Search

Roasting is an essential process in cocoa industry involving high temperatures that causes several physicochemical and microstructural changes in cocoa beans that ensure their quality and further processability. The versatility in roasting temperatures (100 − 150 °C) has attracted the attention of researchers toward the exploration of the effects of different roasting conditions on the color, proximal composition, cocoa butter quality, concentration of thermolabile compounds, formation of odor-active volatile organic compounds, generation of melanoidins, production of thermal processes contaminants in cocoa nibs, among others. Some researchers have drowned in exploring new roasting parameters (e.g., the concentration of water steam in the roasting chamber), whilst others have adapted novel heat-transfer techniques to cocoa nibs (e.g., fluidized bed roasting and microwaves). A detailed investigation of the physicochemical phenomena occurring under different cocoa roasting scenarios is lacking. Therefore, this review provides a comprehensive analysis of the state of art of cocoa roasting, identifies weak and mistaken points, presents research gaps, and gives recommendations to be considered for future cocoa studies. [ABSTRACT FROM AUTHOR]

The research goal was to estimate the level of risk to human health posed by polycyclic aromatic hydrocarbons (PAHs) in Vietnamese takeaway coffee. A variety of roasted coffee beans were collected and tested for the presence of PAHs in various takeaway locations throughout Vietnam. Furthermore, the effect of roasting conditions on PAH concentrations in Vietnamese Robusta coffee was also studied and demonstrated. Gas chromatography-mass spectrometry, a modern, accurate, and fast method, was used to determine the research results. Six PAHs, namely naphthalene, anthracene, pyrene, fluorene, phenanthrene, and benz[a]anthracene, were found in the 100 collected samples, with average concentrations (μg/kg dry weight) of 943.7 ± 40.3, 195.1 ± 4.9, 36.1 ± 1.1, 33.3 ± 2.2, 28.2 ± 1.7, and 2.0 ± 0.1, respectively. It was found that the tested samples were almost free of PAH4 contamination. The research showed that the total value of PAH quantifications in Robusta coffee increased with increasing roasting temperature and decreased with increasing roasting time. In addition, the calculated value of the total hazard quotient (THQ) was less than 1, and the obtained value of the incremental lifetime carcinogenic risk (ILCR) did not exceed 1·10−5, meaning that coffee consumers in Vietnam are safe from exposure to PAHs present in the investigated coffee beans. [ABSTRACT FROM AUTHOR]

The present study aimed to investigate the reduction of aflatoxins as a potent hazard for human health in nuts during roasting, irradiation, and fumigation processes. A systematic search was performed in PubMed, Scopus, and ISI Web of Science on 6 April 2020 to find interventional studies assessing the effects of roasting, fumigation, and irradiation methods on total and individual aflatoxins concentration in nuts. Study-specific results were pooled by using a random-effects model. A total of 19 trials were included in the analyses. In most studies, the influence of method on aflatoxin reduction was assessed on peanuts. The results showed that the roasting method significantly reduced aflatoxin B1, B2, G1, and G2 concentrations by 46.91%, 30.66%, 40.88%, and 26.19%, respectively. Such results for the fumigation method were 20.88% and 22.56% for aflatoxin B1 and aflatoxin total, respectively. There was a 58.60% reduction in aflatoxin B1 and a 74.97% reduction in aflatoxin total concentrations in nuts following the irradiation method. The findings indicated that the evaluated processes could be influential for reducing aflatoxin levels in nuts. [ABSTRACT FROM AUTHOR]

Seed roasting is a critical step for fragrant oil as it achieves the development of aroma and flavor, but also it is the way of polycyclic aromatic hydrocarbons and other harmful substances generated. In this study, for the purpose of mimic moderate roasting as well as powerful roasting condition, five oilseeds (peanut, sesame, sunflower, rapeseed and flaxseed) were submitted to roast at six selected temperatures (160 °C, 180 °C, 200 °C, 220 °C, 240 °C and 260 °C) for increasing time. The PAH levels in the five oils which obtained from corresponding roasted seed were quantified via GC-MS. The results showed that the concentrations and types of PAH substances in oils rapidly became more plentiful over seed roasting temperature and time, resulting an increase in total PAH concentrations, particular at temperature above 200 °C. The PAHs produced during the roasting of oilseeds may be mainly attributed to the lipid content and the degree of unsaturation (or P/S index) of the oilseeds. The higher lipid content in the oilseed, the easier it is to produce PAHs during seed roasting pretreatment. Oilseed with high polyunsaturated fatty acids tend to produce HPAH, on the contrary, low polyunsaturated fatty acids tend to produce LPAH. [ABSTRACT FROM AUTHOR]

The detection of benzo(a)pyrene (BaP), a strong carcinogen, in edible oil has been widely reported. This work studied the concentration of BaP in different parts of tea seeds generated during roasting from a new perspective. A novel method was established and used to calculate the actual generated concentration of BaP, which is different from the previous direct determination of BaP concentration and also takes into account the concentration of the lost BaP. The results showed that the loss rate of BaP in husks was the highest (92.7%), while that in the peeled tea seeds was the lowest (66.9%). Conversely, the generated concentration of BaP in peeled seeds was the highest (6.7 μg·kg−1), while that in husks was the lowest (2.8 μg·kg−1). The change in concentration of BaP during roasting was mainly related to the components of different parts of tea seeds. Finally, the lost BaP-d12 in tea seeds was detected in other parts of the semi-closed simplified model, which confirmed that BaP will migrate during roasting. This work emphasised that it was necessary to modify the calculation method for the generated concentration of BaP in food during thermal processing, which will be helpful to explore the generation mechanism of BaP. [ABSTRACT FROM AUTHOR]

Hazardous substances are readily produced during roasting and deodorisation in the preparation of peanut oil. The aim of this work was to investigate the variation of 3-monochloropropane-1, 2-diol ester (3-MCPDE), 3, 4-benzopyrene (BaP) and trans fatty acid (TFA) contents in the roasting and deodorisation segments of peanut oil production process. Roasting temperatures and durations significantly affected the contaminants contents in peanut oil; they increased significantly at a roasting temperature >210°C and time >60 min. In the deodorisation segment, the BaP and TFA contents were over the standard limits at a deodorisation temperature >210°C and time >140 min. Analysis showed that 3-MCPDE was significantly correlated with the formation of C18:2T (r = 0.979) and there was a linear relationship between BaP and C18:1T (Y = 0.509 C18:1T). This information will provide guidance for the precise and appropriate processing of peanut oil. [ABSTRACT FROM AUTHOR]

Traces of the phytosanitary agent 2-phenylphenol in roasted coffee are not necessarily related to residues of agrochemicals. This study shows that roasting of coffee generates 2-phenylphenol at low level. Green coffee samples (approx. 1500) were found negative for 2-phenylphenol and the levels of 2-phenylphenol increased as a function of roasting degree. Packaging materials as a source of contamination can be excluded. The exposure to 2-phenylphenol by coffee consumption is negligible and contributes to less than 0.004% of the ADI. The presence of 2-phenylphenol residues in roasted coffee above the regulatory limits for green coffee must not necessarily lead to the conclusion that the green coffee, either conventional or organic, was non-compliant. [ABSTRACT FROM AUTHOR]

The purpose of this study was to develop a rapid method based on a real-time PCR assay designed to identify the presence of pufferfish in roasted fish fillet. Specific primers and probes were designed targeting Takifugu spp. and Lagocephalus spp., the most common genera in China. Specificity and sensitivity of this assay design were tested by using artificially spikes of pufferfish mixed in with other fish, such as Gadus and Thamnaconus septentrionalis,among others. Fifteen samples of retail roasted fish fillet and six samples from a 1999 poisoning event that occurred in Fujian province China were analysed for pufferfish. When the assay design was validated, no cross-reaction was observed between pufferfish and other species of fish. The limit of detection (LOD) was determined to be 0.001 ng pufferfish template, and the sensitivity of the method was 1%. Lagocephalus lunari was detected in six samples assayed from 1999 and no pufferfish was detected in the 15 retail roasted fish fillet samples tested. These results showed that the method was efficient for screening for pufferfish contamination in the roasted fish fillet and it could benefit public health protection by reducing the risk of tetrodotoxin poisoning. [ABSTRACT FROM AUTHOR]

At the present time, aflatoxins are believed as one of the most harmful mycotoxins to people, and nuts including peanuts are one of the main foods for human exposure to mycotoxins. The aim of this study was to consider the effect of roasting conditions on the extent of the degradation of aflatoxins and nutritional changes (e.g., to the α- and γ-tocopherols) of peanuts. Samples of peanuts were contaminated with three initial concentrations of 2.5, 5 and 10 ng/g aflatoxin B1, B2, G1 and G2, respectively and the peanuts were roasted at 120 and 150 °C for 20, 30 and 40 min. Then, the concentrations of aflatoxins B1, B2, G1 and G2 were determined by High Performance Liquid Chromatography (HPLC) and the residual concentrations of the aflatoxins were expressed as percentage of the original aflatoxin content. In addition, the amount of tocopherols was determined by HPLC. The results showed that at highest decrements of the aflatoxins occurred at the higher roasting times, temperatures and initial concentrations of the aflatoxins. Accordingly, maximum reduction of aflatoxins B1, B2, G1 and G2 i.e., 37.9%, 39.8%, 37.4% and 40.4%, respectively, occurred when the contaminated samples with initial aflatoxin concentrations 10 ng/g were heated at 150 °C for 40 min. In addition, the content of α- and γ-tocopherols were increased at both roasting temperatures (120 and 150 °C) during the initial steps of the roasting process, however the roasting time increase up to 40 min, the amount of tocopherols decreased slightly. Thus, treatment of 150 °C for 40 min, could be regarded as the best roasting treatment for peanuts. [ABSTRACT FROM AUTHOR]

Daily food processing has the potential to alter the allergenicity of foods due to modification of the physico-chemical properties of proteins. The degree of such modifications depends on factors such as processing conditions, type of food considered, allergenic content, etc. The impact of daily food processing like boiling, roasting, frying or baking on food allergenicity have been extensively studied. The influence of other thermal treatments such as microwave heating or pressure cooking on allergenicity has also been analyzed. Non-thermal treatment such as peeling impacts on the allergenic content of certain foods such as fruits. In this review, we give an updated overview of the effects of daily processing treatments on the allergenicity of a wide variety of foods. The different variables that contribute to the modification of food allergenicity due to processing are also reviewed and discussed. [ABSTRACT FROM AUTHOR]

The objective of the study was to determine the effect of different types of soy sauce and marinating time on the formation of heterocyclic amines (HCAs) in roasted chicken. Chicken breast samples were marinated with sweet, salty, light and dark soy sauce at 0, 3, 6 and 12 h (control treatment was the chicken without marinade). The concentrations of free amino acids, sugars and creatinine were determined before roasting while HCA concentrations were determined after roasting. All types of soy sauce significantly increased (p ≤ 0.05) the concentration of HCAs in roasted chicken with increasing marinating time. The highest increment of total concentration of HCAs was found in samples marinated with light soy sauce (887%) followed by dark (375%), salty (193%) and sweet (169%) at 12 h. PhIP (2-amino-1-methyl-6-phenylimidazo(4,5-b)pyridine) showed a substantial reduction in samples only momentarily marinated with sweet, salty and dark soy sauce (0 h). Free amino acids were found to be more strongly correlated with the formation of HCAs than reducing sugars or creatinine. [ABSTRACT FROM AUTHOR]

The current research aimed to compare the changes of phytochemicals, antioxidants, and anti-nutritional factors of yellow and black soybeans upon roasting. Yellow soybean was roasted at 210°C for 35 min and 230°C for 25 min, and black soybean was roasted at 210°C for 30 min and 230°C for 25 min. Isoflavones were significantly increased after the roasting process, while trypsin inhibitor was significantly decreased. The roasting process combined with the soaking process led to decrease in anthocyanin, soyasaponin, and antioxidant capacities. Black soybeans had more apparent variations in compounds than the yellow soybeans. For black soybeans, the processing under 230°C for 25 min presented more decrease in trypsin inhibitor and anthocyanin content. The roasting at a high temperature and short time produced products with a light color. Roasting combined with the soaking process had negative impacts on both yellow and black soybeans, but there were slight differences in the resultant compounds between different roasting temperatures. [ABSTRACT FROM AUTHOR]

The conditions of roasting are the key step in manufacturing Sesame (Sesamum indicum L.) oil. Roasting sesame seeds changed its oil, moisture, and ash content. In oils from unroasted and roasted seeds, nine fatty acids analyzed by gas chromatography-mass spectrometry. The fatty acids composition were changed in both oils. Oleic and linoleic changed in large amount, but changes for other fatty acids were small. 1H and 13C NMR analysis showed the frequency changes for both oils, the roasting condition caused to shift the frequency to lower degree. [ABSTRACT FROM AUTHOR]

The fracture characteristics of Makhana (Euryale ferox) seed kernels were determined at moisture contents varying from 10.28 to 15.2% (dry basis), as a function of compressive force, deformation, and energy absorbed. The force required for kernel rupture decreased as the temperature and time of roasting increased while moisture content of the seed decreased. The deformation of the seed at the point of rupture was found to be in the range of 1.69 to 2.95 mm. Energy absorbed per unit volume, sphericity and angle of repose increased linearly with increasing moisture content and were found to be in the range of 310 to 822 mJ, 0.97 to 0.98, and 46 to 50°, respectively. [ABSTRACT FROM AUTHOR]

The effect of roasting parameters such as the temperature (135 and 150°C) and relative humidity of air (RH of 0.3 and 5.0%) on acrylamide, acrolein, and polycyclic aromatic hydrocarbon (PAH) levels in whole and crushed cocoa beans and chocolates derived from these beans was studied. Acrylamide was identified in all tested samples of roasted cocoa beans, irrespective of process conditions. Its contents in chocolates produced from these beans were similar. The highest acrylamide concentration was found in whole cocoa beans roasted at 135°C and RH of 5.0%. Small amounts of acrolein were present only in the roasted whole cocoa beans while neither the roasted crushed cocoa beans nor chocolates contained this aldehyde. Roasting conditions significantly affected the profile and content of PAHs in whole and crushed cocoa beans and the richest in PAHs were crushed cocoa beans roasted at 150°C and RH of 5.0%. The chocolates obtained in this study contained significantly higher concentrations of PAHs than the roasted cocoa beans used for their production. The results of the study demonstrate that optimization of roasting conditions may reduce levels of all these harmful substances in cocoa beans. [ABSTRACT FROM PUBLISHER]

This paper investigated acrylamide elution from roasted barley grain into mugicha and its formation during roasting of the grain. Mugicha is an infusion of roasted barley grains. Highly water-soluble acrylamide was easily extracted to mugicha from milled roasted barley grains in teabags. On the other hand, the acrylamide concentration in mugicha prepared from loose grain increased with longer simmering and steeping times. During roasting in a drum roaster, the acrylamide concentration of the grain increased as the surface temperature rose, reaching a maximum at 180–240°C. Above this temperature, the acrylamide concentration decreased with continued roasting, exhibiting an inverted ‘U’-shaped curve. For most of the samples, the acrylamide concentration showed good correlation with the value of the colour space parameterL*. The dark-coloured roasted barley grains with lowerL* values contained lower amounts of acrylamide as a result of deep roasting. The level of asparagine in barley grains was found to be a significant factor related to acrylamide formation in roasted barley products. The data are an important contribution to the mitigation of acrylamide intake from mugicha. [ABSTRACT FROM PUBLISHER]

The aim of the current study was to compare the effect of different physical processing methods including roasting at 140 °C for 15 (R15) or 30 minutes (R30), gamma ray irradiation (γ-irradiation) at doses of 15 (γ15), 30 (γ30) and 45 (γ45) kGy, and microwaving at 800 W for 2 (MW2), 4 (MW4) and 6 minutes (MW6) of whole cottonseed (WCS) on ruminal degradation. In vitro crude protein (CP) digestibility and gossypol contents were compared as well. In situ experiment was conducted on three permanent rumen-fistulated bulls. Gossypol content was decreased among treatments (p<0.05). The lowest degradation rate of protein in rumen was obtained for γ45 treatment. The rate of degradation of the potentially degradation fraction was decreased for both dry matter (DM) (p=0.002) and CP (p=0.006) with different treatments. The lowest values for effective degradation in all passage rates were obtained with γ45. Both microwaving and γ irradiation showed difference for CP effective degradability parameter. The greatest value of in vitro CP digestibility (p<0.05) was observed for a dose of 45 kGy gamma-irradiated cottonseed compared to untreated WCS. Based on the results, γ ray irradiation with 45 kGy was the most effective processing method in both reducing the gossypol content and escaping the protein through rumen for WCS in ruminant nutrition. [ABSTRACT FROM AUTHOR]

Mycotoxins that commonly occur in cereal grains and other products can contaminate finished processed foods on account of their high toxicity. The mycotoxins that are commonly associated with food grains include aflatoxins, ochratoxin A, fumonisins, deoxynivalenol, and zearalenone. Various food-processing operations include sorting, trimming, cleaning, cooking, baking, frying, roasting, flaking, and extrusion that have variable effects on mycotoxins. The nature of the processing operation viz. physical, chemical, or thermal plays an important role in this; usually, the processes that utilize the higher temperatures have greater effects on mycotoxin dissipation. In general, the processes are known to reduce mycotoxin concentrations significantly, but do not eliminate them completely. However, roasting and extrusion processing result in lowest mycotoxin concentrations, since these involve higher temperatures. It is observed that very high temperatures are needed to bring about high reduction in mycotoxin concentrations, approaching acceptable background levels. The treatment with chemicals like ammonia, bicarbonate, citric acid, or sodium bisulfite is also effective in resulting in significant decline in mycotoxin concentrations. [ABSTRACT FROM AUTHOR]

The aim of the study was to determine the effects of different heat-processing methods of flaxseed on thein situeffective dry matter degradability (EDMD) and thein situeffective crude protein degradability (ECPD). The treatments included roasting, steep roasting, rolled roasting, rolled steep roasting, microwave irradiation and extrusion. Three rumen-fistulated sheep were used forin situincubations. Furthermore, the effects of heat-processing methods on post-ruminalin vitronutrient disappearance and total tract disappearance were measured by a three-stepin vitrotechnique. The seeds were roasted and extruded at 140°C to 145°C. One lot of roasted seeds was gradually cooled for about 1 h (roasting) and another lot was held in temperature isolated barrels for 45 min (steep roasting). Moreover, roasted and steep roasted flaxseed was rolled in a roller mill. The lowest and highest EDMD was observed for unheated and extruded flaxseed, respectively (p < 0.05). The highest ECPD was observed for extruded flaxseed (p < 0.05). Roasting and microwave irradiation reduced ECPD of flaxseed (p < 0.05).In vitropost-ruminal disappearance of crude nutrients including fibre fractions was highest for rolled-roasted and rolled steep-roasted flaxseed (p < 0.05). The lowest and highest total tract disappearance rates of crude nutrients and fibre fractions were estimated for unheated and extruded flaxseed, respectively (p < 0.05). The post-ruminal disappearance of crude nutrients was also increased by roasting, in which rolling enhanced this effect. In conclusion, all investigated heat treatments had significant effects onin situandin vitrodegradability of nutrients. As well, rolling of roasted flaxseed enhanced the respective effects. Therefore, different methods of heat processing can be used to modify the feed value of flaxseed for specific purposes. [ABSTRACT FROM AUTHOR]

The aim of this study was to determine the effect of different roasting conditions, including temperature, humidity, and roasting air velocity on acrylamide contents in roasted Robusta coffee. In addition, acrylamide concentrations were correlated with the degradation of coffee bean polyphenols and its antioxidant activity. In the process of roasting in a quarter-technological scale apparatus used temperatures ranged from 190 to 216°C. Dry or moist air at a velocity of 0.5 or 1 m s−1was used. Beans were roasted to achieve optimal sensory properties. The increase of roasting air velocity regardless of its temperature resulted in the intensification of acrylamide formation. The increase of humidity of roasting air caused a reduction of acrylamide formation, but only at the highest used roasting temperature. However, the modification of roasting conditions to achieve a drop in acrylamide concentration resulted in increased degradation of polyphenols and/or deterioration of antioxidant activity. The optimal roasting parameters were: Temperature 203°C, dry air, and low velocity of roasting air. Under these conditions, the roasted beans were characterized by relatively low level of acrylamide and moderate degradation of polyphenols. [ABSTRACT FROM AUTHOR]

The response surface model for dechlorination process of zinc oxide dusts by microwave was built with an analysis of variance (ANOVA). It was introduced to analyze the dechlorination experimental results, and the model fit well. The central composite design (CCD) was applied to optimize and investigate the influence of roasting temperature, holding time, stirring speed and those interactions to dechlorination efficiency. According to the prediction and optimization function of Design Expert software, the optimum conditions of dechlorination by microwave roasting were found. When controlling roasting temperature to 626 °C, holding time 25 min and stirring speed 54 rpm, the experimental result of dechlorination efficiency could reach 90.13% which is very close to the predicted dechlorination efficiency of 90.48%, indicating that the response surface methodology optimization of process parameters for dechlorination of zinc oxide dusts by microwave roasting are reliable. [ABSTRACT FROM AUTHOR]

Polycyclic aromatic hydrocarbons (PAHs) are suspected to be carcinogenic and mutagenic. This study describes the presence of PAHs in light, medium and dark roasted coffee including instant and decaffeinated brands. Total PAHs concentration was related to the degree of roasting with light roasted coffee showing the least and dark roasted coffee showing the highest level. Both instant and decaffeinated coffee brand showed lower levels of PAHs. Naphthalene, acenaphthylene, pyrene and chrysene were the most abundant individual isomers. The concentrations ranged from 0 to 561 ng g−1for naphthalene, 0 to 512 ng g−1for acenaphthylene, 60 to 459 ng g−1for pyrene and 56 to 371 ng g−1for chrysene. Thus, roasting conditions should be controlled to avoid the formation of PAHs due to their suspected carcinogenic and mutagenic properties. [ABSTRACT FROM AUTHOR]

The present investigation intends to evaluate the changes in the content of cis/trans carotene isomers as provitamin A carotenoids by steaming and roasting processes in the roots of four Korean sweet potato varieties viz. Shinzami, Younwhangmi, Chuwhangmi and Jinhongmi using a liquid chromatography with diode array detection and the negative ion atmospheric pressure chemical ionization mass spectrometric (LC-DAD-APCI/MS) method and UV spectral pattern library created from several reference data. Except Shinzami, the content of all trans β-carotenes was found to slightly decreased or remained constant when steamed or roasted. The content of cis α-/β-carotenes was potentially increased about 2-fold or greater when raw or steamed and the content was slightly decreased while roasted. In Chuwhangmi, the content of 13- cis α-carotene and all trans α-carotenes were rapidly increased when steamed and slightly decreased when roasted. Chuwhangmi exhibited 27.2 mg/100 g DW content of all trans β-carotenes when roasted and thus, it was considered as a relatively superior cultivar. [ABSTRACT FROM AUTHOR]

Roasting is an essential technological process used to produce high-quality cocoa-based products. Response surface methodology (RSM) was employed to optimize the roasting conditions in cocoa beans based on antioxidant compounds (total phenolic, total flavonoids) and their activity (percentage inhibition of 1,1-diphenyl-2-picrylhydrazyl [DPPH] radical and ferric-reducing antioxidant power assay) using two variables: temperature and time. Cocoa beans were roasted at temperature ranging between 150 and 250°C for 10–50 min using superheated steam. The effects of the roasting conditions on the antioxidant properties of cocoa beans were investigated using a second-order central composite design. Results showed that roasting temperature and time significantly affect antioxidants in cocoa beans. Numerical optimization and superimposed contour plots suggested the optimal roasting conditions to be 192°C for temperature with 10 min of roasting time (R2 = 0.99). These conditions can be used for roasting of cocoa beans to produce high-quality cocoa products in terms of antioxidant properties. [ABSTRACT FROM AUTHOR]

The faunal assemblage from Antelope Cave, a Virgin Anasazi site located in northwestern Arizona, is dominated by jackrabbits (Lepus californicus). The excellent preservation of the assemblage allows for the development of inferences regarding acquisition, butchering, cooking, and consumption activities using patterns of fragmentation, burning, articulation, and skeletal part representation. The occupants of the site were maximizing the extraction of nutritional benefits from jackrabbits through a combination of roasting, stewing, marrow processing, and pulverizing methods. The data provide important insights for understanding the processing decisions made by prehistoric foragers in a region relatively devoid of fuel sources. [ABSTRACT FROM AUTHOR]

Previous work in model systems has demonstrated that mepiquat can be formed under typical roasting conditions from the amino acid lysine via the Maillard reaction and trigonelline, the latter alkaloid serving as a methyl donor. This study shows for the first time that mepiquat is formed in low mg kg–1amounts during the coffee roasting process and consequently can be detected in roast and ground as well as soluble coffee up to levels of 1.4 mg kg–1. Darker roast coffees contain relatively higher amounts of mepiquat versus light roasted beans, with an excellent correlation of mepiquat formation to roast colour (r2 = 0.99) in robusta beans. A survey of 20 of the major green coffee origins (robusta and arabica coffees) showed the absence of mepiquat (<0.005 mg kg–1). Preliminary studies indicate that mepiquat is not formed during processing (thermal treatment) in most of the cereal-based foods such as pizza and ready-to-eat cereals, but was detected in barley after roasting (0.64 mg kg–1). Mepiquat can therefore be considered a process-induced compound formed from natural constituents during the roasting process. Even considering a high intake of seven cups per day of soluble coffee containing 1.4 mg kg–1mepiquat in the coffee powder (the highest amount measured in this study), the resulting intake would exhaust less than 0.2% of the ADI of mepiquat. [ABSTRACT FROM AUTHOR]

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. [ABSTRACT FROM PUBLISHER]

Roasted coffee samples of the two major trade species (Coffea arabicaandC. canephora) were studied to identify sensory descriptors that might be used to determine blends production and evaluation, following the expectations of consumers. Coffee beans were roasted at 220+10 °C, for 7, 9, and 11 min, and the sensory profiles of the beverages were assessed. From descriptive analysis the eigenvalues allowed the identification of two principal components (PCs), being the variance between samples 68.9% and 21.1%. In the first PC the characteristic odor, astringency, body, bitter flavor, burned aroma, and residual, typical, and burned tastes prevailed. The correlation coefficient between the second PC and citric acid flavor and aroma reached 0.96 and 0.78, respectively. It was concluded that in beverages of these species, the descriptors of both components can be separated according to bean roasting time. Considering roasting time, the overall quality was also rated. [ABSTRACT FROM AUTHOR]

Roasted green wheat is a high-value product made by roasting green (under-mature) wheat. Due to its high initial moisture content, drying is needed to avoid fast deterioration. Open sun drying of this product is by far the most common practice due to its simplicity, effectiveness, and low cost. The assumption of open sun drying adequacy to prevent deterioration was tested in this study. The drying data were fitted into eight common thin-layer drying models. Goodness of fit for each model was evaluated using coefficient of determination (R2) and root mean square error. The two-term exponential model was found to best describe open sun drying of roasted green wheat with R2, and root mean square error values of 0.988 and 0.038, respectively. A fuzzy model of open sun drying for roasted green wheat was also developed and compared with conventional modeling. The results showed a much better performance of fuzzy model compared to conventional models with a much lower value of root mean square error (1.2 × 10−6). The effective diffusivity was also evaluated for roasted green wheat kernels and found to be 1.7 × 10−11 m2/s, which was in agreement with published data. The results showed that open sun drying for 5.5 h was effective and adequate to reduce moisture content to a safe level and to prevent deterioration of this product. These findings will provide valuable information for the design of a commercial roasted green wheat solar drying system. [ABSTRACT FROM AUTHOR]

This work describes the use of near infrared spectroscopy (NIRS) and chemometric techniques calibration for the classification of coffee samples from different lots and producers acquired in supermarkets and roasting industries in some Brazilian cities. Seventy-three samples of finely ground roasted coffee were acquired in the market and 91 samples of roasted ground Arabica beans were analyzed in the full NIR spectral range (800–2500 nm) using a diffuse reflectance accessory coupled to an MB160 Bomem spectrophotometer. Two classification models were constructed: Soft Independent Modeling Class Analogy (SIMCA) and PLS Discriminant Analysis (PLS-DA). All findings reveal that NIR spectroscopy, coupled with either SIMCA or PLS-DA multivariate models, can be a useful tool to differentiate roasted coffee grains and to replace sensory tests. [ABSTRACT FROM PUBLISHER]

Quantification and evaluation of selected Arabica (Coffea arabica L.) coffee beans' shape and size was performed. Twenty different coffee types originating from 13 different countries were analyzed. The main dimensions for individual coffee types were quantified. Sphericity, as a useful parameter for the calculation of processing and handling operations, was also quantified and ranged from 0.006536 to 0.009452. Calculation of shape variability using elliptic Fourier descriptors showed relevant differences among individual coffee samples. A dominant importance and the relevance of length-to-width ratio were quantitatively confirmed. A simple mathematical formula describing coffee grain contour was used with a satisfying correlation coefficient. Applicability of the approach was shown on the calculation of curvature radius. [ABSTRACT FROM AUTHOR]

Arabica and Robusta coffee beans were roasted at 220 ± 10°C for 7, 9 and 11 min to identify chemical descriptors in the beverages. The pH of the beverages showed the lowest value in the medium roasting level. In each degree of browning, the soluble solids content remained slightly higher in Arabica drinks. The contents of caffeine did not vary, but trigonelline decreased with burning up intensity. Chlorogenic acids also decreased with increasing roasting time. The 5- O-caffeoylquinic acid prevailed in Arabica and Robusta beverages, but the isomers of dicaffeoylquinic and feruolilquínic acids remained higher in Robusta. It was concluded that trigonelline and total caffeoylquinic, fatty dicaffeoylquinic and fatty feruolilquínic acids detached the beverages according to roasting intensity. Caffeine and pH allowed drinks separation between both species. Soluble solids take apart Arabica and Robusta drinks in each degree of roasting. All the individual groups of chlorogenic acids also explained 90% of the variance among samples. [ABSTRACT FROM AUTHOR]

In order to characterise the changes produced by boiling and roasting on the mechanical properties of 11 Portuguese chestnut cultivars (cvs.), the moisture, mass, force and energy required as well as shell and kernel stiffness of raw, boiled and roasted chestnuts were evaluated. In comparison to raw chestnuts, boiling increased the moisture content about 4% and roasting decreased the moisture content about 20%. Lamela and Judia cvs. required more energy to rupture the shell, while Negra and Boaventura kernels offered higher resistance to penetration. Colour was also evaluated because it is a parameter that influences the consumers' choice. Thus, processed chestnuts showed lower brightness than the raw fruits. After boiling, the most attractive chestnuts with higher brightness were cvs. Judia and Lamela, and after roasting, cvs. Lada and Lamela. These results provide important information about the cultivars most suitable for processing, resistant to mechanical harvest and most attractive to consumers. Con el fin de caracterizar los cambios producidos por el hervido y asado en las propiedades de once cultivares de castana portugueses (cvs.), se evaluo la humedad, masa, fuerza y enegia requeridas, asi como la cascara y dureza de a semilla de castanas crudas, hervidas y asadas. Comparado con las castanas crudas, el hervido aumento el contenido de humedad en un 4% y el asado lo disminuyo en un 20%. Lamela y Judia cvs. neesitaron mas energia para el rasgado de la cascara, mientras los frutos de Negra y Boaventura ofrecieron una mayor resistencia a penetracion. Tambien se evaluo el color, ya que es un parametro que influye en la eleccion del consumidor. Asi, las castanas procesadas mostraron un menor brillo que los frutos crudos. Tras el hervido, las castanas mas atractivas con un mayor brillo resultaron cvs. Juadia y Lamela, y tras el asado, cvs. Lada y Lamela. Estos resltados aportan informacion importante sobre los cultivos mas adecuados para procesado, resistente a cosecha mecanica y mas atractivos al consumidor. [ABSTRACT FROM AUTHOR]

Egyptian peanut ( Arachis hypogaea L.) samples were roasted at 180°°C for different time periods (0, 3, 5, 10, 20, and 45  min). Different protein fractions (total soluble protein, albumin, globulin and sodium dodecyl sulfate--2-mercapto ethanol) were separated using different solvents. Activities of acid phosphatase (AP), lipoxygenase (LOX), POX and polyphenol oxidase (PPO) were estimated in the total soluble protein fraction of roasted peanut. The results showed that peanut protein solubilities were variable and dependent on roasting temperature. Most of the albumin bands of roasted peanut samples changed after 20  min roasting time as well as the major arachin globulin protein starting to disappear. AP, LOX, POX, esterase, catalase and PPO activities showed significant decrease as a result of the roasting process. [ABSTRACT FROM AUTHOR]

Prosopis alba is an arboreal legume that occurs naturally in Argentine. Its fruits (algarroba or Prosopis pods) are dried or roasted, ground and then used in foods and feeds. The influence of roasting process on the water sorption isotherms of Prosopis pod flour at three storage temperatures was studied. The equilibrium data for each sorption isotherm were determined by the standard static gravimetric method. Experimental values were fitted to the BET and GAB sorption models. Type II isotherms were obtained according to Brunauer classification. The calculated isosteric heats of sorption (Qs) near the monolayer moisture content were 7.30 and 7.68 kJ/mol for raw and roasted flour, respectively. The results showed that roasting did not significantly change the behavior of the products with regard to water adsorption, although a slight reduction of the tendency to humectation was observed, this being somewhat less spontaneous. In this aspect, the stability of Prosopis flour is similar in the raw and roasted states. [ABSTRACT FROM AUTHOR]

Ochratoxin A (OTA) is a mycotoxin mainly produced by mould species of the genera Aspergillus and Penicillium, which grow on a variety of agricultural products. OTA-contaminated foodstuffs pose a major health hazard to consumers, including human and animal. In Cote d'Ivoire, numerous studies are being carried out to find the best way of preventing OTA contamination of cocoa raw material. The objectives of this investigation were to assess the impact of industrial treatment on OTA content in cocoa-derived products. Samples of cocoa pods were prepared under specific conditions promoting fungal proliferation on cocoa beans before processing. The beans underwent the usual industrial treatments - roasting, shelling, crushing, pressing and additive addition - and samples were taken at each stage. OTA was extracted with a methanol/3% sodium hydrogen carbonate solution and purified using an immunoaffinity column prior to HPLC analysis with fluorescence detection. OTA was detected in artificially contaminated cocoa beans at levels ranging from 3.4 to 44.7 µg kg-1 with a mean value of 22.9 ± 3.6 µg kg-1. OTA was mainly concentrated in the shell (93%). Roasting, shelling and additive addition significantly decreased levels of OTA by 24-40, 76 and 52%, respectively, with an overall reduction of ∼91%. These results indicate that industrial processing of cocoa has a real impact on the reduction of OTA in final cocoa products. [ABSTRACT FROM AUTHOR]

A recipe and technological process for the production of low-fat potato snacks (7% fat) was developed at the Institute of Food Technology of Plant Origin (Agricultural University of Poznan) using a combination of extrusion and a roasting process. Due to the character of the product, the level of acrylamide was analysed. At the same time, the influence of temperature and time of heating on acrylamide levels were monitored, as well as the correlation between colour development and acrylamide content. The level of acrylamide in low-fat potato snacks was 489 ± 26 µg kg-1, which is comparable to French fries, crackers and cookies but almost three times less than in potato chips, as analysed by other authors. It was also shown that temperature and heating time have a significant influence on acrylamide formation, with temperature having a stronger effect than time. Measurement of colour and acrylamide content at different temperatures and roasting times showed that there is a substantial correlation between lightness (L*), redness (a*), yellowness (b*) and acrylamide concentration as a function of time: r2 = -0.995, r2 = 0.996, r2 = 0.998, respectively. Graduated increases in roasting temperature showed a correlation between lightness (L*) or redness (a*) and acrylamide concentration: r2 = -0.947 and r2 = 0.968. Yellowness (b*) was not correlated with acrylamide content as a function of temperature. [ABSTRACT FROM AUTHOR]

The fate of ochratoxin A (OTA) during the processing of artificially contaminated green coffee beans, the effect of decaffeination on the production of OTA in green and roasted coffee beans, and the effect of caffeine on the growth and OTA production by Aspergillus ochraceus were studied. The data indicated that the roasting, milling and decoction (brewing and Turkish coffee making) processes caused different percentage reductions in OTA. Decaffeinated samples showed a significantly higher concentration of OTA production than the caffeinated ones. A significantly higher percentage of OTA was reduced when the decaffeination process was performed before roasting treatment. Caffeine at 1.0 and 2.0% concentrations completely prevented OTA production and completely inhibited A. ochraceus growth in YES medium after 3–21 days. [ABSTRACT FROM AUTHOR]

The effect of drying and roasting on the physicochemical and sensory qualities of fufu powder were investigated. The four samples of fufu: cooked dried fufu, cooked roasted fufu, dried fufu slurry and roasted fufu slurry, respectively, were subjected to physicochemical and sensory analysis. The water binding index, water solubility index, and water absorption index, varies between 3.44 and 0.17 (g/g sample), 0.07 and 0.01 (g/g), and 4.73 and 0.83 (g/g) respectively, while the starch damage and amylose content varies between 50.8% and 0.4%, 10% and 13% respectively, with roasted fufu slurries recording the highest values. The proximate composition of dried and roasted fufu samples showed the values of fat (0.6%–0.4%), protein content (0.2%–0.1%), ash content (37.8%–1.0%), moisture content (8.2%–10.2%), crude fibre (1.25%–8.5%) and carbohydrate content (43.0%–84.65%) respectively. Generally, there were no appreciable differences in the proximate composition of dried fufu samples. The pasting temperature of fufu samples varies from 78 to 95°C with roasted fufu slurries recording the highest values. The peak viscosity of dried fufu samples ranges between (80 and 900BU) and viscosity at 50°C ranges between (260 and 460BU). There are no significant differences (P > 0.01) for the sensory qualities in term of color, taste, and overall acceptability except for odor and texture at (P < 0.01). [ABSTRACT FROM AUTHOR]