The influence of roasting temperature on properties of sunflower seeds
Journal Title: Rośliny Oleiste - Oilseed Crops - Year 2010, Vol 31, Issue 1
Abstract
The aim of present investigation was to determine the effect of temperature on the process of roasting and physico-chemical and sensoric properties of sunflower seeds.The material used icluded unshelled sunflower seeds from two vegetal seasons (fresh and stored for one year). Seeds were roasted in hot air at three temperatures: 130°C, 150°C and 170°C. The kinetic of roasting was determined on the basis of the decrease in processed seeds moisture content. Fat content, colour and texture (objective methods) as well as sensoric properties were measured in fresh and roasted shelled seeds. Acid value, peroxide value, anisidine value and fatty acid content were determined in extracted fat.It has been stated that the initial moisture content in sunflower seeds had a significant effect on the kinetics of roasting. The process of roasting altered the colour of seeds by darkening them, which made them more attractive. The more increased roasting temperature the texture of seeds was less hard and more crispy and delicate. The roasting process did not significantly influenced the quality of seeds fat fraction. The amount of free fatty acids slightly decreased while peroxides content as well as second oxidation products content increased. The best sensoric properties were exhibited by sunflower seeds roasted at the highest temperature (170°C).
Authors and Affiliations
Ewa Płuciennik, Agnieszka Kita, Adam Kita
Keywords
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