AYÇEKİRDEĞİNİN FİZİKOKİMYASAL, TEKSTÜREL VE DUYUSAL ÖZELLİKLERİ ÜZERİNE KONVANSİYONEL VE MİKRODALGA KOMBİNE KAVURMA ETKİSİNİN İNCELENMESİ

Year 2024, Volume: 49 Issue: 5, 891 - 902, 10.10.2024

Ahsen Rayman Ergün

https://doi.org/10.15237/gida.GD24066

Abstract

Bu çalışmada ayçiçeği tohumlarının kalite özelliklerinin karşılaştırılması amacıyla konvansiyonel, mikrodalga ve bu iki yöntemin kombinasyonu uygulanmıştır. Ayçekirdekleri 160°C'de geleneksel kavurmaya alternatif olarak iki farklı güçte (300W ve 600W) mikrodalgada kavurma ve ayrıca geleneksel kavurma işlemiyle (300 geleneksel kavurma işlemiyle (300 W+160°C, 600 W+160°C) mikrodalgada her grup için 5 ve 10 dk uygulanmıştır. Kavrulmuş tohumların nem içeriği % 6'dan düşük bulunmuştur. Sonuçlar, en yüksek protein ve yağ içeriğinin sırasıyla %21.09±6.64 ve %40.55±0.345 ile kombine yöntem grubunda bulunduğunu göstermektedir. Ayrıca kavurma sonrasında renk değerlerinin kontrol (kavrulmamış) grubuna göre daha yüksek olduğu, sertlik ve duyusal özelliklerin daha iyi korunduğu belirlenmiştir. Bu özellikleri nedeniyle ayçiçeği çekirdeğinin kavurma işleminde 600W gücündeki mikrodalga fırında 160°C'de 5 dakika kavurmanın avantajlı olduğu bulunmuştur.

Keywords

Kavurma, mikrodalgada kavurma, ayçiçeği çekirdeği, kalite, sertlik

INVESTIGATION OF CONVENTIONAL AND MICROWAVE COMBINED ROASTING EFFECT ON THE PHYSICOCHEMICAL, TEXTURAL AND SENSORY PROPERTIES OF SUNFLOWER SEED

Abstract

In this study, conventional, microwave, and also a combination of these two methods were applied to compare the quality properties of sunflower seeds. Alternative to conventional roasting at 160°C, microwave roasting at two different powers (300W and 600W) and also microwave with conventional roasting treatment (300 W+160°C, 600 W+160°C) were applied to raw sunflower seeds during 5 and 10 min. for each group. The moisture content of roasted seeds was found to be lower than 6%. The results show that the highest protein and fat content were found in the group of combined methods as 21.09±6.64 and 40.55±0.345% respectively. Additionally, the color values were found to be higher, and hardness and sensory characteristics were protected better after roasting compared to the control (unroasted) group. Roasting of microwave at 600W power for 5 min at 160°C was found to be advantageous for the roasting process of sunflower seed via these properties.

Keywords

Roasting, microwave roasting, sunflower seed, quality, hardness

References

• AACC. Approved Methods of the AACC. 10th Edition.(2000). American Association of Cereal Chemists, St. Paul.
• Adeleke B.S., Babalola O.O. (2020). Oilseed crop sunflower (Helianthus annuus) as a source of food: Nutritional and health benefits. Food Science & Nutrition. 8(9):4666-84. https://doi.org/ 10.1002/fsn3.1783
• Al-Kuarieef A. N. (2021). Study on the effect of incorporation of irradiated sunflower flour on the physico -chemical and sensory properties of biscuits during the storage period. Food Research. 5(2):191 – 200.https://doi.org/10.26656/ fr.2017.5(2).359
• Altuğ, T., Elmacı, Y. (2005). Gıdalarda duyusal değerlendirme. Meta Basım, İzmir, s.130.
• Anjum, F., Anwar, F., Jamil, A., Iqbal, M. (2006). Microwave roasting effects on the physico‐chemical composition and oxidative stability of sunflower seed oil. Journal of the American Oil Chemists' Society. 83(9):777-784.
• Bölek, S., Özdemir, M. (2017). Optimization of roasting conditions of microwave roasted Pistacia terebinthus beans. LWT-Food Scıence And Technology. 86:327-336. http://dx.doi.org/ 10.1016/j.lwt.2017.08.017
• Clarke, R.J, (1984). editor. “Coffee: Volume 2: Technology”. Essex, UK: Elsevier Science Publishers Ltd..https://doi.org/10.007/978-94-009-3417-7
• Da Costa, D.S., Albuquerque T.G., Costa, H.S., Bragotto, A.P.A. (2023). Thermal contaminants in coffee induced by roasting: a review. International Journal of Environmental Research and Public Health. 20(8):5586.https://doi.org/10.3390/ijerph20085586
• Costell, E., Tárrega, A., Bayarri, S. (2010). Food Acceptance: The Role of Consumer Perception and Attitudes. Chemosensory Perception. 3: 42-50. http://dx.doi.org/10.1007/s12078-009-9057-1
• Darvishi, H., Hadi, Khoshtaghaza M, Najafı, G., Zaren, M. (2013). Characteristics of sunflower seed drying and microwave energy consumption. International Agrophysics. 27:(2). https://doi.org/10.2478/v10247-012-0077-8
• Das P.P., Duarah, P., Purkait, M.K. (2023). Fundamentals of food roasting process. High-Temperature Processing of Food Products. Sawston, UK: Woodhead Publishing. pp. https://doi.org/ 10.1016/B978-0-12-818618-3.00005-7
• Guo, S., Ge Y., Jom, K.N. (2017). A review of phytochemistry, metabolite changes, and medicinal uses of the common sunflower seed and sprouts (Helianthus annuus L.). Chemistry Central Journal. 11(1):95. https://doi.org/ 10.1186/s13065-017-0328-7
• Guo, S., J.O.M., K.N., Ge, Y. (2019). Influence of Roasting Condition on Flavor Profile of Sunflower Seeds: A flavoromics approach. Scientific Reports. 9, 11295. https://doi.org/10.1038/s41598-019-47811-3.
• Guo, S., J.O.M., K.N., Ge, Y. (2020). Effects of storage temperature and time on metabolic and flavouromic profiles of roasted germinated sunflower seeds. Journal of Food & Nutrition Research. 59(3):219-32.
• Goszkiewicz, A., Kołodzıejczyk, E., Ratajczyk, F. (2020). Comparison of microwave and convection method of roasting sunflower seeds and its effect on sensory quality, texture and physicochemicalcharacteristics. FoodStructure. 25:100144.https://doi.org/10.1016/j.foostr.2020.100144
• Hojjati, M, Noguera Artiaga, L., Wojdyło, A., Carbonell, B.Á.A. (2015). Effects of microwave roasting on physicochemical properties of pistachios (Pistaciavera L.). Food science and Biotechnology. 24: 1995-2001.https://doi.org/ 10.1007/s10068-015-0263-0
• Ji J, Zhang, Y., Wang, Y., Wang, D., Jie, H. (2023). Influence of seed‐roasting degree on quality attributes of sunflower oil. Journal of Food Science. 88(10):4028-45. https://doi.org/10.1111/1750-3841.16735
• Jogıihalli, P., Singh, L., Sharanagat, V.S. (2017). Effect of microwave roasting parameters on functional and antioxidant properties of chickpea (Cicer arietinum). LWT-Food Science and Technology. 79: 223-233.https://doi.org/10.1016/ j.lwt.2017.01.047
• Joyner, H.S. (2019). Rheology of Semisolid Foods. Springer. ISBN: 9783030271343.
• Kahyaoğlu, T., Kaya S. (2006). Determination of optimum processing conditions for hot˗air roasting of hulled sesame seeds using esponse surface methodology. Journal of the Science of Food and Agriculture, 86, 1452–1459.https://doi.org/ 10.1002/jsfa.2509.
• Kaya, Y., Jocic, S., Miladinovic, D. (2012). Sunflower. Technological Innovations in Major World Oil Crops. 1:85-129.https://doi.org/ 10.1007/978-1-4614-0356-2_4
• Khan, S., Choudhary, S., Pandey, A., Khan, M.K., Thomas, G. (2015). Sunflower oil: Efficient oil source for human consumption. Emergent Life Sciences Research. 1:1–3.
• Laemont, J., Barringer, S. (2023). Effect of pH, Reducing Sugars, and Protein on Roasted Sunflower Seed Aroma Volatiles. Foods. 12 (22):41-55. https://doi.org/10.3390/ foods12224155
• Lao, Y., Ye, Q., Wang, Y., Vongsivut, J., Selomulya, C. (2023). Quantifying the effects of pre-roasting on structural and functional properties of yellow pea proteins. Food Research International. 172: 113180 https://doi.org/10.1016 /j.foodres.2023.113180
• Moghaddam M.T., Firoozzare A., Daryadar, S., Rahmani, Z. (2020). Black plum peel jam: physicochemical properties, sensory attributes, and antioxidant capacity. International Journal of Food Properties. 23:(1)1737-1747, http://dx.doi.org/10.1080/10942912.2020.1830798
• Mohammed, K., Koko M., Obadım, L. K.S., Cao, P, Liu, Y. (2017). Effects of microwave roasting process and time on chemical composition and oxidative stability of sunflower oil. Journal of Food Nutrition Reserach. 5:659-667.https://doi.org/ 10.12691/jfnr-5-9-5
• Mohamed, A. I. A., Özcan, M., Uslu, N., Juhaimi, F. A., Osman A.A., Alqah H. A., Ghafoor, K., Babiker, E.E. (2020). Effect of microwave roasting on color, total phenol, antioxidant activity, fatty acid composition, tocopherol, and chemical composition of sesame seed and oils obtained from different countries. Journal of Food Processing and Preservation. 44(10):e14807. https://doi.org/10.1111/jfpp.14807
• Mosayebi, M., Kashanınejad, M., Najafıan, L. (2018). Optimizing physiochemical and sensory properties of infrared-hot air roasted sunflower kernels using response surface methodology. Journal of Food Quality. https://doi.org/10.1155/2018/4186050
• Nebesny, E., Budryn, G. (2006). Evaluation of sensory attributes of coffee brews from robusta coffee roasted under different conditions. European Food Research and Technology. 224:159-165. https://doi.org/10.1007/s00217-006-0308-y
• Nikzadeh, V., Sedagha, N. (2008). Physical and Sensory Changes in Pistachio Nuts as Affected by Roasting Temperature and Storage. Am.-Eurasian Journal of Agriculture and Environmental Sciences. 4 (4): 478-483.
• Özcan, M.M, Yılmaz, F. G, Uslu, N., Kulluk, D.A., Dursun, N., Yılmaz, H. (2024). Determination of bioactive compounds, phenolic contents, fatty acid and biogenic element profiles of the seeds of sunflower (Helianthus annuus L.) genotypes. Food and Humanity. 2:100222. https://doi.org/10.1016/j.foohum.2023.100222
• Pajın, B., Dımıć, E., Romanić, R., Radujko, I. (2011). Influence of fatty acid composition of sunflower kernel on quality and shelflife of cookies. Acta Alimentaria. 40(1):71–9. https://doi.org/10. 1556/AAlim.40.2011.1.10
• Raigar, R.K., Upadhyay, R., Mshra, H.N. (2017). Optimization of microwave roasting of peanuts and evaluation of its physicochemical and sensory attributes. Journal of Food Science and Technology. 54:2145-2155.https://10.1007/s13197-017-2654-0
• Robertson, J.A., Roberts, R.J., Chapman, J.R. J.W. (1985). Changes in Oil Type Sunflower Seed Stored at 20° at Three Moisture Levels. Journal of the American Oil Chemists’ Society. 62:1335-1339. https://doi.org/10.1007/BF02545953
• Sarrazin, P., Mustafa, A.F, Chouınard, P.Y., Raghavan, G.S.V., Sotocinal, S.A. (2003). Effects of roasting on ruminal nutrient degradability of sunflower seed. Journal of the Science of Food and Agriculture. 83(12):1219-1224.https://doi.org/ 10.1002/jsfa.1529
• Seiler, G., JAN, C.C. (2010). Basic information. In: Genetics, genomics and breeding of sunflower. CRC Press. pp. 1–50.
• Shorstkii, I.A, Zherlcin A.G., Li, P. (2019). Impact of pulsed electric field and pulsed microwave treatment on morphological and structural characteristics of sunflower seed. Oilseeds and fats, Crops and Lipids 26:47. https://doi.org/ 10.1051/ocl/2019048.
• Soleımanieh S.M., Eshaghi, M., Vanak, Z. P. (2015). The effect of roasting method and conditions on physic chemicals and sensory properties of sunflower seed kernels. International Journal of Biosciences. 6(7):7-17.http://dx.doi.org/ 10.12692/ijb/6.7.7-17
• Sruthi, N., Premjit, Y., Pandiselvam, R., Kothakota, A., Ramesh, S.V. (2021). An overview of conventional and emerging techniques of roasting: Effect on food bioactive signatures. Food Chemistry. 348:129088. https://doi.org/10.1016/ j.foodchem.2021.129088.
• Taha, E., Matthäus, B. (2018). Effect of roasting temperature on safflower seeds and oil. Journal of Food and Dairy Sciences. 9(3):103-109. https.//doi.org/10.21608/JFDS.2018.35413
• Uysal, N., Sumnu, G., Sahin, S. (2009).Optimization of microwave–infrared roasting of hazelnut. Journal of Food Engineering. 90(2):255-261. https://doi.org/10.1016/ j.jfoodeng.2008.06.029
• Yin, W.T., Yang, C.J., He, X.Y., Zhao, Y.H., Liu, H.M., Zhai, Z.Q. (2023). Comparison of microwave and hot-air roasting on microstructure of sesame seed, aroma-active, hazardous components, and sensory perception of sesame oil. Food Chemistry: X. 2023;20:101045. https://doi.org/10.1016/j.fochx.2023.101045
• Yoshida, H., Hirakawa, Y., Abe, S. (2001). Roasting influences on molecular species of triacylglycerols in sunflower seeds (Helianthus annuus L.). Food Research International. 34(7):613-619.