Influence of microwave, the combined microwave/hot air and only hot air roasting on the formation of heat-induced contaminants of carob powders

GÜNEL, Zehra; Tontul, Ismail; DİNÇER, CÜNEYT; TOPUZ, AYHAN; Sahin-Nadeem, Hilal

doi:10.1080/19440049.2018.1544720

Influence of microwave, the combined microwave/hot air and only hot air roasting on the formation of heat-induced contaminants of carob powders

GÜNEL Z., Tontul I., DİNÇER C., TOPUZ A., Sahin-Nadeem H.

FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT, cilt.35, sa.12, ss.2332-2339, 2018 (SCI-Expanded, Scopus)

Yayın Türü: Makale / Tam Makale
Cilt numarası: 35 Sayı: 12
Basım Tarihi: 2018
Doi Numarası: 10.1080/19440049.2018.1544720
Dergi Adı: FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT
Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
Sayfa Sayıları: ss.2332-2339
Anahtar Kelimeler: Carob powder, roasting, furfural, furan, acrylamide, CERATONIA-SILIQUA-L., MITIGATION STRATEGIES, COLOR CHANGES, COCOA BEANS, ACRYLAMIDE, ANTIOXIDANT, HAZELNUTS, COFFEE, FURAN, LEVEL
Akdeniz Üniversitesi Adresli: Evet

This study aims to investigate the effects of microwave, combined microwave/hot air treatment and hot air-only roasting on the formation of heat-induced contaminants of carob powders. Moisture content, water activity and pH values of the product decreased with the increasing roasting time and microwave power, while browning index (BI) and ultraviolet absorbance (UV-A) values were increased. While L and b values of carob powders decreased with increasing the roasting time and microwave power, a and E values were increased. Varying roasting conditions also significantly affected the content of Maillard reaction products (MRPs): 5-hydroxymethylfurfural (HMF) (0.69-28.32 mg/kg dry matter), furfural (

This study aims to investigate the effects of microwave, combined microwave/hot air treatment and hot air-only roasting on the formation of heat-induced contaminants of carob powders. Moisture content, water activity and pH values of the product decreased with the increasing roasting time and microwave power, while browning index (BI) and ultraviolet absorbance (UV-A) values were increased. While L and b values of carob powders decreased with increasing the roasting time and microwave power, a and E values were increased. Varying roasting conditions also significantly affected the content of Maillard reaction products (MRPs): 5-hydroxymethylfurfural (HMF) (0.69-28.32 mg/kg dry matter), furfural (<LOD-10.44 mg/kg dm), furan (6.65-10.26 mg/kg dm) and acrylamide (78.69-122.87 mu g/kg dm). MRPs contents increased with increasing the roasting time and microwave power. The highest MRPs were found in the samples roasted at 140 degrees C for 20min by hot air. Significant correlations between the amount of MRPs and colour values were found, especially with a and b values.