Effect of Roasting Conditions and Storage on Acrylamide Content and Colour of Almonds

ÜNVER, Ahmet

Effect of Roasting Conditions and Storage on Acrylamide Content and Colour of Almonds

Ahmet ÜNVER (Necmettin Erbakan University, Faculty of Engineering and Architecture, Department of Food Engineering, Konya, Turkey)

Akademik Gıda

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Yıl: 2016 Cilt: 14 Sayı: 1 Sayfa Aralığı: 8 - 14 Metin Dili: Türkçe İndeks Tarihi: 29-07-2022

Effect of Roasting Conditions and Storage on Acrylamide Content and Colour of Almonds

Öz:

Bademe uygulanan kavurma sıcaklığı (130, 155 ve 180°C), kavurma süresi (5, 25 ve 45 dakika) ve kavrulmuş bademlerin depolama süresinin (0., 6. ve 12. ay) akrilamid içeriğine etkisi incelenmiş ve renk değişimi ile akrilamid oluşumu arasındaki ilişki de belirlenmiştir. Kavrulmuş bademlerin akrilamid içeriği sıvı kromatografisi (LC-DAD) ile tespit edilmiş ve örneklerin akrilamid içeriğinin 24.61 ile 882.10 ppb aralığında olduğu bulunmuştur. Bademlerin akrilamid içeriğinin kavurma sıcaklığı ve süresinin artışı ile arttığı, fakat 12 aylık depolama süresinde ise düştüğü belirlenmiştir. Altı aya kadar olan depolama süresinde akrilamid içeriğindeki düşüşün kalan zaman aralığına göre daha fazla olduğu gözlenmiştir. Yüksek kavurma sıcaklıkları ve uzun sürelerde düşük parlaklık (L*) değerleri elde edilmiştir. Yüksek sıcaklık ve süre uygulamalarında daha yüksek a* ve b* değerleri elde edilmiştir. L* değeri 50'den düşük ve a* değeri 12'den yüksekken, bademlerin akrilamid içerikleri 200 ppb'den yüksek bulunmuştur. L* ve a* değerleri bademlerin kavrulması esnasında, kavurma sıcaklık ve sürelerinin sınırlandırılmasının öngörülmesi amacı ile hızlı kontrol parametreleri olarak önerilebilir.

Anahtar Kelime:

Konular: Gıda Bilimi ve Teknolojisi

Kavurma Şartları ve Depolamanın Bademlerin Akrilamid İçeriği ve Rengi Üzerine Etkisi

Öz:

In this study, the effect of roasting temperature (130, 155 and 180°C), roasting time (5, 25 and 45 minutes) and storage (0., 6. and 12. month) on the acrylamide content of almonds was determined, and the relation between acrylamide formation and changes in colour (CIE L*, a* and b*) was investigated. Acrylamide contents of roasted almonds determined by liquid chromatography coupled to diode array detector (LC-DAD) ranged from 24.61 to 882.10 ppb. Acrylamide formation increased by an increase in roasting temperature and time; however, acrylamide contents of roasted almonds reduced during storage up to 12 months. The degree of this reduction in the first 6 months of storage was higher than that the second 6 months of storage. At high roasting temperatures and for long roasting times, the lightness values of almonds (L*) decreased while colour values of a* and b* increased. Colour L* value lower than 50 and a* value higher than 12 were found in roasted almonds while acrylamide contents of almonds were higher than 200 ppb. Colour L* and a* values may be recommended as rapid quality control parameters for the estimation of the adequate roasting time and temperature during roasting processing of almonds.

Anahtar Kelime:

Konular: Gıda Bilimi ve Teknolojisi

Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık

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APA	ÜNVER A (2016). Effect of Roasting Conditions and Storage on Acrylamide Content and Colour of Almonds. , 8 - 14.
Chicago	ÜNVER Ahmet Effect of Roasting Conditions and Storage on Acrylamide Content and Colour of Almonds. (2016): 8 - 14.
MLA	ÜNVER Ahmet Effect of Roasting Conditions and Storage on Acrylamide Content and Colour of Almonds. , 2016, ss.8 - 14.
AMA	ÜNVER A Effect of Roasting Conditions and Storage on Acrylamide Content and Colour of Almonds. . 2016; 8 - 14.
Vancouver	ÜNVER A Effect of Roasting Conditions and Storage on Acrylamide Content and Colour of Almonds. . 2016; 8 - 14.
IEEE	ÜNVER A "Effect of Roasting Conditions and Storage on Acrylamide Content and Colour of Almonds." , ss.8 - 14, 2016.
ISNAD	ÜNVER, Ahmet. "Effect of Roasting Conditions and Storage on Acrylamide Content and Colour of Almonds". (2016), 8-14.

APA	ÜNVER A (2016). Effect of Roasting Conditions and Storage on Acrylamide Content and Colour of Almonds. Akademik Gıda, 14(1), 8 - 14.
Chicago	ÜNVER Ahmet Effect of Roasting Conditions and Storage on Acrylamide Content and Colour of Almonds. Akademik Gıda 14, no.1 (2016): 8 - 14.
MLA	ÜNVER Ahmet Effect of Roasting Conditions and Storage on Acrylamide Content and Colour of Almonds. Akademik Gıda, vol.14, no.1, 2016, ss.8 - 14.
AMA	ÜNVER A Effect of Roasting Conditions and Storage on Acrylamide Content and Colour of Almonds. Akademik Gıda. 2016; 14(1): 8 - 14.
Vancouver	ÜNVER A Effect of Roasting Conditions and Storage on Acrylamide Content and Colour of Almonds. Akademik Gıda. 2016; 14(1): 8 - 14.
IEEE	ÜNVER A "Effect of Roasting Conditions and Storage on Acrylamide Content and Colour of Almonds." Akademik Gıda, 14, ss.8 - 14, 2016.
ISNAD	ÜNVER, Ahmet. "Effect of Roasting Conditions and Storage on Acrylamide Content and Colour of Almonds". Akademik Gıda 14/1 (2016), 8-14.