Fracture Resistance of Cashew Nuts as Influenced by Pre-Shelling Treatment

The fracture resistance of raw and pre-treated cashew nuts during uni-axial compressive loading was investigated. Cashew nut samples were subjected to two pre-shelling treatments, namely: steam boiling and roasting in hot cashew nut shell liquid. Two loading rates of 2.5 and 50 mm/min and two loading orientations (longitudinal and transverse) were considered for fracture resistance of pre-treated cashew nuts using a 50 kN capacity Instron testing machine. The data obtained were subjected to analysis of variance. The average values at 2.5 mm/min were 342 and 318 N for raw nuts, 321 and 242 N for roasted nuts, and 341 and 309 N for steam boiled nuts during longitudinal and transverse loading, respectively; whereas corresponding values at 50 mm/min were 784 and 763 N for raw nuts, 517 and 464 N for roasted nuts, and 436 and 398 N for steam boiled nuts, respectively. In each of the pre-treatment methods and loading rates, more force was required to crack cashew nuts during longitudinal loading than transverse loading; and for each loading rate, pre-treated nuts generally required less force than raw nuts.     

Effect of added phosphate and type of cooking method on physico-chemical and sensory features of cooked lamb loins

This study evaluated the effect of brining with phosphates on the physico-chemical and sensory features of sous-vide and roasted cooked lamb. Lamb loins (n = 48) were injected with either 10% w/w of distilled water or a solution containing 0.2% or 0.4% (w/v) of a mixture of phosphate salts. After injection, samples were either sous-vide cooked (12 h—60 °C) or oven roasted (180 °C until 73 °C of core temp.). Expressible moisture, cooking loss, instrumental color, pH, water holding capacity, instrumental texture and sensory properties were evaluated. Brining with phosphates led to lower cooking loss in both sous-vide and oven roasted samples, but only the former showed significantly higher moisture content. Phosphates increased instrumental hardness and shear force values in sous-vide samples, while this effect was not as evident in roasted ones. Toughness was reduced and juiciness was improved as a consequence of phosphate addition. Overall, injection of a phosphate solution appears as a potential procedure for improving sensory textural features of cooked lamb whole cuts.     

烘焙度对冷萃咖啡理化指标与风味成分的影响

以亚洲咖啡豆为研究对象,分别选取浅、中、深3 种烘焙度的中国云南和印度尼西亚苏门答腊产的卡蒂姆种咖啡豆,比较分析冷萃与热萃方式对萃取浓度、萃取率、可滴定酸、总酚、总糖、咖啡因、葫芦巴碱、绿原酸、抗氧化活性与挥发性成分的差异,并进行主成分分析,从而探究烘焙度对冷萃咖啡理化指标与风味成分的影响规律。结果表明,随着烘焙度增加,冷萃咖啡的萃取浓度、萃取率均显著上升,可滴定酸、总酚、葫芦巴碱、绿原酸、抗氧化活性均显著下降（P＜0.05）。冷萃咖啡较热萃咖啡拥有更高的萃取浓度、萃取率与总糖含量（P＜0.05）,而可滴定酸、总酚含量、抗氧化活性较热萃显著偏低（P＜0.05）。经顶空固相微萃取-气相色谱-质谱检测分析发现,浅烘咖啡豆萃取液中的挥发性成分含量显著低于烘焙度高的咖啡萃取液,深烘咖啡豆萃取液中挥发性成分种类与总含量最多。进一步通过主成分分析能较好区分冷萃和热萃咖啡,两者挥发性成分贡献率具有较大差异。2-丁酮、2-丁烯醛等花香类物质对浅烘冷萃咖啡贡献率更高,而2-甲基吡嗪、糠醇等呈现烘焙坚果类香气物质对浅烘热萃咖啡贡献率更高;2,6-二乙基吡嗪、川芎嗪等烘焙坚果类香气物质对中烘冷萃和热萃咖啡具有较高的贡献率;2-乙烯基呋喃、甲基糠硫醇、2,5-二乙基吡嗪、糠基甲基硫醚等物质对深烘冷萃咖啡有较高贡献率,二甲基二硫、对甲酚、1-甲基吡咯等物质对深烘热萃咖啡贡献率更高。相对于热萃咖啡,烘焙度对冷萃咖啡抗氧化能力与挥发性成分的影响更大。     

Formation of acrylamide in microwave-roasted sorghum and associated dietary risk

The effect of microwave roasting parameters (300, 450 and 600 W; 5, 10 and 15 min) on acrylamide content in sorghum grain was determined using High Pressure Liquid Chromatography (HPLC)-photo diode array (PDA) detector coupled with C-18 column. Samples roasted at 300 and 450 W did not possess acrylamide, whereas 600 W (15 min) favoured formation of 2740.19 µg/kg of acrylamide, levels far exceeding the defined European Union (EU) limits. The chronic daily intake (CDI) for acrylamide through consumption of such grain flour was 3.25–9.5-fold higher to Joint FAO/WHO Expert Committee on Food Additives (JECFA) defined high exposure limits. The margin of exposure (MOE) values ranged from 4.3 to 12.76 and from 11.07 to 32.27 for neoplastic and neurological effects, respectively, demonstrating high exposure and serious health concerns associated with dietary intake of this toxicant. This study assesses the risk for the Indian population and highlights the importance of optimising process parameters for food product to minimise such exposure risks.     

Effect of malting and roasting of chickpea on functional and nutritional qualities of its protein fractions

Chickpea is gaining importance as a sustainable plant-based protein source due to its high protein content and protein bioavailability. Malting and roasting, the traditional processing techniques, can be used to improve the protein quality of chickpea. The effect of two processing techniques on the water-soluble albumin fraction, salt-soluble globulin fraction, alcohol-soluble prolamin fraction, and alkali-soluble glutelin fraction was studied. Globulin content decreased from 45.85% to 37.08%, whereas the albumin fraction was found to increase from 4.16% to 7.08%, after 6 days of germination. It was observed that malting and roasting resulted in significant changes in the protein quality parameters and decrease in anti-nutritional factors. Tannin content reduced by 53.18% and 40.44%, and the trypsin inhibitor activity reduced by 14.91% and 34.59% after malting and roasting, respectively. The protein efficiency ratio, biological value, and nutritional index improved due to malting and roasting. The biological value of raw chickpea protein was found to be 74.97%, and it increased to 81.89% and 79.27% on malting and roasting, respectively, and protein digestibility values were also increased. Microstructural and diffraction patterns of chickpea flours were examined. Amino acid scores for infants and adults were calculated, and sulphur-containing amino acids were found to be the limiting amino acids in chickpea.     

远红外烤制对烤鱼品质及多环芳烃含量的影响

为了改善烤鱼的质构特性等食用品质,减少多环芳烃的形成,以草鱼为对象,研究传统炭烤和远红外烤制方式对烤鱼质构特性及多环芳烃含量的影响。结果表明：传统炭烤和远红外烤制对烤鱼的食用品质有不同影响,与传统炭烤鱼肉相比,远红外烤制鱼肉硬度显著降低（P＜0.05）,且剪切力均显著低于传统炭烤组（P＜0.05）,能够显著改善烤制鱼肉的嫩度;相对而言,远红外烤制鱼肉具有更优的质构特性;远红外烤制能显著降低烤鱼肉中PAH4（苯并(a)蒽、?、苯并(k)荧蒽、苯并(a)芘）和PAH16（萘、苊烯、苊、芴、菲、蒽、荧蒽、芘、苯并(a)蒽、?、苯并(b)荧蒽、苯并(k)荧蒽、苯并(a)芘、茚苯(1,2,3-c,d)芘、二苯并(a,h)蒽、苯并(g,h,i)芘）的生成量（P＜0.05）,与传统炭烤鱼肉相比,PAH4和PAH16总生成量分别下降39.07%和44.07%。     

Impact of Roasting Conditions on the Formation of Aroma Compounds in Coffee Beans

ABSTRACT: Hot air roasting of coffee beans results in a large number of aroma compounds. For a given coffee, the aroma profile is determined by the specific conditions for chemical reactions as controlled by the process parameters. Therefore, the influence of roasting temperatures on the formation of key aroma compounds was investigated. Coffee was roasted in 6 different processes to equal degrees of roast and the developing aroma compound profiles were characterized by gas chromatography, mass spectrometry, and olfactometry. A majority of aroma compounds showed the highest increase in concentration at medium stage of dehydration with bean water content from 7 to 2% (wb). Different time-temperature histories led to distinct aroma compound profiles. To reach a specific flavor profile, precise control of roasting time and temperature is required.     

Influence of roasting conditions on the acrylamide content and the color of roasted almonds

ABSTRACT:  The influence of roasting conditions on the acrylamide content and on the color of roasted almonds of 3 cultivars was investigated. The temperature inside the almond kernel, the water content, the color, and the acrylamide content were determined at different roasting temperatures and times. The formation of acrylamide started only when the kernel temperature had exceeded approximately 130 °C. The activation energy for the acrylamide formation during the roasting of almonds was 123 kJ·mol⁻¹. The color as measured by the degree of brightness correlated well with the acrylamide content as acrylamide content increased with increasing darkness. Therefore, control of roasting temperature presents the critical factor for limiting the acrylamide concentration in the final product. At constant roasting conditions, almonds with higher initial moisture content contained less acrylamide after roasting, which is probably due to the influence of moisture on the development product temperature during roasting.     

Performance of dairy cows fed roasted sunflower seed

The objectives of this study were to determine the effects on milk yield, milk composition, ruminal fermentation and total tract nutrient utilization of feeding roasted whole sunflower seed to dairy cows. Three diets were formulated: a control diet with no sunflower seed (NSF), a raw sunflower seed diet (USF) and a roasted sunflower seed diet (RSF). The level of sunflower seed in USF and RSF was 78 g kg^?1 of dry matter (DM). The effects of dietary treatments on yield and composition of milk were determined using nine Holstein cows in three 3 × 3 Latin squares. Three ruminally fistulated cows were used to determine the effects of dietary treatments on ruminal fermentation and total tract nutrient digestibilities. Cows fed sunflower seed diets consumed 8% less (P < 0.05) DM but produced similar amounts of milk as cows fed NSF. However, milk fat content (30.7 vs 33.5 g kg^?1) and yield (1.33 vs 1.47 kg day^?1) were lower (P < 0.05) for cows fed USF and RSF than for those fed NSF. Supplemental sunflower seed had no effect on concentrations and yields of other milk components. The concentrations of short‐chain (C_4:0 to C_12:0) and medium‐chain (C_14:0 to C_16:0) fatty acids were, respectively, 27% and 29% lower (P < 0.05) while those of long‐chain fatty acids (C_18:0 to C_18:3) were 51% higher (P < 0.05) in the milk of cows fed USF and RSF than for cows fed NSF. Ruminal pH, ammonia N and total volatile fatty acids were not affected by dietary treatments. Feeding sunflower seed (USF or RSF) reduced (P < 0.05) the concentration of acetate and increased (P < 0.05) the concentration of propionate. Total tract nutrient digestibilities were not affected by sunflower seed supplementation or by heat treatment. Supplementing dairy cow diets with unheated or roasted sunflower seed improved the efficiency of milk production and increased concentrations of long‐chain and polyunsaturated fatty acids. Feeding sunflower seed at up to 78 g kg^?1 of diet DM had no adverse effects on nutrient utilization. Roasting had no additional benefits on milk yield or milk fatty acid composition. Copyright © 2004 Society of Chemical Industry     

Effect of Seed Roasting Conditions on the Antioxidant Activity of Defatted Sesame Meal Extracts

ABSTRACT: Antioxidant activities of defatted sesame meal extract increased as the roasting temperature of sesame seed increased, but the maximum antioxidant activity was achieved when the seeds were roasted at 200°C for 60 min. Roasting sesame seeds at 200°C for 60 min significantly increased the total phenolic content, radical scavenging activity (RSA), reducing powers, and antioxidant activity of sesame meal extract; and several low-molecular-weight phenolic compounds such as 2-methoxyphenol, 4-methoxy-3-methylthio-phenol, 5-amino-3-oxo-4-hexenoic acid, 3,4-methylenedioxyphenol (sesamol), 3-hydroxy benzoic acid, 4-hydroxy benzoic acid, vanillic acid, filicinic acid, and 3,4-dimethoxy phenol were newly formed in the sesame meal after roasting sesame seeds at 200°C for 60 min. These results indicate that antioxidant activity of defatted sesame meal extracts was significantly affected by roasting temperature and time of sesame seeds.