2015

J Food Process Engineering

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Flammulina velutipes ready‐to‐eat snacks are not commonly known. Response surface methodology was employed to optimize the process parameters in making ready‐to‐eat snacks. The optimum dehydration condition was found at a sucrose concentration of 30%, a vacuum pressure of −40 ± 1.5 kPa, an osmotic time of 165 s and a microwave intensity of 65 W/g. These parameters resulted in water loss, solid gain and sensory evaluation values of 39.15%, 6.96% and 7.87, respectively. The water diffusion rate and solid gain diffusion rate were 1.55 × 10−9 and 1.29 × 10−9 m2/s, respectively, when employing the optimum microwave vacuum osmotic dehydration (MVOD) parameters. When F. velutipes mushrooms were dried for 180 min by hot‐air drying, the water content of the ready‐to‐eat snack was 9.8 ± 0.5% and the water diffusion rate was 1.14 × 10−11 m2/s. Both the MVOD and the hot‐air drying stages were consistent with the Page model. Practical Applications Osmotic dehydration technology combined with other drying technologies, such as hot air, can improve the use value and economic benefits of fruits and vegetables. The two correlations developed by modifying second‐order polynomial equations were adequate to predict the responses for the Flammulina velutipes samples. The water and solid effective diffusion rates were calculated at different microwave vacuum osmotic dehydration times and different hot‐air drying times for F. velutipes mushrooms. The Page model could be used to illustrate the water loss and solid gain for these two drying stages. The F. velutipes mushroom snacks made using these conditions had good color, high gloss and a moderately soft texture, with a sweet and sour flavor. The developed mathematical models can be considered precise for the prediction and optimization of process parameters in experimental and industrial applications.

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Optimization of the roasting temperature and time for preparation of coffee-like maize beverage using the response surface methodology

Cited by 48 publications

References 30 publications

Setting a protocol for hazelnut roasting using sensory and colorimetric analysis: Influence of the roasting temperature on the hazelnut quality Tonda Gentile delle Langhe cv.

Setting a protocol for hazelnut roasting using sensory and colorimetric analysis: Influence of the roasting temperature on the hazelnut quality Tonda Gentile delle Langhe cv.

Interpreting consumer preferences: Physicohedonic and psychohedonic models yield different information in a coffee-flavored dairy beverage

Study on Flammulina Velutipes Ready‐to‐Eat Snacks Prepared by Microwave Vacuum Osmotic Dehydration Combined with Hot‐Air Drying

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