Optimizing Physiochemical and Sensory Properties of Infrared-Hot Air Roasted Sunflower Kernels Using Response Surface Methodology

Abstract

Roasting sunflower kernels is a key process in production of nuts. In this study, the effect of roasting conditions, including hot air temperature (120–160°C), infrared (IR) power (400–600 W) and roasting time (3–10 min) on energy and specific energy consumption, color parameters (L∗, a∗, b∗, ΔE, BI, SI, WI, and h°), texture, moisture content, chemical properties (pH and total phenolic contents, peroxide value (PV), and sensory properties of sunflower kernel were investigated. In addition, the best models for the responses were obtained, and the proper roasting conditions were determined using response surface methodology (RSM). A quadratic model was proposed for color change (L∗, ΔE, SI, and WI), moisture and total phenol contents, linear relation for a∗, b∗, h°, and 2FI for BI, texture, PV, and pH. Roasting at 425.7 W IR power and 124.3°C for 3.7 min was found to be convenient or proper roasting conditions.

Application of far‐infrared radiation for sun‐dried chili pepper (Capsicum annum L.): drying characteristics and color during roasting

“…Soleimanieh et al 53 also indicated that ΔE values were increased during prolonged roasting time by oven and microwave drying for sunflower seeds. Further, Mosayebi et al 26 opined that ΔE values were increased during infrared-hot air roasting of sunflower kernels.…”

“…22 IR-roasted products have been reported to have a short duration of roasting and superior sensory and chemical qualities compared with conventional roasting. [23][24][25][26] Further, IR roasting supports reducing mycotoxins. 27 The far-IR (FIR) wavelength of the IR spectrum is in the approximate range of 3-1000 μm.…”

“…Roasting is a thermal time–temperature‐dependent process at high temperatures (140 °C to >300 °C) 22 . IR‐roasted products have been reported to have a short duration of roasting and superior sensory and chemical qualities compared with conventional roasting 23‐26 . Further, IR roasting supports reducing mycotoxins 27 .…”

Optimization of Tiger Nut (<i>Cyperus esculentus</i>) Roasting Process Using Response Surface Methodology

“…The decrease in titratable acidity could be explained by thermal sensibility of certain acidic compounds [32]. The acidity increase could be done to release new organic acid compounds (formic, acetic, glycolic, and lactic acids) from the sugar conversion and caramelization of sugars [33]. The increase in acidity could also be due to oxidation of the oil contained in the tubers during roasting.…”

Applications of sand roasting and baking in the preparation of traditional Indian snacks: nutritional and antioxidant status

“…The low carbohydrate sun flower kernels which are abundant in unsaturated fatty acids, proteins, minerals, and vitamins are also sand roasted for obtaining tasty, aromatic, crunchy, and crispy-textured snacks (Mosayebi et al 2018). Also, the chestnuts and coffee beans are sand roasted for the characteristic aroma (DeAangelis, 2015).…”